Ingredients:
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons salt
- 4 pounds beef, short ribs, cut into 3" pcs
- 1/2 teaspoon pepper, black
- 3 cups onion, sliced
- 1/4 cup dry red wine, beef broth, or water
- 1 cup thinly sliced mushrooms, sauteed in butter
- 1 cup sour cream
- salt, to taste
- 2 tablespoons fresh chopped parsley
Preparation:
Cover and cook on LOW for 8 to 10 hours, or until short ribs are very tender.
Remove short ribs to a serving platter and keep warm. Sauté mushrooms in a large skillet until tender; add the cooking liquid to the skillet.
Simmer, scraping up the pan juices, until the sauce is reduced and thickened, about 5 to 7 minutes. Remove skillet from the heat. Stir in the sour cream and return to the
heat just long enough to heat through. Do not boil. Taste and adjust seasonings. Pour sauce over the meat and sprinkle with fresh parsley.
Serves 6.
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