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"American" goulash -- what's your family's version?


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"American" goulash -- what's your family's version?

TorontoJo | Nov 2, 2012 04:20 AM

iL Divo and I were having fun in another thread talking about authentic Hungarian goulash and porkolt versus the "goulash" our parents made in the U.S. and Canada when we were young. Link to that original thread:

So now I'd love to know: what was "goulash" in your home growing up? Was it a soup or a stew-like dish? Did it involve ground beef? Sour cream? Tomato soup? Were noodles an integral part of the dish?

My mother made what she called "goulash" by taking a can of goulash (yes, they sold goulash in a can in the 70s), adding vegetables and soy sauce, some ketchup and lord knows what else, and serving it over rice. I can still remember it to this day. It tasted and looked nothing like the rich, hearty Hungarian beef stew that I've come to know as porkolt, but it...well, it wasn't awful.

I was curious when and where the first goulash recipe appeared in North America and wikipedia pointed me to this 1914 cookbook:

FWIW, here is the recipe for an authentic Hungarian beef stew that ChristinaMason pointed me towards a couple of years ago and I haven't needed another recipe since (you should watch the video that the blog links to, it's kinda awesome):

But hey, that's not the stuff I want to talk about! What kind of goulash recipes did you grow up with? Do you still make the dish the way your parents did?

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