Slow-Cooker Short Rib Stroganoff

Ingredients

• 1 cup beef broth fat-free reduced-sodium
• 4 lb beef short ribs trimmed
• 1 cup knudsen cream sour
• 16 oz extra wide egg noodles 
• 5 Tbsp flour divided
• 4 cloves garlic minced
• 0.5 tsp ground pepper black
• 8 oz mushrooms whole cut in half
• 2 Tbsp oil 
• 1  onion coarsely chopped
• 1 Tbsp paprika smoked divided
• 3 Tbsp lea & perrins worcestershire sauce 

Equipment

• bowl
• frying pan
• slow cooker

Directions

1. Mix 1/4 cup (4 Tbsp.) flour and 1 tsp. paprika.
2. Add to ribs; toss to evenly coat.
3. Heat oil in large skillet on medium heat.
4. Add ribs; cook 5 min. or until evenly browned, turning occasionally.
5. 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).
6. Remove ribs from slow cooker; skim surface of sauce.
7. 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.
8. Drain noodles; place in large serving bowl.
9. Add meat mixture; stir.