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    • #371371
      mos
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      Short Rib Stroganoff
      5 tbs flour, divided
      1 tbs smoked paprika, divided
      4 lb beef short ribs, trimmed of excess fat
      2 tbs oil
      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 tbs Worcestershire sause
      1 cup sour cream
      16-oz pkg egg noodles
      Mix 4 tbs 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. Serves 8
      deadhorse smilie

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