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By : chef ssentongo Geoffrey

How to Make Hungarian Beef Goulash?

Here’s a traditional Hungarian Beef Goulash recipe that’s hearty, flavorful, and easy to make:

Ingredients:

Instructions:

Heat oil in a large pot: Heat the oil in a large Dutch oven or pot over medium-high heat.
Brown the beef: Add the beef to the pot and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside.
Soften the onions: Reduce the heat to medium and add the chopped onion to the pot. Cook until the onion is softened and translucent, about 5 minutes.
Add the garlic, carrots, and celery: Add the minced garlic, chopped carrots, and chopped celery to the pot. Cook for 2-3 minutes, until the vegetables are slightly tender.
Add the paprika and caraway seeds: Stir in the paprika and caraway seeds. Cook for 1 minute, until fragrant.
Add the crushed tomatoes and beef broth: Add the crushed tomatoes and beef broth to the pot. Stir to combine, then add the browned beef back to the pot.
Simmer the goulash: Bring the goulash to a boil, then reduce the heat to low and simmer, covered, for 1 1/2 to 2 hours, or until the beef is tender.
Season and serve: Season the goulash with salt and black pepper to taste. Serve hot, garnished with chopped fresh parsley. Offer sour cream, bread, or noodles on the side, if desired.

Tips and Variations:

Use a slow cooker: Brown the beef and cook the vegetables in a skillet, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Add other vegetables: Consider adding other vegetables, such as potatoes, bell peppers, or mushrooms, to the goulash.
Use different types of beef: While shank, short ribs, or chuck are traditional choices for goulash, you can also use other tougher cuts of beef, such as brisket or round.
Serve with egg noodles: In Hungary, goulash is often served with egg noodles (called “csipetke”). Try serving the goulash with egg noodles for a traditional touch.

Nutrition Information (approximate):
Per serving:

How to Make Slow-Cooker Asian Short Ribs?

Here’s a recipe for Slow-Cooker Asian Short Ribs that’s tender, flavorful, and easy to make:

Ingredients:

Instructions:

Season the short ribs: Sprinkle the short ribs with salt and black pepper.
Sear the short ribs: Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Sear the short ribs until browned on all sides, about 5 minutes per side. Remove the short ribs from the skillet and set them aside.
Soften the aromatics: In the same skillet, add the grated ginger and minced garlic. Cook until the aromatics are softened, about 1 minute.
Add the sauce ingredients: Add the soy sauce, Chinese rice wine, brown sugar, Gochujang, and beef broth to the skillet. Stir to combine and bring the mixture to a boil.
Transfer to the slow cooker: Transfer the short ribs and sauce mixture to a 6-quart slow cooker.
Cook low and slow: Cook the short ribs on low for 8-10 hours or on high for 4-6 hours.
Thicken the sauce: In a small bowl, whisk together the cornstarch and water. Stir the cornstarch mixture into the sauce and continue to cook for an additional 30 minutes.
Garnish and serve: Garnish the short ribs with chopped green onions and sesame seeds. Serve the short ribs with steamed rice or noodles.

Tips and Variations:

Use a slow cooker with a sauté function to brown the short ribs and cook the aromatics.
Add sliced carrots, bell peppers, or mushrooms to the slow cooker for added flavor and nutrition.
Substitute beef broth with chicken or vegetable broth for a lighter flavor.
Serve the short ribs with kimchi or pickled ginger for an added burst of flavor.

Nutrition Information (approximate):
Per serving:

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