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.

Goulash

 butter

3 onions, chopped

3 garlic cloves, minced

1 1/2 tsp caraway seeds

3 1/2 tsp paprika

1 1/2 tsp tomato paste

3 cups chicken stock

2 lbs stew meat

3 cups water

bay leaf

dash of Margerum

salt

 

Saute onion and garlic in butter in a large skillet or Dutch oven. Add the rest of the ingredients until a rolling boil.  Simmer for hours until meat is ready. Remove bay leaf and Serve with potato dumplings and German Red Cabbage.

Recipe:  Farmers Country Kitchen

Hungarian Goulash

 Prep Time:  30 minutes    Cook Time:  1 hour 30 minutes    Total Time:  2 hours

Serves 6

2 medium onions, chopped

2 tsp butter or lard

1 tsp caraway seeds

2 Tbsp paprika

1/4 cup flour

1 1/2 lb stewing beef, trimmed and cut into 1 inch cubes

2 cups beef broth or water

1 cup diced tomatoes, canned

1 tsp salt

1/4 tsp pepper

1 1/2 cup carrots, chopped

3 cups potatoes, chopped

 

1.  In a large pot, melt butter and add onion.  Cook until translucent.  Stir in caraway seeds and paprika and mix well. 

2.  In a bowl, dredge the stew beef with flour.  Add beef to the onion mixture and cook for about 2-3 minutes.

3.  Slowly add about 1/4 cup of the beef broth to lift the brow bits off the bottom of the pan  then add remaining broth, diced tomatoes, potatoes and carrots, salt and pepper.

4.  Stir and bring to a boil, cover, then reduce to a simmer for about 1 1/2 -2 hours or until tender.