American goulash

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American goulash
Goulash from usa.jpg
Alternative name(s) Goulash
Place of origin United States
Region or state Midwestern United States
Main ingredient(s) Beef or steak, paprika, pasta, tomatoes

American goulash, similar to a hotdish, is a dish baked as a casserole in an oven, and has many variants.

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.[1]

American goulash, mentioned in cookbooks since at least 1914, exists in a number of variant recipes.[1][2] Originally a dish of seasoned beef,[2] 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.[3] Other ingredients that might be added by different tastes include corn, potatos, celery, or kidney beans.[4] Processed cheese, melted into the dish during the cooking process, can be added as well.[5] 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.

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