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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Ariq Siyal
[email protected]Not bad.
KateLynn Chaplin
[email protected]Will definitely make again.
Nl Jack
[email protected]Perfect comfort food.
Abrar Ahmad3699
[email protected]Easy and delicious!
T.R IKBAL
[email protected]This was a great recipe! I made it for a party and everyone loved it. I will definitely be making it again.
Daniella waghorn
[email protected]The meat was a bit tough, but the sauce was delicious. I will try cooking it for longer next time.
Fatima Diallo
[email protected]This was a bit too spicy for my taste, but still very good. Next time I will use less paprika.
Amjed Ali
[email protected]I used beef broth instead of red wine and it turned out great. I also added some chopped carrots and celery.
Yolanda Ngcobo
[email protected]The short ribs were so tender and the sauce was perfect. I served it over egg noodles and it was a hit with my family.
Martin ez Stacy
[email protected]This recipe was easy to follow and the end result was delicious. I will definitely be making this again.
Rj ZuBi HOneY
[email protected]This goulash was fall-apart tender and so flavorful! The sauce was rich and thick, and the vegetables were perfectly cooked. My family loved it.