Oil, extra-virgin olive
|
2 tablespoons
|
Beef short ribs, cut into 4-inch pieces
|
4 pounds
|
Pepper, freshly ground
|
|
Salt
|
|
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
|
Thyme
|
5 sprigs
|
Bay leaves
|
3
|
Sour cream
|
|
Noodles, cooked, buttered
|
- In a large skillet, heat the oil over moderately high heat.
- Season the short ribs with salt and pepper.
- Brown half of the ribs in the skillet, about 12 minutes; transfer to the slow cooker, and repeat with the remaining ribs.
- Pour off all but 2-tablespoons oil from the skillet.
- Add the onion, garlic, and carrots; cook over moderately low heat, stirring, until the onion is barely softened, about 5 minutes.
- Add the paprika, caraway, and coriander; cook, stirring, until fragrant, about 1 minute; scrape into the slow cooker.
- Add the stock, thyme, and bay leaves to the slow cooker, cover, and bring to a boil on high.
- Cook for 4 hours, until the meat is very tender.
- Discard the bay leaves, thyme, and any bones; spoon off as much fat from the sauce as possible.
- Serve the goulash in deep bowls over buttered noodles and topped with a dollop of sour cream.
