Thick and Beefy Danish Goulash

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces meat intake and water with seasoning is cost-effective.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: parsnips

Sweet potatoes offer more nutrients while parsnips are often less costly.

oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is usually cheaper.

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.

Cooking Techniques

Equipment Needed

Spice Level: