Goulash is a dish that brings back childhood memories for so many of us. Whether it’s the hearty Hungarian version rich with paprika and slow-cooked beef or the classic American-style goulash featuring ground beef, tomatoes, and macaroni, this dish is the ultimate comfort food.
In this post, we’ll explore the history of goulash, the key ingredients that make it special, cooking tips to elevate your dish, and, of course, a step-by-step guide to making the best goulash ever. If you’re ready to make a meal that warms the heart and satisfies every craving, let’s dive in!
A Brief History of Goulash
Goulash originated in Hungary and has been a staple dish for centuries. Traditional Hungarian goulash, known as “gulyás,” dates back to the 9th century and was a meal prepared by Hungarian shepherds. This dish consisted of slow-cooked meat, onions, and lots of paprika, which is the key ingredient that gives Hungarian goulash its deep, smoky flavor.
Over time, goulash spread across Europe and eventually reached America, where it evolved into a simpler, budget-friendly dish featuring ground beef, tomatoes, and pasta. While both variations are delicious, Hungarian goulash is more like a stew, while American goulash is closer to a one-pot pasta dish.
Ingredients That Make the Best Goulash
To make an unforgettable goulash, you need the right ingredients. Here’s what you’ll need for each version:
Hungarian Goulash Ingredients:
- 2 lbs beef chuck or stewing beef, cut into cubes
- 2 tbsp olive oil
- 2 large onions, diced
- 3 cloves garlic, minced
- 2 tbsp sweet Hungarian paprika
- 1 tsp smoked paprika (optional, for extra depth)
- 1 tsp caraway seeds
- 1 tbsp tomato paste
- 4 cups beef broth
- 1 cup diced tomatoes
- 2 carrots, sliced
- 2 potatoes, diced
- 1 bell pepper, chopped
- 1 tsp salt
- ½ tsp black pepper
- 1 bay leaf
- ½ cup sour cream (for serving)
American Goulash Ingredients:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
- 2 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 ½ cups elbow macaroni
- 1 cup shredded cheddar cheese (optional)
Step-by-Step Guide to Making Goulash
How to Make Hungarian Goulash:
- Sear the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove and set aside.
- Cook the Aromatics: In the same pot, sauté onions until golden. Add garlic, caraway seeds, and paprika, stirring to combine.
- Add Tomato Paste and Liquids: Stir in tomato paste, then add diced tomatoes and beef broth. Return the beef to the pot.
- Simmer Slowly: Add the bay leaf, carrots, potatoes, bell peppers, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 2 hours until the beef is tender.
- Serve and Enjoy: Remove the bay leaf and serve with a dollop of sour cream and crusty bread.
How to Make American Goulash:
- Cook the Beef: Heat olive oil in a large pot and cook the ground beef until browned. Drain excess fat.
- Add Onions and Garlic: Stir in onions and garlic, cooking until fragrant.
- Mix in Tomatoes and Seasonings: Add diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Stir to combine.
- Simmer the Sauce: Let it cook on low heat for 20 minutes.
- Cook the Macaroni: Add the elbow macaroni and let it cook for another 10-12 minutes until tender.
- Finish with Cheese (Optional): Stir in shredded cheese if using, then serve warm.
Tips for the Best Goulash Ever
- Use Quality Paprika: Hungarian paprika is the key to authentic Hungarian goulash. Choose high-quality sweet paprika for the best flavor.
- Don’t Rush the Simmering Process: The longer Hungarian goulash simmers, the better the flavors develop.
- For American Goulash, Adjust the Consistency: If you like a thicker dish, reduce the broth slightly.
- Make It Spicier: Add a pinch of cayenne or red pepper flakes for extra heat.
- Meal Prep Friendly: Both versions taste even better the next day!
Serving Suggestions
Hungarian goulash is best served with crusty bread or dumplings, while American goulash pairs well with a side salad or garlic bread. Either way, you can’t go wrong!
Conclusion
Goulash is a timeless dish that continues to bring warmth and nostalgia to every bite. Whether you prefer the deep, rich flavors of Hungarian goulash or the hearty, satisfying simplicity of American goulash, this recipe is sure to become a favorite in your home.
Give this recipe a try, and let us know in the comments how it turned out! Happy cooking!