Slow Cooker Short Rib Goulash Recipes

SLOW COOKER GOULASH

Steps:

• Combine beef, flour, and paprika in a plastic container with a lid. Close the lid and shake vigorously so meat is covered with flour and paprika.
• Place meat on the bottom of the slow cooker. Add carrots, bell pepper, onion, mushrooms, and garlic. Pour ketchup and beef broth on top.
• Cook on Low until meat is tender and cooked through, about 8 hours, stirring occasionally if possible.

SLOW-COOKER SHORT-RIB GOULASH

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.

HUNGARIAN SHORT RIBS

Steps:

• In a Dutch oven, heat oil over medium-high heat. Brown ribs on all sides. Add onions; cook until tender. Combine all remaining ingredients except noodles; pour over ribs. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until the meat is tender. Thicken gravy if desired. Serve over noodles. Freeze option: Freeze cooled rib mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Serve with noodles.

WOLFGANG PUCK'S BEEF SHORT RIB GOULASH WITH SPAETZLE

Steps:

• Goulash Put the caraway seeds in a small skillet over medium-high heat. Toast, stirring constantly, until fragrant and slightly darkened, 2 to 3 minutes. Immediately transfer to a bowl to cool. Grind in a spice grinder. Set aside. In a large sauté pan, heat the oil over medium-high heat. Add the onion and sugar and sauté, stirring frequently, until the onions turn a medium caramel-brown, about 7 minutes. Stir in the caraway and garlic and cook, stirring, 1 minute longer. Add both paprikas, marjoram, thyme, and bay leaf. Sauté, stirring, until fragrant, about 1 minute longer. Stir in the tomato paste and vinegar. Add the broth, raise the heat, and bring to a boil, stirring and scraping with a wooden spoon to deglaze the pan deposits. Add the beef, salt, and pepper. Reduce the heat to maintain a very gentle simmer and cook, partially covered, until the beef is very tender, about 1½ hours, stirring occasionally. Before serving, remove the bay leaf, taste the sauce, and adjust the seasonings, if necessary, with salt and pepper. Spaetzle In a small bowl, beat together the yolks, egg, and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the melted butter and the egg mixture and mix by hand until well blended. Do not overmix. Cover and refrigerate to rest for at least 1 hour. Bring a pot of salted water to a boil. Place a large mixing bowl filled with ice and water on the counter near the sink. Place a large-holed metal colander on top of the pot. Put the batter in the colander and, with the back of a large spoon, force the batter through the holes into the water to form spaetzle. Cook until the spaetzle rise to the surface, 4 to 5 minutes. Drain and instantly transfer the spaetzle to the ice water. When cool to the touch, drain well. Transfer to a bowl and stir in half the oil. (At this point you can cover and refrigerate up to 2 days.) Before serving, heat a large sauté pan over high heat Add the remaining oil and the spaetzle. Cook for 2 minutes without moving the pan, to brown their undersides. Add the butter pieces and sauté, stirring frequently, until golden brown, 3 to 4 minutes longer. Season to taste with salt and pepper. Garnish with parsley. Serving To serve, spoon the spaetzle onto heated plates or into large shallow serving bowls for main courses, or into small bowls for hors-d'oeuvres. Spoon the meat and sauce alongside and over the spaetzle.

SLOW-COOKER BEEF SHORT RIBS

Steps:

• Put flour, salt and pepper in a bag.
• Add ribs and shake to coat.
• Brown ribs in butter in a lg skillet.
• Put in slow cooker.
• In same skillet, combine remaining ingredients.
• Bring to a boil, stirring.
• Pour over ribs.
• Cover and cook on low for 9 hours.

SLOW-COOKER HUNGARIAN GOULASH

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown; drain.
• Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place beef and onion. In medium bowl, mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed and pepper; stir into beef mixture.
• Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours) or until beef is tender.
• In small bowl, stir water and flour until well mixed; gradually stir into beef mixture. Stir in bell pepper. Increase heat setting to High. Cover; cook 30 minutes longer. Serve goulash over noodles.

SLOW COOKER GOULASH

Steps:

• Brown ground beef and add to slow cooker
• Stir in all remaining ingredients except pasta which we will add toward the end
• Cover and cook 2-3 hours on high or 4-6 on low (can let simmer on low up to 8 hours)
• Add the pasta in the last 30-45 minutes and be prepared to eat right away when it's done so it doesn't get too soft from overcooking

SLOW-COOKER BEEF GOULASH

Steps:

• Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
• Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
• Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.

SLOW COOKER HUNGARIAN GOULASH

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown; drain. Place beef and onion in slow cooker.
• Mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed and pepper; stir into beef mixture.
• Cover and cook on low heat setting 8 to 10 hours on low or 4 to 5 hours on high until beef is tender.
• Mix water and flour; gradually stir into beef mixture. Stir in bell pepper. Cover and cook on high heat setting 30 minutes.
• Serve goulash over noodles.