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Slow Cooker Short Rib Stroganoff

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Slow Cooker Short Rib Stroganoff 0 Picture

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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