Short-Rib Goulash Recipe

Cooking Directions

• STEP 1.Season the short ribs with salt and pepper, then sear them in a hot pan until browned on all sides.
• STEP 2.Remove the short ribs from the pan and set aside. In the same pan, sauté onions and garlic until softened.
• STEP 3.Add paprika, caraway seeds, and tomato paste to the pan and cook for a minute to release their flavors.
• STEP 4.Return the short ribs to the pan and pour in enough beef broth to cover the meat. Bring to a simmer.
• STEP 5.Cover the pan and transfer it to a preheated oven. Cook at 325°F (160°C) for 2-3 hours, until the meat is tender.
• STEP 6.Remove the short ribs from the pan and shred the meat. Skim off any excess fat from the sauce.
• STEP 7.Return the shredded meat to the sauce and simmer for another 10-15 minutes to allow the flavors to meld.
• STEP 8.Serve the short-rib goulash hot, garnished with fresh parsley. It pairs well with crusty bread or mashed potatoes.

Cooking Tips

• For extra depth of flavor, marinate the short ribs in the refrigerator overnight before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of flour with water and add it to the goulash.
• Leftover goulash can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the goulash on the stovetop over low heat, adding a splash of water or broth to prevent it from drying out.

Storage and Serving

• Store leftover goulash in an airtight container in the refrigerator for up to 3 days.
• To serve, reheat the goulash on the stovetop over low heat, adding a splash of water or broth to prevent it from drying out.
• Garnish with fresh parsley before serving.
• Serve the short-rib goulash with crusty bread or over a bed of creamy mashed potatoes.