SLOW-COOKER SHORT RIB STROGANOFF RECIPE - (3.9/5)

Slow-Cooker Short Rib Stroganoff Recipe - (3.9/5) image

Provided by carol gorman

Number Of Ingredients 12

5 tablespoons flour, divided
1 tablespoon smoked paprika, divided
4 pounds beef short ribs, trimmed of excess fat (1.8kg)
2 tablespoons oil
1/2 teaspoon ground black pepper
1/2 pound whole fresh mushrooms, cut in half (225g)
1 onion, coarsely chopped
4 cloves garlic, minced
1 cup 25%-less-sodium beef broth
3 tablespoons Lea & Perrins Worcestershire Sauce
1 cup sour cream
6 cups egg noodles, uncooked

Steps:

Combine 1/4 cup (4 tablespoons) flour and 1 teaspoon paprika. Add to ribs in large bowl; toss to evenly coat ribs with flour mixture. Heat oil in large skillet on medium heat. Add ribs; cook 5 minutes or until evenly browned on both sides, turning occasionally. Place ribs in slow cooker sprayed with cooking spray; sprinkle with pepper and remaining paprika. Top with vegetables and garlic. Mix broth and Worcestershire sauce until blended; pour over ingredients in slow cooker. Cover with lid. Cook on HIGH 6 hours (or on LOW 8 to 10 hours). Remove ribs from slow cooker, reserving sauce in slow cooker; skim and discard fat from surface of sauce. Remove and discard rib bones. Return meat to slow cooker. Add sour cream and remaining flour; whisk until blended. Cook, covered, on LOW 10 to 15 min. or until slightly thickened. Meanwhile, cook noodles as directed on package, omitting salt. Drain noodles; place in large serving bowl. Add meat mixture; stir. For added color and texture, serve with a mixed green salad tossed with your favorite Kraft Dressing.