Careme

Ingredients

• Beef Choice Bone-In Short Ribs 1 lb (usually 2–3 pieces) $7.99/lb (sale)
• Organic Jumbo Yellow Onions 1/2 large onion, thinly sliced $2.19/lb
• Simple Truth Organic® Whole White Mushrooms 8 oz, sliced $3.79/8 oz
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79/3 ct
• Tomato paste 1 Tbsp
• Smoked paprika 2 tsp
• Dried thyme (or caraway, optional) 1/2 tsp
• Beef broth (or water + bouillon) 1 1/2 cups
• Sour cream or Greek yogurt 2–3 Tbsp
• Flour 1 Tbsp
• Olive oil 1 Tbsp
• Salt & black pepper To taste
• Simple Truth Organic® Gourmet Red Potatoes 1 1/2 lb $4.99/24 oz
• Milk 1/3 cup (for mash)
• Butter 2 Tbsp (for mash)

Instructions

1. Prep: Pat short ribs dry; season well with salt and pepper. Slice onion and mushrooms; mince garlic. Peel potatoes (optional) and cut into 1-inch chunks.
2. Start potatoes: Put potatoes in a pot, cover with cold salted water. Bring to a boil; simmer 12–15 minutes until very tender.
3. Brown the short ribs: Meanwhile, heat 1 Tbsp oil in a heavy pot/Dutch oven over medium-high. Brown short ribs 2–3 minutes per side. Transfer to a plate.
4. Build the stew: Lower heat to medium. Add onion with a pinch of salt; cook 3 minutes. Add mushrooms; cook 4 minutes until they start to brown. Add garlic; cook 30 seconds.
5. Season and simmer: Stir in tomato paste, paprika, thyme, and flour; cook 1 minute. Add broth, scraping up browned bits. Return short ribs to the pot. Cover and simmer gently 25–35 minutes, turning once, until meat is tender (it should pull easily from the bone).
6. Finish sauce: Remove short ribs to a plate. Skim excess fat if needed. Stir in sour cream/yogurt; taste and adjust salt/pepper. If sauce is too thin, simmer uncovered 2–3 minutes.
7. Mash: Drain potatoes well. Mash with butter and milk; salt to taste.
8. Serve: Spoon mash onto plates, top with paprika-mushroom gravy, then add short ribs. (Optional: a simple green salad on the side if you have it.)