What makes a goulash?

Goulash is a hearty Hungarian stew that is made with beef, onions, paprika, and other flavorful ingredients. It’s a dish with a rich history and many regional variations. So what makes an authentic, delicious goulash?

Table of Contents

The Origins of Goulash

Goulash originated as a Hungarian dish made by herders in the 1800s. The name comes from the Hungarian word “gulyás,” which means “herdsman.” At the time, herders would cook a stew over an open fire in a kettle or cauldron using whatever ingredients they had on hand. This often included beef, onions, peppers, and paprika.

This simple yet filling stew was the perfect meal after a long day of work. The concept spread across Hungary and new regional variations developed based on available ingredients. By the mid-19th century, goulash had become a beloved national dish.

As Hungarians migrated across the world, they brought their traditional goulash recipes with them. Over time, the dish was adapted in many cultures but remained a hearty, comforting stew at its core.

Traditional Ingredients

While goulash recipes have evolved, there are a few key ingredients that make the dish authentic:

Beef: Cubed beef chuck or round is traditional, providing tender, flavorful bites.
Onions: Sautéed onions add a aromatic base.
Paprika: This spice gives goulash its signature deep red hue and savory flavor.

Tomatoes: Diced tomatoes enhance richness and acidity.
Peppers: Bell peppers or another variety provide flavor and texture.
Potatoes: Cubed potatoes soak up the stew juices and make the dish even heartier.

In addition to these main ingredients, many recipes call for garlic, caraway, marjoram, thyme, bay leaves, beef broth, red wine, and sour cream to round out flavors.

The Meat

While beef is traditional, the exact cut can vary. Here are some of the most commonly used cuts:

Chuck: A flavorful, marbled cut that becomes tender when cooked slowly.

Round: A leaner cut like top round or bottom round works well.
Brisket: The long cooking renders brisket nicely.
Shoulder: Palatable, inexpensive shoulder cuts shine in goulash.

For best results, choose a cut with connective tissue that will break down into luscious gelatin during the long simmering time. Cut the meat into 1-inch cubes before adding it to the stew.

The Vegetables

In addition to onions and peppers, some classic vegetable additions include:

Carrots: Diced carrots add body, sweetness, and nutrients.

Celery: Small diced celery provides texture and herbaceous freshness.
Parsnips: Their sweet, earthy flavor complements the stew.
Mushrooms: Meaty mushrooms like cremini add another layer of umami savoriness.

Aim for uniform 1/2-inch dice on sturdy vegetables. Softer veggies like tomatoes and peppers can be slightly larger. The varied textures and flavors of the vegetables elevate the simple stew.

The Spices and Seasonings

Paprika is the undisputed star when it comes to goulash seasoning. Using high-quality, fresh paprika will ensure the best flavor. Here are some goulash spice blending tips:

Use a combination of sweet and hot paprika to achieve a balanced, robust flavor.

In addition to paprika, a blend of caraway, marjoram, thyme, and bay leaf enhances the stew’s flavor profile.
A pinch of cayenne or a chopped hot pepper brings pleasant heat to balance the richness.
Flake in a pinch of sea salt and several grinds of black pepper to taste near the end.

A splash of red wine vinegar brightens up the spice blend.

Take care not to overpower the natural flavors of the ingredients. The paprika should be front and center with the other seasonings playing a supporting role.

The Cooking Process

Goulash is a dish that’s meant to simmer low and slow. The long cooking time allows the ingredients to fully develop their flavors and the meat to become fall-apart tender. Here’s a summary of the basic cooking steps:

Sear the meat: Brown the beef cubes on all sides in batches in hot oil to caramelize the exterior.
Sauté the aromatics: Cook the onions and other aromatics like garlic and peppers until softened.
Simmer: Return the beef and add paprika, tomatoes, potatoes, broth, and any other vegetables. Simmer on low heat for 2-3 hours.

Skim fat: Use a ladle to skim off any fat that rises to the surface while simmering.
Adjust seasonings: In the last 30 minutes, adjust spices to taste and add a splash of vinegar or sour cream.

Low, slow cooking and occasional skimming are keys to developing goulash’s rich flavors and velvety texture. The finished stew should be thick enough to coat the back of a spoon.

