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Main dishes

Slow-Cooker Short Rib Stroganoff

Slow-Cooker Short Rib Stroganoff recipe
photo by:kraft
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.
time
prep:
15 min
total:
6 hr 30 min
servings
total:
8 servings
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What You Need

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

Make It

MIX 1/4 cup (4 Tbsp.) flour, 1 tsp. paprika and 1/2 tsp. salt. 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, salt, 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. 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.

Kraft Kitchens Tips

Special Extra
Garnish with chopped fresh parsley just before serving.
Serving Suggestion
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
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