Slow Cooker Short Rib Stroganoff

Slow Cooker Short Rib Stroganoff

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 5

    Tbsp. flour, divided

  • 2

    tsp. smoked paprika, divided

  • 1-½

    tsp. salt, divided

  • 4

    lb. beef short ribs

  • 2

    Tbsp. oil

  • 1

    pkg. (8 oz.) whole mushrooms, halved

  • 1

    onion, coarsely chopped

  • 3

    cloves garlic, minced

  • ½

    tsp. ground black pepper

  • 1

    cup beef broth

  • 2

    Tbsp. Worcestershire sauce

  • 1

    cup BREAKSTONE'S or KNUDSEN Sour Cream

  • 1

    pkg. (16 oz.) egg noodles


MIX 1/4 cup (4 Tbsp.) flour, 1 tsp. paprika and 1/2 tsp. salt. Add to ribs; toss to evenly coat. Heat oil in large skillet on medium heat. Add ribs; cook 5 min. or until evenly browned, turning occasionally. PLACE ribs in slow cooker; top with remaining paprika, salt, vegetables, garlic, pepper, broth and Worcestershire sauce. Cover with lid. Cook on HIGH 6 hours (or on LOW 8 to 10 hours). REMOVE ribs from slow cooker; skim surface of sauce. Discard rib bones. Return meat to slow cooker with sour cream and remaining flour; stir. Cook, covered, on LOW 10 to 15 min. or until slightly thickened. Meanwhile, cook noodles as directed on package. DRAIN noodles; place in large serving bowl. Add meat mixture; stir. Kraft Kitchens Tips Special Extra Garnish with chopped fresh parsley just before serving. Serving SuggestionFor added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.


Facebook Conversations