American Goulash Recipe (2024)

FAQs

What is the difference between goulash and American Goulash? ›

Hungarian Goulash is a thick meat and vegetable stew with a broth that's heavily seasoned with paprika, while American Goulash is a quick dish made from ground beef, tomato sauce, herbs, and elbow macaroni noodles. It also goes by the name of American Chop Suey.

Sauce – This goulash recipe has a rich zesty tomato sauce. Use favorite jarred pasta or marinara sauce combined with a can of tomatoes. We add water to cook the pasta but you can use beef broth in place. The sauce is seasoned with tomato paste and Italian Seasoning.

The best side dishes to serve with American Goulash are crispy green beans, country gravy, mashed sweet potatoes, butternut squash, watermelon cucumber salad, caramelized carrots, Tabasco sauce, corn salsa, grilled asparagus, cornbread, roasted Brussels sprouts, cucumber salad, garlic bread, biscuits, and macaroni ...

American goulash, sometimes called slumgullion, American Chop Suey, or even Beef-a-Roni, is an American comfort-food dish popular in the Midwest and South.

American goulash is more of a pasta and ground beef dish

Owing more influence to Italian-American cuisine than Hungarian, paprika isn't even a consistent addition, per Syracruse.com. The nostalgic family meal is synonymous with American chop suey, another macaroni-based one-pot dish.

American chop suey is an American pasta casserole made with ground beef, macaroni and a seasoned tomato sauce, found in the cuisine of New England and other regions of the United States. Outside New England it is sometimes called American goulash or Johnny Marzetti, among other names.

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.

Goulash (Hungarian: gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.

Substitute Tomato Paste For Tomato Sauce

If you have a can of tomato paste in your pantry, you are in luck—this is the best substitution for tomato sauce. All you need is the tomato paste and water. Mix together 1 part tomato paste and 1 part water until well blended. Then, season your "sauce" to taste.

Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.

Why is it called American goulash? ›

American goulash is usually referred to in the midwestern and southern United States as simply "goulash". As a descendant, of sorts, of Hungarian goulash, the only real connection seems to be the name, and the inclusion of beef and paprika.

Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking. It usually contains potatoes and other vegetables, as well as noodles. A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce.

Real goulash has no tomato paste or beans. Eat with a slice of rustic bread. Dip bread in sauce and clean the plate with the bread at the end.

Also, it's not typically served over mash like stews, it's served in bowls like soup.