Slow Cooker Beef Goulash

Name: Slow Cooker Beef Goulash
Prep time: 30 min
Total time: 4 h 55 min
Yield: 8 servings
Ingredients: 4 pounds boneless beef short ribs, cut into 2-inch pieces; Kosher salt; Freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1 large yellow onion, medium dice; 4 medium carrots, cut into 2-inch pieces; 3 garlic cloves, minced; 1/4 cup sweet paprika; 1 tablespoon ground caraway; 1 teaspoon ground coriander; 3 cups low-sodium beef broth or stock; 4 fresh thyme sprigs; 1 bay leaf; 1 pound egg noodles; 4 tablespoons (1/2 stick) unsalted butter, at room temperature; 1/2 cup sour cream, for garnishing

Beef Eastern European Slow Cooking Slow Cookers Noodles Pasta Sour Cream Paprika Dinner Weeknight Dinner Comfort Food Main Dish Easy

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8 servings Easy

Total: 4 hrs 55 mins Active: 30 mins

3 Ratings

Ingredients (16)

4 pounds boneless beef short ribs, cut into 2-inch pieces
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, medium dice
4 medium carrots, cut into 2-inch pieces
3 garlic cloves, minced
1/4 cup sweet paprika
1 tablespoon ground caraway
1 teaspoon ground coriander
3 cups low-sodium beef broth or stock
4 fresh thyme sprigs
1 bay leaf
1 pound egg noodles
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/2 cup sour cream, for garnishing

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Sweet paprika, caraway, and coriander lend a deeply aromatic presence to Grace Parisi’s easy slow cooker beef goulash recipe, adapted from Food & Wine. Pieces of boneless short ribs simmer gently for 4 hours unattended so you can go do something else, until you’re ready to boil egg noodles and serve up a dish of old-fashioned comfort. Serve it with a side of skillet kale, which can be ready in about 15 minutes.

We also recommend our easy ground beef stroganoff recipe for a quick weeknight meal.

Adapted from Grace Parisi

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Tips for Beef

Tip

How to Thaw Beef

As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.

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Next: How to Freeze Beef

Tip

How to Freeze Beef

In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.

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Next: How to Store Beef

Tip

How to Store Beef

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

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Next: How to Thaw Beef

Instructions

1Season the short ribs all over with salt and pepper. Warm the olive oil in a large skillet or frying pan over medium-high heat. Sear the short rib pieces, turning occasionally, until deep brown all over, about 15 minutes total. Transfer the short ribs to the crock of a slow cooker.
2Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, carrots, and garlic to the pan, sprinkle with salt, and cook over medium heat until the vegetables are browned and softened, about 8 minutes. Add the paprika, caraway, and coriander and cook, stirring, until fragrant, about 1 minute.
3Transfer the onion-carrot mixture to the slow cooker. Add the broth, thyme, and bay leaf, cover, and bring to a boil on high. Cook for 4 hours, until the meat is very tender. Discard the thyme stems and bay leaf. Spoon off as much of the fat as you can from the surface.
4Meanwhile, bring a large pot of heavily salted water to a boil. Cook the egg noodles according to the package directions. Drain, then return them to the cooking pot. Add the butter and toss with tongs until the noodles are coated.
5Serve the noodles topped with goulash in warmed deep bowls. Garnish each with 1 tablespoon of the sour cream and serve.

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