Who doesn't love beef stroganoff? A classic Russian dish loved by all. Make it simple or kick it up a notch by braising short ribs with brandy. Either way, beef (or chicken) stroganoff is always a crowd pleaser.

Prepare the short ribs. In a Dutch oven, brown the short ribs (seasoned with salt) in avocado oil and remove. Toss 1 diced yellow onion, 3 cubed carrots, and 4-5 minced garlic cloves into the Dutch oven and sauté until fragrant, about 3-4 minutes. Season with smoked paprika, salt, and black pepper. Add 2 tbsp of all-purpose flour and cook for an additional 2 minutes stirring constantly to coat well. Deglaze with 1.5 cups of brandy and reduce. Once reduced, add the short ribs back to the Dutch oven with 4 cups of beef broth. Cover and braise in the oven at 325 for 2.5 hours.

Prepare the mushrooms. With about 30 minutes left of braising time, sauté sliced mushrooms (shiitake and baby bella) in 1 tbsp of butter and 1 tbsp of olive oil over high-heat. Season with 2 tsp of dried thyme, salt, and black pepper. Sauté until the mushrooms have expelled most of their moisture and are nicely browned, add to the Dutch oven.

Finish the sauce. Mix together 1 small container of sour cream, 1/4 cup of heavy cream, 2 tbsp of Dijon mustard, and 2 tbsp of Worcestershire sauce. Temper the mixture using a couple ladle fulls of the liquid from the Dutch oven to bring to temperature and prevent curdling. Fully incorporate the mixture into the Dutch oven to complete the sauce and taste to adjust seasoning.

Cook 1 package of egg noodles in salted water and add directly to the Dutch oven.

Serve in bowls with a garnish of freshly chopped parsley and a few grinds of black pepper.