*  Exported from  MasterCook  *
                       Short Ribs Of Beef Parisienne
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Crockpot                         Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Tablespoons   vegetable oil
    2      Teaspoons     Salt
    4      Pounds        Beef -- short ribs
                         cut Into 3 inch pieces
      1/2  Teaspoon      Pepper -- black
    3      Cups          Onion -- sliced
      1/4  Cup           Water
    1      Cup           Mushrooms -- fresh
                         Sliced thin
      1/8  Teaspoon      Salt
    1      Cup           Sour cream -- dairy
    2      Tablespoons   Parsley or chervil -- fresh
   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 meduim  skillet, over medium-high heat, saute the 
 mushroom slices in 1 or 2 tablespoons 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.
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