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
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.
Back to Top
