Austrian Goulasch
A flavourful goulasch that is slow-cooked to perfection.
Equipment
- 1 3-quart Instant Pot or Crock pot
- 2 Forks
Ingredients
- 1 kg beef short ribs
- 1 L water
- 1 tbsp Kosher salt
- 1/4 cup corn oil
- 12 small yellow onions thinly sliced (or 6 medium)
- 3 large russet potatoes diced
- 3 tbsp all-purpose flour
- 1 tsp hot paprika
Instructions
- In a 3-quart (or larger) Instant Pot, place the ribs, water and salt. Place the lid and DO NOT SEAL. Set to Slow Cook for 6 hours.
- When there is about 30 minutes left in the slow cook, prepare and mise en place the ingredients.
- Heat the skillet and then add the oil.
- When the oil is shimmering, add the onions and potoates. Fry until the onions begin to caramlize, about 25-30 minutes. If the potatoes begin to stick to the skillet, add some fat from the ribs.
- While the onions and potatoes are frying, remove the ribs from the Instant Pot. Reserve the liquid. Remove the meat from the bones. Shred the meat by pulling it with two forks.
- When the onions smell sweet-ish, mix in the flour to the onion and potato mixture to create a slight roux.
- Add the reserved liquid and bring to a boil. A gravy will begin to form.
- Add the meat and paprika. Boil for an additional 15 minutes.
- Serve while hot.
Notes
Serve with white rice or dumplings.