Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Main dish
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Vegetable oil
2 ts Salt
4 lb Beef -- short ribs
-cut into 3 inch pieces
1/2 ts Pepper -- black
3 c Onion -- sliced
1/4 c Water
1 c Mushrooms -- fresh,
-sliced thin
1/8 ts Salt
1 c Sour cream -- dairy
2 tb Parsley or chervil -- fresh
-minced
Set a large skillet over medium-high heat. When it is sizzling hot,
sprinkle it with 2 teaspoons salt, and at once add the meat pieces.
Brown well on all sides. Season the meat with pepper, and turn into a
bowl. Add the oil to the skillet and saute the onion for 2 or 3
minutes; then turn into the slow-cooker. Swirl the water in the
still hot skillet and scrape up the pan juices. Turn into the
slow-cooker with the meat. Cover and cook on Low for 8 to 10 hours,
or until the meat is very tender.
BEFORE SERVING:
In medium skillet, over medium-high heat, saute the mushroom slices
in 1 or 2 tb of fat skimmed from the cooking liquid; stir constantly.
In about 5 minutes, the slices will be tender and the moisture will
have evaporated. Add 1/8 teaspoon salt. Arrange the short ribs on a
heated serving platter and turn the cooking liquid into the mushroom
skillet. Simmer, scraping up the pan juices, until the sauce is as
thick as heavy cream. Remove skillet from the heat. Stir in the
sour cream; return to the heat just long enough to thoroughly warm
the sauce. Then pour over the meat and sprinkle with chervil or
parsley.
Jacqueline Heriteau, THE BEST OF ELECTRIC CROCKERY COOKING,
Grossett & Dunlop, 1976, p. 148.
