Ask Geist Library Map Trends Infogeist FAQ Pricing

Foodgeist is developed, created, and maintained by one food geek. It gets lonely. It gets expensive. Say hi →

Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.

△Foodgeist

Ask Geist Library Map Trends Infogeist FAQ Pricing

Slow Cooker Beef Goulash (International) — Recipe | Foodgeist

△Foodgeist

Ask Geist Library Map Trends Infogeist FAQ Pricing

Home
/
Recipes
/
Slow Cooker Beef Goulash

🍽️recipe·International

Slow Cooker Beef Goulash

Name: Slow Cooker Beef Goulash
Cuisine: International
Ingredients: 2 tablespoons extra-virgin olive oil; 4 pounds boneless beef short ribs, cut into 2-inch pieces; Salt and freshly ground pepper; 1 large onion, chopped; 3 garlic cloves, minced; 4 carrots, cut into 2-inch lengths; 1/4 cup sweet paprika; 1 tablespoon ground caraway; 1 teaspoon ground coriander; 3 cups chicken stock or low-sodium broth; 4 thyme sprigs; 2 bay leaves; Sour cream and buttered noodles, for serving

Ingredients

2 tablespoons extra-virgin olive oil

4 pounds boneless beef short ribs, cut into 2-inch pieces

Salt and freshly ground pepper

1 large onion, chopped

3 garlic cloves, minced

4 carrots, cut into 2-inch lengths

1/4 cup sweet paprika

1 tablespoon ground caraway

1 teaspoon ground coriander

3 cups chicken stock or low-sodium broth

4 thyme sprigs

2 bay leaves

Sour cream and buttered noodles, for serving

Method

◆

Free Sample

You're reading one of recipes available free. Full library with Gastronome.

Open all →

1.
In a large skillet, heat the olive oil. Season the short ribs with salt and pepper. Brown half of the short ribs in the skillet over moderately high heat, about 12 minutes. Transfer them to a slow cooker with a slotted spoon. Repeat with the remaining short ribs. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic and carrots and cook over low heat, stirring, until the onion is barely softened, about 5 minutes. Add the paprika, caraway and coriander and cook, stirring, until fragrant, about 1 minute. Scrape the mixture into the slow cooker. Add the stock, thyme and bay leaves, cover and bring to a boil on high. Cook for 4 hours, until the meat is very tender. Discard the bay leaves and thyme and spoon off as much fat from the sauce as possible. Serve the goulash in deep bowls with a dollop of sour cream and buttered noodles.