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Goulash is a centuries-old culinary tradition from Hungary.
Its preparation is unique and essential not only for Hungarians but has been adopted by food lovers worldwide.
This hearty, spicy, and savory dish incorporates meat with veggies and spices–paprika.
The recipe is versatile and varies according to different regions.
It is simple to prepare, and besides simmering, you can also bake it.
Your taste buds will be singing in two hours.
Globally, Pioneer Woman enthusiasts are diversifying the dish, and we share with you a few variations.
Popular variations include the old-fashioned goulash, Hungarian and American goulash, Viennese and German goulash versions.
The origins of old fashioned goulash pioneer woman
Goulash is a meat stew or broth made by incorporating meat, vegetables, and spices-paprika is the primary seasoning.
The dish originated in Hungary, and it’s common in Europe and the United States of America.
Goulash is a national dish and cultural symbol for Hungarians.
The old-fashioned goulash was invented in the 9th century and was popular among Hungarian herders.
Thus, it was named “gulyas hus,” a Hungarian term for the herdsman.
By the start of the 19th century, words traveled about this hearty, spicy peasant dish that was easy to cook and left a pleasurable warmth in the stomach.
Herders roasted and dried the meat and stored it in the sheep’s stomachs.
Water was only added whenever they stopped for a meal.
The introduction of paprika in the 15th century accentuated the dish’s flavor spreading its popularity fast across the globe.
What’s the difference between Hungarian goulash and American goulash?
Both might be simple to make with beef, tomatoes, and paprika as the basic spices, but the outcome is not similar.
Hungarian goulash attains its deep and rich flavors by slow cooking-no need for broth.
Similarly, sweet and sharp Hungarian paprika is the essential spice.
Americans imitated this Hungarian dish and developed various versions; however, authenticity is lacking in this version.
The American goulash (also called American chop suey) combines simplicity, speed cooking, and many other spices to enhance the aromas.
Some American versions don’t use paprika whatsoever, which is the main spice in the original goulash.
Regardless, goulash is a stew that will warm your cold stomach on those winter days.
Why we love the old fashioned goulash pioneer woman recipe
●This goulash requires a few inexpensive ingredients. Making it an effortless dish for family dinner or feeding a crowd during occasions. The recipe is adjustable to feed a small or large crowd by adding more sauce and pasta.
●You only need one pan to prepare the dish. Well, no one wants a messy kitchen full of dirty dishes after cooking.
●The old-fashioned goulash is simple to make, even for beginners. It’s cozy, tasty, and versatile.
●Goulash leftovers taste even better. This is one of those meals you freeze and enjoy tastiness days later. For those with busy schedules, this is it.
The pillars of a perfect old fashioned goulash pioneer woman recipe
Marble meat is the best for making any goulash variation, as it cooks well slowly.
The fat will meltdown, resulting in that tender outcome.
The most famous selection for goulash is beef or veal; however, you can also choose lamb, pork, turkey, or game.
Lean meat toughens over slow and long cooking; thus, not a suitable choice for this recipe.
Spices to use on a goulash depend on the regional variant you’re preparing and, of course, your taste.
Sweet Hungarian paprika is the most popular and the original spice for an old-fashioned goulash.
Other widely used spices include sharp paprika, bay leaves, thyme, caraway seed, and marjoram.
Feel free to adventure.
Similarly, vegetables vary according to the recipe you’re preparing.
The most common ones are garlic, yellow onions, fresh bell peppers, shallots, and mushrooms.
These vegetables enhance the fragrance of your old-fashioned goulash.
Adequately saute the veggies for deeper flavoring.
Red wine, dark vinegar, water, and chicken/beef broth work best.
The seared beef and veggies need a generous amount of liquid to deglaze, allowing the roasting flavors to reach the bottom of the pot.
This also ensures that the delightful aromas and flavors from the sauce combine.
●Step 4: Cook the ground beef until it turns golden brown. Drain the excess beef fat.
●Step 5: Stir in salt, grounded thyme, and black pepper for seasoning.
