Exploring Goulash: Traditional Roots and Delicious Variations
Chicken goulash is a hearty, flavorful dish that offers a delightful twist on the traditional Hungarian goulash, typically made with beef. This version uses tender chicken pieces, making it a lighter yet equally satisfying meal. The recipe is built on a rich base of onions, garlic, and bell peppers, all slowly simmered to bring out their natural sweetness.
The dish’s star is paprika, a staple in Hungarian cuisine, which imparts a warm, smoky flavor and vibrant red color. To add depth, a mix of tomatoes, chicken broth, and a hint of caraway seeds are incorporated, creating a robust sauce that coats the chicken beautifully.
Chicken goulash can be served over various sides for a cozy dinner, like fluffy rice, buttery noodles, or even creamy mashed potatoes. It’s a versatile dish that can be easily adjusted to suit your taste—spice it up with some hot paprika or keep it mild for a more traditional flavor.
This recipe brings comfort and a touch of international flair to your dinner table, making it an excellent choice for family meals and entertaining guests. Enjoy chicken goulash’s aromatic, comforting taste, which will become your household favorite.
History of Goulash
Goulash, known as “gulyás” in Hungarian, is a traditional Hungarian stew with a rich history dating back to the 9th century. The dish originated with the Magyar shepherds, the early inhabitants of the Hungarian plains. These herdsmen would prepare a portable meal by slowly cooking meat with onions and spices and drying it in the sun. When ready to eat, they rehydrate the dried meat mixture with water, creating a hearty and flavorful stew.
The name “gulyás” itself means “herdsman” or “cowboy” in Hungarian, reflecting its origins among the cattle herders. Initially, goulash was a simple, rustic dish made with readily available ingredients, primarily beef, as cattle were abundant in the region.
Over time, the recipe evolved, incorporating a variety of spices, the most important being paprika. Introduced to Hungary in the 16th century, paprika became a defining ingredient in Hungarian cuisine, giving goulash its distinctive red color and robust flavor.
By the 19th century, goulash had become a symbol of Hungarian identity and culinary tradition, spreading beyond Hungary’s borders. It remains a beloved dish, with many regional variations across Central Europe, each adding its local ingredients and flavors. Despite these variations, the essence of goulash as a comforting, hearty stew has remained unchanged, preserving its historical roots and cultural significance.
Other Goulash Proteins
- Chicken Goulash: This lighter version uses chicken instead of beef. It’s quicker and often less rich than beef, yet still flavorful, making it suitable for those who prefer poultry or are looking for a leaner meal.
- Pork Goulash: Another popular variation is pork goulash, which is common in many Central European countries. Pork shoulder or other cuts with some fat are often used, providing a tender and flavorful dish.
- Veal Goulash: This variant uses veal, offering a more delicate flavor and texture. It’s trendy in Austrian and German cuisine.
- Vegetarian Goulash: For those who prefer a meatless option, vegetarian goulash substitutes vegetables and sometimes beans or lentils for the meat. Ingredients like mushrooms, bell peppers, potatoes, and carrots are commonly used to create a hearty and satisfying dish.
- Fish Goulash: Although less common, fish goulash can be found in some coastal regions. This version typically uses firm fish that can withstand the cooking process, combined with traditional goulash spices and vegetables.
These variations reflect the versatility of goulash, showcasing how the dish’s basic principles can be adapted to different tastes and dietary preferences while maintaining its comforting and flavorful essence.
Chicken Goulash Recipe
Ingredients
For Marisa's Mother-in-Law's Recipe
- 2 chicken thighs remove skin and the fat, cut into two pieces each
- 2 onions chopped
- 1 red pepper chopped
- 2 cloves of garlic
- 1 tablespoon sweet paprika
- 1 tablespoon vegetable oil
- 1 tablespoon tomato paste
- 2 cubes chicken bouillon
For Chef Ricco's Reinterpretation
- 3 tablespoons oil
- 2 large Spanish onions coarse chopped
- 2 green peppers coarse chopped
- 4 cloves garlic finely chopped
- 3 fresh plum tomatoes coarse chopped
- 3 tablespoons sweet Hungarian paprika very important
- salt and pepper to taste
- 6 chicken thighs skinless
- 3 cups chicken stock
Instructions
For Marisa's Mother-in-Law's Recipe
- Warm the oil in a cooking pot and add to it the onions, garlic and red pepper. From time to time mix them up till they turn to golden.
