SHORT RIB STROGANOFF
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Season the meat with the paprika and some salt and pepper. Heat a Dutch oven or heavy-bottomed pot over medium heat and add the oil. When hot, add the meat and cook until brown on both sides. Remove to a plate and set aside.
- Add the mushrooms and cook until brown, about 2 minutes. Add the garlic and onions and cook, stirring occasionally, until starting to soften, an additional 2 minutes. Add the flour and cook the roux, stirring, for a couple minutes. Whisk in the red wine and bring to a simmer. Add the stock and milk, whisking to remove any lumps. Place the ribs back in the pot and simmer until the meat is tender, about 2 hours. (Alternatively, cook in the oven at 275 degree F until tender.)
- When you are ready to serve, bring a pot of water to a boil and salt liberally. Add the pasta, give it a stir and cook until al dente according to the package directions. Drain and set aside.
- Remove the stroganoff from the heat, mix in the sour cream, pickles and parsley if using and serve with the pasta.
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.
Provided by My Food and Family
Categories Home
Time 6h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- 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.
- 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).
- 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.
- Drain noodles; place in large serving bowl. Add meat mixture; stir.
Nutrition Facts : Calories 630, Fat 37 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 150 mg, Sodium 180 mg, Carbohydrate 48 g, Fiber 3 g, Sugar 5 g, Protein 24 g
SLOW-COOKER SHORT RIB STROGANOFF RECIPE - (3.9/5)
Provided by carol gorman
Number Of Ingredients 12
Steps:
- Combine 1/4 cup (4 tablespoons) flour and 1 teaspoon paprika. Add to ribs in large bowl; toss to evenly coat ribs with flour mixture. Heat oil in large skillet on medium heat. Add ribs; cook 5 minutes or until evenly browned on both sides, turning occasionally. Place ribs in slow cooker sprayed with cooking spray; sprinkle with pepper and remaining paprika. Top with vegetables and garlic. Mix broth and Worcestershire sauce until blended; pour over ingredients in slow cooker. Cover with lid. Cook on HIGH 6 hours (or on LOW 8 to 10 hours). Remove ribs from slow cooker, reserving sauce in slow cooker; skim and discard fat from surface of sauce. Remove and discard rib bones. Return meat to slow cooker. Add sour cream and remaining flour; whisk until blended. Cook, covered, on LOW 10 to 15 min. or until slightly thickened. Meanwhile, cook noodles as directed on package, omitting salt. Drain noodles; place in large serving bowl. Add meat mixture; stir. For added color and texture, serve with a mixed green salad tossed with your favorite Kraft Dressing.
SLOW-COOKER SHORT RIBS
These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.
Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
SLOW COOKER BEEF STROGANOFF I
This is an easy variation of a favorite. I used to prepare it the traditional way, with sour cream, but I didn't have any one night, so I used cream cheese instead. My husband and I liked it even better! Serve over hot, cooked egg noodles or rice.
Provided by Jessica Jones
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 8h10m
Yield 4
Number Of Ingredients 6
Steps:
- In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
- Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
Nutrition Facts : Calories 375.7 calories, Carbohydrate 9.5 g, Cholesterol 96.7 mg, Fat 27.3 g, Fiber 0.9 g, Protein 22 g, SaturatedFat 12.9 g, Sodium 711.1 mg, Sugar 1.9 g
SLOW COOKER BEEF STROGANOFF
Cook a version of beef stroganoff that's lighter on the wallet yet full of flavour thanks to slow cooking. Serve with pasta, rice or mashed potato
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 8h50m
Number Of Ingredients 11
Steps:
- Turn on the slow cooker. Season the beef. Heat the oil in a wide frying pan and add the beef in batches so as not to overcrowd the pan. Cook over a high heat until deep brown, then transfer to the slow cooker. Add the onion and garlic to the pan and cook for a few mins until soft, adding more oil, if needed. Add a splash of water and scrape any bits from the bottom of the pan. Tip everything into the slow cooker.
- Add the stock to the beef, then the mustard and season. Add enough water to just cover the beef, put the lid on and cook on Low for 6-8 hrs or High for 5-6 hrs.
- About 30 mins before serving, melt the butter in a frying pan and cook the mushrooms until soft and caramelised. Tip into the slow cooker. Mix the cornflour with a little liquid from the stroganoff in the frying pan until smooth, then add about 100ml more and bring to a simmer. Once thickened, pour into the slow cooker with the sour cream. Turn to High (if not already) and cook for another 20 mins. Stir through the parsley. Serve with tagliatelle or mash, sprinkled with paprika.
Nutrition Facts : Calories 988 calories, Fat 61 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium
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- 2. Add the beef (if not browned in the slow cooker), onion, mushrooms, garlic, broth, wine cream, salt, and pepper to the slow cooker.
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