American goulash

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". 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]

American goulash
Alternative namesGoulash, slumgullion
TypeCasserole
Place of originUnited States
Region or stateMidwestern United States, Inland Northwest
Main ingredientsBeef or steak, paprika, pasta, tomatoes

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, or tomato paste.[3] Some variations of American goulash include cheese.[4]

See also

References
  1. Metcalf, Allan (1999). The World in so Many Words. Boston, MA, USA: Houghton Mifflin Company. pp. 47–48. ISBN 0-395-95920-9. American goulash.
  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. "Hungarian Vs. American Goulash: What's The Difference?". Tasting Table. 2022-08-21. Retrieved 2023-08-01.
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