The Ultimate Quick and Easy Goulash Recipe
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Did You Know?
Historical Tidbit
The name 'Goulash' stems from the Hungarian word 'gulyás,' which originally meant a herdsman who tended to cattle.
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The Golden Rule
"Never rush the onions; they need time to release their natural sugars or they will taste like angry little bullets."
Ingredients
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Chef's Notes
Do not skip draining the ground beef fat, unless you want your crown slipping right off your head from all the grease.
Pro Tip
Measure the Cheddar cheese with your heart, but try not to let your heart completely clog your arteries.
Kitchen Catastrophe Warning
You dump the spaghetti sauce straight onto dry frozen noodles and turn the stove to maximum, resulting in a burnt, crunchy, unholy disaster.
The Jester's Corner
Royal Court Comedy
I asked the cook why the corn was in the goulash, and he told me it was to ensure the dish had 'kernel' of truth to its identity.
The Culinary Science
Browning meat through the Maillard reaction creates hundreds of new flavor compounds, which is essentially culinary magic.
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General Food Safety & Storage
Storage Science
Cool rapidly. Store in an airtight container in the refrigerator (below 4°C / 40°F). Consume within 3-4 days.
Reheating Science
Reheat to an internal temperature of 165°F (74°C). Use the stove or oven for best texture, stirring or turning occasionally to ensure even heating.
Taster's Notes
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