●Step 6: Pour in the whole canned tomatoes and puree. Stir well until all the spices incorporate.
●Step 7: Cover the pot and reduce the heat to slow cook for 30 minutes. Stir occasionally. Cook uncovered for additional 30 minutes.
●Step 8: Add ½ cup grated cheese to the sauce.
●Step 9: Adjust seasonings according to your liking.
●Step 10: Preparing rigatoni: Bring water to boil in a large pan and generously sprinkle some salt. Cook for about 4 minutes until al-dente. Drain your pasta, retaining a bit of the pasta water. Be careful not to overcook.
●Step 11: Serve the pasta in a bowl and top with the sauce. Sprinkle with more grated parmesan cheese.
Pioneer woman beef goulash recipe
●3 lbs. ground beef, marbled
●2 16 oz. tomato cans, puree/sauce
●2 16 oz. can whole tomatoes, diced
●2 garlic cloves, minced
●4 cups beef broth
●2 large onions, diced
●1 green pepper, diced
●4 tbsp. Worcestershire Sauce
●3 bay leaves
●3 tbsp. Italian seasoning
●½ cup red wine.
●2 lb. macaroni/rigatoni, uncooked
●1 cup parmesan cheese, shredded.
●Salt and black pepper, to taste
How to make beef goulash pioneer woman recipe
●Step 1: Add olive oil to a large saucepan and sauté the onions, garlic, and diced green pepper. Set aside.
●Step 2: Sear the ground beef until it slightly browns or until the pink color fades. Set aside.
●Step 3: Combine the sautéed mixture with the seared beef and stir until fragrant.
●Step 4: Stir in tomato sauce, tomato puree, diced tomatoes, and Worcestershire sauce. Add salt and black pepper for seasoning.
●Step 5: Pour in the broth and red wine. Stir well to dissolve the flavors and add bay leaves. You can add more herbs of your choice.
●Step 6: Add macaroni/rigatoni pasta. Let the mixture boil on low heat for about 25 minutes. Stir occasionally until the pasta is tender.
●Step 7: Remove the bay levees and sprinkle in shredded cheddar cheese. Serve and enjoy while hot.
Szegedin goulash recipe
●2 lb. pork, shoulder. (Trim fat and cut into ½ inch cubes)
●2 large tomatoes, finely diced
●3 garlic cloves. Diced
●1 green bell pepper, diced and seeded
●4 thick bacon slices, diced
●2 large yellow onions, diced
●5 tablespoons sweet Hungarian paprika
●1 tsp caraway seeds, coarsely grounded
●2 bay leaves
●1 tbsp. black pepper, freshly ground
●1 cup beef broth or water.
●1 cup real German sauerkraut
How to make Szegedin Goulash recipe
●Step 1: Fry bacon in a stockpot over medium-high heat until done. Add onions and cook until golden brown.
●Step 2: Add bell peppers, garlic, and paprika. Sauté for 2 minutes. Add the pork and sear for 3 minutes.
●Step 3: Add bay leaves, caraway seeds, tomatoes, water, or beef stock. Bring to boil.
●Step 4: Reduce the heat, cover with a lid and simmer for 2 hours.
●Step 5: Add the sauerkraut and stir. Cover and let it simmer for 20 more minutes. Add salt and black pepper to taste.
●Step 6: Swirl in a dollop of sour cream and serve. You can eat with bread, spätzle or any green salad. It tastes better the following day.
American goulash/American chop suey recipe
This old-fashioned pioneer woman recipe still serves us with its goodness.
You get a full meal by mixing ground beef, tomatoes, and macaroni in one pot.
●Grounded beef- 1 lb.
●2 cups uncooked macaroni (elbow, small shells, or ditalini)
●16 oz. canned tomato sauce
●16 oz. canned diced tomatoes
●2 tsp. Worcestershire Sauce
●1 tbsp. hot sauce
●2 medium yellow onions, sliced
●1 large green pepper, sliced
●3 garlic cloves, minced
●2 tbsp. powdered garlic
●2 tsp. kosher salt
●1 tsp black pepper
●5 tsp Italian seasoning
●Salt, to taste
●2 cups water
●Olive oil/vegetable oil
●Parmesan cheese for topping
●Diced carrots, red bell pepper, or celery.
