|Place of origin:|
|Region or state:|
|Midwestern United States|
|Beef or steak, paprika, pasta, tomatoes|
|Recipes at Wikibooks:|
|Media at Wikimedia Commons:|
It is usually referred to in the Midwestern United States as simply "goulash". As a descendant, of sorts, of Hungarian goulash, the only real connection seems to be the name, and the usual inclusion of beef and paprika.
American goulash, mentioned in cookbooks since at least 1914, exists in a number of variant recipes. Originally a dish of seasoned beef, core ingredients of American goulash now usually include various kinds of pasta, cubed steak, and tomatoes in some form, whether canned whole, as tomato sauce, tomato soup, and/or tomato paste. Diced chuck roast, ground beef or hamburger is often substituted for cube steak. Other ingredients that might be added by different tastes include corn, potatos, celery, or kidney beans. Processed cheese, melted into the dish during the cooking process, can be added as well. It is usually served as a simple lunch or supper dish, usually the main (or only) course.
Its versatility and popularity lie in its ease of preparation (it requires only one casserole dish to prepare) and its use of relatively few common, inexpensive ingredients. Somewhat similar dishes with different names would include Johnny Marzetti and American chop suey and are found in other areas of the country.
- Goulash (Hungarian Goulash)
- Metcalf, Allan (1999). The World in so Many Words. Boston, MA, USA: Houghton Mifflin Company. pp. 47–48. ISBN 0-395-95920-9.
- Cookbook of the Woman's Educational Club. Toledo, OH, USA: Woman's Educational Club of Toledo, Ohio. 1914. p. 49.