Why do Americans call it goulash?

Many Americans refer to this dish as goulash because it has been adapted over time into a simpler, one-pot meal that fits local tastes. While traditional Hungarian goulash is a stew with a distinct paprika flavor and chunky ingredients, the American version often incorporates pasta or ground beef, making it a more accessible, everyday meal.

Is goulash Russian or Hungarian?

Goulash is originally Hungarian. It dates back several centuries as a staple of Hungarian cuisine, influenced by the nomadic traditions of the Magyars. Although Russian and other Eastern European cuisines have their own hearty stews, the roots of goulash are firmly planted in Hungary.

What is English goulash?

English goulash typically refers to a dish that has evolved away from the traditional Hungarian preparation. It often features ground meat cooked with tomatoes, onions, and a mix of herbs, and is usually served over pasta or rice. This version is less about paprika and more about a tomato-based stew, reflecting the tastes and ingredients more common in English kitchens.

What's the difference between goulash and American goulash?

Traditional goulash, as enjoyed in Hungary, centers around beef, paprika, and a variety of vegetables in a slow-simmered stew. American goulash, on the other hand, has taken on a new identity—often incorporating pasta and sometimes ground meat. This version is usually quicker to prepare and has a tomato-based sauce, making it distinct from its European ancestor.

Goulash: The Ultimate Comfort Food Recipe (Grandma's Secret!)

Description

A warm, satisfying goulash recipe perfect for cozy dinners and nostalgic family gatherings. This Hungarian classic combines tender beef, smoky paprika, and hearty vegetables, creating a rich and comforting stew.

Ingredients

Scale

lbs beef chuck – cut into 1-inch cubes
2 large onions – finely chopped
3 cloves garlic – minced
2 tablespoons Hungarian paprika – for authentic flavor
1 tablespoon caraway seeds – optional, for an earthy note
1 bell pepper – chopped (red or green)
2 tomatoes – diced, or 1 can (14.5 oz) of diced tomatoes
4 cups beef broth – low sodium
2 cups water
2 medium potatoes – peeled and cubed
Salt and pepper – to taste
2 tablespoons tomato paste
1 bay leaf
2 tablespoons olive oil or lard – for browning
Optional: 1-2 chili peppers – finely chopped for heat

Instructions

Prep All Your Ingredients
- Cut the beef into cubes, chop the onions, mince the garlic, and dice the tomatoes.
- Measure out the broth, water, and spices.
Brown the Meat
- Heat oil in a pot over medium-high heat.
- Add beef in batches and brown on all sides (5-7 minutes per batch).
- Remove beef and set aside.
Sauté the Onions and Garlic
- Lower heat to medium and sauté onions until soft (about 5 minutes).
- Add garlic and cook for 1 more minute until fragrant.
Incorporate the Spices
- Stir in paprika and caraway seeds, cooking for 1 minute to bloom flavors.
- Be careful not to burn the paprika, as it can turn bitter.
Return the Meat and Add Veggies
- Add browned beef, bell pepper, tomatoes, and tomato paste to the pot.
- Season with salt and pepper.
Add Liquids and Potatoes
- Pour in beef broth and water.
- Add potatoes and stir well.
Simmer to Perfection
- Bring to a boil, then reduce heat and let it simmer covered for 1.5 to 2 hours.
- Stir occasionally and check for tenderness.
Final Adjustments
- Taste and adjust seasoning if needed.
- For a thicker stew, simmer uncovered for 10-15 more minutes.
Garnish and Serve
- Remove the bay leaf before serving.
- Garnish with fresh parsley.
- Serve hot with crusty bread or buttered noodles.

Notes

For extra spice, add chili peppers or a teaspoon of red pepper flakes.
For a creamier texture, stir in ½ cup of sour cream before serving.
Leftovers taste even better the next day! Store in an airtight container for up to 4 days.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Dinner
Method: Simmering
Cuisine: Hungarian

Nutrition

Serving Size: 350 kcal
Sugar: 6 g
Sodium: 500 mg
Fat: 15 g
Saturated Fat: 5 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 70 mg

Keywords: goulash, Hungarian goulash, beef stew, comfort food, hearty stew, winter recipe