How to make an American goulash recipe
●Step 1: Heat a skillet over medium-high heat. Brown the beef for 15 minutes, occasionally stirring with a wooden spoon.
●Step 2: Stir in the onions, red bell peppers, diced garlic, and cook for 5 minutes until fragrant and softened. You can add diced carrots and celery.
●Step 3: Add garlic powder, tomato sauce, diced tomatoes, Worcestershire Sauce, hot sauce, and chili flakes. Cover and simmer for 15 minutes till the mixture thickens.
●Step 4: Add uncooked macaroni and water. Cover and let it simmer for additional 20 minutes or until the pasta is tender. You can substitute pasta with kidney beans.
●Step 5: Let the dish sit for about 5 minutes. Serve with a salad of choice. You can garnish with parsley or shredded cheddar cheese.
Old-fashioned pioneer woman goulash recipe
●Olive oil/vegetable oil
●2 lb. ground turkey, minced
●1 large yellow onion, sliced
●3 garlic cloves, diced
●3 bay leaves
●2 tbsp. kosher salt
●2 tbsp. Italian seasoning
●3 tbsp. paprika
●3 tbsp. Soy sauce, low-sodium
●2 – 16 oz. tomato puree
●2 15 oz. can diced tomatoes
●2 cups beef broth
How to make an old-fashioned pioneer woman goulash recipe
●Step 1: Heat a crockpot or a Dutch oven over medium-high heat. Add olive oil and the minced ground turkey/lean beef. Stir until golden brown for about 12 minutes. Drain the excess fat.
●Step 2: Stir in diced garlic, onions, pepper, and bay leaves. Cook for about 5 minutes.
●Step 3: Pour beef broth, tomato sauce and puree, soy sauce, kosher seasoning salt, Italian seasoning, paprika, and black pepper. Mix well to incorporate the ingredients’ deep flavors.
●Step 4: Cover and simmer for 20 minutes while stirring occasionally.
●Step 5: Add macaroni, cover, and simmer until pasta is tender.
●Step 6: Discard bay leaves and serve with bread.
Pioneer woman Hungarian goulash recipe
This is my favorite. It incorporates classic and authentic spices to make the sweetest beef gravy.
Fresh paprika with a pungent aroma is the secret.
●¼ cup unsalted butter
●2 pounds lean beef, cubed
●4 tsp. Hungarian paprika
●1 ½ tsp caraway seeds
●½ cup flour sifted
●3 cups water/beef stock, homemade
●2 cans diced tomatoes
●2 cans tomato puree
●1 tsp. black pepper
●Salt, to taste
●2 cups largely chopped carrots
●7 medium potatoes
●Sour cream, to garnish
How to make pioneer woman Hungarian goulash recipe
●Step 1: Melt the butter in a large heavy-bottomed skillet over medium-high heat.
●Step 2: Add the onions and cook until transparent. Stir in black pepper, caraway seeds, and Hungarian paprika.
●Step 3: Coat the lean beef with flour in a separate bowl and dip in the sautéed ingredients. Sear for about 3 minutes.
●Step 4: Add beef stock, diced tomatoes, tomato puree, salt, and (carrots and potatoes, if using).
●Step 5: Reduce the heat, cover, and simmer for 2 hours until meat is tender and the sauce thickens.
●Step 6: Top with a dollop of sour cream and sprinkle with fresh parsley.
Wolfgang’s Viennese beef goulash recipe
●6 lb. beef shoulder; or shank
●8 cloves of garlic, finely diced
●2 tsp. thyme
●2 tbsp. sugar
●6 tbsp. vinegar
●4 tbsp. dried marjoram, minced
●8 tbsp. paprika
●2 tbsp. caraway seeds, grounded
●3 bay leaves
●2 large onions, diced
●2 cups water; or chicken broth
●4 tbsp. Tomato paste
●2 16 ounces cans tomato, diced
How to make Wolfgang’s Viennese beef goulash recipe
●Step 1: Heat a heavy skillet pan over high heat. Add olive oil, sugar and onions, sauté until caramelized or golden brown.
