Short Rib Goulash
- 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.
- Season the ribs with paprika, salt, and black pepper. For a 6-qt. electric cooker, use saute 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.
Nutrition Facts (Short Rib Goulash )
- Per serving:
- 684 kcal ,
- 43 g fat
- (18 g sat. fat ,
- 2 g polyunsaturated fat ,
- 22 g monounsaturated fat ),
- 159 mg chol. ,
- 773 mg sodium ,
- 30 g carb. ,
- 3 g fiber ,
- 4 g sugar ,
- 42 g pro.
BHG2017 561 Days Ago
Made with rutabagas. Served with a green salad and cabbage and potato gratin.
rabbit6938 52 Days Ago
This is the most wonderful stew and will make your house smell like a homecooking wonderland! I have made it several times, so I have some advice. I omit the red wine because I dont usually have such a product on my shelves. DO use short ribs that are cut in between the ribs. DO NOT use ribs that are cut the long way with stubby little circles of rib. I have tried it both ways. DO NOT leave out the horseradish. The resulting stew will lack the flavor that calls you back for more.