Carol's Beef Stroganoff

3lbs stew meat
1 onion, sliced into half rounds, then thirds
1lb fresh mushrooms, sliced thickly
1-26oz can, cream of mushroom soup
1/2 cup water
3 cloves garlic, minced
1 TB Worcestershire sauce
2 tsp powdered beef bullion
1/2 cup red wine (I used Pinot Noir)
1/2 cup all purpose flour for dredging
1 cup sour cream

1. Sautee onions until soft and a bit brown, add mushrooms and garlic and sautee until soft - put into crockpot.  In the same pan, coat beef in flour and fry on all sides.  Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Add all other ingredients and stir well.  
2. Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream at the very end.   
3. Serve over buttered egg noodles.  

Short Ribs Dry Rub

• 1/4 cup smoked paprika
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon packed dark brown sugar
• 1 tablespoon kosher salt
• 2 teaspoons cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper
• 5 pounds (2- to 2-1/2-inch-thick) flanken-cut beef short ribs
• BBQ Sauce - for grilling
• For the ribs:
• Place all of the ingredients except the ribs in a medium bowl and stir to combine. Place the ribs in a 13-by-9-inch baking dish and arrange them in an even layer. Evenly rub the spice mixture on all sides of the ribs and cover the dish with aluminum foil. (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)
• Heat the oven to 350°F and arrange a rack in the middle. (If you rubbed the ribs in advance, remove them from the refrigerator and set aside at room temperature while the oven is heating, at least 20 minutes.)
• Place the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce.
• To grill the ribs:
• Heat a gas or charcoal grill to medium (about 350°F to 450°F).
• Place the ribs on the grill and brush them with some of the sauce. Cover the grill and cook until grill marks appear on the bottom of the ribs, about 5 minutes. Turn the ribs, brush with sauce, cover, and cook another 5 minutes. Flip and brush every 5 minutes until the sauce has thickened and formed a glaze and the ribs are heated through, about 20 minutes total. Transfer the remaining sauce to a serving bowl and serve with the ribs.