Easy Hungarian Goulash--In Your Braiser, of Course
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
I love smoked paprika in this dish, but you can use Hungarian paprika, hot or mild. You can also use Spanish paprika, if that's what you have on hand.
Ingredients
  • 2 pounds boneless beef short ribs
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons smoked paprika, divided
  • ¼ cup vegetable oil
  • 2 medium onions, chopped (about 1½ cups)
  • 4 garlic cloves, minced
  • 1 cup low-sodium beef broth
  • 1 6-ounce can tomato paste
Instructions
  1. Preheat the oven to 350°F. Rub the short ribs all over with the salt, pepper, and 1 tablespoon of the paprika. Cut the short ribs into 1- to 2-inch pieces.
  2. Heat the oil over medium-high in a 3- to 4-quart braiser (or use a deep, oven-going skillet or a Dutch oven). Cook the beef in the hot oil until brown on all sides. Remove the beef from the pan and drain off all but 1 tablespoon of the fat.
  3. Reduce the heat to medium; add the onion to the pan and cook until tender, about 4 to 5 minutes. Add the garlic and cook just until the fragrance is released.
  4. Add the beef broth, tomato paste, and the remaining 1 tablespoon paprika to the skillet, stirring to combine and to loosen any browned bits from the bottom of the pan. Return the meat to the pan. Bring mixture to boiling.
  5. Cover the pan and slide it into the oven. Bake for 1 hour, 45 minutes to 2 hours, or until meat is tender. Stir before serving.
  6. Serve with parsleyed noodles, pureed potatoes, spaetzle, or soft polenta.
Recipe by Chez Bonne Femme at http://chezbonnefemme.com/hungarian-goulash-in-your-braiser-of-course/