|Place of origin||United States|
|Region or state||Midwestern United States|
|Main ingredients||Beef or steak, paprika, pasta, tomatoes|
|Cookbook: American goulash Media: American goulash|
American goulash is usually referred to in the midwestern and southern United States as simply "goulash". As a descendant, of sorts, of Hungarian goulash, the only real connection seems to be the name, and the 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, usually macaroni, ground beef cooked with any number of aromatics, usually onions and garlic, along with tomatoes of some sort, whether canned tomatoes (whole, diced, or crushed are all common variants), tomato sauce, and/or tomato paste. 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 pot to prepare) and its use of relatively few common, inexpensive ingredients.
- 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.
- "Cheesy Goulash". Allrecipes.com. Retrieved 22 September 2014.