It’s been years since I’ve been reminded of good old Goulash. And let me tell you, when I tripped over today’s source recipe, it was just what my tired old mind needed! Simple, easy, not too fussy. Use any protein or veggie you like!
Wow… I want a big bowlful NOW! I was surprised to discover that this great everything-in recipe faithfully references the classic, authentic Goulash tradition.
Perhaps one of the best parts is, it’s a great 1-pot meal and you may have most of the ingredients – exclusive of the some of the fresh produce items – in the house already.
What it it?
Recipe contributor Rian Handler is obviously a Goulash aficionado. In fact, you can tell just from the loving way describes the dish and its key ingredients, he’s been one for a long time…
“Goulash originated in medieval Hungary, where it was first prepared by herdsmen (so you know it’s bound to be hearty and filling),” he begins. What he leaves out, here is, you can use Beef, of course, but you can just as easily use Chicken, Turkey, Pork or Lamb. “Traditional goulash is typically made with larger chunks of beef and vegetables that cook low and slow together for hours until the meat becomes tender.
His ‘starter’ version is described as… “Simplified, but no less flavorful: Onions, garlic, and three forms of tomato come together to season the beef. And because the pasta cooks in the skillet, it’s infused with the tomato and beef broth from the very beginning.”
The finishing touch is some shredded cheddar, mixed into the dish. But do sprinkle some over the top of the dish to melt during the last phase of the cooking!
Specific recommendations…
Only Beef Broth?
Rian seems to suggest that only Beef broth will do in this dish – in spite of his suggestions for al-ternative proteins. DO use whatever broth goes best with your choice of protein – ans seasoning blend.
Tomatoes
Also, use all three types of Tomatoes specified in his source recipe. His description tells us WHY all three are key to an ideal perfect outcome.
Italian Seasonings?
For the love of Mike! I can understand why Italian seasonings would be idea with lighter proteins such as chicken, turkey, veggies and even Tofu.
But ‘red’ meats such as Beef, Pork, Lamb and even Goat demand traditional darkeer, deeper Hungar-ian flavours. The principle one being Sweet Hungarian Paprika!
As a matter of fact, some folks – your truly included – don’t consider Goulash ‘Goulash’ without a nice teaspoon (at least) of classic Sweet Paprika – whatever protein you feature!
Pasta
Be sure to use a small-to-medium hollow pasta to ensure that Rian’s cooks-with-the-sauce approach works properly for your particular version of this goulash. Something like Rotini or Penne Reggate also works well, holding the sauce close to the other ingredients.
My take
Gotta love this simple, flavourful classic!
I’d usually specify a loaf of hearty ‘country’ bead or a fresh, warm baguette to go with. But this this dish doesn’t need it!
Serve this one-pot dish in a bowl, and eat with a spoon, around a big supper table with friends and/or family!
~ Maggie J.