Grandma's Goulash Recipe (2024)

FAQs

What is original goulash made of? ›

The classic “kettle goulash” is prepared by frying cubes of beef or mutton with onions in lard. Garlic, caraway seeds, tomatoes, green peppers, and potatoes complete the stew. Székely gulyás, another Hungarian specialty, is a stew of pork and sauerkraut flavoured with tomatoes, onions, caraway seeds, and sour cream.

There are two kinds of goulash: Hungarian goulash, which calls for the slow-simmered beef to be served alongside egg noodles, and American goulash, which pulls in ground beef and cooks the noodles in the pot alongside the sauce.

Goulash Around The Globe

Hungarian Goulash is a beef and onion soup seasoned with Hungarian paprika and sometimes containing potatoes and/or carrots (often made without vegetables). American Goulash is old-fashioned goodness. It's a simple dish with ground beef and elbow macaroni in tomato sauce.

This German Goulash is what the Swabians in Germany call “Hungarian Goulash”. Ha! A juicy and tender beef stew made with paprika, peppers, and a red wine sauce. Originally goulash (gulyás) is from Hungary but over the centuries this traditional stew obviously traveled into different cuisines, including German cuisine.

Like pörkölt, these stews are generally served with boiled or mashed potato, polenta, dumplings (e.g. nokedli, or galuska), spätzle or, alternatively, as a stand-alone dish with bread. Romani people have their own version of goulash.

Hungarian Goulash is a thick meat and vegetable stew with a broth that's heavily seasoned with paprika, while American Goulash is a quick dish made from ground beef, tomato sauce, herbs, and elbow macaroni noodles. It also goes by the name of American Chop Suey.

What Is American Goulash? American goulash, sometimes called slumgullion, American Chop Suey, or even Beef-a-Roni, is an American comfort-food dish popular in the Midwest and South. Besides the name, there is no real connection to Hungarian goulash in terms of the flavor or ingredients.

Hungarian Goulash is a thick meat and vegetable stew with a broth that's heavily seasoned with paprika, while American Goulash is a quick dish made from ground beef, tomato sauce, herbs, and elbow macaroni noodles. It also goes by the name of American Chop Suey.

American goulash is usually referred to in the midwestern and southern United States as simply "goulash". As a descendant, of sorts, of Hungarian goulash, the only real connection seems to be the name, and the inclusion of beef and paprika.

Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking. It usually contains potatoes and other vegetables, as well as noodles. A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce.

Is Hamburger Helper the same as goulash? ›

Is goulash the same as Hamburger Helper? Almost! This American goulash is made with ground beef and macaroni pasta in a tomato-y sauce which are all characteristics of the Hamburger Helper. However, goulash is more heavily spiced and tomato-focused while Hamburger Helper tends to be creamier, and cheesier.

American chop suey is an American pasta casserole made with ground beef, macaroni and a seasoned tomato sauce, found in the cuisine of New England and other regions of the United States. Outside New England it is sometimes called American goulash or Johnny Marzetti, among other names.

Austrian goulash is traditionally made with beef. Tomato paste and sweet ground paprika are then added for better color. The typical taste of the dish is completed by goulash seasoning, which consists of dried marjoram, crushed caraway, and grated lemon zest.

Hungary's most famous food, the goulash, is a crimson-hued beef soup laced with vegetables and imparting the sweet-sharp flavor of fresh paprika. The dish is named after the herdsmen in eastern Hungary — the gulyás — who prepared this hearty soup in large cast-iron kettles.

Saftgulasch (juicy stew), also known as Austrian or Viennese goulash, is an Austrian twist on the traditional Hungarian dish.

American goulash is usually referred to in the midwestern and southern United States as simply "goulash". As a descendant, of sorts, of Hungarian goulash, the only real connection seems to be the name, and the inclusion of beef and paprika.

American goulash, sometimes called slumgullion, American Chop Suey, or even Beef-a-Roni, is an American comfort-food dish popular in the Midwest and South.

Hungarian goulash is very similar to beef stew, but there are some differences. While a typical stew consists of slow braising chunks of meat with root vegetables in a seasoned broth, goulash uses spices such as caraway, cumin, paprika, and peppers which really enhance and alter the flavor from a classic beef stew.

Two other ingredients which set goulash apart from regular stew are tomato paste, and paprika. The tomato paste will help with the rich taste, and the paprika will give it a nice spicy kick, perfect for those cold winter evenings. Try to get Hungarian sweet paprika if you can.