Brrr! The weather is sure getting cold here in the midwest which means it is time to heat up the oven and take out the slow cooker.
This week’s recipe was created by the Kraft Foods test kitchen and has been rated with 5 stars. I haven’t tried the recipe yet myself, but plan on getting all the ingredients for Saturday’s supper.
Slow Cooker Short Rib Stroganoff
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
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.
Creativity Bug ~ Sue