Goulash is the signature dish of Hungry, most commonly eaten in Central Europe but also liked and loved across the Europe. History of Goulash trace back to 9th Century to stews eaten by Hungarian Shepherds. In ancient times, the cooked meat was preserved by drying under the sun and packed in the bags made from sheep’s stomach. This dried meat was then boiled to make a meal. As paprika was not introduced that time so ancient recipe was made without using paprika. The name of the recipe was originated from the word “Gulyás” meaning “Cowboy”. Over the time the recipe name changed to “Gulyáshús” meaning “Food cooked by Cowboy”.
Goulash can be made from beef, veal, pork, or lamb. Variations can be made according to taste and choice.
- Lean beef (Minced): 2 pound
- Yellow onion (Chopped): 1
- Red or green bell pepper (Chopped): 1/2
- Garlic (Minced): 2 cloves
- Red pepper flakes: 1/2 teaspoon
- Tomato sauce: 1 can
- Tomato (Diced): 2 tomatoes
- Worcestershire sauce: 1 1/2 tablespoon
- Cajun seasoning: 1 tablespoon
- Seasoned salt: 1 tablespoon
- Paprika: 1/2 tablespoon
- Black pepper: 1/2 tablespoon
- Bay leaves: 2 leaves
- Sugar: 1 tablespoon
- Italian seasoning: 1 tablespoon
- Water: 2 cups
- Elbow pasta (Uncooked): 3 cups
- Can corn (Drained): 1 can
- Cheddar cheese (Shredded): For serving
- Sour cream: For serving
Directions for making Gaulash
- Lightly grease the Dutch oven and heat it over medium heat. Add the minced beef, garlic, and bell pepper. Cook until the mince is no longer pink.
- Drain off any liquid that comes out of mince during cooking. Now add red pepper flakes and cook for 1 minute.
- Add diced tomatoes, tomato sauce, Worcestershire sauce, paprika, sugar, Italian seasoning, Cajun seasoning, Seasoned salt, bay leaf and pepper and cook for 5 minutes.
- Now add water and simmer uncovered for 5 minutes at medium heat. Stirring occasionally.
- Now add uncooked pasta and simmer covered for about 20 minutes or until pasta is cooked. Remove bay leaves as extract has been added.
- Now add corns, dish out in a platter, and serve with cheddar cheese and sour cream.
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