Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.