Short Rib Goulash with Pumpkin and Parsnips

Short Rib Beef Goulash with Pumpkin and Parsnips – served over Gorgonzola Polenta

I served this at my recent wine tasting and it was a huge hit. The goulash starts with short ribs because the flavor from the short ribs is great, but they have a lot of fat and only a little meat, so I supplement with beef stew meat. I actually made this over a two day period – braising the short ribs on day one and then refrigerating over night so that the fat congealed and was easy to skim off. I cooked the stew meat the second day and pulled the meat from the short ribs.  If you don’t want to hassle with the pumpkin (it is challenging to peel and cut), you can substitute butternut squash. I love parsnips, so I added those along with a wild mushroom blend. I served this over a creamy gorgonzola polenta, but it would be great over mashed potatoes or wide egg noodles. This serves 8-10, but you could easily cut the recipe in half.


  •  4 Lbs. Beef Short Ribs (bone-in)
  • 4 Lbs. Beef Stew Meat
  • 2 Sugar Pumpkins or 2 Acorn Squash – peeled and cubed
  • 1 Large Sweet Onion – chopped
  • 4 Large Carrots – peeled and chopped
  • 3 Celery Stalks – chopped
  • 4 Parsnips – peeled and cut into 1/2 inch pieces
  • 3-5 Cloves of Garlic – finely chopped
  • 3 8 Oz. Packages of Baby Bellas (or other good mushroom)- chopped
  • 2-3 Cups Red Wine
  • 4 Cups Beef Broth
  • 2-4 TBS. of Paprika
  • Fresh herb bunch (Rosemary, Parsley, Oregano, and thyme – or your favorite mixture – tied off with kitchen string)
  • Flour (for dredging meat)
  • 2-4 TBS. of Olive Oil
  • Salt and Pepper
  • Corn Starch – optional
  • Red Pepper Flakes – optional


Season short ribs and stew meat generously with salt and pepper and dredge in flour. In a large stockpot, heat olive oil over medium high heat. Working in batches, add short ribs to pot and brown well on all sides – remove from pan and set aside. Repeat this process for the stew meat. Add onion, carrots, celery, garlic and mushrooms and saute until all vegetables are tender. Return short ribs to the pot, add the red wine,  beef broth. herb bundle and paprika (and red pepper flakes if using) and braise over low heat for 3-4 hours until meat is very tender. Remove herb bundle and discard.Remove short ribs from the pot and allow to cool enough to work with. Pull the meat off of the short ribs discarding the bones, fat, and any tough tissue. Return meat to the pot and add pumpkin (or squash) and parsnips. Cook for another 30 minutes or until the vegetables are tender. Skim the fat from the top (if you have time to let the goulash cool in the refrigerator, it is easy to skim the fat from the top). Taste for seasoning and add more paprika and salt and pepper if desired. If you like a thicker style goulash, you can a couple of tablespoons of corn starch with water to make a slurry and add to the goulash. Serve over polenta, mashed potatoes, or wide noodles.


3 responses to “Short Rib Goulash with Pumpkin and Parsnips

  1. That looks really, really tasty! 😀

  2. Pingback: Braised Short Ribs « Putney Farm

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