Goulash is a stew made of meat and vegetables, with different versions originating from central and eastern European countries. Commonly, most people think of Hungarian goulash: a stew of pieces of meat braised to ultimate tenderness in a paprika-laced broth with vegetables such as carrots and bell peppers. (Its finished result is reminiscent of a cozy beef stew.) This goulash recipe, however, is American style, using ground beef, onions, garlic, tomatoes, and spices. It’s kind of like the start of a good chili recipe! Once everything is cooked together, macaroni is added and cooked right in the sauce. The goulash is finished with a good amount of sharp cheddar cheese, giving it a creaminess and sharp bite.
Alternative names: Goulash, slumgullion
Type: Casserole
Place of origin: United States
Region or state: Midwestern United States, Inland Northwest
Main ingredients: Beef or steak, paprika, pasta, tomatoes
Ingredients
- 2 tbsp.olive oil
- 1onion, chopped
- 3garlic cloves, chopped
- 1 1/2 lb.ground beef
- 1 (15 oz.) can beef broth
- 1 (15-oz.) can tomato sauce
- 1(15-oz.) can diced tomatoes
- 1 tbsp. Worcestershire sauce
- 1 tsp. seasoned salt
- 2 tsp. dried Italian seasoning
- 1 tbsp. ground paprika
- 1/2 tsp. ground black pepper
- 2 c. elbow macaroni
- 1 c.sharp cheddar cheese, grated
- Chopped fresh herbs, like parsley, chives, or dill, optional.
Directions
- Place the oil in a large dutch oven or pot and place over medium-high heat. Once hot, add the onion and cook until slightly softened, about 3 minutes. Add the garlic and cook 1 more minute. Add the ground beef, breaking it up into little pieces with a wooden spoon, and cook until no pink remains, about 5 minutes. If a lot of liquid or fat remain in the skillet, drain most and discard.
- Add the beef broth, tomato sauce, diced tomatoes, 1/2 cup water, Worcestershire sauce, seasoned salt, Italian seasoning, paprika, and ground black pepper. Stir to combine and return to a simmer.
- Add the macaroni and return the pot to a simmer once again. Reduce heat to medium low and cook for about 12 minutes, until the macaroni is tender, stirring occasionally. Remove from the heat and fold in the cheese. Stir until it is completely melted into the sauce. Serve topped with chopped herbs, if you like.
What is another name for goulash?
slumgullion
Why is it called goulash?
The word gulya means ‘herd of cattle’ in Hungarian, and gulyás means ‘herdsman’ or ‘cowboy’. The word gulyás originally meant only ‘herdsman’, but over time the dish became gulyáshús (‘goulash meat’) – that is to say, a meat dish which was prepared by herdsmen.
What part of meat is goulash?
The cut you need is flank or chuck. Flank is from the lower half of the hind quarter and is actually quite lean. Thin flank – a cut from the belly – is more gristly, but perfectly suitable for slow, moist cooking such as in a goulash.
What goes well with goulash?
What To Serve With Beef Goulash
- Steamed rice. Rice is always my first choice when I’m cooking up a batch of goulash
- Pasta
- Green garden salad
- Cheese and bacon scones
- Hungarian potato pancakes
- Freshly baked crusty bread
- Hungarian cucumber salad
- Roasted broccoli with garlic
