Goulash

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Goulash is a rich, hearty stew that originated in Hungary and has become a beloved dish across Central and Eastern Europe. Known for its tender chunks of meat, slow-cooked with onions, paprika, and a blend of spices, goulash offers a comforting mix of savory flavors.

Goulash Is A Comfort Food

Traditionally made with beef, it can also include pork, lamb, or even vegetables, making it a versatile meal. Whether served with dumplings, potatoes, or crusty bread, goulash is the perfect dish for cold days, offering warmth and satisfaction in every bite.

What Equipment Do I Need

• Dutch oven pan
• Wooden spoon
• Measuring cups/spoons

Ingredients:

• 2 tablespoons olive oil
• 2 pounds ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 2 teaspoons Hungarian paprika, (or regular paprika)
• 1 teaspoon Italian seasoning
• 1 teaspoon salt 
• 1/2 teaspoon black pepper
• 2 cups beef broth
• 1 (28 oz) can tomato sauce
• 2 (15 oz) can diced tomatoes, undrained
• 2 cups elbow macaroni, uncooked
• 1 cup shredded cheddar cheese
• Fresh parsley, chopped, for garnish

How Do I Make Goulash

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook it thoroughly, breaking it up into small pieces as it cooks. Drain off any excess grease.

• Add the diced onion and garlic to the pot. Cook for about 2-3 minutes, stirring occasionally, until the onion becomes soft and the garlic is fragrant.

• Sprinkle the paprika, Italian seasoning, salt, and pepper over the mixture. Stir well to evenly distribute the seasonings.

• Add the bay leaves, beef broth, tomato sauce, and undrained diced tomatoes. Stir everything together and bring the mixture to a low boil over medium-high heat.

• Stir in the uncooked elbow macaroni. Reduce the heat to low, cover the pot with a lid, and simmer for about 12-15 minutes, stirring occasionally, until the pasta is cooked and the sauce has thickened.

• Remove the pot from the heat and take out the bay leaves. Stir in all the shredded cheddar cheese until it melts completely and is evenly mixed into the sauce.

• Once the cheese is fully incorporated, serve the goulash and garnish with fresh parsley if desired. Enjoy!

FAQs

1. Is goulash the same as beef stew?
Not exactly. While both are hearty dishes, goulash is distinct for its heavy use of paprika, which gives it a deep, smoky flavor. Traditional beef stew typically relies more on herbs and lacks the characteristic paprika seasoning.

2. What is the difference between Hungarian and American goulash?
Hungarian goulash is a paprika-heavy stew or soup with slow-cooked meat and vegetables. American goulash, on the other hand, is more of a pasta dish, made with ground beef, tomatoes, and macaroni, often resembling a casserole.

3. Can goulash be made vegetarian?
Yes! You can make a vegetarian version by substituting meat with mushrooms, beans, or hearty root vegetables. The paprika and seasoning still give it a rich, satisfying flavor.

4. How do I thicken goulash?
To thicken goulash, you can simmer it uncovered to reduce the liquid, or add a slurry of flour or cornstarch mixed with water. Some recipes also use a small amount of tomato paste for added thickness.

5. Is goulash spicy?
Traditional Hungarian goulash is more smoky than spicy, thanks to sweet or mild paprika. However, you can add hot paprika or chili flakes if you prefer some heat.

Storage

1. Storing in the Refrigerator:

• Container: Transfer it to an airtight container.
• Shelf life: It will keep in the fridge for 3–4 days.

2. Freezing Goulash:

Freezer life: Goulash can be frozen for up to 3 months.

Freezer-safe container: Use airtight containers or heavy-duty freezer bags.

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