Regional Variations

Over the years, goulash has taken on personalized tweaks based on location. Here are some of the most distinctive regional goulash styles:

Hungarian Goulash

This version is closest to the rustic original. It relies on simple ingredients like beef, onions, paprika, peppers, carrots, and potatoes simmered in a fresh tomato sauce spiked with marjoram and caraway.

Austrian Goulash

An Austrian take adds spices like cumin, bay leaf, and thyme. It has a thicker sauce thanks to flour and often contains bell peppers for additional flavor.

Croatian Goulash

Spicy Croatian goulash uses hot paprika and peppers for a fiery kick. Sauce flavors are boosted with tomato paste and vinegar. Cubes of smoked pork are sometimes added.

American Goulash

American versions stray farthest from the original, subbing in things like ground beef, macaroni noodles, ketchup, and various seasonings. The result is more of a beefy noodle casserole than a stew.

Cajun Goulash

This uniquely Southern stew fuses Hungarian technique with Cajun flair. A dark roux thickens the sauce spiked with Creole seasonings and cayenne instead of paprika.

The flexibility of goulash has allowed it to evolve across cuisines while always retaining its nourishing, rustic appeal.

Serving Suggestions

While recipes vary, there are some classic ways to finish and serve goulash for best results:

Sour cream: A dollop of rich, cooling sour cream beautifully balances the spicy stew.

Fresh herbs: Chopped parsley, dill, or cilantro sprinkle on bright flavor and color.
Buttery noodles: Tossed paprika noodles provide a soaking base for the savory juices.
Rustic bread: Thick slices of crusty peasant loaf are perfect for dipping and soaking up sauce.

Sharp cheese: Aged Gouda, cheddar, or sheep cheese crumbles accent the stew.

Accompaniments like pickled vegetables, roasted red peppers, or crispy bacon bits provide additional texture and tang.

Goulash Tips

Follow these tips for the ultimate goulash success:

Use high-quality paprika and replace it with each new batch for the freshest flavor.
Trim excess fat from the beef to prevent the stew from being greasy.
Cut the beef and vegetables into uniform pieces for even cooking.

Maintain a low simmer – don’t let the stew come to a full boil.
Skim off as much surface fat as possible before serving.
Add sour cream at the very end, just long enough to heat through.

Adjust salt, pepper, and herbs to taste as the flavors concentrate.
Let the stew rest for 10-15 minutes before serving so the flavors marry.

With these tips and quality ingredients, you’re sure to achieve authentic Hungarian goulash in your own kitchen!

Goulash Pairings

Goulash’s bold, umami-rich flavor profile pairs wonderfully with several beverages. Some classic pairings include:

Beverage	Pairing Notes
Dark lager beer	Clean, roasty maltiness balances the stew’s spice and acidity.
Pinot Noir	Earthy red with bright cherry notes accentuates the flavors.
Dry rosé	Crisp rosé refreshes the palate with subtle fruitiness.
Pilsner	Bright hops and biscuity malt complement without overwhelming.

Lighter beers, white wines, and bubbly water also pair well. Avoid overpowering drinks like heavily oaked wines or intensely flavored beers. The nuances of goulash deserve to shine through.

How to Store and Reheat

Like many stews, goulash tastes even better as leftovers after the flavors have had time to further develop. Here are some storage tips:

Store goulash in an airtight container in the fridge for 3-4 days.
Freeze extra portions for up to 4 months. Thaw in the refrigerator before reheating.
Reheat gently in a saucepan on the stovetop or at 50% power in the microwave.

Add a splash of water or broth if the stew seems too thick.
Simmer for 5-10 minutes to allow flavors to meld again before serving.

Avoid reheating more than once. For best quality, enjoy leftovers within a few days. The rich flavors of goulash are very forgiving though.

Conclusion

At its core, goulash is a humble, nourishing dish made with care and quality ingredients. Browning the beef, slowly simmering with paprika and vegetables, and finishing with a sour cream drizzle result in a mouthwatering meal. Regional styles have emerged, but the original Hungarian version remains the gold standard. With some simple tips and favorite flavor twists, you can create your own perfect pot of goulash. This meal truly brings people together over steaming, savory bowls filled with history and tradition. Give goulash a try and enjoy a taste of Hungary in your own kitchen.