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1
Preheat the oven to 325.
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2
Sprinkle 2 teaspoons each of the hot and sweet paprika on the short ribs and rub it in well.
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3
Season the meat with salt and pepper.
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4
In a large enameled cast-iron casserole, heat 1 1/2 tablespoons of the vegetable oil until shimmering.
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5
Add half of the short ribs and cook slowly over moderately low heat, turning, until browned, about 10 minutes.
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6
Transfer the short ribs to a platter and repeat with the remaining oil and ribs.
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7
Add the onions to the casserole and cook over low heat, stirring occasionally, until softened, about 8 minutes.
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8
Add the garlic, 1/4 teaspoon of the caraway seeds and the remaining 1 teaspoon each of hot and sweet paprika.
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9
Cook over low heat until fragrant, about 4 minutes.
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10
Add the Cognac and simmer for 2 minutes.
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11
Whisk in the flour and cook for 3 minutes.
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12
Increase the heat to moderately high and slowly whisk in the beef stock until smooth.
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13
Return the short ribs to the casserole with any accumulated juices and bring to a simmer.
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14
Cover the casserole with wax paper and then the lid and bake the stroganoff in the oven for about 2 hours, or until the meat is very tender.
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15
Meanwhile, in a small skillet, toast the remaining 1/2 teaspoon of caraway seeds over moderate heat until fragrant, about 30 seconds.
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16
Transfer to a plate to cool, then finely grind in a spice grinder or mortar.
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17
Return the casserole to the stove over low heat.
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18
Stir in the cornichons and toasted caraway.
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19
In a bowl, whisk 1/2 cup of the hot cooking liquid into the sour cream.
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20
Stir the sauce back into the stroganoff and turn off the heat.
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21
Continue stirring until well blended.
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22
Serve hot, with the Hand-Cut Spaetzle and Caramelized Carrot Mash.
