Directions

1. Cut the onion and carrot into a large dice and smash garlic cloves.

2. Trim any excess fat from the beef and the dice into large yet bite-sized pieces, keeping in mind the beef will shrink during cooking, roughly 1 1/2 inch pieces. Pat dry and season with salt.

3. Preheat the oven to 300 degrees. On the stove in a large, hot dutch-oven on medium high heat, sear the beef on all sides in oil and in batches. Take your time and make sure all the pieces are really well seared. Since we're using short ribs, you won't overcook the meat so you can get a really good sear on it. Once all the beef is seared, set it aside on a platter and then add the vegetables into the pot. Add a bit more oil if needs and season the vegetables. Cook on medium-high heat for about 5 minutes or until the big pieces of carrot and onion soften and there is a nice caramelized aroma wafting from the pot. Once you can see some "fond" or brown bits developing on the bottom of the pan, add the paprika and stir to coat and toast for a minute or two. Then add the tomato paste and stir to combine and cook the rawness out of the paste. Once you can see the "fond" on the bottom of the pan building, but not burning, add the flour and stir to coat. Once that fond is in nice and thick but still not burnt, then we can deglaze the red wine and then scrape the bottom of the pan to pick up all those bits, then let the wine reduce to a glaze. Then add in the broth or stock, add the beef back to the pot, bring it up to a boil, place the lid on and then place in the oven to cook for 3 hours or until the beef is fork=tender and can easily pull apart when torn.

4. Thirty minutes before the beef is done cooking, clean and cut the mushrooms and tear some fresh thyme leaves. Also combine the sour cream, heavy cream, and Worcestershire sauce and stir to combine.

5. After 3 hours of cooking, take the beef out of the oven and test for tenderness. If the beef is still tough, let it cook a little longer. Once the beef is out of the oven, in a pan over high heat, saute the mushrooms in butter and olive oil, salt, and thyme and develop some color on the mushrooms.

6. Mushrooms always release water first and then brown so make sure the heat is high enough to evaporate the moisture and help brown the mushrooms quicker. While the mushrooms are browning, temper the sour cream mixture by adding a small amount of the hot stew liquid into the cream a little bit at a time and stirring it in, then add the cream into the pot and stir to get it well combined. Once the mushrooms are browned, add them to the pot and stir to combine. At the same time, get a pot of salted water boiling for the noodles. Drop the noodles and cook them just like pasta, if they cook for 9 minutes, drain it at 8 minutes and finish cooking in the stroganoff sauce until it is al dente. Serve the sauced noodles in a bowl with plenty of meat and mushrooms and vegetables ladled on top. Garnish with some chopped parsley.