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This Beef Goulash is rich, cozy, and full of tender beef, carrots, and a dark savory gravy that tastes like it has been simmering all day. I love serving it over creamy mashed potatoes, buttered rice, or thick slices of toasted sourdough so every bit of that gravy gets soaked up.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I’ve been making this recipe for years and it turns out perfectly every time (I use the Crock-Pot option). It is 100% company-worthy! Thank you for an amazing recipe.” – Rachel
“Second time I’ve made this and I’ve had to triple it, it’s so good! And to my fiancee and I, nothing compliments this better than mashed potatoes!
Thank you so much for your hard work on this recipe!” – Eric
“I made this for my family and they LOVED it! They kept saying during supper and after supper how good it was.” – Celine
Why I Love This Goulash
This Beef Goulash has been a family favorite for years. Goulash originally comes from Hungary, but my husband first had this version when he lived in Denmark. It is not the American goulash with ground beef, macaroni, and cheese. This one is made with chunks of beef, carrots, paprika, and a rich brown gravy.
What I love most is how simple it is. You brown the beef, simmer it with onion soup mix, beef broth, paprika, and Worcestershire sauce, then thicken it into a thin gravy right before serving. The beef gets tender, the carrots add just the right amount of sweetness, and the gravy is perfect over homemade mashed potatoes.
This is the kind of dinner that feels extra cozy without needing a lot of fussy ingredients. It is hearty enough for Sunday dinner, easy enough for a weeknight, and it can also be made in the Crock-Pot.
🩷 Erica
Ingredients You’ll Need
- Steak or stew meat: Cubed steak or packaged stew meat works great because it becomes tender as it simmers.
- Salt and pepper: Simple seasoning for the beef before browning.
- Onion: A chopped yellow onion adds flavor to the gravy and softens as it cooks.
- Dry onion soup mix: This gives the gravy a savory, rich flavor without needing a long ingredient list.
- Beef broth: Use beef broth, beef stock, or beef consommé for an even deeper flavor.
- Browning sauce or soy sauce: This gives the gravy its dark color and adds richness.
- Paprika: Adds warm flavor and a nod to classic goulash recipes.
- Worcestershire sauce: A little goes a long way in making the gravy taste deeper and more savory.
- Carrots: Add them near the end of cooking so they stay tender but not mushy.
- Cornstarch and water: Mixed together to thicken the broth into a thin gravy.
- Mashed potatoes: Optional, but this is my favorite way to serve Beef Goulash.
Ingredient Additions and Substitutions
- Beef consommé: Use this in place of some or all of the beef broth for a darker, richer gravy.
- Kitchen Bouquet or Parisian Essence: These can be used instead of browning sauce to deepen the color of the gravy.
- Soy sauce: A good substitute if you do not have browning sauce.
- Potatoes: Add cut potatoes to make this more like a beef stew.
- Bell peppers: Red or green bell peppers add color and a little sweetness.
- Garlic: Add a few cloves of minced garlic with the onion for more flavor.
- Bay leaf: Add one or two while the goulash simmers, then remove before serving.
- Sour cream: Stir in a spoonful at the end for a creamy gravy.
- Diced tomatoes or tomato sauce: Add a small amount if you like a more tomato-based goulash.
- Herbs: Oregano, basil, or thyme can be added if you want more herb flavor.
- Red wine or cooking wine: Use a splash to deglaze the pan after browning the beef.
- Parsnips: Add them with the carrots for a slightly sweet, earthy flavor.
- Cinnamon: A tiny pinch can deepen the color and balance the sweetness of the carrots.
- Gluten-free option: Use gluten-free beef broth, gluten-free soy sauce, and a gluten-free onion soup mix.
How to Make Beef Goulash
- Brown the beef. Season the beef with salt and pepper. Heat a couple tablespoons of oil in a large skillet over medium-high heat, then brown the beef on all sides. It does not need to cook through at this point. Remove the beef and set it aside.
- Cook the onion. Add the chopped onion to the same skillet and cook until soft and tender. If there are browned bits stuck to the pan, scrape them up because they add great flavor.
- Simmer the goulash. Transfer the beef and onions to a large pot or Dutch oven. Add the dry onion soup mix, beef broth, browning sauce or soy sauce, paprika, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the beef is tender.
- Add the carrots. About 20 minutes before serving, add the carrots and continue simmering until they are tender. This keeps them from getting too soft.
- Thicken the gravy. Stir together cornstarch and water until smooth. Slowly stir the mixture into the goulash until the broth thickens into a thin gravy. Add more broth if it gets too thick.
- Serve. Taste and add more salt and pepper if needed. Serve the Beef Goulash over mashed potatoes, rice, egg noodles, or thick slices of toast.
Recipe Tips
- Brown the beef first: This adds flavor to the meat and the gravy.
