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Back to Basics: The humble goulash
This simple stew is made differently all over the world; Learn the traditional Czech version
What is goulash? Is it as simple as what the dictionary states: a stew made with meat, assorted vegetables and paprika? In some ways yes, and in other ways no. In the United States, goulash comes as a stew, a soup and a baked meal. Many countries have their own delicious goulash even though, in some cases, the word “goulash” is not even included in its name. So, while the traditional European goulash originated in the 9th century by Hungarian cow herders to create an easily sustainable meal, modern-day goulash has many variations and can look very different.
Goulash goes back to when people used to cook on an open fire and stewing was one of the most accessible cooking techniques. Original goulash recipes didn’t contain many of the typical ingredients that we know today. With more ingredients becoming more readily available, the more modern goulash recipes that most know and love today developed.
Yes, goulash is typically defined by onion, paprika, meat, tomatoes, broth or stew, and of course, salt and pepper. If you prefer a vegetarian or vegan version, there is no need to worry as there are plenty of meatless and vegan versions out there that are delicious as well.
Yellow or white onions are important in many savory meals, especially meals from central Europe, so it comes as no surprise that these play an integral part of this meal. Onions are sauteed on any oil/fat with a high smoke point until glossy at the beginning of the goulash preparation.
Paprika is the essential element for building the unique and delicious flavor that is so powerful in goulash. This spice is usually added right after the onion is glossy to be sauteed for about 1 minute. For a little extra kick, it can be accompanied by or substituted with chili powder.
Meat is a traditional ingredient in goulashes, and apart from the boost of protein it provides, it enhances the broth with depth and flavor. Most goulashes use beef meat suitable for stewing, cut into larger diced cubes, but pork is also common. Any meat in its ground form is less common and not part of the traditional European version, but certainly is popular in U.S. goulash versions. Add the meat directly into the paprika/onion mixture and sear/saute to unlock even more flavor.
Before the remaining ingredients are added, some recipes call for flour, which works as a thickening agent. Flour is simply dusted over the meat and then stirred together until the meat is nicely coated (no lumps are present). This coating will gradually thicken the goulash. Goulashes that don’t use flour can use another thickening agent, for example, any tomato or vegetable puree. If the goulash does not use much liquid, like the American version, or is meant to be less thick, like the Hungarian goulash, flour is not necessary.
Lastly, add the finishing elements that bring the goulash together. Tomatoes are important, but the trick to a great goulash is to make sure that it does not become another version of tomato sauce. Depending on the recipe, you can use diced, canned, pureed, or even tomato paste, to give your goulash a nice tomato undertone that complements all the other flavors that have been building.
The last key ingredient is broth or stock, which is most often beef, and will nicely balance the spices and acid tomatoes. When all ingredients are included, it’s time to stew. Stir, cover with a lid, bring to a light simmer, and then reduce the temperature to let your goulash stew for a full-bodied and deeply flavorful meal.
Extra ingredients, such as garlic, various additional spices, and vegetables, vary from recipe to recipe, region to region, country to country, and household to household, which is why the term goulash has come to mean so many things for so many people.
One fundamental difference in goulash is pasta. While pasta is certainly added to American goulash, I have rarely experienced it in European goulashes, which are mostly served with some form of dumplings or bread. When pasta is served, it is considered a side, to be put next to the goulash or poured over right before serving, never included during the stewing process.
Goulash thickness is varied, with most European goulashes being much less thick. The reason is simple. Goulash sauce — sometimes called gravy — needs to have just the right consistency, so pieces of dumplings or bread can be dipped into it and just perfectly coated — not too much, but just enough. The good news is that if you prefer a thicker goulash, you can simply extend the cooking time to reduce the liquid to the preferred consistency.
The taste and texture of the Czech beef goulash were heavily influenced by the ingredients of surrounding counties — Slovakia, Austria, Germany and Poland. As often happens, Czechs adapted the meal to be a representation of authentic Czech flavors, with dried marjoram and caraway spices added in. And of course, garlic, which is a must in many Czech meals, and Czech goulash is no exception.
If time allows, prepare a side of traditional Czech bread dumplings, or if you are busy, buy caraway bread. And do not forget to top off each plate with fresh or sauteed onion right before serving to experience this culinary delight in a manner that differs from any goulash you have tried before.
Terms to know
- Stew meats include chuck, round, sirloin, brisket.
- Oil/fat with a high smoke point needs to handle cooking temperatures of at least 350 degrees. This includes refined versions of canola oil, sunflower oil, and soy oil; avocado oil, palm oil, coconut oil, or lard.
- Stewing is a slow-cooking technique when food is fully immersed in liquid to become tender. It is usually performed on a low to medium high burner in a covered pot.
- The terms stock and broth are often used interchangeably. If used correctly, the stock is made from bones, while the broth is made mostly from meat and vegetables.
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.
Recipe
Vegan Goulash
4 servings
Active Time: 50 min.
Total Time: 50 min.
