This take on goulash features beef short ribs in a flavorful gravy. Make the beef short rib goulash in a slow cooker or pressure cookier.
Ingredients
8 bone-in beef short ribs (3 3/4 to 4 1/2 pounds total), trimmed
1 tablespoon paprika
2 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoon olive oil
2 pound butternut squash, and/or rutabaga, peeled, seeded, and cut into 2-inch cubes (about 4 cups)
½ cup reduced-sodium beef broth
½ cup dry red wine
2 tablespoon soy sauce
4 cloves garlic, minced
1 teaspoon dried thyme, crushed
2 tablespoon tomato paste
2 tablespoon prepared horseradish
Hot cooked noodles
Fresh thyme
METHOD
Slow Cooker:
- Season ribs with paprika, salt, and black pepper. In a very large skillet, brown meat in hot oil over medium-high heat or until well browned, turning occasionally (or use slow cooker browning function). Transfer to 6-qt. slow cooker. Add squash, broth, wine, soy sauce, garlic, and dried thyme. Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
- Remove ribs and vegetables to a serving dish. Skim fat from cooking liquid. Whisk in tomato paste and horseradish. Serve sauce with ribs and noodles. Top with fresh thyme.
Pressure Cooker:
- Season the ribs with paprika, salt, and black pepper. For a 6-qt. electric cooker, use sauté setting to brown ribs, half at a time, in hot oil. For a 6-qt. stove-top cooker, brown meat, half at a time, in hot oil in cooker. Return all meat to cooker. Add squash, broth, wine, soy sauce, garlic, and thyme. Lock lid.
- Set electric cooker on high pressure to cook 30 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer’s directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 30 minutes. Remove from heat. Let stand to release pressure naturally, at least 15 minutes. Open lid carefully.
- Transfer ribs and vegetables to serving dish. Skim fat from cooking liquid. Whisk in tomato paste and horseradish. Serve sauce with ribs and noodles. Top with fresh thyme.
