Beef Short Rib Stroganoff

  • Serves 4
  • Preparation Time: 20 minutes
  • Cooking Time: 10 hours

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Ingredients

Adjust Servings:
1 cup yellow onion sliced
1 cup mushrooms sliced
4 cloves of garlic minced
1/4 cup fresh rosemary finely chopped
1 teaspoon ground black pepper
2 tablespoons vegetable oil
300g beef short ribs bone-in (if you want to avoid bones, you can use stewing beef instead)
1/2 cup no salt added beef broth
1/2 cup red wine
3 tablespoons cornstarch
3 tablespoons water
3/4 cup sour cream

Nutrient Analysis

PER SERVING:

1/4 of recipe


RENAL EXCHANGE:

3 Protein + 1 Vegetable


Calories
426Kcal
Protein
26g
Carbohydrates
15g
Fibre
1g
Total Fat
24g
Saturated Fat
10g
Cholesterol
87mg
Sodium
99mg
Potassium
496mg
Phosphorus
207mg

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Ingredients

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Preparation

1
Done

To the bottom of a slow cooker, add the onion, mushrooms, garlic, rosemary and pepper.

2
Done

In a large skillet, heat the oil on high heat. Fry the beef short ribs on all sides.

3
Done

Add the short ribs to the slow cooker and top with beef broth and red wine. You may substitute water or beef stock for the red wine, if desired. Cover and cook on low for 9 hours. The meat will fall off the bones. Discard all bones.

4
Done

In a small bowl, dissolve the cornstarch in water.

5
Done

Add the cornstarch slurry to the slow cooker and stir to incorporate. The cornstarch slurry will thicken the liquid.

6
Done

Cover and cook for another hour. Then turn off the heat and stir in the sour cream.

7
Done

Serve the stroganoff with egg noodles and enjoy.

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