Slow-Cooker Short Rib Stroganoff

• 5 Tbsp. flour, divided
• 1 Tbsp. smoked paprika, divided
• 4 lb. beef short ribs, trimmed of excess fat
• 2 Tbsp. oil
• 1 pkg. (8 oz.) whole mushrooms, cut in half
• 1 onion, coarsely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 4 cloves garlic, minced
• 1/2 tsp. ground black pepper
• 1 cup fat-free reduced-sodium beef broth
• 3 Tbsp. LEA & PERRINS Worcestershire Sauce
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (16 oz.) egg noodles

1. Mix 1/4 cup (4 Tbsp.)
2. flour and 1 tsp.
3. paprika.
4. Add to ribs; toss to evenly coat.
5. Heat oil in large skillet on medium heat.
6. Add ribs; cook 5 min.
7. or until evenly browned, turning occasionally.
8. Place ribs in slow cooker; top with remaining paprika, vegetables, garlic, pepper, broth and Worcestershire sauce.
9. Cover with lid.
10. Cook on HIGH 6 hours (or on LOW 8 to 10 hours).
11. Remove ribs from slow cooker; skim surface of sauce.
12. Remove and discard rib bones.
13. Return meat to slow cooker with sour cream and remaining flour; stir.
14. Cook, covered, on LOW 10 to 15 min.
15. or until slightly thickened.
16. Meanwhile, cook noodles as directed on package.
17. Drain noodles; place in large serving bowl.
18. Add meat mixture; stir.

flour, paprika, beef short ribs, oil, mushrooms, onion, garlic, ground black pepper, beef broth, worcestershire sauce, s, egg noodles

Taken from www.kraftrecipes.com/recipes/slow-cooker-short-rib-stroganoff-121329.aspx (may not work)