Kamil Perry
Goulash is a comforting, hearty dish that has become a staple in many households. The traditional Hungarian version is a slow-cooked stew made with chunks of beef chuck roast, onions, and beef broth, cooked for hours to create a rich flavour. However, the American version has become a popular alternative, using ground beef, macaroni, and canned tomatoes, reducing the cooking time without compromising on taste. One key difference and topic of debate is the addition of cheese in the American version, creating a creamy texture and a crowd-pleasing, comforting meal.
| Characteristics | Values |
|---|---|
| Dish | Goulash |
| Cuisine | American |
| Main Ingredients | Ground Beef, Pasta, Tomato Sauce |
| Cheese | Cheddar, Grated |
| Optional Ingredients | Bell Peppers, Spinach, Broccoli, Peas, Mushrooms, Green Beans, Corn |
| Spices | Paprika, Basil, Oregano, Parsley, Italian Seasoning, Bay Leaves |
| Sauces | Worcestershire Sauce |
| Storage | Refrigerate in an airtight container for 3-4 days |
| Freezing | Not recommended due to pasta texture changes |
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What You'll Learn
American Goulash with Cheese
American goulash, also known as American Chop Suey, chilli mac, beef with macaroni, Slumgullion, or Johnny Marzetti casserole, is a hearty dish typically made with ground beef or turkey, macaroni noodles, and tomato sauce. It is a versatile one-pan dish that can be adapted to suit individual tastes and requirements.
Ingredients
- Ground beef
- Onion
- Bell peppers
- Macaroni noodles
- Tomato-based sauce
- Cheese (cheddar, mozzarella, or parmesan)
- Optional: garlic, beef broth, Worcestershire sauce, Italian seasoning, bay leaves, paprika, and other seasonings
Method
- Brown the ground beef, onion, and bell peppers in a large pan.
- Drain any excess fat and add garlic, if using.
- Pour in the tomato sauce, diced tomatoes (if using), beef broth, and Worcestershire sauce.
- Add in the macaroni noodles and any desired seasonings. Simmer until the noodles are cooked through.
- Finally, stir in the cheese and serve.
Tips
- Freshly grated cheese is recommended over pre-grated cheese as it melts more smoothly.
- The dish can be made healthier by substituting ground turkey for ground beef.
- For a vegetarian option, replace the ground beef with minced mushrooms.
- For a spicy kick, add crushed red pepper or cayenne pepper.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for 3-4 months.
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Hungarian Goulash
The classic beef cut used in Hungarian Goulash is beef chuck, a tough cut of meat that becomes tender when slow-cooked. Other cuts of beef can be used, and the dish can be made with cheaper cuts of beef that will still turn out tender. The beef should be nicely marbled with fat, which makes the beef tender and juicy.
The dish includes a lot of vegetables, such as onions, capsicum/bell peppers, carrots, tomatoes, and potatoes. Other vegetables that can be added include mushrooms, green beans, corn, and green bell peppers.
To make the dish, onions are cooked in lard, butter, or oil in a Dutch oven or other heavy soup pot until they begin to brown. Then, beef, salt, and pepper are added and cooked until browned. After draining the fat, garlic is added, followed by beef broth, bouillon cubes, tomato sauce, diced tomatoes, and spices such as paprika, basil, oregano, and parsley. If the stew becomes too thick, a little water can be added while cooking. It is typically served with sour cream and crusty bread.
While the above describes a traditional Hungarian Goulash, it is worth noting that there are many variations of the dish, and every cook and family may have their own version. Some variations include the addition of turnips, wine, or caraway seeds.
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Goulash Without Cheese
Goulash is a hearty dish that can be made with or without cheese. While American goulash often includes cheese, the traditional Hungarian version does not.
American goulash is typically made with ground beef or turkey, macaroni noodles, and tomato sauce. It is a one-pot dish that is simple to make and can be customised with various ingredients. Some recipes call for adding shredded cheddar cheese to the goulash, either stirred in at the end or used as a topping. However, it is important to note that pre-shredded cheese does not melt as smoothly as freshly grated cheese.
On the other hand, traditional Hungarian goulash is a soup-like stew that is slow-cooked with chunks of beef, vegetables, and spices. It is simmered for hours to create a rich and flavourful dish. This version of goulash does not typically include cheese.
Whether you choose to include cheese or not, goulash is a comforting and versatile dish that can be tailored to your taste preferences. It is a great option for a busy weeknight meal or a crowd-pleasing potluck dish.
To make goulash without cheese, simply omit the cheese from the recipe. You can follow the same steps as the cheesy versions, just leaving out the cheese at the end. This way, you can still enjoy the hearty flavours of goulash without the addition of cheese.
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Best Type of Cheese for Goulash
Goulash is a comforting, hearty dish that can be made in a variety of ways, depending on your preferences. While Hungarian Goulash is a soup-like stew made with meat, vegetables, and paprika, American Goulash is typically a baked casserole with ground beef, pasta, and tomato sauce.
Cheese is not a traditional ingredient in Hungarian Goulash, but it is often used in American Goulash, adding a creamy, indulgent twist to this classic dish. The best type of cheese for American Goulash is a good melting cheese, such as cheddar. Freshly grated cheddar cheese will melt smoothly into the dish, creating a rich and indulgent sauce. Mozzarella is another cheese that can be used, adding a stringy, stretchy texture.
For an authentic American Goulash, it is best to use a cheese that melts easily and combines well with the other ingredients. Pre-grated cheese tends to melt less smoothly, so it is recommended to grate your own cheese for the best results. You can also adjust the amount of cheese to your liking, whether you prefer a subtle cheesy note or a more indulgent, cheesy dish.
While cheese is not traditional in Hungarian Goulash, some people may choose to add it for a modern twist. A strong, sharp cheddar could complement the dish's rich flavors, or a milder cheese could be used to add a creamy texture without overwhelming the other ingredients. Ultimately, the type of cheese used in goulash can be adapted to suit personal preferences and dietary requirements.
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How to Store Goulash with Cheese
Goulash is a hearty and delicious dish that can be made with beef, turkey, or chicken and is loaded with pasta simmered in a tomato sauce. It is a versatile dish that can be made in a slow cooker, instant pot, or on a stovetop.
Cheese is an optional ingredient in goulash. While some recipes call for shredded cheddar cheese, others suggest mozzarella or parmesan. You can also use pre-shredded cheese, but fresh grated cheese melts more smoothly and tastes better.
To store goulash with cheese, let the dish cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3-4 days. You can also freeze goulash for 3-4 months. However, if you plan to freeze it, it is best to leave out the pasta and cheese, as pasta tends to become mushy when frozen and thawed. Instead, you can add the pasta and cheese later when reheating the dish.
To reheat refrigerated goulash, simply microwave it or warm it in the oven. If you are reheating frozen goulash, let it thaw overnight in the refrigerator before reheating it in the microwave or oven.
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Frequently asked questions
Yes, cheese is a common ingredient in American goulash, which is a dish that originated in the United States. It's typically made with macaroni noodles, ground beef or turkey, and tomato sauce. However, it is not an ingredient in Hungarian goulash, which is a soup-like stew made with stew meat, vegetables, and spices.
Cheddar cheese is a popular choice for goulash, although you can also use other types of cheese such as Swiss or mozzarella. It is recommended to use freshly grated cheese as it melts more smoothly than pre-grated cheese.
You can add the cheese at the end of the cooking process, just before serving. Stir it into the hot goulash until it is melted and creamy.
It is not recommended to freeze goulash with cheese in it as cooked pasta does not hold up well in the freezer and can become mushy when reheated. It is better to make a fresh batch and add fresh cheese.
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