I’m not sure how authentic this goulash recipe is,
since the recipe I use is adapted from one by Austrian chef Wolfgang Puck.
Austria is Hungary-adjacent, and I’m pretty sure they were the same country once, but still, the Puckmeister’s version, further modified by me, is
closer to a stew called “Pörkölt.” Apparently true goulash, or Gulyás, is much more like a soup, and is served with dumplings.
like stew more than soup. If you want to stay truer to the original, add more
liquid. That’s not going to bother me, or Wolfgang. Also, since I operate in a
universe ruled by Google, I went with “goulash” since it’s a thousand times
more recognizable than pörkölt. When’s the last time you heard someone say they
were craving a big bowl of pörkölt?
Of course, none of this helps my American viewers who,
thanks to the cafeteria ladies from our childhoods, think “goulash” is a tomato,
hamburger, and elbow macaroni casserole. I’m assuming that variation was born
when some Hungarian (or Austrian?) immigrant tried to stretch the last few
ladles of soup/stew into another full meal.
talk about this gorgeous dish of food. I adore everything about this dish. The
color is stunning, the beef is sticky and succulent, and paprika-based sauce is
in Hungarian? Despite our questionable naming, ingredients, and side dish, this
made for a fantastic winter dinner, and I hope you give it a try soon. Enjoy!
seasoned generously with salt and pepper
*Note: real goulash is more like a soup, so if you want yours thinner, just add 2 or 3 extra cups of broth.
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