Slow Cooker Recipes
Slow Cooker Short Rib Goulash
Meltingly tender meaty dishes like Slow Cooker Short Rib Goulash are made for cold nights. And while this would make a perfect Sunday supper, it’s actually possible any night of the week, thanks to your slow cooker!
Prep: 45 min | Total 8 hr 45 min | Yield: 8 servings
Ingredients
- 1/3 cup Gold Medal™ all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 bone-in beef short ribs (4 inches thick each), English cut (about 4 pounds)
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 4 cloves garlic, finely chopped
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 1/4 teaspoon ground red pepper (cayenne)
- 2 cups Progresso™ beef flavored broth
- 1/4 cup Muir Glen™ organic tomato paste
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
Instructions
- 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 for 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 for 3 to 4 minutes or until softened.
- Add garlic; cook and stir for 1 minute.
- Add paprika, smoked paprika, red pepper and remaining flour mixture; cook and stir for 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 for 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
Per serving: 240 Calories, 14g Total Fat, 17g Protein, 10g Total Carbohydrate, 2g Sugars
Attribution
Recipe and photo used with permission from:
Betty Crocker