SLOW-COOKER SHORT RIB STROGANOFF

Slow-Cooker Short Rib Stroganoff image

Create a simple dish full of complex flavors with Slow-Cooker Short Rib Stroganoff. Smoked paprika adds depth to the sauce of this short rib Stroganoff.

Provided by My Food and Family

Categories Home

Time 6h30m

Yield 8 servings

Number Of Ingredients 12

Ingredients

5 Tbsp. flour, divided
1 Tbsp. smoked paprika, divided
4 lb. beef short ribs, trimmed of excess fat
2 Tbsp. oil
1 pkg. (8 oz.) whole mushrooms, cut in half
1 onion, coarsely chopped
4 cloves garlic, minced
1/2 tsp. ground black pepper
1 cup fat-free reduced-sodium beef broth
3 Tbsp. LEA & PERRINS Worcestershire Sauce
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) egg noodles

Steps:

Mix 1/4 cup (4 Tbsp.) flour and 1 tsp. paprika. 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, 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. Remove and 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.

Nutrition Facts : Calories 630, Fat 37 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 150 mg, Sodium 180 mg, Carbohydrate 48 g, Fiber 3 g, Sugar 5 g, Protein 24 g