Slow Cooker Beef Short Rib Stroganoff

After a long day on the road working with my education interns I was excited to walk into my house to the smell of onions and beef. I have made more stroganoff recipes that I can count. I started long ago with and easy ground beef recipe. I've also made a gourmet mushroom stroganoff with heavy cream, sherry and Dijon mustard. Chicken stroganoff has even been made in my kitchen. I think this is the best recipe yet, and one of the easiest. The sauce is super simple but very tasty. The short ribs, cooked low and slow for 8 - 10 hours just fall off the bone.

 

Start by placing sliced onions on the bottom of your slow cooker. Put your short ribs on top of the onions. Then sprinkle onion envelope of French onion soup mix over everything. Cook on low for 8 - 10 hours. When you get home after your long day remove the short ribs and put them in a warm oven. Ladle out the drippings from the slow cooker into a fat separator and pour out the beef juices back into the slow cooker. Add cream of mushroom soup, sour cream and fresh mushrooms into the slow cooker and mix together with drippings and onions. Cook on high for another hour. Serve over buttered egg noodles topped with short ribs. Delicious!

 

 

Ingredients

1 large onion, sliced

4 beef short ribs

1 envelop French onion soup mix

2 sprigs fresh thyme

1 can cream of mushroom soup

1 1/2 cup sour cream

8 oz fresh mushrooms, sliced

 

 

Directions

Place sliced onions in the bottom of the slow cooker. Top with short ribs and French onion soup mix and thyme sprigs. Cook on low for 8 - 10 hours.

 

Heat oven to 170 degrees. Remove short ribs from slow cooker and place in oven to keep warm. Ladle drippings in the slow cooker into a fat separator. Pour the beef juices back into slow cooker discarding fat. Add cream of mushroom soup, sour cream and mushrooms to slow cooker. Mix together with onions and beef drippings. Cook on high for another hour.

 

Serve over noodles or rice topped with short ribs and fresh thyme.