When I was growing up, goulash was something akin to leftover spaghetti. It could be eaten hot or cold, and was comprised of mercilessly-mixed hamburger meat, marinara sauce, and macaroni noodles. And sometimes, inexplicably, corn. (That may have been a dream, but I’m pretty sure there was corn). I never really thought about it. Then I moved to Hungary, where the national dish is, you guessed it: goulash. Except this rich, spicy concoction looked nothing like my mom’s on-the-go meal.
To start with, there’s nothing on-the-go about Hungarian goulash. It is sometimes a soup, sometimes a thick, true Gulyás. Mine takes at least a few hours to cook. The chunks of beef are big and tender, and the sauce has a nice kick. The other mandatories are plenty of Hungarian paprika and as many onions as you can carry home from the market. Nothing from a can whatsoever.
Now, I’ve been wondering for quite some time: what is goulash to everyone else? Do you also use Ragu and macaroni? Or do you know goulash as the Hungarian version? Do you know it at all? Do you add caraway seeds? To be honest, it’s not something I ever talked about with anyone. I simply didn’t know that two such different animals could have the same name. (Sidenote: this is literally true in the case of the animal that Americans would call a moose. In Europe it’s called an elk. The American elk is yet again different. But that’s a story for another post.)
Here’s my theory about the origins of my mom’s goulash: in most of the former Austro-Hungarian Empire, little egg noodle droplets (shown in the photo and called Spätzle in German) can often be found in goulash. By the time goulash made its way to Idaho (by way of Italy?) it ended up sans extraneous spices, with some extra tomato, and the Spätzle were replaced by macaroni. I can’t explain the corn.
It has evolved also within Europe. There are dozens of variations. In the fanciest of places, it is drizzled with crème fraîche and served with croquettes. You can go this route or simply eat it over potatoes, with noodles (macaroni?), or along with some crusty bread for dipping.
This recipe is hearty, heartwarming, and was inspired largely by Chili & Vanilia. I’m trying not to let this turn into a food blog, so you’re looking for a good one, check out 101 Cookbooks. Since we’re already on the comfort food track, I suggest the Pierce Street Vegetarian Chili, followed by some Maple Huckleberry Cake.
For the beef, I try to use Hungarian grey cattle (szürke marha) because it’s organic, and I just like the idea of it. The green pepper I call for is the long, green, spicy type—not a bell pepper. But this being pepper country, any sweet peppers I have lying around usually end up in the pot, along with some Hungarian paprika paste as well. If you like a stronger tomato flavor, by all means stir in a couple of tablespoons of tomato paste.
INGREDIENTS
3 tablespoons olive oil
7 cups diced onion
2 kg. cubed stew beef
1 large long green pepper, de-seeded and diced
4 tablespoons paprika
1 tablespoon dried marjoram
4 cloves diced garlic
3-4 cups water or beef stock
3 bay leaves
Salt and pepper to tasteDIRECTIONS
In your largest stew pot, cook the onions in olive oil until translucent. Add the garlic and green pepper. Remove from heat momentarily and stir in the paprika. (Be careful not to let the paprika get too hot, as it will become bitter.) Back on the stove, stir in the meat until it is covered in the onion mixture. Add water, marjoram, and bay leaves. The water should not quite cover the top of the meat. Bring to a boil and then reduce heat. Simmer for 2 hours or until desired thickness.Serves 6-8
{ 17 comments… read them below or add one }
Gulyas to me has always been the pure Gulyas (but that’s what you get with a Hungarian family!) I cook mine with potatoes in it — which usually helps cut the paprika spice. And I think mine usually takes about 4 hours. And you MUST have sour cream with it. The key to a good Gulyas is the first step…oil then onions then paprika. It makes a nice paste first…then you add the water and everything else. If you don’t start with that onion-paprika paste, it really won’t work. My dad actually sears the meat in a separate pan first (he says it locks in the taste to the beef, instead of losing the beefy taste when it boils in the soup) And to answer your other question…yes to the caraway seeds. But I don’t particularly care for them, so, as the cook, I only put a tiny bit in. (I also don’t like caraway seeds in my Korozutt…have you tried that yet? I could LIVE on that!!!!!) All in all – I give an A+ to your review and recipe!!! You’re doing us Hungarian-Americans proud!
I have to say that my family never made goulash..ever. I think it is because my mom has this awesome beef stroganoff recipe that was her “go to” meal as it is easy to freeze. I later found out that our family tradition of putting it over rise is “strange” (according to Ryan).
