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Dinnertime Recipes

Slow-Cooker Short Rib Stroganoff


Create a simple dish full of complex flavors with Slow-Cooker Short Rib Stroganoff. Smoked paprika adds depth to the sauce of this short rib Stroganoff.

What You Need

  • 5 Tbsp. flour, divided
  • 1 Tbsp. smoked paprika, divided
  • 4 lb. beef short ribs, trimmed of excess fat
  • 2 Tbsp. oil
  • 1 pkg. (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 Tbsp. LEA & PERRINS Worcestershire Sauce
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 pkg. (16 oz.) egg noodles


  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.
  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).
  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.
  4. Drain noodles; place in large serving bowl. Add meat mixture; stir.
Cooking time (duration)

Prep Time 15min. Total Time 6hr. 30min.

Number of servings (yield)

8 servings




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