Slow Cooker Hungarian Beef Short-Rib Goulash
1/3 cup all-purpose flour
½ tsp. salt
½ tsp. pepper
6 boneless beef short ribs, 4” thick, about 4 lbs.
1 tbsp. olive oil
1 medium onion, sliced
4 cloves garlic, minced
2 tbsp. sweet paprika
1 tbsp. smoked paprika
¼ tsp. cayenne pepper
2 cups beef stock or broth
1 6z. can tomato paste
2 tbsp. fresh Italian flat-leaf parsley
Spray a large slow cooker with cooking spray.
In a shallow pan, mix together the flour, salt and pepper. Coat all sides of the short ribs in the flour mixture. Reserve any remaining flour mixture.
In a large skillet, heat oil over medium-high heat. Add 3 short ribs; cook 5-7 minutes, turning occasionally, until browned. Move ribs to the slow cooker and repeat with the remaining 3 short ribs.
Reduce heat to medium; add onions to same skillet with drippings. Cook and stir 3-4 minutes or until softened. Add garlic; cook and stir 1 minute. Add paprika, smoked paprika, cayenne pepper and remaining flour mixture; cook and stir 1 minute. Stir in the beef stock or broth and tomato paste. Heat to boiling, scraping any browned bits on bottom of the skillet. Remove from heat; pour stock mixture over short ribs in slow cooker.
Cover and cook on low heat 6-8 hours. Transfer ribs to a platter. Spoon off any fat from the sauce in slow cooker. Stir sauce; pour over ribs and garnish with chopped parsley. Serve over mashed potatoes, pasta or rice.
