American goulash

American goulash
Alternative names Goulash
Type Casserole
Place of origin United States
Region or state Midwestern United States
Main ingredients Beef or steak, paprika, pasta, tomatoes
Cookbook: American goulash  Media: American goulash

American goulash, 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". As a descendant, of sorts, of Hungarian goulash, the only real connection seems to be the name, and the inclusion of beef and paprika.[1]

History and typical preparation

American goulash, mentioned in cookbooks since at least 1914, exists in a number of variant recipes.[1][2] Originally a dish of seasoned beef,[2] core ingredients of American goulash now usually include various kinds of pasta, usually macaroni or egg noodles, ground beef cooked with any number of aromatics, usually onions and garlic, along with tomatoes of some sort, whether canned tomatoes (whole, diced, or crushed are all common variants), tomato sauce, and/or tomato paste.[3] Cheese, melted into the dish during the cooking process, can be added as well.[4] It is usually served as a simple lunch or supper dish, usually the main (or only) course.

Its versatility and popularity lie in its ease of preparation (it requires only one pot to prepare) and its use of relatively few common, inexpensive ingredients.

See also

References

  1. 1 2 Metcalf, Allan (1999). The World in so Many Words. Boston, MA, USA: Houghton Mifflin Company. pp. 47–48. ISBN 0-395-95920-9.
  2. 1 2 Cookbook of the Woman's Educational Club. Toledo, OH, USA: Woman's Educational Club of Toledo, Ohio. 1914. p. 49.
  3. ↑ How do you like your goulash -- American or European? A CNY Food Fight, Syracuse Online, Don Cazentre, April 15, 2014
  4. ↑ "Cheesy Goulash". Allrecipes.com. Retrieved 22 September 2014.
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