# Goulash. What's it to ya? **URL:** \ **Category:** Cafe Society\ **Created:** [January 24, 2015, 4:21pm UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762 "2015-01-24T16:21:57Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![dougie\_monty](https://avatars.discourse-cdn.com/v4/letter/d/439d5e/32.png) [@dougie\_monty](https://boards.straightdope.com/u/dougie_monty)\ **Post date:** [January 24, 2015, 6:43pm UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762/21 "2015-01-24T18:43:05Z")
> [@terentii](#): > > Being Polish (the dish, not me), I would imagine the predominant seasoning is caraway seed. In a Three Stooges short, Larry eats a slice of rye bread. He says, " This rye bread has the best - tasting caraway seeds!" Moe looks at the bread and says, “Those aren’t caraway seeds, they’re ants!” ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [January 24, 2015, 7:37pm UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762/22 "2015-01-24T19:37:12Z")
> [@pulykamell](#): > > Good, fresh paprika does indeed have flavor. If you take a whiff of it, it should smell like freshly roasted red peppers. If it smells of nothing, it’s not very good. A couple weeks ago, I bought some cheap 99 cent paprika in an emergency, and I just ended up not using it. It was awful and had a weird, sour smell and taste to it. (I’ve never encountered that before. Usually, bad paprika is just relatively flavorless.) I’d also suggest trying dishes that call for Spanish paprika, which is smoked. Nobody would mistake it for bland. ---
**Author:** ![scabpicker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/scabpicker/32/8268_2.png) [@scabpicker](https://boards.straightdope.com/u/scabpicker)\ **Post date:** [January 24, 2015, 7:57pm UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762/23 "2015-01-24T19:57:48Z")
> [@Johnny\_L.A](#): > > [Here’s a recipe](http://fae-magazine.com/2012/09/26/hungarian-goulash-with-czech-bread-dumplings/) that looks like what I had at the restaurant. > > [Here’s another one](http://mooshujenne.com/czech-goulash-cesky-gulas/) that adds tomato paste, and has porno-licious photos. Thankya! I have food plans for the weekend already, but I’ll have to make that sometime this winter. It looks to be a perfect dish for cold weather. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 24, 2015, 8:08pm UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762/24 "2015-01-24T20:08:29Z")
> [@Chefguy](#): > > I’d also suggest trying dishes that call for Spanish paprika, which is smoked. Nobody would mistake it for bland. Oh, yeah, smoked Spanish paprika is its own beast. (Not all Spanish paprika is smoked, but the smoked variety is the most well-known here in the US, in my experience.) It’s basically like a mild chipotle flavor. I like to use it when I want to impart a smoky flavor to a dish instead of using Liquid Smoke (which I tend to find a bit bitter and acrid.) I’ve also had good luck with some varieties of California paprika. The stuff I’ve had from Penzey’s or the Spice House has been really good, and I’ve gotten some at a local chain called Mariano’s (part of Roundy’s Supermarkets from Wisconsin–the paprika was branded as Roundy’s), and it was quite acceptable as well. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [January 24, 2015, 10:18pm UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762/25 "2015-01-24T22:18:33Z")
> [@dougie\_monty](#): > > In a Three Stooges short, Larry eats a slice of rye bread. > He says, " This rye bread has the best - tasting caraway seeds!" > Moe looks at the bread and says, “Those aren’t caraway seeds, they’re ants!” Nyuck! Nyuck! Nyuck! 😃 ---
**Author:** ![Omega\_Glory](https://avatars.discourse-cdn.com/v4/letter/o/7c8e57/32.png) [@Omega\_Glory](https://boards.straightdope.com/u/Omega_Glory)\ **Post date:** [January 24, 2015, 10:31pm UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762/26 "2015-01-24T22:31:32Z")
> [@Shakes](#): > > Elbow macaroni, canned whole tomatoes (squished up a bit), ground beef, onions and peppers. That’s the version I grew up with. ---
