Goulash is a popular stew that originated in Hungary but has spread around the world over the years. There are some key differences between the traditional Hungarian version and what is often called “regular” goulash in other countries.
Origin of Goulash
Goulash dates back to at least the 9th century in Hungary. The dish was likely created by Hungarian shepherds who cooked meat stews over an open fire in a kettle or bogrács. The word “goulash” comes from the Hungarian word gulyás, meaning “herdsman.”
Traditional Hungarian goulash developed as a hearty, filling dish that could cook slowly over a fire. It was perfect for workers who spent long days outdoors in the country and needed something nutritious and warming. Over many centuries, goulash became an integral part of Hungarian cuisine and culture.
Main Ingredients
Both Hungarian goulash and regular goulash are meat stews, but there are some differences in the main ingredients:
Meat
Hungarian goulash typically uses beef as the meat. More specifically, it should be chuck, shank, brisket or other fatty cuts of beef with a good amount of connective tissue. These “tough” cuts work well because the long, slow cooking breaks down the collagen and results in very tender, flavorful meat.
Regular goulash often uses a cheaper cut of beef, like round or sirloin steak. Sometimes it may contain other types of meat like pork, veal or chicken.
Onions
Onions are another key ingredient. Hungarian goulash relies on sweet onions like Vidalias. Regular goulash may use any yellow, white or red onions.
Paprika
No goulash is complete without the addition of paprika for flavor and color. Hungarian goulash uses premium, imported Hungarian sweet paprika. Regular goulash may contain generic paprika powder.
Potatoes
Authentic Hungarian goulash does not have potatoes. However, regular goulash recipes often include cubes of potatoes added toward the end of cooking.
Seasonings
In addition to paprika, Hungarian goulash is seasoned with:
- Caraway seeds
- Marjoram
- Parsley
- Garlic
- Salt
- Pepper
Regular goulash recipes may include a wider array of seasonings beyond the Hungarian basics above. Some additional seasonings can include:
- Bay leaves
- Cumin
- Chili powder
- Oregano
- Thyme
Cooking Method
The traditional cooking method is one of the biggest differences between Hungarian goulash and regular goulash.
Hungarian Goulash
Authentic Hungarian goulash is cooked slowly over a stove or open fire in a bogrács (cauldron). The dish can simmer for 2-3 hours until the tough beef becomes fork tender.
Regular Goulash
Most regular goulash recipes take a shortcut by braising or stewing the meat for just 1-2 hours in a Dutch oven or heavy pot. This quicker cooking time means the meat won’t get quite as tender.
Thickness
The long simmering time condenses the liquids in Hungarian goulash, resulting in a thicker stew consistency. Regular goulash sometimes turns out more like a loose beef soup.
Vegetables
Hungarian goulash typically avoids vegetables beyond onions and potatoes. The simplicity allows the rich paprika-beef flavors to take center stage.
Regular goulash often includes vegetables like carrots, peppers, tomatoes, celery, peas, corn or red cabbage to stretch the dish and add nutrition.
Noodles or Dumplings
Hungarian goulash is always served on its own as a hearty stew, never with pasta. Regular goulash recipes sometimes serve the stew ladled over egg noodles.
Authentic Hungarian goulash may be served with homemade spaetzle or dumplings to soak up the juices. Regular goulash is unlikely to include these accompaniments.
Garnish
Hungarian goulash is finished with a dollop of sour cream to add a rich tang. Regular goulash may include sour cream, but fresh parsley or shredded cheese are also popular garnishes.
Nutrition
Here is a nutritional comparison between typical servings of Hungarian goulash and regular goulash:
| Nutrient | Hungarian Goulash | Regular Goulash |
|---|---|---|
| Calories | 345 | 415 |
| Fat | 15g | 25g |
| Carbs | 10g | 25g |
| Protein | 35g | 25g |
As shown, Hungarian goulash tends to be leaner and higher in protein compared to the regular version. The regular style has more calories, fat, and carbs with the addition of more vegetables and sometimes noodles or potatoes.
Cost
Hungarian goulash relies on higher quality ingredients like premium paprika, onions, and fatty cuts of beef, so it is typically more expensive to make than regular goulash. The regular version uses more affordable ingredients and stretchers like extra veggies or potatoes.
Flavor
The flavors of the two styles of goulash are noticeably different:
- Hungarian goulash has a robust paprika and beef taste.
- Regular goulash is more overloaded with vegetables, spices, and seasonings.
Hungarian goulash lets the paprika and meat shine through with little interference. Regular goulash offers a more layered complexity of flavors.
Popularity
Both styles of goulash are beloved dishes, but regular goulash is known and enjoyed by more people worldwide. The easier ingredients and cooking method make it more approachable for home cooks everywhere. Hungarian goulash remains most popular in Hungary and nearby regions where the traditional recipe originated.
When to Choose Hungarian Goulash
Here are some occasions that call for authentic Hungarian goulash:
- Celebrating Hungarian culture or heritage
- Impressing guests with a gourmet dish
- Cooking for a special date night in
- Following a traditional recipe passed down in your family
- Highlighting the flavor of premium Hungarian paprika
When to Choose Regular Goulash
Here are some times that regular goulash may be the better choice:
- Feeding a large family or crowd on a budget
- Using up leftovers and veggies in the fridge
- Cooking for kids or picky eaters
- Wanting a quicker one-pot meal
- Adding your own creative spin to goulash
Conclusion
Hungarian goulash and regular goulash have noticeable differences in ingredients, seasoning, cooking method, thickness, and nutrition. Hungarian goulash aims to celebrate the flavor of paprika-infused beef stew in its simplest form. Regular goulash takes liberties to stretch the dish and make it more affordable, kid-friendly, and adaptable for home cooks worldwide. Both offer a warm, comforting meal, but food lovers looking for an authentic taste of Hungary should seek out a traditional recipe.