Winter's not quite over yet, so you still have time to make one more batch of hearty beef stroganoff before grilling season starts! Use budget-friendly boneless short ribs instead of pricey beef tenderloin when making this slow cooker version of Russian comfort food; the low, slow braising time turns tougher cuts of meat into meltingly tender bites.
- 2 teaspoons vegetable oil or olive oil (optional)
- 1½ pounds boneless short ribs, sliced into 1-inch thick pieces
- 1 large yellow or sweet onion, thinly sliced into strips
- 1 pound crimini or button mushrooms, stemmed and sliced
- 2 large garlic cloves, thinly sliced
- 2 cups beef broth
- 1 cup dry white wine
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 pound (8 ounces) egg noodles
- 1/2 cup sour cream
1. Optional: If your slow cooker has a brown or sauté function, add the oil and brown the beef on all sides. Alternatively, brown the beef in a heavy-bottomed skillet or Dutch oven.
2. Add the beef (if not browned in the slow cooker), onion, mushrooms, garlic, broth, wine cream, salt, and pepper to the slow cooker.
3. Cook on low for 6 hours or on high for 3 hours.
4. When there are 15 minutes of cooking time left on the slow cooker, stir in the egg noodles and finish the cooking cycle.
5. Stir in the sour cream.
6. Season with additional salt as needed and serve immediately, as the noodles will continue to absorb the sauce in the slow cooker.