All Recipes

Slow-Cooker Short Rib Stroganoff

Prep

0-15 mins

Total

6 HRS 30 MIN

Servings

8 Servings

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.

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

    sour cream

  • 1

    pkg

    (16 oz.) egg noodles

Instructions

  1. Step 1

    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.

  2. Step 2

    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).

  3. Step 3

    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.

  4. Step 4

    Drain noodles; place in large serving bowl. Add meat mixture; stir.

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