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Tuesday, February 6

Slow cooker beef goulash

Oil, extra-virgin olive
2 tablespoons
Beef short ribs, cut into 4-inch pieces
4 pounds
Pepper, freshly ground


Onion, chopped
1 large
Garlic, minced
8 cloves
Carrots, cut into 2-inch lengths
5 medium
Paprika, sweet
¼ cup
Caraway, ground
1 tablespoon
Coriander, ground
1 teaspoon
Stock, low-sodium chicken
3 cups
5 sprigs
Bay leaves
Sour cream

Noodles, cooked, buttered

  1. In a large skillet, heat the oil over moderately high heat. 
  2. Season the short ribs with salt and pepper. 
  3. Brown half of the ribs in the skillet, about 12 minutes; transfer to the slow cooker, and repeat with the remaining ribs. 
  4. Pour off all but 2-tablespoons oil from the skillet. 
  5. Add the onion, garlic, and carrots; cook over moderately low heat, stirring, until the onion is barely softened, about 5 minutes. 
  6. Add the paprika, caraway, and coriander; cook, stirring, until fragrant, about 1 minute; scrape into the slow cooker. 
  7. Add the stock, thyme, and bay leaves to the slow cooker, cover, and bring to a boil on high. 
  8. Cook for 4 hours, until the meat is very tender. 
  9. Discard the bay leaves, thyme, and any bones; spoon off as much fat from the sauce as possible. 
  10. Serve the goulash in deep bowls over buttered noodles and topped with a dollop of sour cream. 
Recipe from Food&Wine.