Thick and Beefy Danish Goulash is a hearty family favorite, full of tender beef chunks in rich, dark gravy. Cozy comfort food never tasted so divine!
What is Goulash?
This Goulash recipe originally hails from Hungary, and is traditionally made with stew meat, root vegetables like carrots, and lots of savory seasonings in a dark, rich sauce. Now, some of you may be scratching your heads, because there’s another favorite type of Goulash (also called American Goulash) which includes ground beef and pasta noodles (think homemade Hamburger Helper). There are dozens of delicious variations and in the end, there’s no wrong answer to how you want to prepare a warm, nourishing Goulash dinner.
How Do I Make Dark Goulash Gravy?
My husband ate Goulash a lot when he was living in Denmark. He loved the tender chunks of beef swimming in dark, savory and creamy gravy. Over the years I tried to perfect that dark color and flavor, but it wasn’t until I added a few shakes of dark soy sauce. Bam! That gave it the rich flavor he loved. It may not actually be what the Danes use to darken it up but it works! And the result is a velvety rich swoon-worthy gravy.
How to Make Goulash in the Crock Pot
Whether you have leftover Sunday roast that you want to use up, or starting with a fresh cut of meat, Crock Pot Goulash is delicious and so simple! We also love the convenience of the Instant Pot Try our Instant Pot Beef Goulash and enjoy dinner in no time! For that low and slow method, here’s what you do:
- First braise your beef thoroughly on all sides, making sure it’s a nice crusty brown.
- Then throw it in the crock pot with the rest of the ingredients.
- That’s it! You will add some cornstarch and water mixture to thicken it up at the end.
- We love to serve this over mashed potatoes, but it would be delicious on buttered rice, thick slices of sourdough toast, or cut some potatoes and add it to the beef for stew style.
Can Goulash Be Frozen?
Yes! Once prepared and cooled in the refrigerator, you can either store it in a freezer safe Ziplock bag or container for up to three months. To reheat, thaw completely in the refrigerator, then warmed on the stovetop.
If You Love Goulash, You’ll Love These Comfort Food Recipes
Try these other beefy recipes and you’ll have an arsenal of dinner ideas that will keep you and your family’s stomachs full and warm all winter long!
- The BEST Oven Roast Beef
- Instant Beef Pot Pie
- Cheesy Beefy Rice Skillet
- 15 Minute Beefy Noodle Skillet
- Slow Cooker Beef Vegetable Soup
- Slower Cooker Irish Beef Stew
- Italian Beef Roast Sandwiches
How to Make Goulash
Thick and Beefy Danish Goulash
- 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 tablespoon paprika
- 1-2 teaspoons Worcestershire sauce
- 1 teaspoon soy sauce dark, optional-- see notes above
- 4-5 carrots peeled and cut (or about 1-2 cups of baby carrots)
- 1/4 cup cornstarch
- 1/3 cup water
- Mashed potatoes
- 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 and tender
Transfer beef to a large pot* and add onion soup mix, beef broth, paprika, Worcestershire, and dark soy sauce (optional).
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.