Goulash (or gulyás? )

[SandwichShortOfAPicnic]

That's how I know goulash, I had a very good goulash soup in Interlaken, Switzerland, it was a local speciality.

It’s served up every mountain you go to in Europe, Germany, Austria and even France will begrudgingly give it a look in
It’s one of my children’s absolute favourites. I’m thinking doing a horseradish cobbler to go on top next time, I just have to find the limits of my new gluten free flour first but it’ll be worth it I think for such a fine winter dish.

 

[TastyReuben]

This is how the version I’m familiar with looks

View attachment 123134

That’s what my grandmom would make. You can find it on some restaurant menus here, but it’ll be listed as “Hungarian goulasch,” even in the German restaurants here.

 

[SandwichShortOfAPicnic]

It’s really making me want to make Goulash!

 

[detroitdad]

This is how the version I’m familiar with looks

View attachment 123134

wow..........

 

[MrsDangermouse]

This is how the version I’m familiar with looks

View attachment 123134

Yes that's the type I'm familiar with too.

Reading that wiki article about American style goulash, it looks like most versions contain tomatoes in some form or other. Very different from the type of goulash I'm used to where the red colour come only from the paprika.

The recipe I use is very simple: shin of beef dusted in a mixture of paprika, flour and caraway seeds browned in a pot and set aside. Onions and a green pepper are softened and then the rest of the flour & paprika mixture is added. Add the beef back in, cover with water and cook for a few hours. Which reminds me I haven't made it for a while, think I'll have to rectify that soon.

 

[TastyReuben]

Here’s some I made a few years ago, in the European tradition:

 

[SandwichShortOfAPicnic]

Yes that's the type I'm familiar with too.

Reading that wiki article about American style goulash, it looks like most versions contain tomatoes in some form or other. Very different from the type of goulash I'm used to where the red colour come only from the paprika.

The recipe I use is very simple: shin of beef dusted in a mixture of paprika, flour and caraway seeds browned in a pot and set aside. Onions and a green pepper are softened and then the rest of the flour & paprika mixture is added. Add the beef back in, cover with water and cook for a few hours. Which reminds me I haven't made it for a while, think I'll have to rectify that soon.

I'm happy to put a little bit of tomato puree in mine but overall it has to end up closer to a rich beef bourguignon (minus the bottle of wine) than a mince affair.

I like the pasta mince idea and am going to try it tomoz (was going to be today but had wings instead), it's a very different dish from the Goulash with cubed steak that we know isn't it?!
Also the carbs would likely be mash served to one side or underneath it.

They're quite different affairs aren't they.

I'll be honest if I came in from a cold day on the snow, ordered goulash and got pasta n mince my nose would be out of joint
Glad I'm forewarned and will double check when I'm in America!

 

[MrsDangermouse]

Also the carbs would likely be mash served to one side or underneath it.

I usually serve it with suet dumplings, but I've seen it on menus in Bavaria served with buttered Spätzle and I suppose that isn't too far away from pasta really. So I can definitely see how pasta would work, though it's usually on the side rather than all mixed together.

 

[TastyReuben]

but I've seen it on menus in Bavaria served with buttered Spätzle and I suppose that isn't too far away from pasta really

At the two German clubs we frequented here, the kitchens were run by German-born women who emigrated to the US as married adults, so birth dates in the 1920s-1930s, they were sticklers for doing everything “the right way,” which of course meant, “the old German lady way ( ),” and their goulasch was always served with spaetzle. Always.

ETA: whether it was my grandmom’s version or my mom’s version, both served theirs with…buttered egg noodles (like I have above in my pic).

 

[SandwichShortOfAPicnic]

It’s not served like that that up the mountains it’s always potatoes. Always.
Probably because it’s easier mind you but who cares, so long as you get to enjoy the goulash.

 

[TastyReuben]

It’s not served like that that up the mountains it’s always potatoes. Always.
Probably because it’s easier mind you but who cares, so long as you get to enjoy the goulash.

Well, like I always say, chasing anything authentic/traditional is a fool’s errand, because there isn’t one authentic/traditional anything.

 

[SandwichShortOfAPicnic]

Well, like I always say, chasing anything authentic/traditional is a fool’s errand, because there isn’t one authentic/traditional anything.

Agreed, it’s amazing how divisive it can be.

 

[karadekoolaid]

I’m thinking doing a horseradish cobbler to go on top next time, I just have to find the limits of my new gluten free flour first

Have you thought of using oats to top the cobbler?
I sometimes (ie. when I occasionally make a crumble) use oats instead of flour, and it works a treat.

 

[SandwichShortOfAPicnic]

Have you thought of using oats to top the cobbler?
I sometimes (ie. when I occasionally make a crumble) use oats instead of flour, and it works a treat.

I have done but I’m not a huge fan of oats, I’m with Samual Johnson’s 1700 dictionary definition of what to do with oats -
“Oats. A grain, which in England is generally given to horses, but in Scotland supports the people.”

 

[Barriehie]

Have you thought of using oats to top the cobbler?
I sometimes (ie. when I occasionally make a crumble) use oats instead of flour, and it works a treat.

Done that too!