Mushroom Stroganoff

Ingredients:

• 1 lbs fresh mushroom of choice- (1) Chestnut or (2) Shiitake or (3) Oyster

• 1 lbs egg noodles

• 2 lbs short ribs

• 1 large white onion (sliced)

• 2 quart broth - mushroom, bone, beef, or veg

• 6 cloves garlic chopped

• 4 bay leaves

• 2 Tbsp butter

• 1/4 all-purpose flour

• 2 Tbsp red wine vinegar

• 2 Tbsp Worcestershire sauce

• 1/4 cup sour cream

• Olive oil

• Spices: thyme, sage, salt & pepper

Directions:

1. Sear the short ribs on high heat in dutch oven on all sides. Add broth, garlic and bay leaves and put in the oven covered for 3 hours at 325 deg Fahrenheit.

2. Remove from oven and pour into a separate bowl. Remove bay leaves. Use two forks to pull the meat into small bit size pieces.

3. Heat the dutch oven you braised the meat in on medium high. Drizzle olive oil to lubricate the pot then add half the mushrooms and onions. Sprinkle lightly with salt and stir regularly. When the mushrooms start to release their liquid add 1 tsp thyme and 1 tsp sage. Remove the Mushrooms and onions from the pot to a separate bowl, add more olive oil to the pot and cook the second batch of mushrooms the same way.

4. When the second batch of mushrooms is done, add 2 Tbsp Butter and 1/4 cup flour. Pour a 2 Tbsp of red wine vinegar and 2 Tbsp braising liquid into the pot and use that to deglaze the bottom, scraping up all the little bits stuck to the bottom with your spoon. Pour the rest of the braising liquid and meat into the pot.

5. Turn the heat down to medium low. Add Worcestershire sauce and sour cream. Let this simmer while you cook the pasta. Salt to taste.

6. On a separate burner bring a pot of salted water to boil for the pasta. Pour in the egg noodles and cook for 5-7 minutes. Strain it out when Al Dente.

7. Serve in a bowl with the pasta in the bottom and ladling the stroganoff over the pasta.