SLOW-COOKER SHORT-RIB GOULASH
Meltingly tender meaty dishes like this one are made for cold nights. And while this would make a perfect Sunday supper, it's actual possible any night of the week, thanks to your slow cooker! That's right, this recipe truly benefits from cooking all day. Beef short-ribs are extremely flavorful, but to experience the full depth of their savoriness, you need time. Time, plus a prep technique we consider key to making the best possible slow-cooker meats: browning. Browning the short ribs, onions and garlic and deglazing the pan might sound cumbersome, but it's actually quite efficient, since the deglazing leaves you with a clean pan, and more importantly, the whole process amounts to next-level flavor. Flavor so dynamite, we think this recipe is destined to become a part of your cold-weather dinner rotation!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h45m
Yield 8
Number Of Ingredients 13
Steps:
- Spray 5-quart slow cooker with cooking spray.
- In shallow pan, stir together flour, salt and pepper. Coat all sides of short ribs in flour mixture. Reserve any remaining flour mixture.
- In 12-inch skillet, heat oil over medium-high heat. Add 4 short ribs; cook 5 to 7 minutes, turning occasionally, until browned. Transfer ribs to slow cooker. Repeat with remaining 4 short ribs.
- Reduce heat to medium; add onions to same skillet with drippings. Cook and stir 3 to 4 minutes or until softened. Add garlic; cook and stir 1 minute. Add paprika, smoked paprika, red pepper and remaining flour mixture; cook and stir 1 minute. Beat in broth and tomato paste with whisk. Heat to boiling, scraping any browned bits on bottom of skillet. Remove from heat; carefully pour broth mixture over short ribs in slow cooker.
- Cover; cook on Low heat setting 8 to 10 hours or until ribs are fall-apart tender. Transfer short ribs to serving platter. Spoon off any fat from sauce in slow cooker. Stir sauce; pour over ribs, and garnish with parsley. Serve with sour cream and egg noodles, if desired.
Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Rib and 3 Tablespoons Sauce, Sodium 400 mg, Sugar 2 g, TransFat 1/2 g
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Omor Omor
[email protected]I'm a vegetarian, but I love this goulash! I just substitute tofu for the beef and it's just as delicious. I also add a variety of vegetables, such as carrots, celery, onions, and potatoes. It's a great way to get a healthy and flavorful meal on the
mandla dile
[email protected]This goulash is a great way to use up leftover vegetables. I usually add whatever vegetables I have on hand, such as carrots, celery, onions, and potatoes. It's a great way to get a healthy meal on the table in a hurry.
Rosaria Rosson
[email protected]I made this goulash in my Instant Pot and it was perfect! It was so easy to make and the beef was cooked to perfection. I served it over rice and it was a delicious meal.
Friessein
[email protected]This goulash was a bit too salty for my taste. I think I'll use less salt next time. Otherwise, it was a good recipe and the beef was very tender.
TYKA MUSICUG
[email protected]I'm a big fan of goulash and this recipe did not disappoint. The beef was tender and the sauce was flavorful. I served it over egg noodles and it was a delicious meal.
Michael Adegoke
[email protected]This goulash is a great comfort food. It's perfect for a cold winter day. The beef is so tender and the sauce is so rich and flavorful. I always serve it with a side of mashed potatoes.
Anasimos Nesru
[email protected]I made this goulash for a party and it was a big hit! Everyone loved it. The beef was so tender and the sauce was so flavorful. I will definitely be making this again.
Big Al Reiter
[email protected]This goulash was a bit bland for my taste. I think I'll add more spices next time. Otherwise, it was a good recipe and the beef was very tender.
Asghar Tareen
[email protected]I'm not a big fan of goulash, but I decided to try this recipe because it looked so easy. I was pleasantly surprised! The beef was tender and the sauce was flavorful. I served it over mashed potatoes and it was a delicious meal.
Md Shafin Islam
[email protected]This goulash is a great way to use up leftover beef. I usually make a big batch of short ribs on the weekend and then use the leftovers to make this goulash during the week. It's a quick and easy meal that's always a hit with my family.
Abrham Kassahun
[email protected]I made this goulash in my slow cooker and it was perfect for a busy weeknight meal. I just threw all the ingredients in the pot in the morning and dinner was ready when I got home from work. It was a big hit with my family and I'll definitely be maki
LoomRoger Sargent
[email protected]This goulash was a bit too spicy for my taste, but my husband loved it. I think next time I'll use less paprika and cumin. Otherwise, it was a great recipe and the beef was very tender.
Md mahadi hasan Hridoy
[email protected]I love this recipe! The beef is always so tender and the sauce is so flavorful. I usually add a little extra paprika and cumin to give it a bit of a kick. I also like to serve it with a dollop of sour cream on top.
Stewart Green
[email protected]This was my first time making goulash and it turned out great! I followed the recipe exactly and it was easy to make. The beef was tender and the sauce was delicious. I will definitely be making this again.
Jakub Wadas
[email protected]I've made this goulash several times now and it's always a crowd-pleaser. The beef is always tender and flavorful, and the sauce is thick and rich. I usually serve it over egg noodles, but it's also great with mashed potatoes or rice.
Midnight Monsters
[email protected]This goulash was fall-off-the-bone tender and packed with flavor. The beef short ribs were cooked to perfection and the sauce was rich and savory. I served it over mashed potatoes and it was a hit with my family.