Monday, August 20, 2012

Danish Goulash

I saw this recipe on Pinterest and thought it sounded interesting.  Goulash is typically a Hungarian dish (see my recipe here), but this one is more like your typical beef stew.  For more of the story, visit the blog  It's delicious served over mashed potatoes and even my 8-year-old loves it.

slightly adapted from

2 lbs. stew meat, cubed
2 Tbsp. vegetable oil
1 medium onion, chopped
1 pkg. onion soup mix
3-4 c. beef broth
4 carrots, peeled and cut (or 2 cups baby carrots)
1/4 cup cornstarch
1/3 cup milk
salt and pepper
mashed potatoes

Heat oil in skillet over med-high heat; brown meat on all sides (I usually do this in two batches for optimal browning).  Remove meat from skillet and set aside.  Add onions to skillet and reduce heat to medium.  Cook onions until translucent.  Transfer beef and onions to a large pot and add beef broth and onion soup mix; bring to a boil then cover, reduce heat, and simmer for 1-2 hours (the longer, the more tender the beef).  Add the carrots and simmer another 30 minutes.  Just before serving, mix cornstarch and milk in a small container until smooth.  Slowly add cornstarch mixture to beef, stirring constantly to avoid any lumps.  Once thickened, add salt and pepper to taste.  Serve over hot mashed potatoes.

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