Goulash is a hearty Hungarian stew typically made with beef, onions, paprika, and other vegetables and spices. It can be served in many different ways, often accompanied by a starch or vegetable side dish to complement the rich flavors of the stew.
Bread
Bread is one of the most common accompaniments for goulash. Pieces of bread can be used to sop up the delicious juices and sauce left behind after eating the chunks of meat and vegetables. The bread also helps to balance out the richness of the dish.
Some typical breads served with goulash include:
- Crusty bread rolls or baguette slices
- Warm soft bread rolls
- Savory yeast doughs like crescent rolls or braided bread
- Cubic zsemle bread rolls
- Pretzels or breadsticks
The bread fills you up and ensures none of the wonderful goulash gravy goes to waste.
Noodles or Pasta
Noodles or pasta make excellent partners for goulash. They add extra carbs and soak up the delicious sauce.
Some options include:
- Egg noodles – wide ribbons or thin strands
- Spaetzle – tiny soft dumplings
- Macaroni noodles
- Rigatoni or other short tubular pasta
- Farfalle (bowtie pasta)
- Orzo or other small shapes
The noodles or pasta can be mixed right into the goulash or served as a bed for the stew. The starchiness helps to cut through the richness of the paprika-laced sauce.
Potatoes
Potatoes are another excellent starchy accompaniment to serve with goulash. They add heartybulk that complements the meat and vegetables.
Some typical potato side dishes include:
- Wedges or chunks – crispy roasted or pan-fried
- Mashed with butter and milk
- Boiled new potatoes
- Schupfnudeln – fried potato dumplings
- Homemade potato chips or fries
The potatoes soak up the paprika-rich juices and add even more comfort and carbs to this rustic meal.
Rice
Rice is not as traditional for goulash, but it can still make a nice accompaniment. White rice is a mild base that won’t compete with the stew’s colorful flavors.
Some rice possibilities include:
- Plain steamed white rice
- Herb-seasoned rice like parsley or dill
- Rice pilaf with veggies
- Creamy risotto
The rice soaks up any remaining liquid from the goulash into delicious little morsels. It provides a pleasant neutral canvas for the paprika-infused sauce.
Vegetables
Serving a vegetable or salad alongside goulash can help to lighten up the dish. The greens and crunch provide contrast to the rich, tender beef and sauce.
Some vegetable side ideas include:
- Green salad with vinaigrette
- Coleslaw
- Sautéed greens like kale or spinach
- Roasted vegetables – carrots, brussels sprouts, etc
- Pickled vegetables like cabbage or beets
Don’t let the vegetables soak up too much of the tasty sauce though! Just a smal scoop or serving will nicely complement the iconic Hungarian dish.
Condiments and Toppings
Goulash can also be served with various condiments, toppings and garnishes. These add extra flavor and texture contrast to the dish.
Some condiment ideas include:
- Sour cream
- Chopped parsley
- Shaved parmesan
- Crumbled bacon
- Diced red onion
- Shredded cheese
- Sautéed mushrooms
- Chopped cucumber
Let each person customize their goulash creation by adding their favorite toppings!
What drink pairs well with goulash?
Choosing the right beverage to go with a hearty goulash can complement the flavors perfectly. Here are some drink ideas that make excellent pairings:
- Beer – A crisp lager or Pilsner can balance the richness. Try Hungarian brands like Dreher or Borsodi.
- Wine – Pick a fruity, acidic red like Pinot Noir or a dry white like Sauvignon Blanc.
- Broth – Sip on beef or chicken broth to reinforce the stew’s meaty flavors.
- Tea – Herbal teas like chamomile blend nicely with paprika. Or go bold with Russian black tea.
- Fizzy Drinks – Cuts through the heaviness well. Opt for ginger ale, lemon seltzer or sparkling water.
Any drink that can stand up to and accentuate the rich umami and subtle spiciness of goulash is ideal. The beverage pairing possibilities are nearly endless!
What are some common garnishes and toppings?
Goulash lends itself well to creative embellishments that add pops of color, flavor and texture. Here are some popular garnishes for beef goulash:
| Garnish | Description |
|---|---|
| Sour cream | Cooling creamy tang |
| Chopped parsley | Fresh herb flavor |
| Paprika | Highlight the paprika seasoning |
| Shredded cheese | Goopy, salty accent |
| Diced red onion | Pungency and crunch |
| Crumbled bacon | Smoky, salty bites |
Other fun topping ideas include mushrooms, pickled vegetables, roasted red peppers, caramelized onions, and chopped dill. Get creative with contrasts in flavor and texture!
What are some variations of traditional goulash?
While the classic take features beef simmered in paprikash, there are many ways to riff on goulash. Some common variations include:
Vegetarian Goulash
Instead of beef, use hearty vegetables like mushrooms, carrots, peppers and potatoes as the main ingredients. Can also include beans or tofu.
Pork Goulash
Substitute chopped pork shoulder or tenderloin for a lighter, sweeter version.
Turkey Goulash
Use ground turkey or chopped turkey thighs or breast meat for a leaner goulash.
Venison Goulash
For a gamey, hunter-style spin, make it with venison stew meat.
Seafood Goulash
Salmon, cod or shrimp replace the meat for a fishy paprikash stew.
Chicken Goulash
Shredded chicken thighs or breast meat make it more mild and brothy.
Sausage Goulash
Bratwurst, kielbasa or chorizo add flavorful, fatty chunks.
Don’t be afraid to experiment with different types of proteins and spice blends! Adapt goulash to make use of what’s on hand.
What are some tips for getting the most flavor out of goulash?
Creating deep, complex flavor is key for a great goulash. Here are some tips:
- Brown the meat well over high heat first to caramelize the exterior.
- Sauté the onions until softened and lightly browned.
- Bloom the paprika briefly in the fat before adding liquid.
- Simmer long enough for the flavors to meld, about 1 1/2 hours.
- Add bone-in meat like oxtails or short ribs for more gelatin.
- Use flavor boosters like tomato paste, red wine, or Worcestershire.
- Top with fresh herbs, smoked paprika, cheese or bacon.
Taking the time to build deep umami flavor through browning, long cooking, and layering ingredients makes all the difference in goulash.
What are the origins of goulash?
Goulash originated as a Hungarian peasant dish dating back to at least the 9th century AD. The name comes from the Hungarian word “gulyás” meaning “herdsman.”
It developed as a tasty, filling way for livestock herders to cook beef outdoors over an open fire. The rich stew helped provide energy and warmth during long days of work.
Traditional Hungarian goulash (gulyás) combined beef, onions, and paprika seasoning. Regional variations emerged with different spices, vegetables, and meat.
Once a humble peasant dish, goulash is now considered the national dish of Hungary. It spread in popularity across Central Europe and around the world in the 19th and 20th centuries.
Today it remains a beloved staple of Hungarian cuisine and restaurants worldwide, with many cultural and regional spins.
Conclusion
Goulash is a versatile, hearty stew that has been a symbol of Hungarian cuisine for centuries. While traditionally made with beef, paprika, and onions, many delicious variations and side dish pairings abound.
From noodles to salad, there are so many ways to serve and customize humble goulash. Just be sure to let the rich paprika-kissed sauce shine as the star. A few toppings and the perfect side will let this classic comfort food live up to its delicious potential.