The type of goulash that originated in Eastern European countries such as Hungary bear little resemblance to the kind a person would find in American kitchens. About the only similarities are that they both contain paprika and beef.
I’ve tried my hand at a Hungarian goulash a few times. My favorite recipe is one that former co-worker Brad Schlossman shared with me several years ago. He said it was his Grandman Jennie Nartnik’s recipe and was one of his favorites. (Jennie was of Slovenian descent.)
Here’s another goulash recipe I came across recently that appears to have its roots in Italy. It contains tomatoes, garlic, Parmesan cheese and other things that one might find in a hearty pasta dish from the country located on the Mediterranean.
Italian Style Goulash
Grated Parmesan cheese, to taste
2 garlic cloves, minced
2 tablespoons Italian seasoning
Salt and pepper
2 cups cooked pasta of your choice
1 6-ounce can mushrooms, drained
1 15-ounce can kidney beans
1 28-ounce can tomato sauce
1 28-ounce can diced tomatoes
2 large onions
2 green peppers, cut up
1½ pounds ground beef or 1½ pounds turkey
¼ cup bacon
Fry bacon and cut into bite-size pieces. Set aside. Brown ground beef/turkey, onions, and green peppers in a large skillet. Stir in tomatoes, tomato sauce, kidney beans, mushrooms, Italian Seasoning, and garlic. Cover and cook at medium heat for 15 minutes. Stir in bacon and cooked macaroni. Place in lightly greased 9-by-13-inch casserole dish. Sprinkle cheese on top and bake at 350 degrees for 1 hour.