It’s 2023!! Whether we like it or not, another new year has turned, and we are resolved to make ourselves, our lives, our relationships, our health, our everything…better.
Did anyone else feel like this holiday season flew by? I am overwhelmed with deadlines and deliverables, trying to squeeze work into every cranny and crevice of available awake time.
Since I’m devoting most of my 2023 efforts to growing Eat Happy Kitchen, 10x’ing my content, and connecting with YOU as much as possible, I don’t foresee anything slowing down anytime soon.
If you missed last year’s New Year New You post, it has some gems for goal setting and low carb advice, so check it out.
Also, this recipe for Lemon Chicken Soup deserves a repeat post, so click through this one if you haven’t made this soup yet this winter. It’s scrumptious.
I’ve been focused on easy to make, delicious meals at my Substack newsletter for a reason. What’s easy to make and tastes good gets eaten. By you, by the fam. And we need to work smart to make sure our resolutions stick.
What are some of your resolutions? Please let me know in the comments below. I love hearing ideas from other people, and I want to support your efforts!
Quick sales interjection…we have ALL sauce flavors back in stock over at Eat Happy Kitchen—including 135 twin packs of our limited edition Spicy Arrabbiata Marinara Sauce. Stock up for the winter—if you buy a case, you get free shipping!
OK on to the main event…
I love this easy Short Rib Stroganoff recipe. If you have a Slow Cooker or an Instant Pot, this recipe is a must-try.
As always, here’s a downloadable, printable PDF version of this recipe for you to have for your files.
SHORT RIB STROGANOFF
(serves 3-4)
2-3 pounds bone-in short ribs
Salt and pepper
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, sliced
8 ounces Cremini or Baby Bella mushrooms, thinly sliced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3-4 salami slices, minced
2 tablespoons white wine vinegar
1/4 cup heavy cream
3/4 cup beef broth or chicken broth
1/2 cup sour cream
Season short ribs well with salt and pepper, set aside.
Heat olive oil in slow cooker on sauté setting to medium high heat. Cook onion until soft, about 3-4 minutes. Add garlic slices and cook 1-2 more minutes. Add mushroom slices and cook 2-3 minutes. Season with onion powder and garlic powder. Stir in minced salami. Place short rib pieces in slow cooker.
In a small bowl, whisk together white wine vinegar, heavy cream, and beef or chicken broth. Pour over short rib pieces. Turn slow cooker to high setting and let cook 4-5 hours, or until short rib meat falls off the bone.
Remove short ribs from slow cooker, turn off heat, and whisk in sour cream. Serve short ribs topped with mushroom sauce.
For Instant Pot:
Prepare everything as instructed on stove top, then put all contents in IP on Manual for 25 minutes, with the vent set to “sealing.” Let it pressurize and depressurize on its own, then when safe to open lid, do so and whisk in sour cream at the very end. Serve!
need to make this in the next week! How did I miss this recipe!
I made it this weekend and it was awesome!!