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Slow-Cooker Short-Rib Goulash

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By Betty Crocker Kitchens
Updated Dec 9, 2019
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Meltingly tender meaty dishes like this one are made for cold nights. And while this would make a perfect Sunday supper, it’s actual possible any night of the week, thanks to your slow cooker! That’s right, this recipe truly benefits from cooking all day. Beef short-ribs are extremely flavorful, but to experience the full depth of their savoriness, you need time. Time, plus a prep technique we consider key to making the best possible slow-cooker meats: browning. Browning the short ribs, onions and garlic and deglazing the pan might sound cumbersome, but it’s actually quite efficient, since the deglazing leaves you with a clean pan, and more importantly, the whole process amounts to next-level flavor. Flavor so dynamite, we think this recipe is destined to become a part of your cold-weather dinner rotation!

Slow-Cooker Short-Rib Goulash

  • Prep Time 45 min
  • Total 8 hr 45 min
  • Servings 8
  • Ingredients 13
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Ingredients

  • 1/3 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 bone-in beef short ribs (4 inches thick each), English cut (about 4 lb)
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 4 cloves garlic, finely chopped
  • 2 tablespoons sweet paprika
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon ground red pepper (cayenne)
  • 2 cups Progresso™ beef flavored broth
  • 1/4 cup Muir Glen™ organic tomato paste
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Spray 5-quart slow cooker with cooking spray.
  • Step 
    2
    In shallow pan, stir together flour, salt and pepper. Coat all sides of short ribs in flour mixture. Reserve any remaining flour mixture.
  • Step 
    3
    In 12-inch skillet, heat oil over medium-high heat. Add 4 short ribs; cook 5 to 7 minutes, turning occasionally, until browned. Transfer ribs to slow cooker. Repeat with remaining 4 short ribs.
  • Step 
    4
    Reduce heat to medium; add onions to same skillet with drippings. Cook and stir 3 to 4 minutes or until softened. Add garlic; cook and stir 1 minute. Add paprika, smoked paprika, red pepper and remaining flour mixture; cook and stir 1 minute. Beat in broth and tomato paste with whisk. Heat to boiling, scraping any browned bits on bottom of skillet. Remove from heat; carefully pour broth mixture over short ribs in slow cooker.
  • Step 
    5
    Cover; cook on Low heat setting 8 to 10 hours or until ribs are fall-apart tender. Transfer short ribs to serving platter. Spoon off any fat from sauce in slow cooker. Stir sauce; pour over ribs, and garnish with parsley. Serve with sour cream and egg noodles, if desired.

Nutrition

240 Calories
14g Total Fat
17g Protein
10g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Rib and 3 Tablespoons Sauce
Calories
240
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
5g
25%
Trans Fat
1/2g
Cholesterol
60mg
20%
Sodium
400mg
17%
Potassium
380mg
11%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
6%
Sugars
2g
Protein
17g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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