Thick And Beefy Danish Goulash Recipes

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

Ingredients

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

BEEF GOULASH SOUP

Beef goulash soup image

A healthy, hearty soup based on the traditional Hungarian stew, with low-fat lean beef, sweet potato and smoked paprika

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 1h15m

Number Of Ingredients 12

Ingredients

1 tbsp rapeseed oil
1 large onion, halved and sliced
3 garlic cloves, sliced
200g extra lean stewing beef, finely diced
1 tsp caraway seeds
2 tsp smoked paprika
400g can chopped tomatoes
600ml beef stock
1 medium sweet potato, peeled and diced
1 green pepper, deseeded and diced
150g pot natural bio yogurt
good handful parsley, chopped

Steps:

Heat the oil in a large pan, add the onion and garlic, and fry for 5 mins until starting to colour. Stir in the beef, increase the heat and fry, stirring, to brown it.
Add the caraway and paprika, stir well, then tip in the tomatoes and stock. Cover and leave to cook gently for 30 mins.
Stir in the sweet potato and green pepper, cover and cook for 20 mins more or until tender. Allow to cool a little, then serve topped with the yogurt and parsley (if the soup is too hot, it will kill the beneficial bacteria in the yogurt).

Nutrition Facts : Calories 345 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

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