Goulash is a rustic stew or soup made with beef and vegetables, and usually seasoned with paprika. Goulash originates in Hungary and in many variations it remains a popular recipe throughout Eastern Europe.
Goulash can also be made with veal, pork or lamb in addition to beef. But no matter what kind of meat is used, goulash is best prepared with tougher cuts of meat which become tender when cooked with slow, moist heat, a technique known as braising. These cuts of meat are also rich in collagen, which will convert to gelatin during braising and thicken the stew without adding flour or other thickeners.
Although it has many variations, goulash is a simple dish. While goulash ingredients can include parsnips, carrots or tomatoes, goulash can really be made from nothing but beef, onions, and paprika, although it's fairly typical to flavor goulash with caraway seeds and garlic.
01 of 05
This traditional one-pot meal can be made in a slow cooker. Beef chuck roast, sweet onions, mushrooms, garlic red peppers, and wine are braised with paprika. It's served with buttered noodles.
02 of 05
This recipe for Hungarian goulash soup or gulyas leves (GOO-yahsh LEH-vesh) is hearty enough to be eaten as a main course with rye bread.
This soup benefits from a long, slow cook and is actually a goulash, which is a stew, to which more liquid has been added. Traditional gulyas leves is made with beef or veal.
03 of 05
This goulash recipe uses two types of Hungarian paprika, sweet and sharp, to achieve a mildly spicy stew. Adding sauerkraut and onions stretches the meat and tastes great. Szegediner goulash is a regular German potluck item. It's made with sauerkraut and sour cream, which is either simmered with the stew or stirred in at the last minute before serving over noodles or boiled potatoes.
04 of 05
This slow-cooker version of goulash is a real kitchen convenience, as well as a comfort on a cold day. This pork-based version is loaded with flavor, and the preparation is relatively easy. Quickly saute a few of your ingredients, toss in the rest, set your slow cooker, and come back to a hearty, warming meal. A little sour cream is the secret ingredient in the sauce and adds to the richness of the dish.Continue to 5 of 5 below.
05 of 05
This recipe uses sweet Hungarian paprika and a venison roast from the hindquarters. The cubed meat is marinated overnight, seared in oil, then braised for three hours. Carrots, mushrooms, and vegetables are added, along with cayenne pepper and black pepper for extra spice. It is served over polenta or can be served with mashed potatoes or noodles.