Danish Beef Goulash Recipes

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THICK AND BEEFY DANISH GOULASH



Thick and Beefy Danish Goulash image

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!

Provided by Erica Walker

Categories     Dinner     Main Course

Time 1h20m

Number Of Ingredients 12

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
8 cups Mashed potatoes

Steps:

  • 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.

Nutrition Facts : Calories 512 kcal, Carbohydrate 62 g, Protein 30 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 69 mg, Sodium 1101 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

DANISH BEEF GOULASH



Danish Beef Goulash image

Since I'm not a expert on Danish cooking, I don't know if this is authentic Danish Goulash, but it sounds good.

Provided by Barb in WNY

Categories     Steak

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb beef round steak
2 tablespoons vegetable oil
2 teaspoons salt
1/8 teaspoon pepper
1 onion, thinly sliced
2 bay leaves
1 tablespoon brown sugar
2 cups boiling water
2 tablespoons flour
1 tablespoon paprika
1/4 cup cold water
1 tablespoon vinegar

Steps:

  • Lightly brown meat in vegetable oil in a heavy skillet.
  • Add salt, pepper, onion, bay leaves, sugar and 2 cups water.
  • Cook over low heat, covered 1 1/2 hours.
  • Remove bay leaves.
  • Combine flour, paprika, 1/4 cup water and vinegar; blend well. Gradually add to meat.
  • Cook 10 minutes longer, stirring constantly until sauce is thickened.

Nutrition Facts : Calories 304.4, Fat 17.7, SaturatedFat 5.1, Cholesterol 69.2, Sodium 1225, Carbohydrate 10.2, Fiber 1.2, Sugar 4.7, Protein 25.3

BOSNIAN-STYLE GULASH



Bosnian-Style Gulash image

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 10 servings

Number Of Ingredients 12

10 pounds beef chuck roll
2 pounds onions
2 tablespoons olive oil
1 tablespoon minced garlic
2 cups tomato sauce
2 tablespoons tomato paste
1/2 gallon beef broth
1 cup chopped fresh parsley
1 tablespoon fine salt
1 tablespoon ground black pepper
1 tablespoon all-purpose seasoning, such as Vegeta
3 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 300 degrees F.
  • Cut the beef into small cubes. Chop the onions and add to a large pot with the olive oil, garlic, tomato sauce and tomato paste and cook over medium heat for 10 minutes. Add the cubed beef and cook for 15 minutes. Add the beef broth, parsley, salt, pepper and all-purpose seasoning. Transfer to the oven and cook for about 3 hours. Once finished, whisk in the flour until combined.

DUTCH OVEN GROUND BEEF GOULASH



Dutch Oven Ground Beef Goulash image

This is a smoky, rich, Dutch oven goulash. The cavatappi pasta captures large amounts of this great paprika sauce. While the red pepper and lemon, added towards the end of cooking, add a little freshness which helps balance the sauce. Serve with a dollop of sour cream and some chives.

Provided by Phil C

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 1h30m

Yield 6

Number Of Ingredients 18

1 tablespoon olive oil
1 large onion, chopped
1 pound lean ground beef
2 teaspoons ground black pepper
1 teaspoon kosher salt
1 (28 ounce) can fire-roasted diced tomatoes
1 ½ cups beef broth
3 tablespoons red wine
3 tablespoons sweet paprika
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 teaspoons chopped fresh thyme
2 teaspoons caraway seeds
1 teaspoon chopped fresh rosemary
2 bay leaves
10 ounces cavatappi pasta
1 medium red bell pepper, chopped
1 teaspoon lemon juice

Steps:

  • Heat oil in a Dutch oven over medium heat. Cook and stir onion in the hot oil until translucent, about 5 minutes. Increase heat to medium-high. Add ground beef, black pepper, and salt; cook and stir until browned and crumbly, about 10 minutes.
  • Pour in tomatoes, beef broth, wine, paprika, garlic, Worcestershire, thyme, caraway seeds, rosemary, and bay leaves. Reduce heat to medium and simmer until reduced to a thick, stew-like consistency, about 45 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes.
  • Stir bell pepper and lemon juice into the beef mixture and cook for 10 minutes more. Stir in cooked pasta to coat.

Nutrition Facts : Calories 417 calories, Carbohydrate 50.4 g, Cholesterol 52.7 mg, Fat 13.1 g, Fiber 5.4 g, Protein 23.7 g, SaturatedFat 4.1 g, Sodium 946 mg, Sugar 5.8 g

CLASSIC GOULASH



Classic Goulash image

Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.

Provided by pathunt

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
3 tablespoons soy sauce
2 tablespoons dried Italian herb seasoning
3 bay leaves
1 tablespoon seasoned salt, or to taste
2 cups uncooked elbow macaroni

Steps:

  • Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
  • Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
  • Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g

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