●Step 2: Add tomato puree, diced tomatoes, sweet and sharp paprika, sauté until fragrant, and the mixture thickens.
●Step 3: Deglaze the sauce with chicken broth or water and vinegar. Bring to a boil and add in the ground meat.
●Step 4: Add thyme, bay leaves, caraway seeds, garlic, black pepper, and salt.
●Step 5: Cover and let it simmer for about 2 hours on low heat until the meat is tender. Remove the lid and simmer for 20 minutes, then allow to cool.
●Step 6: Top with chives or cheese. Serve with bread, boiled potatoes, or noodles.
●The volume of raw meat should match the diced onions.
●Sweet Hungarian paprika works best for this recipe than the typical domestic paprika.
Old-fashioned goulash recipe- Instant pot
●3 lb. grounded beef, lean
●3 large onions, sliced
●4 garlic cloves, diced
●4 bay leaves
●1 cup beef stock
●1 ½ cups water
●2 16 oz. can whole tomatoes, diced
●2 16 oz. can tomato puree
●3 tbsp. Worcestershire sauce
●2 tbsp. Italian seasoning
●2 tbsp. oregano
●3 cups macaroni/rigatoni, uncooked
●Shredded cheese, parmesan/cheddar
How to make old-fashioned goulash in an instant pot
Tips for perfecting the old fashioned goulash pioneer woman recipe
●Quality tomato puree makes the difference. You need a rich tomato flavor and thickness for the goulash soup. However, if the tomatoes are low quality, add sugar to reduce the acidity and counteract that.
●Use freshly grated cheese to achieve that smooth melt while topping your goulash–pre-grated cheese contains high cellulose, which prevents it from melting nicely.
●Don’t rush the sautéing phase; that’s where the flavors intensify. Before adding the sauce and the broth, sauté the beef and veggies with the seasonings.
●Give the dish enough time to simmer. This allows the flavors to come together ideally, resulting in a more decadent and savory sauce.
Storing tips for leftover pioneer woman goulash
●Freezing- Put in a glass container, cover with plastic, and warp in aluminum tin foil, then place in the freezer for up to two months. If opting to freeze, add more sauce while cooking for easier thawing afterward.
●Refrigerating- Use a similar process while refrigerating and keep it for four days.
How to reheat pioneer woman goulash
●Stove– Place a saucepan on the stove, cover with a lid, and heat over low heat. Add broth or water accordingly.
●In Microwave—Cover with a kitchen towel and heat at 50% power. You wouldn’t want to taste ground beef that’s hit hard in the microwave.
●In the oven— first, thaw the casserole before putting it in the oven. This is preferable if the goulash is frozen. The gravy thaws well, but the macaroni may turn mushy when reheating.
Frequently asked questions (FAQs)
1.Can I bake the old-fashioned goulash in the oven?
First, sauté the ingredients in a large skillet.
Then transfer to a casserole dish and place in the oven- Bake for about 30 minutes at 3500C.
2.How long should I cook the old-fashioned pioneer woman goulash?
An ordinary goulash takes about 2 hours maximum to cook, including preparation.
However, timing may vary depending on the cooking method and the beef you choose.
For instance, it’s about an hour in the oven, 30 minutes in a pressure cooker, and 2 hours in a slow cooker.
3.Which is the best meat for the old-fashioned goulash pioneer woman recipe?
Ground meat is the best.
You can opt for beef, pork veal, or lamb.
The cooking process involves searing and lots of liquid convenient for game meat.
Otherwise, lean beef may overcook within the process.
4.Is there a difference between goulash and spaghetti?
Spaghetti has some similar ingredients, and it’s a popular dish globally.