how to make goulash

There are two popular versions of goulash: a traditional Hungarian goulash, which is a slow-cooked beef stew with paprika and vegetables, and an American goulash, a quicker, comforting dish with ground beef, macaroni, and a tomato- based sauce. Here is a concise guide to making both styles:

Traditional Hungarian Goulash

1. Cut beef into chunks and season with salt and pepper.
2. Cook onions until light golden, then add the beef and cook until browned (not necessarily crisp).
3. Add garlic, bell peppers, and tomatoes; cook until the tomato breaks down.
4. Add paprika, caraway seeds, and bay leaves; stir to coat flavors.
5. Add beef stock, bring to a simmer, then cover and slow cook in an oven at 180°C (350°F) for about 1.5 hours.
6. Add root vegetables like carrots and potatoes, then cook another 30 minutes until everything is tender and the beef is fall-apart tender.
7. Serve hot, optionally garnished with parsley and with crusty bread on the side.

American Goulash

1. Brown ground beef with diced onion and bell pepper in a large pot.
2. Add minced garlic.
3. Pour in tomato sauce, diced tomatoes, beef broth, Worcestershire sauce.
4. Add seasonings like seasoned salt, Italian seasoning, and bay leaves.
5. Stir in uncooked macaroni noodles and simmer until the pasta is tender (about 20 minutes).
6. Stir in shredded cheddar cheese before serving.

Both versions are hearty, warming, and rich in flavor. The Hungarian style is more stew-like with chunks of beef and root vegetables, while the American style is a quicker one-pot meal with pasta and cheese. These instructions are distilled from multiple sources on recent goulash recipes.