Slow-Cooker Short Rib Stroganoff

slideshow

Prep: 15 Min

Total: 6 Hours 30 Min

Makes 8 Servings

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

Directions:

1. Mix 1/4 cup (4 Tbsp.) flour, 1 tsp. paprika and 1/2 tsp. salt. Add to ribs; toss to evenly coat.

2. Heat oil in large skillet on medium heat. Add ribs; cook 5 min. or until evenly browned, turning occasionally.

3. Place ribs in slow cooker; top with remaining paprika, salt, vegetables, garlic, pepper, broth and Worcestershire sauce.

4. Cover with lid. Cook on HIGH 6 hours (or on LOW 8 to 10 hours).

5. Remove ribs from slow cooker; skim surface of sauce. Discard rib bones.

6. Return meat to slow cooker with sour cream and remaining flour; stir. Cook, covered, on LOW 10 to 15 min. or until slightly thickened.

7. Meanwhile, cook noodles as directed on package. Drain noodles; place in large serving bowl. Add meat mixture; stir.

8. Garnish with chopped fresh parsley just before serving.