Beef Goulash
User Reviews
4.8
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
8
-
Calories
512 kcal
-
Course
Main Course, Dinner
Beef Goulash
Description
This Beef Goulash starts by browning beef cubes to develop flavor, then cooking onions until translucent. The meat and onions are combined with dry onion soup mix, paprika, beef broth, browning or soy sauce, and Worcestershire sauce, then simmered for about an hour to tenderize the beef and meld flavors. Carrots are added toward the end to soften without losing shape.
The stew is thickened just before serving with a cornstarch slurry stirred in slowly until reaching a thin gravy texture. It is seasoned with salt and pepper to taste and typically served over mashed potatoes, but can also accompany rice or thick toast for soaking up the sauce.
The recipe may be adapted to a slow cooker for convenience. Adding cut potatoes transforms it into a hearty beef stew. Leftovers freeze well for up to three months and can be reheated gently. Gluten-free variations are possible by using suitable substitutions for soy sauce, broth, and soup mix.
Ingredients
- 2 pounds steak cubed (stew meat works great)
- salt
- black pepper
- 1 onion medium, chopped or diced
- 1 package onion soup mix dry
- 3-4 cups beef broth
- 1/2 tablespoon browning (or soy sauce)
- 1 tablespoon paprika
- 1-2 teaspoons Worcestershire sauce
- 4-5 carrot peeled and cut (or about 1-2 cups of baby carrots
- 1/4 cup cornstarch
- 1/3 cup water
- 8 cups potato optional, mashed
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
- Serve goulash over mashed potatoes, buttered rice, or thick sourdough toast for a complete meal.
- Add diced potatoes during cooking to convert this into a beef stew variation.
- Leftover goulash freezes well in freezer-safe containers for up to three months; thaw overnight in the refrigerator and reheat gently.
- Use gluten-free soy sauce, broth, and onion soup mix to prepare a gluten-free version of this dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 62g | 21% |
| Protein | 30g | 60% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 69mg | 23% |
| Sodium | 1101mg | 46% |
| Potassium | 1206mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 5550IU | 111% |
| Vitamin C | 52mg | 58% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
