Goulash is something that my husband had a lot of when he was living in Denmark (even though I believe it is a Hungarian dish). Either way, this is kind of an “American-ized” version… this gravy is a little lighter than what they serve in Denmark, but according to him, the taste is pretty similar. This is definitely a Sunday dinner/Comfort food-type meal.
Ingredients
- 2 lbs steak, cubed (stew meat works great)
- salt and pepper
- 1 medium onion, chopped or diced
- 1 pkg onion soup mix
- 3-4 c. beef broth
- 4-5 carrots, peeled and cut (or about 1-2 cups of baby carrots)
- 1/4 c. cornstarch
- 1/3 c. milk
- Mashed potatoes (to taste)
Instructions
- Braise beef in oil until just brown on all sides. Remove beef from skillet and set aside. Add onions to skillet and saute until onions become clear. Transfer beef to a *large pot and add onion soup mix, and beef broth. Bring to a boil, then simmer for about an hour... if you want the beef to be really tender, simmer for even longer. About 20 minutes before serving, add carrots and simmer until ready to serve. Right before serving, add cornstarch to milk and stir until smooth. SLOWLY stir cornstarch mixture into the goulash until reaching desired consistency (you want it to be like a thin gravy consistency). If needs be, add beef broth to thin out and cornstarch to thicken. Add salt and pepper to taste before serving. Serve over mashed potatoes.
- *You can also throw everything in a crock pot and cook on low for 6-8 hours :)
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http://www.favfamilyrecipes.com/2011/08/danish-goulash.htmlCopyright Favorite Family Recipes 2012
To be real goulash it needs a lot of paprika! though when i made it, i made an austrian version, maybe a little closer than danish. looks good either way.
This sounds great cant wait to try it. I love the crock pot too I work all day so its nice to come home and already have dinner ready.
Wish this was my lunch right now.
Looks amazing.
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Made this for dinner tonight, and everyone ate it! Which means it was very good. Thanks for a great recipe!
You could pressure cook the meat for about 40 minutes (depending on the thickness of the meat) to get it really tender a whole lot faster. Just throw in the broth and soup mix and the flavor will be infused throughout the meat and it will fall apart. So good! I am going to try this recipe this week. I am excited.
AMAZING recipe! So easy to make and everyone loved it. Definitely will try other recipes from your site.