**Author:** ![Aspenglow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspenglow/32/76_2.png) [@Aspenglow](https://boards.straightdope.com/u/Aspenglow)\ **Post date:** [January 24, 2015, 11:12pm UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762/27 "2015-01-24T23:12:40Z")
There’s a recipe for Hungarian Goulash in every Betty Crocker recipe book I’ve ever owned. You basically cube up a round steak or similar, then stew the meat for a few hours with onion, garlic, ketchup (yes, ketchup), dry mustard, Worcestershire sauce, brown sugar, cayenne pepper, paprika and water. We always served it over egg noodles. It tastes a lot like barbecue and for me, it is THE definitive Hungarian Goulash. Don’t knock it till you’ve tried it – anyone I ever served it to wanted the recipe. ---
**Author:** ![Kamino\_Neko](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kamino_neko/32/34_2.png) [@Kamino\_Neko](https://boards.straightdope.com/u/Kamino_Neko)\ **Post date:** [January 24, 2015, 11:21pm UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762/28 "2015-01-24T23:21:10Z")
> [@Johnny\_L.A](#): > > When I was a child, mom made ‘goulash’. This was ground beef, tomatoes, elbow macaroni, and spices (I’m guessing paprika). Huh. Here I thought that type of ‘goulash’ was local to Newfoundland. Fancy that. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 24, 2015, 11:33pm UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762/29 "2015-01-24T23:33:45Z")
> [@Kamino\_Neko](#): > > Huh. Here I thought that type of ‘goulash’ was local to Newfoundland. Fancy that. It appears to be a Midwestern thing. [Here is the Wikipedia on it](http://en.wikipedia.org/wiki/American_goulash). I only know that I first learned of it from some folks from either Indiana or Ohio. ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [January 25, 2015, 12:25am UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762/30 "2015-01-25T00:25:19Z")
> [@pulykamell](#): > > It appears to be a Midwestern thing. [Here is the Wikipedia on it](http://en.wikipedia.org/wiki/American_goulash). I only know that I first learned of it from some folks from either Indiana or Ohio. Yeah… I grew up eating the ground beef, tomatoes, and elbow macaroni version of “Goulash.” It wasn’t until my friend in college invited me to his parent’s house for some goulash that I found out my midwest raised, Swedish/French mother made something very different than my friend’s Hungarian born and raised parents did. Of course any home cooked meal tastes wonderful to a poor college student but this one I remember as amazing. ---
**Author:** ![Lorene89095](https://avatars.discourse-cdn.com/v4/letter/l/a8b319/32.png) [@Lorene89095](https://boards.straightdope.com/u/Lorene89095)\ **Post date:** [January 25, 2015, 2:10am UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762/31 "2015-01-25T02:10:13Z")
> [@Omega\_Glory](#): > > That’s the version I grew up with. Almost the same,but mom used tomato soup. ---
**Author:** ![dougie\_monty](https://avatars.discourse-cdn.com/v4/letter/d/439d5e/32.png) [@dougie\_monty](https://boards.straightdope.com/u/dougie_monty)\ **Post date:** [January 25, 2015, 6:33am UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762/32 "2015-01-25T06:33:48Z")
> [@pulykamell](#): > > […] I like to use it when I want to impart a smoky flavor to a dish instead of using Liquid Smoke (which I tend to find a bit bitter and acrid.) […] …but this is the first time I have seen the word “acrid” in the SDMB so I had to post this tidbit, from a Mad article on TV wiring: **HAND-WIRED CIRCUITS:** Wires are strung by hand and soldered to contacts. **PRINTED CIRCUIITS:** Wires are printed on the chassis with molten lead. **SHORT CIRCUITS:** Wires are smoking on the chassis with acrid smell. **3-RING CIRCUITS:** Wires are coming in from all over about this pun. Sorry, I just couldn’t resist. :o Oh yes–we too use Liquid Smoke. 🙂 And we use tomato soup in cooking. ---
**Author:** ![Coriolanus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/coriolanus/32/18769_2.png) [@Coriolanus](https://boards.straightdope.com/u/Coriolanus)\ **Post date:** [January 25, 2015, 6:23pm UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762/33 "2015-01-25T18:23:29Z")
From Bugs Bunny: > [@](#): > > Evil Scientist: There is a rabbit loose in the castle, Rudolph. Return him to me, and I shall reward you with a spider **goulash**. > > [Rudolph acts delighted and runs off] My (Irish) mother used to make something like this. Something she called “lobskuss” (sp? I don’t know the spelling). ---
