The Best Cheeses To Compliment Goulash

Goulash is a comforting, hearty meal that can be made in a variety of ways. The dish originated in Hungary and traditionally consists of large chunks of beef and vegetables cooked slowly in a paprika-heavy broth. However, American goulash has become a popular dish in its own right, typically made with ground beef, tomato sauce, herbs, and elbow macaroni noodles. This version of the dish is often referred to as American Chop Suey.

One of the best things about goulash is its versatility – you can add a variety of cheeses, spices, and vegetables to suit your taste. So, what cheese goes best on goulash? While there is no definitive answer, popular choices include cheddar, mozzarella, and Parmesan. For a more comprehensive list of cheeses and other ingredients that can be added to goulash, see the following section.

Mozzarella and cheddar

When it comes to crafting a mouthwatering goulash, the cheese you choose can make all the difference. While various cheeses can be used, mozzarella and cheddar make for a fantastic combination that will elevate your dish. Here's why:

The Magic of Mozzarella

Mozzarella is a versatile cheese that can enhance the flavour and texture of your goulash. Its mild taste and creamy texture seamlessly blend with the other ingredients, creating a harmonious dish. When melted, mozzarella becomes deliciously stretchy, adding a fun and indulgent element to your meal. It's a perfect topping to bring all the flavours together.

Cheddar for a Full-Bodied Flavour

Cheddar brings a sharp and slightly tangy flavour to the table. Its rich, full-bodied taste adds depth and character to the goulash. Cheddar also has a firmer texture compared to other cheeses, which can provide a satisfying bite to your dish. When combined with mozzarella, the two cheeses create a beautiful balance of flavours and textures.

Tips for Using Mozzarella and Cheddar in Goulash

• Shredding: For optimal melting and even distribution, shred both cheeses finely. This ensures that the cheese blends seamlessly with the other ingredients.
• Timing: Add the cheeses towards the end of the cooking process. This way, they retain their flavour and texture without becoming overly melted or burnt.
• Customisation: Feel free to adjust the proportions of mozzarella and cheddar to suit your taste. You can opt for equal amounts of both or favour one over the other, depending on your preference.
• Presentation: For a visually appealing dish, sprinkle a generous amount of the shredded cheese combination on top of your goulash. This creates a golden, cheesy crust that's sure to impress.

A Satisfying and Heartwarming Dish

By using mozzarella and cheddar in your goulash, you're creating a satisfying and comforting meal. The combination of these cheeses adds a layer of flavour and texture that takes your dish to the next level. So, go ahead and indulge in the cheesy goodness of your goulash, knowing that you've made an excellent cheese choice!

Parmesan

American Goulash is a versatile dish that can be customised to suit different tastes and dietary preferences. It is often served with Parmesan cheese, but there are a few other options to try.

Firstly, fresh herbs like thinly sliced scallions, chives, parsley, or basil can be used as a garnish. Secondly, you could try a different cheese. A small amount of shredded sharp cheddar, gouda for a smoky flavour, or spicy pepper jack are all recommended.

If you are serving a vegetarian or vegan version of the dish, you can use vegetarian Parmesan cheese. This will alter the nutrition of the meal, so keep that in mind when making the switch.

Finally, you could add more vegetables to the dish. For example, a bag of fresh or frozen spinach, or leftover vegetables from the night before.

Sour cream

While the addition of cheese to goulash is a departure from the traditional Hungarian dish, sour cream is a common ingredient in many variations of the dish.

Some recipes suggest adding a few tablespoons of flour to the goulash before stirring through the sour cream. This helps to stabilise the mixture and prevent the sour cream from curdling when heated.

When choosing a sour cream to add to goulash, it's best to opt for a full-fat variety, as low-fat versions can become watery when heated.

In addition to its role as an ingredient, sour cream can also be used as a garnish or topping for goulash. When used in this way, it adds a creamy texture and a tangy flavour to the dish. It can be dolloped on top of individual servings, or swirled through the goulash just before serving.

Spices and herbs

Goulash is a comforting, hearty dish that can be made in many ways. The spices and herbs used in goulash can vary depending on the type of goulash being made, such as the American or Hungarian variety.

For an American-style goulash, Italian seasoning is a popular choice. This blend typically includes oregano, basil, and dried parsley. Basil is also used on its own, as are other herbs such as rosemary and thyme. Bay leaves are also added to American goulash to infuse the dish with their distinctive flavour.

Hungarian goulash, on the other hand, is heavily seasoned with paprika, giving it a rich, reddish hue. Smoked paprika can be used to add a deeper, more intense flavour.

Other spices and herbs can be added to either variety of goulash to enhance the flavour. For example, garlic is often used to add a savoury kick, while black pepper adds warmth. Worcestershire sauce is also used to add a savoury, umami note to the dish.

In addition to these spices and herbs, goulash can be customised to suit individual tastes. For instance, red pepper flakes can be added for spice, or soy sauce can be included for extra savouriness.

Freezing and reheating

Goulash is a hearty dish that can be made ahead of time and frozen for future meals. It is a great option for meal prep and can be frozen for up to 4 months. Here are some tips for freezing and reheating goulash to ensure the best quality and flavour:

Freezing:

Before freezing, it is important to let the goulash cool completely. This will help prevent ice crystal formation and maintain the texture of the dish. Portion the goulash into meal-sized containers or freezer bags. For a casserole-style goulash, you can freeze it in a 9x13 pan, double wrapped in foil. Make sure to label the containers with the date of freezing and consume within 3-4 months for the best quality.

Reheating:

Thaw the goulash in the refrigerator overnight or use the defrost setting on your microwave for quicker results. You can reheat goulash in the oven, on the stovetop, or in the microwave.

Oven Reheating:

Preheat the oven to 325°F (163°C). Place the goulash in an oven-safe dish and cover it with aluminium foil or a lid to retain moisture. Heat for 20-25 minutes, or until it is evenly warmed.

Stovetop Reheating:

Use a heavy-bottomed pot and reheat the goulash over medium heat, stirring occasionally to prevent sticking. If the goulash starts to dry out, add a small amount of water or stock to keep it moist.

Microwave Reheating:

Use a medium-high power setting and heat the goulash in 2-3 minute intervals, stirring in between. Let the goulash sit for a minute after heating to allow the temperature to distribute evenly.

To enhance the flavour and texture of the goulash after reheating, you can add fresh ingredients such as grated cheddar or mozzarella cheese, a dollop of sour cream, or chopped fresh parsley. A sprinkle of paprika, freshly ground black pepper, or a splash of Worcestershire sauce can also boost the flavours.

Frequently asked questions