Description

Whether you prefer the traditional Hungarian goulash with rich beef and paprika or the quick and easy American-style goulash with ground beef and macaroni, this dish is a fantastic option for any meal. Its versatility allows you to experiment with different ingredients, spices, and cooking methods to make a goulash that suits your taste.

As we’ve explored, goulash recipes are not just about food—they’re a part of history, culture, and family traditions. So, the next time you want a comforting and filling meal, try one of these variations and enjoy the flavors of this time-honored dish.

Ingredients

Scale

Traditional Hungarian Goulash Recipe:

2 lbs beef chuck (cubed)
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons paprika (sweet)
1 teaspoon caraway seeds
4 cups beef broth
2 large potatoes, cubed
2 carrots, sliced
Salt and pepper to taste
Olive oil for frying

American Goulash:

1 lb ground beef
1 onion, chopped
2 cups elbow macaroni
1 can diced tomatoes
1 can tomato sauce
2 teaspoons garlic powder
Salt and pepper to taste

Vegetarian Goulash:

1 cup mushrooms, sliced
2 zucchini, chopped
2 bell peppers, chopped
1 onion, chopped
2 tablespoons paprika
1 can diced tomatoes
2 cups vegetable broth
Salt and pepper to taste

Instructions

Prepare the Beef: Heat a large pot over medium heat. Add a bit of olive oil and brown the beef cubes in batches, ensuring all sides are seared. Remove the beef and set it aside.
Sauté Onions and Garlic: In the same pot, add the chopped onions and cook until softened. Add the minced garlic and sauté for another minute until fragrant.
Add Paprika and Caraway Seeds: Sprinkle the paprika and caraway seeds into the pot. Stir to coat the onions and garlic evenly with the spices.
Simmer the Goulash: Return the beef to the pot, and pour in the beef broth. Add salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 1–1.5 hours, until the beef is tender.
Add Vegetables: Once the beef is tender, add the potatoes and carrots. Continue to cook for another 30–40 minutes, until the vegetables are soft.
Serve: Adjust seasoning if needed. Serve hot with crusty bread on the side.

American Goulash:

Cook the Ground Beef: In a large skillet, cook the ground beef and chopped onions over medium heat, breaking the meat apart with a spoon as it cooks. Drain any excess fat.
Add Tomato and Pasta: Stir in the diced tomatoes, tomato sauce, garlic powder, salt, and pepper. Bring to a simmer.
Add Macaroni: Add the elbow macaroni to the skillet and stir everything together. Cover and cook for 15–20 minutes, until the pasta is tender and the sauce has thickened.
Serve: Once the macaroni is fully cooked, serve your goulash hot, garnished with freshly chopped herbs if desired.

Vegetarian Goulash:

Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onions, bell peppers, and zucchini, cooking until softened. Add the sliced mushrooms and cook for another 5 minutes.
Season with Paprika: Sprinkle in the paprika, salt, and pepper, stirring to coat the vegetables in the spices.
Simmer with Tomatoes and Broth: Add the diced tomatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 30 minutes, allowing the flavors to meld together.
Serve: Taste and adjust seasoning as necessary. Serve your vegetarian goulash hot, paired with a side of rice or crusty bread.

Notes

Choosing the Right Meat: For the traditional Hungarian version, using beef chuck is ideal because it becomes tender and flavorful when slow-cooked. For American goulash, ground beef works best as it cooks quickly and blends well with the pasta and tomato sauce.
Spices and Paprika: Paprika is the key ingredient in most goulash recipes. In the Hungarian version, sweet paprika is typically used, but if you prefer a bit of heat, you can opt for hot paprika or a mix of both. American goulash can benefit from a sprinkle of garlic powder and Italian seasoning to enhance the flavors.
Vegetable Substitutions: In the vegetarian goulash, feel free to swap out vegetables based on what you have on hand. Potatoes, sweet potatoes, or peas can be a great addition. You could also use vegetable stock for a deeper flavor.
Making it Spicy: If you like a spicy kick, add red pepper flakes or a chopped fresh chili to the dish while simmering. This adds heat without overpowering the flavor.
Make-Ahead Tips: Goulash often tastes even better the next day as the flavors have time to meld. You can prepare the dish a day ahead and store it in the refrigerator. Just reheat before serving, and it’ll taste just as delicious!
Serving Suggestions: Goulash is traditionally served with crusty bread or over noodles, rice, or mashed potatoes. You can even serve it with a side of steamed vegetables for a well-rounded meal.
Adjusting Consistency: If you prefer a thicker goulash, reduce the broth a bit by simmering for longer. For a soupier version, add extra broth or water as needed.

Prep Time: 15 minutes
Cook Time: 1.5 hours
Category: Main Dishes
Cuisine: Hungarian Cuisine

Nutrition

Serving Size: Per Serving
Calories: 400 kcal
Sugar: 6g
Sodium: 500mg
Fat: 18g
Saturated Fat: 7g
Carbohydrates: 30g
Fiber: 5g
Protein: 28g
Cholesterol: 70mg

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