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Goulash is a traditional stew of meat and vegetables, especially potatoes, seasoned with paprika, originating from Hungary. American-style beef goulash is a tomato-based dish with ground beef and pasta, differing significantly from traditional versions. Variations are common in both types of goulash.
Goulash is a traditional dish in many parts of Eastern Europe and is one of the national dishes of Hungary, where it originated. It is a stew of meat and vegetables, especially potatoes, seasoned with spices, especially paprika. It’s also a dish that has made its way, in various guises, into cuisines around the world. Some of these recipes are almost completely different from a traditional Hungarian goulash. Ground beef goulash is largely an American invention that incorporates ground beef, pasta, and browned tomatoes into a dish that bears little resemblance to Eastern European beef, vegetable, and paprika stews.
Traditional goulash, whose name comes from the Hungarian word, gulyas, is made with cubes of meat, usually beef, but other meats such as pork, lamb, or even veal can be used. It’s a hearty stew and can include lots of vegetables, including carrots, peppers, and parsnips. Potatoes, which serve to thicken the stew as it cooks, are always included, and paprika is a goulash staple that should be included. Other spices and seasonings, such as garlic and savory herbs, are also often used. Variations are common, even in Hungary and other Eastern European countries. The stew is simmered until the meat is tender and the mixture thickens and is sometimes served with hearty egg noodles or other noodles, or with grains such as kasha or rice.
American-style beef goulash differs significantly from traditional versions. It is usually made by searing ground beef with onions and garlic, and the body of the dish, which is seasoned with paprika, is usually tomato-based and sometimes includes beef broth. Pieces of tomato, peppers and onions can be added. Pasta, especially elbow macaroni, is usually added after it has been cooked separately. The final character of a ground beef goulash dish is thick and hearty, more like a stew than a dish of pasta and sauce. It also differs from traditional goulash in that it can be made in much less time and does not require long simmering.
Like the Eastern European dishes from which it is derived, ground beef goulash varies greatly by cook, and nearly everyone who makes it has their own recipe. The sauce can be entirely beef or tomato based, the vegetables can vary, and some ground beef goulash can actually substitute potatoes for pasta. Seasonings also vary and can include cumin, savory herbs, parsley, garlic, and chili peppers, but paprika is a constant.
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