Goulash is a type of soup or stew that originated in Hungary. The name “goulash” comes from the Hungarian word “gulyás,” which refers to a Hungarian beef soup or stew seasoned with paprika and other spices. In Hungary, goulash is considered a national dish and has been part of the country’s cuisine for centuries. Over time, the concept of goulash spread to other parts of Europe and eventually made its way to the United States. However, American goulash evolved into something quite different from the traditional Hungarian dish.
The origins of American goulash
During the late 19th and early 20th centuries, many Hungarians immigrated to the United States, bringing their cuisine with them. Hungarian immigrants often opened restaurants that served familiar dishes from back home, including goulash. At the same time, recipes for Hungarian goulash were being published in American cookbooks as knowledge of the dish spread. However, the traditional ingredients for goulash weren’t always accessible or affordable to American home cooks. So the recipes went through some changes and adaptations using ingredients more readily available in the U.S.
Some of the key differences between Hungarian goulash and American goulash:
- Hungarian goulash is made with beef, vegetables, and paprika. American goulash often substitutes ground beef for the cubes of beef used in the original dish.
- Hungarian goulash uses fatty cuts of beef. American goulash tends to use leaner ground beef.
- Hungarian goulash gets its rich, reddish-brown color from generous amounts of paprika. Paprika is used more sparingly in American goulash.
- Hungarian goulash has a soupier consistency. American goulash has a thicker, saucier texture.
- Hungarian goulash is seasoned simply with caraway, black pepper, and marjoram. American goulash has a wider array of seasonings including chili powder, Worcestershire sauce, and ketchup.
Over time, the Americanized version of goulash using tomatoes, macaroni noodles, and common pantry ingredients came to be known as “American goulash” and took on an identity of its own. It evolved into more of a baked macaroni and beef casserole rather than a soup or stew.
Why the name was retained
Despite the differences between Hungarian goulash and American goulash, the name was retained for the Americanized version for several reasons:
- Using the term “goulash” hearkened back to the dish’s Hungarian origins and roots, even if the American version deviated significantly from the traditional recipe.
- For Hungarian immigrants in America, calling this dish “goulash” preserved a sense of connection between the old world and new world. It allowed them to keep a piece of their culture alive even as the dish was adapted to ingredients in their new homeland.
- “Goulash” had simply become the accepted name for this type of dish in the U.S. Even though it bore little resemblance to original goulash, there wasn’t another name that made sense to replace it with.
- The seasonings in American goulash (tomato, paprika, peppers) gave it a similar flavor profile to traditional goulash even though the textures were quite different. So the name didn’t seem completely inaccurate despite other changes made to the dish.
In essence, the name “American goulash” conveyed the idea that this recipe style had its origins in Hungarian goulash but had been altered and reinvented over time to suit American tastes and ingredients. The name acknowledged its heritage while also distinguishing it as a uniquely American food tradition. So while not completely precise, the name “American goulash” was retained as a nod to the dish’s evolution from its old world beginnings to its new world adaptation.
Major differences between Hungarian goulash and American goulash
To summarize the key differences:
| Hungarian Goulash | American Goulash |
|---|---|
| Made with beef cubes | Made with ground beef |
| Uses fatty cuts of beef | Uses lean ground beef |
| Rich in paprika | Low amounts of paprika |
| Thinner, soupier consistency | Thicker, saucier consistency |
| Simple seasoning focused on caraway, black pepper, marjoram | Wider array of seasonings including chili powder, Worcestershire sauce, ketchup |
While both dishes have the same name, the different ingredients and preparation methods result in very different tasting final products. Hungarian goulash has a more rustic beef soup flavor showcasing paprika and pepper. American goulash is sweeter with tomato, ground beef, and pasta noodles coming through more predominantly. But despite the divergent evolutionary paths, the shared name pays homage to the common inspiration of the classic Hungarian stew.
Other American dishes inspired by Hungarian goulash
In addition to American goulash, some other dishes emerged in the U.S. inspired by the concept of Hungarian goulash:
Johnny Marzetti
Johnny Marzetti is an American pasta bake that originated in Columbus, Ohio. It resembles American goulash but adds cheese and omits the tomatoes. The dish is named after Italian immigrant restaurateur Johnny Marzetti and was likely inspired by his attempts to recreate Hungarian goulash using local ingredients.
Slumgullion
Slumgullion is a meat, tomato, and pasta stew commonly found throughout the American Southwest. It was likely popularized by cowboys and miners who improvised a version of goulash on the trail using what ingredients they had on hand. The name “slumgullion” refers to a watery stew, indicating how the stew consistency differentiates it from a proper goulash.
Chili mac
Chili mac combines ground beef, tomatoes, chili seasoning, and macaroni noodles. The concept of mixing meat, tomato sauce, and pasta was almost certainly derived from dishes like American goulash that were inspired by Hungarian goulash traditions.
Beyond these dishes, the flavors and concept of goulash likely influenced various American one-pot meals, skillet dinners, and baked pasta casseroles that blend tomato sauce, pasta, ground beef, peppers, paprika, and other seasonings into hearty, budget-friendly comfort food.
Preserving the history through the name
While the ingredients and techniques changed substantially, hungarian immigrants in America retained the name goulash for their adapted version of this beloved dish. This allowed the name to carry forward and represent the evolution of culture and cooking from one continent to another. Each generation of Americans has associated the term “goulash” with this familiar style of home cooking even if they have never tasted an authentic Hungarian goulash stew.
So while it may seem inaccurate on the surface, the use of the name “American goulash” actually does a wonderful job of encapsulating the spread of culture, immigration patterns, and adaptation in cooking that resulted in a beloved recipe. The name doesn’t imply the dish has identical origins – it implies that it has roots. And for Americans wanting to connect to generations past through food, that sense of grounded history is invaluable, even if it evolved over time and distance.
Conclusion
American goulash came to represent the adaptation process that many dishes went through as immigrants brought their food traditions from the old world to the new world. Hungarian immigrants did their best to recreate familiar flavors with ingredients on hand, substituting tomatoes and elbow macaroni for onions and potatoes. And though the resulting dish was distinctly different from its namesake, retaining the name “goulash” paid homage to those immigrant beginnings and early efforts to blend cultural cooking styles. Over time, the Americanized take on goulash became a tradition in its own right. So while it may not resemble the goulash of Hungary, the name “American goulash” gives the dish a sense of rootedness and connects it to the broader history of immigration and cultural exchange.