Ingredients:
1/4 cup of frying oil — adjust if needed
2 medium onions — peeled and finely chopped
2 tablespoons paprika
1/4 cup of all-purpose flour
4 cups of vegetable broth
1/2 cup of tomato paste
1 medium potato — peeled and diced
1 cup of black beans (or other kind of beans)
1/2 cup of ground pepper — sliced (or substitute with marinated roasted pepper)
1/2 cup of frozen corn (or fresh)*
1/2 cup of piece — frozen (or fresh)*
5 cloves of garlic — peeled and grated
1 tablespoons dried marjoram (or 2 tablespoons of fresh, chopped)
1 teaspoon of ground caraway (or cumin)
1 teaspoon of salt **
1/2 teaspoon of ground pepper
*You don’t have to defrost them; place them frozen into the sauce.
**Assuming that you are working with a sodium-free broth (a broth with no salt added). If you are working with a broth that includes sodium, adjust the amount of salt based on your preference.
Directions:
Saute: Preheat a medium pot on medium-high heat with 1/4 cup of frying oil and add: 2 medium onions — finely chopped.
Saute with occasional stirring until glossy (about 4 minutes).
Add 2 tablespoons paprika. Saute with constant stirring (about 1 minute). Then, dust with 1/4 cup all-purpose flour. Thoroughly stir together until nicely combined.
Stew: Add 4 cups of vegetable broth, 1/2 cup of tomato paste, 1 medium potato, 1 cup of black beans, 1/2 cup of ground pepper, 1/2 cup corn, 1/2 cup of piece, 5 cloves of grated garlic, 1 tablespoon dried marjoram, 1 teaspoon ground caraway, 1 teaspoon salt and 1/2 teaspoon ground pepper
Thoroughly stir, and cover with a lid. Bring to a simmer (about 195 degrees) with occasional stirring.
Lower the heat to medium and cook for about 30 minutes with occasional stirring. Optionally, add water during stewing to dilute the sauce (if the sauce is thickening too much).
Lower the heat to medium and cook for about 30 minutes with occasional stirring.
Remove the lid and cook with occasional stirring until it thickens (for at least 5 minutes or longer if needed).
Important tips:
Optionally, add water during stewing to dilute the sauce (if the sauce is thickening too much). No need to add more broth because the flavor is already included in the goulash.
If you would like to have your sauce thicker, extend the cooking time for a few minutes until you reach the desired thickness.
Taste and add salt and/or pepper if needed.
Serve topped with slices of raw (or sauteed) onion and a side of dumplings, pasta of any kind, or bread.
Source: Tom Slepicka
Recipe
Czech Beef Goulash
4 servings
Active time: 60 minutes/Total time: 60 minutes
Ingredients:
1 pound of bottom sirloin flap (or any other kind of beef meat suitable for stewing)
Salt and pepper
4 tablespoons of frying oil (or lard) — adjust if needed
2 medium onions, peeled and finely chopped
2 tablespoons paprika
1/4 cup all-purpose flour
4 cups of beef broth
1/2 cup tomato paste
3 cloves garlic, peeled and grated
1 tablespoon dried marjoram (or 2 tablespoons fresh, chopped)
1 teaspoon of ground caraway (or cumin)
1/2 teaspoon salt*
1/2 teaspoon ground pepper
*Assuming that you are working with a sodium-free broth (a broth with no salt added). If you are working with a broth that includes sodium, adjust the amount of salt based on your preference.
Directions
Meat preparation: Ensure that the meat is properly rinsed under cold water and unwanted parts are removed. Cut the meat into medium cubes (preferably 1-inch cubes) and place them on a plate. Generously salt and pepper. Set aside for a later step.
Tip: If you want your meat even more tender and falling a part in your mouth, let the meat prepared in this step to rest up to 1 hour before using in later steps. Make sure that your room temperature is lower than 72 degrees, that the meat is covered with food wrap, and that you are using fresh high-quality meat. Disclaimer: Failure of some of the aforementioned steps may increase the chance of food poisoning.
Saute: Preheat a medium pot on medium-high heat with 4 tablespoons frying oil and add: 2 medium onions — finely chopped. Saute with occasional stirring until glossy, about 3 to 4 minutes.
Next, add 2 tablespoons paprika and continue to saute with constant stirring, about 1 minute. Add to this the meat from the previous step.
Sear the meat with constant stirring until it gets a light-seared color, about 1 to 2 minutes. Then dust with the 1/4 cup all-purpose flour. Thoroughly stir together until nicely combined.
Stew: Add to this the 4 cups of beef broth, 1/2 cup tomato paste, 3 cloves of garlic, grated, 1 tablespoon dried marjoram, 1 teaspoon ground caraway, 1/2 teaspoon salt, and 1/2 teaspoon ground pepper. Thoroughly stir, and cover with a lid. Bring to a simmer (about 195 degrees) with occasional stirring.
Lower the heat to medium and cook for about 30 minutes with occasional stirring.
Finally, remove the lid and cook with occasional stirring until it thickens (for at least 15 minutes or longer if needed).
