Tag: goulash

Who knows the differences between stew and goulash? – Italian Cuisine

All the secrets not to confuse the two traditional meat-based recipes. And the preparations to cook them to perfection without confusing the Italian and Hungarian dishes

Meat cut into cubes, long cooking and frequent pairing with coarsely cut potatoes. But stew and goulash, seen up close, they don't look so much alike. In fact, the basic ingredients with which they are prepared are very different, thanks also to the traditions and geographical areas of origin. Here then are the main differences that will help us not to confuse them, and here are the recipes to prepare them.


Anyone who thinks that the basic ingredient is generic red meat cubes is out of the way. In fact, to prepare a good goulash, the the neck, the turn or the shoulder of the beef. The traditional recipe for stew, on the other hand, involves the use of fatty cuts of veal such as the white meat.

The fat

Stew and goulash are not light recipes. For this reason they are often consumed during the winter season and considered real unique dishes. And if in goulash the fat used in the traditional recipe is it lard, the preparation of the stew involves the use of extra virgin olive oil and butter.

Spices and vegetables

Both recipes involve the preparation of a vegetable base. For the stew, prepare a sauté of celery, carrots, onion while in the Hungarian recipe we find only the onion, sometimes accompanied by garlic. Herbs and spices also mark a watershed between the two recipes. In fact, in the stew we find bay leaf, sage, rosemary, parsley and pepper while goulash is characterized by the use of paprika and cumin.

The wine and the flour

These ingredients appear only in the stew recipe and are used in the step of browning some meat. In the goulash recipe, on the other hand, it starts with a low heat cooking on a base of lard and paprika, which gives the dish its characteristic red color.

The recipes

So here are the recipes for preparing stew and goulash to perfection. What is your favorite?

Beetroot gnocchi and wild boar goulash recipe – Italian Cuisine

Beetroot gnocchi and wild boar goulash recipe

  • 500 g potatoes
  • 300 g boiled beets
  • 230 g flour
  • 1 egg
  • salt
  • 500 g wild boar pulp cut into chunks
  • 2 large onions
  • 2 cloves of garlic
  • 2 bay leaves
  • 1 branch of rosemary
  • 1 carrot
  • 1 stalk of celery
  • 1 boiled beetroot
  • flour
  • butter
  • tomato concentrate
  • sweet paprika
  • pepper in grains
  • Juniper berries
  • sprigs of thyme
  • Red wine
  • extra virgin olive oil
  • salt

Cleanse beets and cut into slices. Boil the potatoes in their skin for 40 minutes, peel and mash them. Blend the beets and add them to the potatoes.
Knead with the flour, egg and a pinch of salt until a homogeneous mixture is obtained. Form the gnocchi, boil them, cool them in water and ice, drain and distribute them on a tray.

Cleanse onions and cut into slices; stew them in a saucepan together with the peeled garlic, a pinch of salt, a drizzle of oil and a finger of water for about 10 minutes, until soft.
Clean carrot and celery and add them to the onion, whole. Lightly flour the meat and brown it in a non-stick pan with a drizzle of oil and a small knob of butter for about 5 minutes.
Drain the excess fat and add the meat to the vegetables. Deglaze the pan with 250 g of red wine and then pour it into the meat casserole. Season with a pinch of paprika, 1 tablespoon of pepper, a few juniper berries, rosemary, thyme; wet with water, cover, and color with 1 tablespoon of tomato paste. Add salt and cook covered until the meat is soft, for about 50 minutes.
Remove celery and carrot, rosemary and thyme. Drain the meat and onions and let the sauce in which they cooked cool, then remove the fat that has risen to the surface with a spoon.
You do reduce the sauce, if needed, until a sauce is obtained; add the meat.
Prepare a beetroot juice.
Jump the gnocchi in a casserole with the juice, butter and salt.
Serve them with wild boar goulash.

The time has come to prepare the goulash (and eat it slowly) – Italian Cuisine

All the secrets of the traditional Hungarian dish and the recipe to prepare a state-of-the-art goulash and fall in love with it

A good plate of steaming meat is what it takes to restore us from the first colds of autumn that, even from a climatic point of view, will arrive sooner or later. With a wise touch of paprika, then, the situation becomes more intriguing: to taste to believe.
The dish that is making our hearts beat is the traditional Hungarian goulash which in the original language would be called gulyás. The name comes from gulya which means cattle herd. The meat usually used to prepare it is in fact the beef, preferably with the part of the anterior front, neck or shoulder.

In all Central and Eastern Europe, however, one can find interesting variations based on fish, white meat and sheep. The classic recipe was born from the Hungarian herdsmen who they cooked the meat in a big pot put on the fire, flavoring it with lard, onions and paprika. Potatoes cut into wedges or coarse nuts and shredded carrots are also often used at home. The recipe, born in the Middle Ages and consumed until the XVIII century only by the farmers of the prairies, spread also in the bourgeois houses and beyond the borders of the nation. Among all Hungarian meat stews, including the pörkölt and paprikás (which also contains sour cream), the gulasch has emerged, becoming a symbol of Hungarian gastronomic culture. But it is not a case. During the political conflict with Austria in the late 1700s, Hungary had a need to prove itself culturally independent and to differentiate itself from Austrian customs. The goulash was chosen as one of the symbols of Hungary and soon became famous throughout Europe and the world.

In the gallery below you will find a more contemporary version of the traditional Hungarian dish where the butter has been replaced with lard. The addition of tomato, not present in the traditional recipe, will make it possible to "lighten" the seasonings necessary to prevent the meat from drying out.

Browse the gallery

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