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Slow cooker beef Goulash
Nb persons: 8
Yield:
Preparation time:
Total time: 4 hours 40 minutes
Source:
| Active: 40 minutes | |
| 2 tbs | extra virgin olive oil |
| 4 pounds | boneless beef short ribs, cut into 2 inch pieces |
| Salt | |
| freshly ground black pepper | |
| 1 large | onion, chopped |
| 3 | garlic cloves, minced |
| 4 | carrots, cut into 2- inch lengths |
| 4 cup | sweet paprika |
| 1 tbs | ground caraway |
| 1 tsp | ground coriander |
| 3 cups | chicken stock or low sodium broth |
| 4 | thyme sprigs |
| 2 | bay leaves |
Sour cream and buttered noodles, for serving
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.
2- pour off all but 2 tbs 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.
3- 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.
Recipe uploaded with Shop'NCook for iPhone.
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