Slow Cooker Short Rib Stroganoff
By amberwherley
Ingredients
- 5 Tbsp. flour, divided
- 2 tsp. smoked paprika, divided
- 1-1/2 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
- 1/2 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
Details
Servings 8
Preparation time 15mins
Cooking time 21mins
Adapted from kraft.com
Preparation
Step 1
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.
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