Serve topped with slices of raw (or sauteed) onion and a side of dumplings, pasta of any kind, or bread.
Important tips:
It is important to cook goulash for at least 15 minutes in this step. In this step, the meat will become even more tender.
Optionally, add water during stewing to dilute the sauce (if the sauce is thickening too much). No need to add more broth because the flavor is already included in the goulash.
If time allows, you can extend the cooking time in this step for up to 1 hour and 30 minutes. This will ensure that the meat is super tender and will provide a very rich but well-balanced flavor. If you decide to extend the cooking time in this step, you need to make sure to dilute the goulash as needed.
If you would like to have your sauce thicker, extend the cooking time for a few minutes until you reach the desired thickness.
Taste and add salt and pepper if needed.
Source: Tom Slepicka
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.
Recipe
Czech Side Dumpling
2 regular dumplings or a more shorter ones — about 15 — 20 slices (4 servings)
Active time: 30 minutes/Total time: 3 hours
Yes, it makes a little work, but it is not that hard. It is totally worth it! This dumpling is cooked in one piece and sliced for serving. It is a great side for any kind of warm sauce (look to my Czech recipes for inspiration), or you can even saute it. This is a really common side in central European countries.
Ingredients:
2 cups of white bread *
1/4 cup milk
2 cups of bread flour (or all-purpose flour)
1 teaspoon powdered sugar
2 teaspoons active dry yeast
1 teaspoon salt
1 large egg
3/4 cup of lukewarm milk — about 90 to 100 degrees
1 teaspoon oil (any kind) — adjust if needed
* Best is to use old bread (even a hard one). It will help you to prevent food waste hand in hand with reaching better results.
Bread: Cut bread into dices (about 1/2- to 1-inch big) and place into a medium mixing bowl (measure about 2 cups of diced bread or use even more — up to 3 cups). Add 1/4 cup milk and fold them together using a spatula. Set aside.
Dumpling dough: Place into the stand mixer with hook attachment: 2 cups of bread flour, 1 teaspoon powdered sugar, 2 teaspoons active dry yeasts, and 1 teaspoon salt. Briefly stir with a whisk just enough to combine all ingredients (about 1 minute).
Add to the mixture 1 large egg and 3/4 cup lukewarm milk. Knead on low speed until all ingredients are partially incorporated, about 1 to 2 minutes. Increase the speed to medium-high and knead until the dough is formed , about 1 to 2 minutes.
To this add the bread soaked in milk mixture, including excess liquid. Knead at a slow speed until nicely combined, about 1 minute.
Rising the dough: Remove the bowl from the mixer and cover it with plastic wrap. (Make some holes to let the dough breathe). Let it raise in a warm place until it has doubled in size, about 2 to 3 hours.
Shaping: Split the dough into 2 or more parts based on your preference and also the diameter of your pot (future dumplings). Shorter dumplings will be easier to cook and manipulate.
On a lightly floured surface, form each piece into each dumpling by rolling with your hands. The thickness of the dumpling is up to you. However, I would recommend a diameter of about 2 1/2-inches (the dumpling will significantly expand during cooking).
Place the shaped dumpling on a lightly floured cutting board, lightly flour the top of the dumpling, and let rest for about 15 to 30 minutes while covered with a dish towel. Note: Extending the rising time may result in over-proofed dumplings that can complicate the cooking process (dumplings may not hold together well)
Cooking: Meanwhile, fill a large pot with water to 1/2 capacity, cover it with a lid, and bring to a boil on high heat.
Carefully slip the dumplings down into the boiling water, cover with a lid, and cook until fully cooked. The internal temperature should be at least 165 degrees (about 6 to 9 minutes from each side – depending on the thickness and density of the dumplings). Turn the dumpling carefully using two forks, with a large turner or any other method.
Carefully remove the cooked dumplings from the water using a skimmer or two large turners.
Then, penetrate each dumpling in several places with a fork and brush with 1 teaspoon of oil to prevent it from drying out.
Let them rest for about 5 minutes (or until fully cooled). Serve sliced with the sauce of your choice.
Important Tips:
Do you want to make the dumpling process a little easier? Make 2 or 3 short dumplings instead of one long dumpling. It will be easier to manipulate them in the pot.
If you have already prepared your dumpling ahead of time, it is easiest to reheat individual slices in the microwave at the time of serving; or you can use any steam pot. Either way they will quickly become warm and steamy.
You also can freeze your dumplings (whole or sliced) for later use (they stay great in the freezer for up to a half year. It is best to slice the dumpling before freezing for faster defrosting).
Source: Tom Slepicka
Czech Beef Goulash with Czech Side Dumplings. (Tom Slepicka)
Czech Beef Goulash with Czech Side Dumplings. (Tom Slepicka)
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. He graduated from culinary school in his hometown of Brno, located in the Czech Republic. He currently is the head chef of the National Czech & Slovak Cooking School in Cedar Rapids. (Courtesy Tom Slepicka)
Czech Beef Goulash with Czech Side Dumplings. (Tom Slepicka)
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