Slow-Cooker Short Rib Stroganoff

8 Servings


6 HRS 30 MIN


0-15 min


6 HRS 15 MIN




5 tbsp

flour, divided

1 tbsp

smoked paprika, divided

4 lb

beef short ribs, trimmed of excess fat

2 tbsp


1 pkg

(8 oz.) whole mushrooms, cut in half


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


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.

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).

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.

Step 4

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