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Richard Blais' Beef Goulash

Originally aired

INGREDIENTS
  • 4 large, meaty, beef back ribs (6 to 8 inches long) or 8 short ribs
  • Kosher salt and freshly ground pepper to taste
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 3 yellow onions, halved lengthwise and sliced
  • 1 bay leaf
  • 1/4 cup sweet Hungarian paprika, plus more for garnish
  • 2 tablespoons caraway seeds, crushed, plus toasted whole seeds for garnish
  • 1 28-ounce can whole, peeled, San Marzano tomatoes, crushed
  • 2 to 3 tablespoons aged balsamic vinegar, to taste
  • 1/4 cup chopped fresh flat-leaf parsley leaves for garnish (optional)

This Show Has Not Aired. Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

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