Slow-Cooker Short Rib Stroganoff

(Courtesy of Kraft)

Ingredients:

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 c. beef broth

2 Tbsp. Worcestershire sauce

1 c. sour cream

1 pkg. (16 oz.) egg noodles

Directions:

Place ribs in a ziploc bag.  Mix 4 Tbsp. flour, 1 tsp. paprika and 1/2 tsp. salt.  Add to ribs; toss to evenly coat.  Heat oil in a large skillet on medium heat.  Add ribs; cook 5 minutes or until evenly browned, turning occasionally.

Place ribs in a slow cooker; top with remaining paprika, salt, vegetables, garlic, pepper, broth and Worcestershire sauce.  Cover with lid.  Cook on high for 6 hours or on low for 8-10 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 for 10-15 minutes or until slightly thickened.  Meanwhile, cook noodles as directed on package.  Drain noodles; place in a large serving bowl.  Add meat mixture; stir.

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