Thick and Beefy Danish Goulash

 2 lbs steak, cubed ( stew meat works great)

salt and pepper

1 medium onion, chopped or diced

1 package dry onion soup mix

3-4 cups beef broth

1 Tbsp paprika

1-2 tsp Worcestershire sauce

1 tsp soy 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

1.  Braise beef in a skillet with oil until just brown on all sides.

2.  Remove beef from skillet and set aside.

3.  Add onions to skillet and saute until onions become clear and tender.

4.  Transfer beef and onions to a large pot and add onion soup mix, beef broth, paprika, Worcestershire, and dark soy sauce.

5.  Bring to a boil, then simmer for about an hour.  If you want the beef to be really tender simmer for even longer.

6.  About 20 minutes before serving, add carrots and simmer until ready to serve.

7.  Right before serving, add cornstarch to water and stir until smooth.

8.  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.

9.  Add salt and pepper to taste before serving.  Serve over mashed potatoes, rice or toast.

 

Note:  You a also throw everything in a crock pot and cook on low for 4-6 hours.