I am anxious to try out this recipe and I have to admit that I had to google “convert kg to lbs”. Yes, I am a dumb American!
Looking forward to your next blog,
MacKenzie
Liebe Amy ich werde dein Rezept dem nächts ausprobieren.
Es schmeckt bestimmt gut.Beim essen werden wir an Dich denken.
Viele Grüße Hedi
Oh, my goodness, You have be come a cook. Good job. I hate to admit it but the corn could have come from Gma. Dorothy. I also remember her adding corn to lasagne ? I was surprised, but it tasted ok. Can’t wait to try you recipe. Thanks for sharing.Love always, Gma. Gladys
Hedwig: vielen dank! Wir können es zusammen mit Spaetzle im Dezember machen!
Grandma: I should have known Grandma Dorothy was involved somehow. Did she also put hot dogs in her Spanish rice?? That’s also a lingering question I have!! Love you!
I know Goulash as the Hungarian type, but not how you have describe it above…or should I say, I knew it was Hungarian. When my mom used to make it, man I haven’t had it in a long time, she would use elbow noodles, some form of ground beef, onions, green peppers, and tomato sauce. I never remember her using Ragu or “Italian” style spaghetti sauce out of a can or jar.
Man it was good stuff…especially on a cold winter day. I’m going home this weekend, short 1.5 hour drive from Atlanta, so I might have to get her to make some Halloween night!
Ah also, there are 2.2 kilograms to a pound and 2.54 cm to an inch. Stupid random knowledge that I committed to memory way back when.
Everyone knows that hotdogs make Spanish rice.
I think I will try your Gulosh recipe with hot dogs as well!
Man can’t get enough hot dogs.
Love you.
Sounds like Grandma’s one-dish dinner. We have always called it macaroni spaghetti, and it is a staple! Good with corn too! Tony’s grandma taught me how to make Slovenian goulash, which sounds more like your version. We had it with polenta. Yum!
Dad (and Mom): I’ve been meaning to tell you this for some time now. Man actually CAN get enough hot dogs…!
Super post, Need to mark it on Digg
Thanks
Worker
I had to laugh when I read your version of my goulash. It made me wonder why I call this quick dish goulash. Well, I googled American Goulash and to my surprise I found several recipes that looked similar to mine. I also found very few recipes are the same and they often include corn, carrots and even peas. I’m pretty sure you were lucky I didn’t add peas. Some recipes even called for a jar of spaghetti sauce. Your Uncle Ron and Dad would be disappointed none of them had hotdogs or sausages! Below is a new recipe for you made by Mothers all over America!
Love you lots,
Mom
http://www.cooks.com recipe below:
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AMERICAN GOULASH
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2 lbs lean ground beef
1 medium onion
1 medium green pepper
1 32 oz can tomato juice
2 cups elbow macaroni
1 16 oz can diced tomatoes
1/4 cup Parmesan cheese
Brown ground beef until done. Meanwhile, dice onion and green pepper. Add onions, green pepper, tomatoes, tomato juice, and macaroni. Salt and pepper to taste.
Cook on medium low heat for 45 minutes. Serve with a sprinkling of Parmesan cheese.
Mom: I love you, and your goulash, and your Spanish rice, and everything else. What is it that Dad always says? You’re amazing!
Hi Amy!
)
For me – as native Hungarian – it was super interesting and very funny to read your posting and all the comments. To be honest, so many men so many minds… Every Hungarian family has its own customs to prepare goulash. For example in my family we use much more spices. But I think your version – with grey cattle – must have been perfect!
Cheers,
Nelli
I had so much fun reading this and the accompanying posts! I tried Spanish rice once with bacon instead of hot dogs, but it just didn’t work.
Please tell Hedwig “hi” for me. Love you!
This recipe looks awesome! I’ve got no hungarian heritage, but my mom made goulash growing up that was definitely the american variety and totally rocks the corn. I recently introduced my girlfriend to it, and she loves it:
1lb ground beef
24 oz tomato sauce
3 Tbsp paprika
1 large onion diced
1 bell pepper diced
1 bag frozen corn
salt to taste
Brown the onions and then the ground beef, then add the remaining ingredients and simmer for 15-20 minutes. Serve with cornbread.
And Mackenzie: I also grew up with my mom making Beef Stroganoff and we’d have it either over rice or over egg noodles, whichever we felt like. So it’s not that weird!