Comida Kraft
Recipe Box

Slow-Cooker Short Rib Stroganoff

(22) 18 Reviews
Prep Time
Total Time

8 servings

Short ribs become succulent in the slow cooker for a simple stroganoff full of complex flavor. Smoked paprika adds depth to a velvety sour cream sauce.

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What You Need

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Make It

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  • 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.

Serving Suggestion

For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.

Special Extra

Garnish with chopped fresh parsley just before serving.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 530
Total fat 23g
Saturated fat 9g
Cholesterol 125mg
Sodium 180mg
Carbohydrate 50g
Dietary fiber 3g
Sugars 3g
Protein 30g
% Daily Value
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • vilerage |

    Amazing. Thanks!

  • kristalula |

    I thought this tasted great, but it was a bit too salty for me. Next time I make it, I'll be omitting a lot of the salt. I made sure to get rather lean short ribs, so I didn't have the same problem others did with the amount of fat in the sauce. I also used a light sour cream instead of full-fat, so it was a bit thin, but I let it sit for a while and it thickened. Also added extra garlic, which helped boost the flavor.

  • springgrisham01 |

    Mediocre at best. This dish needs a lot more flavor, the sauce it too thin, and honestly, it's ugly. If I make this again, I would add a lot more garlic, seasoning salt and Tobasco sauce. I would also serve it with mashed potatoes.