Goulash is a dish that can be a soup or a stew usually made of beef, onions, vegetables, and ground paprika. Commonly served as stew but modern variations serve it together with pasta like vermicelli and fettuccine. A soup that originated in Hungary it is also their national dish, it is also popular in several Eastern European countries such as Croatia, Czech Republic, Slovakia and Slovenia.
Goulash came from the word “gulyás” which means “herdsmen” as it was traditionally prepared by cattle herdsmen and stockmen. It was originally served in soup form as opposed to the newer versions which is a thick stew. Unlike other European stews and soups this does not rely of roux to make it thick but rather than the collagen form the tough beef meats that becomes gelatine during the cooking process, that is why meat parts like shank, shin, and shoulder are commonly used.
A really good and hearty stew, best enjoyed alone or with pasta, it has a unique spiciness and sticky thick soup texture that is worth trying.
800g beef shanks, shoulder or shin, cubed
800g tomatoes, chopped
300g button mushrooms
3 large red capsicum, seeded and sliced
3 tbsp paprika
2 tbsp tomato paste
2 large onions, thinly sliced
6 cloves garlic, minced
2 cups beef stock
1 cup red wine
3 tbsp butter
- Cook fettuccine according to packet instructions.
- On a heavy pan, add butter and brown beef cubes. Once browned place in a casserole and set aside.
- Using the same pan saute onions.
- Add garlic, capsicums. mushroom and paprika, stir fry for at least a minute.
- Add chopped tomatoes and cook until tomatoes are soft.
- Add the beef stock, wine and tomato paste then bring it to a boil.
- Add salt and freshly ground black pepper to taste.
- Pour mixture in the casserole together with the beef, cover and place in oven. Bake in a 160C preheated oven for 2 hours.
- Once cooked serve it on top of fettuccine together with a hefty scoop of sour cream. Sprinkle paprika on top.
Such a lovely meal and great served with pasta.
This is new to me but sure looks good and nice with the sour cream on top, maybe the yoghurt can also be replaced for it.
my goodness…excellent preparation with lipsmacking clik..
I used to dread when my mom would make goulash. I think it was my least favorite dish that she would make. That said, your version looks much, much better – for one thing, there’s no kidney beans. Perhaps I should give goulash another chance. 😉
Goulash is one of the dishes I could eat every week and never get tired of, especially when served with dumpling. 🙂
I’ve never made this looks hearty and delicious.
Goulash is also very popular in the parts of Germany and Sweden where I’ve spent time, and they make some mighty delicious versions too. I grew up with a highly Americanized version (that I also liked quite well) but really got addicted in central and northern Europe. Yes, I will have to make this soon too! 🙂
Goulash is a great Central Europe dish that is so appropriate for this time of season. Yours looks very hearty and well cooked!
No words come to mind other than YUM! This pasta looks fantastic.
This Hungarian Goulash looks so scrumptious. Love the recipe
Mmm that pasta is making me hungry! I love a red sauce!
Looks delicious! I feel like I was eating similar dish without realizing it is called Goulash. 🙂 We moms love pasta recipes!
A good hearty meal !
Oooh! Sounds like something I’d love.
That looks amazing! And your entry is so informative about the history of this dish!
Goulash is so tasty and the importance of having good paprika is paramount. I love to eat it over egg noodles
the only hungarian i know is hungarian sausage… nice pasta with white sauce on top..