Goulash is one of those dishes that has one name but different variations. Here, we explore the different types of goulash and learn about the best cuts of beef for making goulash.
What Is Goulash?
Goulash is a stew of meat and vegetables cooked in an aromatic, paprika-spiced tomato broth.
There are two kinds of goulash: Hungarian goulash, which calls for the slow-simmered beef to be served alongside egg noodles, and American goulash, which pulls in ground beef and cooks the noodles in the pot alongside the sauce.
What Is Hungarian Goulash?
Hungarian goulash is a dish of paprika-spiced stewed beef and vegetables that’s typically served with buttered egg noodles (called csipetke, the Hungarian word for spaetzle). The paprika used in Hungarian goulash is a sweet paprika made from sweet peppers; it is often labelled Hungarian paprika. Goulash can also be served with other starches such as small-shaped pasta, mashed potatoes, dumplings, rice, or bread, which is ideal for mopping up sauce.
What Is American Goulash?
American goulash is a one-pot dish of ground beef, pasta (often elbow macaroni), tomatoes and cheese. Sometimes it includes paprika, like its Hungarian counterpart. Since American goulash calls for ground beef, it cooks much faster than Hungarian goulash which relies on low-and-slow cooking to render the beef tender.
What’s the Best Beef for Goulash?
The best beef for goulash includes boneless chuck, stew meat or shanks. Because goulash is a stew, look for cuts of meat that lend themselves to the recipe’s low-and-slow cooking method; pork or veal can be substituted for beef. If you’re cooking American goulash, opt for ground beef.