- Use the same skillet for the onions: The browned bits from the beef make the onions taste even better.
- Simmer longer for more tender beef: One hour works, but a longer simmer makes the beef softer.
- Add carrots near the end: This keeps them tender without turning mushy.
- Add the cornstarch slowly: You can always add more, but it is harder to thin the gravy once it gets too thick.
- Keep the gravy on the thinner side: It should be more like a thin gravy than a thick stew.
- Use beef consommé for darker gravy: This is a great option if you want extra rich flavor.
- Serve with something that soaks up sauce: Mashed potatoes, rice, egg noodles, or sourdough toast are all perfect with this recipe.
Frequently Asked Questions
Beef Goulash is a hearty beef dish made with chunks of beef, savory seasonings, and a rich gravy. This version is different from American goulash, which usually has ground beef, macaroni, tomatoes, and cheese.
This recipe is inspired by goulash, but it is not a strictly traditional Hungarian goulash. Traditional Hungarian goulash usually has lots of paprika and can be more like a soup or stew. This version is closer to a Danish-style beef goulash with tender beef and brown gravy.
Yes! Brown the beef and sauté the onions first for the best flavor, then add everything except the carrots and cornstarch mixture to the Crock-Pot. Cook on low for 4 to 6 hours, adding the carrots during the last hour if you want them to stay firmer. Thicken with the cornstarch mixture right before serving.
You can, but they will be very soft by the end. If you like carrots with more texture, add them during the last hour of cooking.
Stew meat, cubed steak, or chuck roast cut into cubes all work well. Chuck roast is a great option because it becomes tender when simmered.
Let it simmer longer. If the beef is still tough after an hour, keep cooking it over low heat until it softens. Tough cuts of beef need time to break down.
Soy sauce works well. You can also use Kitchen Bouquet, Parisian Essence, or beef consommé to help darken the gravy.
Yes, with a few swaps. Use gluten-free beef broth, gluten-free soy sauce or browning sauce, and a gluten-free onion soup mix. Cornstarch is naturally gluten free, but always check labels to be safe.
Yes. Add diced potatoes to the pot the same time as the carrots. Then simmer until tender. This makes the recipe more like a beef stew.
Make Ahead and Storage
This Beef Goulash is a great make-ahead meal because the flavor gets even better as it sits.
- To make ahead: Cook the goulash as directed, then cool and store it in the refrigerator. Reheat gently on the stovetop, adding a splash of beef broth if the gravy has thickened too much.
- To store leftovers: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze: Place cooled goulash in a freezer-safe container or freezer bag and freeze for up to 3 months.
- To reheat: Thaw in the refrigerator overnight, then warm on the stovetop or in the microwave. Add a little beef broth if needed to loosen the gravy.
Pairing Ideas
This Beef Goulash is rich and hearty, so I like pairing it with simple sides. It goes really well with homemade mashed potatoes, rice, buttered egg noodles, roasted vegetables, green beans, peas, or a simple green salad. If you want something extra cozy and traditional, serve it with our other Danish recipes like Brunede Kartofler, Frikadeller (Danish Meatballs), Red Cabbage, Aebleskiver, or Risalamande (Danish Rice Pudding).
More Recipes with Beef
This Beef Goulash is one of those cozy dinners that always hits the spot. The beef is tender, the gravy is rich and savory, and it tastes amazing over mashed potatoes or toast. It is simple, filling, and perfect for cold nights, Sunday dinner, or anytime you want a comforting meal that feels homemade in the best way.
If you try this Beef Goulash, leave a rating and comment below. I love hearing how it turns out for your family! 💛
Beef Goulash
Video
Ingredients
- 2 pounds steak, cubed (stew meat works great)
- salt and pepper
- 1 onion, medium, chopped or diced
- 1 package dry onion soup mix
- 3-4 cups beef broth
- 1/2 tablespoon browning, (or soy sauce)
- 1 tablespoon paprika
- 1-2 teaspoons Worcestershire sauce
- 4-5 carrots, peeled and cut (or about 1-2 cups of baby carrots)
- 1/4 cup cornstarch
- 1/3 cup water
- 8 cups mashed potatoes, (optional)
Instructions
- Braise beef in oil over medium high heat until just brown on all sides. Remove beef from skillet and set aside.
- Add onions to skillet and saute until onions become clear and tender
- Transfer beef to a large pot or Dutch oven and add onion soup mix, beef broth, browning (or soy sauce), paprika, and Worcestershire.
- 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 water 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). Add beef broth to thin out or more cornstarch to thicken.
- Add salt and pepper to taste before serving. Serve over mashed potatoes, rice or toast. *You can also throw everything in a crock pot and cook on low for 4-6 hours.
Notes
- For the best flavor, brown the beef before simmering.
