Stroganoff with Country Style Ribs is one of those easy, very inexpensive, belly-rubbin’, cool-weather, makes a huge stock pot, comfort foods I love to cook.
My husband loves it. My kids love it. My kids friends love it. You get the idea?
And here’s all you need-country style ribs, egg noodles, salt and pepper. It couldn’t get any easier!
You can use either boneless or bone in country style ribs as either work great. If you buy bone-in meats, just remember your paying for that bone with the added weight. This is a 2 1/2 pound boneless pack and it costs $6.00. Your only other purchased ingredient: egg noodles. I bought the wide, large pack store brand for about $2.00.
1. Heat your stock pot and cover the bottom with your choice of oil. (Olive=healthier choice; Bacon drippings=sinfully delicious, flavor-packed choice). Today I used both.
2. Liberally salt and pepper the pork.
3. Add the ribs to the hot oil pan. Turn your oven vent on ’cause it’ll do some smoking for sure.
4. It only takes about 5-8 minutes to get a good sear then remove from the pan.
6. Add a little more grease to your hot pan (this is when I added bacon drippings) and add flour a little at a time to thicken the grease.
7. Add water to release all of that gravy and deliciousness from the bottom of the pan.
8. Return the ribs to the pot and cover with water. You’ll need to add more salt and pepper to the water. I know it seems like a lot of salt, but you’ll need it with the more water you add and especially when you add the noodles, cause they’ll soak up alot of that. Without enough salt ‘n pepper, it’ll taste bland.
9. Cover and turn down to medium heat and let it cook away. You may have to leave the lid partially cracked to prevent it from boiling over. I leave mine for at least a couple of hours until the meat is falling apart. Stir occasionally adding water as needed to keep the meat covered.
9. Once the meat is super tender, I remove it from the pot and simply break it up with a fork and return it to the pot.
10. Add in your bag of egg noodles and simmer for another 15 minutes or so until tender.
Serve with garlic toast, biscuits, cornbread or yeast rolls….or better yet, garlic toast, biscuits, cornbread and yeast rolls.
This is a great Saturday afternoon, football-watching dinner that you can easily prepare while doing all of those other 400,000 multitasking chores we women do.
I know, I know, this is not considered a really healthy meal. My goal is an overall healthy, balanced lifestyle. I have no list of what you can and cannot have. 🙂
It sounds delicious. I need to try that.
Do you use specific quantities of flour, water, and meat?
Hey Stephanie! I’m sorry, with this particular recipe I don’t measure. I’m going to say I use a smaller pack of ribs (of 5-6) for my family of 4 or more if it’s a larger crowd I’m feeding. The flour and water are to create a gravy–I sprinkle directly from the ‘flour scooper’ to really coat the bottom of the pan then slowly pour hot water over (while constantly stirring) until it starts to thicken up. I hope that helps!
Ha ha! Okay, I think I’ve got it. . . I’m usually an exact measurement type of girl, but I’m also good with visualizations. I’m going to make this tomorrow night for dinner!
This is really good! I went a little fancy and added mushrooms and peas. Simplicity makes the best meals, I swear!!!