Easy Short Rib Stroganoff {leftovers}

 

3 T. cornstarch

3 T. cold water

1 1/2 cups beef stock

2 T. butter

1/2 medium onion, diced

8 ounces cremini mushrooms, stemmed and thinly sliced

Kosher salt and freshly ground black pepper

1/3 cup sour cream

1 tsp. Worcestershire sauce

1 T. prepared horseradish

1 T. finely chopped fresh dill, plus more for garnish

8 ounces shredded leftover Short Ribs

 

Mix the cornstarch and cold water in a small bowl until very smooth. Put the stock in a small pot over medium heat and, once warm, add the cornstarch slurry and stir or whisk until it thickens, then remove from the heat and set aside. Melt the butter in a large skillet over medium heat, then cook the onion and mushrooms until lightly browned, 3 to 5 minutes. Season with salt and pepper to taste. Add the thickened stock, sour cream, Worcestershire, horseradish, and dill. Stir to combine and add the short ribs. Let simmer for 5 minutes. Serve over egg noodles, rice, or whatever makes sense, maybe with a little more dill for garnish.