- Use beef consommé in place of some or all of the beef broth for a darker, richer gravy.
- Add the carrots during the last 20 minutes on the stovetop so they do not get mushy.
- To make this in the Crock-Pot, brown the beef and onions first, then cook on low for 4 to 6 hours. Add carrots during the last hour if you want them firmer.
- Serve over mashed potatoes, buttered rice, egg noodles, sourdough toast, or Texas toast.
- Add diced potatoes if you want the recipe to be more like beef stew.
- Leftovers can be frozen for up to 3 months. Thaw in the refrigerator and reheat on the stovetop.
- For a gluten-free version, use gluten-free soy sauce or browning sauce, gluten-free onion soup mix, and gluten-free beef broth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This dish is rich and delicious. I didn’t have the browning sauce or the soy sauce, and it still turned out great.
Thank you! So glad you liked it even without the sauces.
Wonderful
Looks like a very tasty beef goulash. I’m confused about why you decided to call this Danish, I thought goulash was a Hungarian dish. There are many dishes that have paprika in them but it still is a bit different than the Hungarian version.
It is a dish that my uncle ate all the time while living in Denmark, and that’s what the locals called it. Sorry you didn’t identify with this particular dish.
I’ve been making this recipe for years and it turns out perfectly every time (I use the Crock-Pot option). It is 100% company-worthy! Thank you for an amazing recipe. ☺️
I Made this for our family game night, everyone loved it! I used a little bit of cooking wine to deglaze the pan, beef consomme instead of beef broth and soy sauce; my gravy was very dark and delicious. And just for fun, I threw some parsnips in with my carrots, which when my grandma ate one happened to trigger a memory she had about her grandma 🥰 I would also highly recommend soaking toasted buttery crusty bread in the sauce. That was my favorite part, I wished I didn’t put so many mashed potatoes on my plate and just ate the soaked toast with the sauce.
Hello! I am going to make this tonight for NYE! I’m using a crockpot… can I throw carrots in at the same time as meat or will they get to soggy? Should I wait a bit to add them? Figured I’d ask and see if somebody would get back in time! 😂 HAPPY NEW YEAR
I am so sorry we didn’t get back to you in time! We were spending time with family over the holidays. What did you end up doing?
I didn’t read all of the comments but perhaps beef consommé would get you that dark gravy flavor that you were looking for without using the soy. I have this recipe on my list to try. Thank you.
That is a great idea– that would definitely give it a deeper, richer flavor! Thanks for the suggestion!
Kitchen Bouquet is a liquid my mother always used to make her gravy darker I used it for years too it is very dark and it makes your gravy beautiful Restaurants use it
Delicious!
Could you convert this to a pressure cooker recipe?
Why yes, yes you can. In fact, here is EXACTLY how to do it!: https://www.favfamilyrecipes.com/instant-pot-beef-goulash/
I made this and it was delicious. Instead of using the Dark Soy sauce, I used 1/4 teaspoon of Cinnamon. The Soy sauce is salty but the Cinnamon neutralizes the sweetness of all the carrots and you already have a salty flavor from the Onion Soup mix. Plus the cinnamon enriches the color.
This article mentions the kulor
http://scandinavtoday.blogspot.com/2014/04/how-to-make-danish-brown-gravy-or-brun.html?m=1
Being a “beginner cook” my two questions are: How much oil was I to use to braise the beef and is it supposed to be a true braise? Secondly, when were you supposed to add the onions to the pot? I ended up putting them in there right away, since I prefer a very soft onion for texture.
You only need a couple Tablespoons of oil to braise the beef. Yes, you definitely want to add the onions to the pot. You did it right. How did it turn out for you?
My Danish mother makes this all the time – I tend to invite myself over for dinner when I know she is making it and when I had my baby, she cooked up a big pot of it for me so I had something good to eat in those early days when you can barely find time to think let alone eat.
In Australia we have a product called “Parisian Essence”. It gives the gravy a really rich colour and adds just slightly to the taste. If you have something similar in the US it would be worth trying.
Thank you so much for those suggestions — I will have to try out “Parisian Essence” I have never of that before.
Yes, I believe it is very close to “Kitchen Bouquet” here in the states. It doesn’t add a lot of flavor, but just a little bit will add a deep, rich color. It’s a vegetable and herb concentrate.
That sounds delicious, this is how I make it:
1kg Beef stew
50g butter
2T L salt
pepper
2dl coffee boiled (strong Nescafe)
4dl cream
2 dl tomato paste
½dl of liquor (aquavit), or grain
We made something similar when we were in the camps in Siberia. We used reindeer meat, it’s all we had. Everyone in factory 17 loved it, because we only had meat once in 2 weeks. We made military vehicles that didn’t work, but it was hard work so we were always hungry. This made everyone happy.