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Classic pot goulash – Danish-style stew
Dinner

Classic pot goulash – Danish-style stew

Danish-style goulash in a heavy pot: beef browned, paprika bloomed gently, then a long simmer until tender. A thicker stew than Hungarian gulyásleves – serve with mashed potatoes or bread.

EverydayComfort foodDinnerGryderetOksekødDanish
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Rate:
130 min total
5 servings
Easy

Ingredients

servings
Units

  • Meat

    • 2.2 lb Stewing beef (chuck), cubed

  • Vegetables

    • 3 stk Onions
    • 3 fed Garlic cloves
    • 1 stk Red bell pepper

  • Liquid and fat

    • 1⅔ cup Beef stock
    • 2 tbsp Olive oil or butter
    • 1 tbsp Tomato paste

  • Spices

    • 2 tbsp Sweet paprika
    • 1 tsp Smoked paprika (optional)
    • 1 tsp Ground cumin
    • 2 stk Bay leaves
    • 2 tsp Salt
    • 1 tsp Black pepper

Instructions

  1. 1

    Brown the meat

    1. Heat the oil in a heavy pot over medium-high heat. Brown the meat in batches so it colours – do not crowd the pot.
    2. Set the browned meat aside on a plate.
    15 min
    PotSpatula
  2. 2

    Sauté veg and bloom paprika

    1. Sauté onion and pepper in the pot until soft. Add garlic and tomato paste; stir one minute.
    2. Take the pot off the heat. Stir sweet paprika (and smoked, if using) into the warm fat so it does not burn.
    10 min
    PotKnife
  3. 3

    Simmer the goulash

    1. Return the meat. Add stock, cumin, bay, salt and pepper. Bring to a boil, then low simmer covered.
    2. Simmer 90–120 minutes until the meat is tender. Stir now and then; add a splash of water if it gets too thick.
    3. Remove the bay leaves. Season to taste and rest a few minutes before serving.
    90 min
    Pot

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Details

Nutrition

Calories

420kcal

Protein

38g

Fat

18g

Carbs

14g

Serving Size

350g

Dietary

Restrictions

  • Contains meat

Serving

Suggestions

  • • Ladle the goulash into deep plates while warm.

Side Pairings

  • • Mashed potatoes

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store covered in the fridge up to 3 days. Flavour often improves the next day.

Frozen

  • • Duration: 60 days
  • • Temperature: -18°C
  • • Method: Freeze in portion bags up to 2 months. Thaw in the fridge.

Reheating

  • • Pot: Reheat gently in a pot, stirring. Add a splash of stock if thick.

Tips

Preparation

  • • Cut the beef into even cubes so it tenderises at the same pace.

Cooking

  • • Paprika on high heat turns bitter – bloom it off the heat.

Serving

  • • Serve with mashed potatoes, boiled potatoes or good bread.

Variations

Flavor

  • Stir in a spoon of sour cream at serving for a milder finish.

Method

  • For campfire: see classic goulash over fire. For hands-off: see the slow-cooker version.

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.