Go Back
–+ servings
Spoon full of Beef Goulash with carrots in a serving spoon.
Print Recipe
5 from 29 votes

Beef Goulash

This Beef Goulash is a hearty family favorite made with tender chunks of beef, carrots, and a rich savory gravy. Serve it over mashed potatoes, rice, egg noodles, or toast for a cozy dinner everyone will love.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dinner, Main Course
Cuisine: Danish, Hungarian
Keyword: Goulash
Servings: 8
Calories: 512kcal
Author: Erica Walker

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.
    seared chunks of meat on a plate with a paper towel
  • Add onions to skillet and saute until onions become clear and tender
    Dutch oven with softened onions.
  • Transfer beef to a large pot or Dutch oven and add onion soup mix, beef broth, browning (or soy sauce), paprika, and Worcestershire.
    Dutch oven with beef, both and seasonings added to onion.
  • 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. 
    Adding cut carrots to the dutch oven with beef and broth.
  • Right before serving, add cornstarch to water and stir until smooth.
    Small bowl with corn starch and water combined.
  • 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.
    Stirring beef goulash 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.
    Plate of beef goulash over mashed potatoes.

Video

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

Calories: 512kcal | Carbohydrates: 62g | Protein: 30g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 1101mg | Potassium: 1206mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5550IU | Vitamin C: 52mg | Calcium: 55mg | Iron: 3mg