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  • 8servings
  • 390minutes
  • 520calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 Tbsp. flour , divided

  2. 2 tsp. smoked paprika , divided

  3. 1-1/2 tsp. salt , divided

  4. 4 lb. beef short ribs

  5. 2 Tbsp. oil

  6. 1 pkg. (8 oz.) whole mushroom s, halved

  7. 1 onion , coarsely chopped

  8. 3 cloves garlic , minced

  9. 1/2 tsp. ground black pepper

  10. 1 cup beef broth

  11. 2 Tbsp. Worcestershire sauce

  12. 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

  13. 1 pkg. (16 oz.) egg noodles

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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).

  3. 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.

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

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