**Author:** ![LH75](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lh75/32/4438_2.png) [@LH75](https://boards.straightdope.com/u/LH75)\ **Post date:** [January 25, 2015, 6:58pm UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762/34 "2015-01-25T18:58:18Z")
My family version of this is called Spanish Hamburger. I don’t have any idea where the name came from. My mom made it with macaroni, ground beef, a little onion, a little bit of chili seasoning and tomato juice ---
**Author:** ![DemonSpawn](https://avatars.discourse-cdn.com/v4/letter/d/ac8455/32.png) [@DemonSpawn](https://boards.straightdope.com/u/DemonSpawn)\ **Post date:** [January 25, 2015, 7:31pm UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762/35 "2015-01-25T19:31:50Z")
> [@Coriolanus](#): > > My (Irish) mother used to make something like this. Something she called “lobskuss” (sp? I don’t know the spelling). Possibly this? > **[Labskaus](https://en.wikipedia.org/wiki/Labskaus)** > > Labskaus (.mw-parser-output .IPA-label-small{font-size:85%}.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-small{font-size:100%}German: \[ˈlapskaʊ̯s\] ⓘ) is a culinary speciality from northern Germany and in particular from the cities of Bremen, Hamburg, and Lübeck. The main ingredients are salted meat or corned beef, potatoes, and onion. Some recipes put beetroot, pickled gherkin, or even herring into it, while other... ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [January 25, 2015, 7:40pm UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762/36 "2015-01-25T19:40:34Z")
> [@DemonSpawn](#): > > Possibly this? > > [Labskaus - Wikipedia](http://en.wikipedia.org/wiki/Labskaus) Corned beef, potatoes, and onion? We call that ‘hash’. 😛 ---
**Author:** ![Coriolanus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/coriolanus/32/18769_2.png) [@Coriolanus](https://boards.straightdope.com/u/Coriolanus)\ **Post date:** [January 25, 2015, 8:26pm UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762/37 "2015-01-25T20:26:21Z")
> [@DemonSpawn](#): > > Possibly this? > > [Labskaus - Wikipedia](http://en.wikipedia.org/wiki/Labskaus) Thanks, DS! From that link, I found the Norwegian variant (my father was Norwegian) [Lapskaus](http://en.wikipedia.org/wiki/Lapskaus) Cheap. But good stuffs for a winter’s night. Kinda like goulash 😉 ---
**Author:** ![flodnak](https://avatars.discourse-cdn.com/v4/letter/f/838e76/32.png) [@flodnak](https://boards.straightdope.com/u/flodnak)\ **Post date:** [January 25, 2015, 8:43pm UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762/38 "2015-01-25T20:43:32Z")
> [@Johnny\_L.A](#): > > When I was a child, mom made ‘goulash’. This was ground beef, tomatoes, elbow macaroni, and spices (I’m guessing paprika). Oh, man, you had spices? I’m jealous. My mom made it with ground beef, tomato sauce, and elbow macaroni, all mixed together. This was in Pennsylvania. I like the one with the beef cubes and onions in the tomato/paprika sauce, potatoes or noodles on the side. Here in Norway if you get offered goulash it’s often a soup (as in, too thin to be a stew) with those ingredients. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [January 25, 2015, 9:06pm UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762/39 "2015-01-25T21:06:45Z")
Given my parents Mid-West roots, **Johnny** ’s recipe is the one that I grew up with and still make today when the wife’s away. I’ve had and enjoyed the Hungarian version, but it’s really a completely different dish, and doesn’t have the comfort level of the Americanized dish, which is essentially chili-mac without any chili powder. ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [January 26, 2015, 5:05pm UTC](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762/40 "2015-01-26T17:05:56Z")
One of my dad’s co-workers stayed with us while Immigration renewed her visa. This was a Hungarian woman named Marta and, yes, she did make authentic goulash for us. [Previous page](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762.md?page=1) [Next page](https://boards.straightdope.com/t/goulash-whats-it-to-ya/710762.md?page=3)