Beef Goulash {Slow Cooker or Oven Recipe} (2024)

FAQs

What is the difference between Hungarian goulash and regular goulash? ›

Hungarian Goulash is a thick meat and vegetable stew with a broth that's heavily seasoned with paprika, while American Goulash is a quick dish made from ground beef, tomato sauce, herbs, and elbow macaroni noodles. It also goes by the name of American Chop Suey.

It is made with simple ingredients like meat, peppers and root vegetables elevated to perfection by the use of Hungary's most famous spice: paprika. Goulash can be made with beef or pork but the traditional way of making it is with beef.

Avoid overcrowding: For the best results, fill a slow cooker between one-half and two-thirds full. Go ahead and cook big roasts and whole chickens; just make sure you use a large crock and that the lid fits snugly on top. Trim fat: For silky sauces and gravies, take a minute or two and cut the excess fat from the meat.

There are two kinds of goulash: Hungarian goulash, which calls for the slow-simmered beef to be served alongside egg noodles, and American goulash, which pulls in ground beef and cooks the noodles in the pot alongside the sauce.

American goulash, sometimes called slumgullion, is an American comfort food dish, similar to American chop suey. American goulash is usually referred to in the midwestern and southern United States as simply "goulash".

Goulash is a stew of beef and vegetables, seasoned with paprika and other spices. Serve with macaroni noodles and you've got a meal the whole family will love. Goulash is a stew of beef and vegetables, seasoned with paprika and other spices.

Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.

It features ground beef, pasta (usually macaroni) and tomatoes. Unlike Hungarian goulash, American goulash cooks quickly, making it a great family-friendly option for weeknights.

American goulash is more of a pasta and ground beef dish

A comfort classic in the U.S., American goulash bears little relation to its Hungarian predecessor. Chunks of beef or pork are replaced by ground meat, drowned in a tomato sauce over macaroni.

European-style goulash is commonly served alongside buttery noodles, dumplings, or just simply with bread and potatoes.

What tenderizes meat in a slow cooker? ›

So how does slow cooking tenderize? Broth, water, or juices are always added along with the meat. The moist heat they provide softens the connective tissue that binds the muscle fibers in the meat, helping it to fall apart more easily.

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

American goulash is more of a pasta and ground beef dish

A comfort classic in the U.S., American goulash bears little relation to its Hungarian predecessor. Chunks of beef or pork are replaced by ground meat, drowned in a tomato sauce over macaroni.

Goulash (Hungarian: gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices.

At its most basic, goulash is a beef stew. but what a glorious one it is. Elevated by the addition of sweet paprika, which gives it a round, fruity yet slightly acidic flavour and rich red colour. Unlike other beef stews that are thickened with flour, a goulash has a thin sauce – in fact, it can be served as a soup.

Difference Hungarian and Austrian goulash

Whereas Hungarian-style goulash like gulyás or pörkölt is often soupy and contains bell peppers or potatoes, the Viennese-style goulash only contains beef and onions.