- Add the thighs, paprika and tomato paste, mix every thing. Cook the thighs till the flesh becomes white (three to five minutes)
- Only then add water (not much - just enough to cover the thighs) plus the bouillon cubes. Cover the pot, reduce the flame (after the water boiled) and cook for 1 hour.
For Chef Ricco's Reinterpretation
- Heat oil in a heavy bottom pot, over low heat. Add onion, cook over low heat until golden brown.
- Add green peppers and garlic, cook for 5 minutes.
- Add paprika and cook for 3-4 minutes.
- Add the chicken and cook for 5-7 minutes.
- Add fresh tomatoes, salt and pepper cook for 5 minutes.
- Add chicken stock and bring to boil. When it comes to a boil, turn down heat to simmer. Simmer until done, about 45 minutes.
16 Responses
RG, you are the best — thank you so much! The recipe looks delicious, and I can’t wait to try it. Please send a big thank you to Chef Ricco as well and let him know I’d love the spaetzle recipe, too.
P.S. If you don’t hear from me again, it’s because my mother-in-law found this!
Yes, indeed. I would love to have Chef Ricco’s Spaetzle recipe. I don’t have a Spaetzle press and have had poor results pressing through collander holes. All suggestions welcome.
Jackie again. Would Chef Ricco share a true Goulash (beef) recipe? Thanks for your newsletter and blog and the new ask a chef feature.
Just found the “Ask a Chef” – what a great idea – !!
Great post!!!
For those of you who have emailed and asked for Chef Ricco’s recipe for Beef Goulash, it’s now posted at http://www.reluctantgourmet.com/beef-goulash-recipe/.
Enjoy
Well, I made the Beef Gulyas and it was a big hit, especially with the guys. But then, one definition of gulyas is cowboy.
I served the goulash with dumplings but will try Spaetzle.
Thanks again for my favorite food blog.
so glad to find this recipe, my Austria-Hungarian grandmother made this and called it goulash or paprikash, but of course those most always have sour cream. I thought maybe we were the only ones who made this. Can’t’ wait to try this version. Thanks.
The link for the Beef Goulash recipe does not work, could it be updated please?
Thanks for pointing that out. It’s fixed now. RG
I am originally from Hungary, living in the USA and have studied in a culinary school, but I don’t work as a cook. Great explanation in this article: there is no such a thing as “Chicken Goulash”. In fact, despite of common misconception, Goulash (Gulyas in Hungarian) is a soup, not a main course.
The recipe above is for Chicken Porkolt. It becomes Chicken Paprikash if you add sour cream towards the end.
Hi Zoltan, thank you for helping clear this up. – RG
Good recipe, try adding 1/2 tsp fresh chopped thyme during the cooking period and add small handfull of fresh copped celery leaves towards the end.
Our family has made this for generations, instead of water we cover the chicken with tomato juice…We serve it over rice.
Ihave been searching for a recepie my dad use to make forty years ago. Thought he used cream or half and half and we had ours over mashed potatoes. It was yummy
When I read that Chef Ricco said goulash had to be beef I was reminded of a mystery from my youth.
I was 16 and in my first “official” job as a file clerk/switchboard relief person at one of the largest law firms in our city. I don’t know how we got on the subject of “Hungarian goulash,” but we did. One of the secretaries said she’d been so embarrass the time she had made it for her Hungarian in-laws, only to learn that the “Hungarian Goulash” her mother had been feeding them all those years bore no resemblance to the real thing.
She described her mother’s “recipe:”
Run all the leftover meat and vegetables from the previous night’s supper through the hand-cranked food mill. As much as possible, grind a bit of each leftover at the same time. Put resulting blob in large frying pan. Add 1 can green peas. Work the blob, pressing it and turning parts over to prevent burning and ensure even heat distribution. Serve with ketchup and other condiments.
I had to thank her for the warning because that was the exact same way MY mother made “Hungarian Goulash!” Right down to the can of green peas, not sure if they were for colour or moisture. Neither of our mothers could remember where they got the idea. It could have come with the battery of pots, pans, knifes, etc. that they bought with their post-war army allowance. Never thought to ask if her mother was of Irish descent. The Irish like to embellish names of things to make them sound better than they are, or at least not as bad.
I would love the spätzle recipe thanks in advance