| Chili vs. Goulash
Posted: 5/4/2008 5:09:05 AM | not sure but l think out of necessity for the poorer families.....of which l am one
Danie | |
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| Chili vs. Goulash
Posted: 5/4/2008 5:52:53 AM | | People who put pasta in chili are doing so to make it go farther. My mother knew how to make a meal stretch. But generally speaking, no pasta. In Texas I think you would be strung up for that lol | |
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| Chili vs. Goulash
Posted: 5/4/2008 5:56:51 AM | To Country Canuuck 85
Chili is made with shredded pork and or beef.. Never hamburger. That is another substitute for those on a budget. We always used beef stew meat, simmered for hours in garlic, onion and comino, and chili peppers. Then we shredded the meat and added some tomato sauce. Beans if we wanted beans, never canned beans. Everything has to be fresh, but if you don't have the time you can butcher your chili and call it that lol | |
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| Chili vs. Goulash
Posted: 5/4/2008 6:30:30 AM | Got this from my ex, She's czech..
Goulash
In a pot
Brown 2 finely chopped onions
Once browned add a teaspoon of red paprika
Add a pound of stewing beef or whatever your fancy
Salt the meat to get the juices out
Cook on high at first then put a lid on it and simmer
Add enough water to cover the meat
In a jar shake 1/2 a cup of water and 1/2 cup of flour, may want to adjust that abit
Add to the pot with a cut up tomato and green pepper and whateverelse you might like in it.
Add some beef boulion for more flavor.
Serve with potatoe or regular dumpling's, I usually have it with pasta. | |
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| Chili vs. Goulash
Posted: 5/4/2008 7:08:44 AM | Loz ses wot cam 1st . . . the chicken or the egg ?
I say I love me chilli and wud like to try a good goulash
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| Chili vs. Goulash
Posted: 5/4/2008 8:57:58 AM | OMG NO
No pasta in the chili, that is sacrilegious. No beans either. They will escort you to the Texas state line if you put beans in your chili.
Onions are allowed. Cheese on top is allowed.
Tons of cayenne pepper is mandatory. Corn bread on the side. | |
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| Chili vs. Goulash
Posted: 5/4/2008 12:14:12 PM | my mom made goulash all the time while i was growing up...our family was an ethnic mix of german, austrian and italian -- germans and austrians borrowed a lot of culinary influences from hungary and eastern europe, hence the goulash. and based on my experience, while goulash could be served over pasta (though usually it's paired with potatoes), it was never cooked with pasta. the version of goulash i know was a thick stew of beef and spiced gravy.
i'd say the primary difference between goulash and chili are the type of meat used (stewing beef rather than ground beef), the seasoning, and the amount/type of vegetables (goulash doesn't have many veggies and no beans). aside from both being stews based on beef, they don't have much in common. | |
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| Chili vs. Goulash
Posted: 5/4/2008 2:00:02 PM | | reading back over some of the comments in this thread...where along the line did goulash turn into an american potluck mishmash of leftovers? it's a real ethnic dish, and what is being described here by some posters bears no resemblance to the real thing. you can rename an apple and call it an orange all you like, but it's still an apple...don't try to compare the two. | |
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| Chili vs. Goulash
Posted: 5/4/2008 2:51:29 PM | | Real goulash has no tomato. It gets its red coloring from paprika. Chili, of course, gets it's name and reddish coloring from chili seasoning. Both have a variety of ingredients that vary from recipe to recipe, but the main difference is the seasoning. When you eat goulash, you should expect a heavy paprika flavor. When you eat chili, it should taste like . . . well . . . chili! | |
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| Chili vs. Goulash
Posted: 5/4/2008 3:07:49 PM | When making chili, I tend to use ground beef.
When making goulash, I tend to use a cut up roast.
Goulash has
Beef
mushrooms
potato
carrot
onion
garlic
use paprika in it.
served with a nice hot roll
Chili has
ground beef
chili powder
mushrooms
onions
Served with garlic toast, with fresh grated cheese and some sourcream
sometime with nacho chips................. also can be served over frenchfries or hotdogs!
You can not make chili from goulash and you can not make goulash from chili! | |
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| Chili vs. Goulash
Posted: 5/4/2008 6:41:47 PM | I believe the difference is very basic. Chili is meat, usually beef, diced or shredded, simmered in a spicy tomato sauce that may contain diced chilies or peppers and onions, usually on the hotter end of the spicy spectrum. Proper chili is not made with beans, although they may be served on the side, but I don't make "proper" chili, I use plump dark kidney beans.
Goulash is made with meat, onions, potatoes, may or may not have diced or crushed tomatoes and/or peppers in the sauce (I've had it both ways). I use lots of paprika. Dumplings may also be simmered in the goulash just before it's served. | |
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| Chili vs. Goulash
Posted: 5/6/2008 11:42:14 AM | Chili has Mexican seasonings, goulash is Hungarian. Real Hungarian goulash does not have elbow macaroni or any pasta. (Can you sense a hot headed Hungarian in the room?) Real Hungarian goulash has stew beef in a tomato base seasoned with paprika and hot pepper(s). It is often services with a bit of sour cream.
It is my favorite dish (ok - after paprikash!) | |
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| Chili vs. Goulash
Posted: 5/6/2008 12:22:18 PM | IMHO...they are not the same thing at all...lots of recipes on the net of course but here's one of each that are really good :)
Party Chili Recipe
If you are making chili for a large crowd, this chili recipe serves 16 guests.
• Olive oil
• 4 medium onions, chopped
• 2 medium green peppers, chopped
• 8 pounds ground beef
• 1 6 oz. can tomato paste
• 2 large cans(1 lb-13oz) cans stewed tomatoes
• 2 1lb cans tomato sauce
• 1 7oz. can chili salsa
• 6 cloves garlic, minced
• chili powder to taste
• 1 jalapeno pepper (seeded, de-veined and chopped)
• 2 tablespoons salt
• 1 tablespoon oregano
• 2 teaspoons garlic powder
• 1 tablespoon ground black pepper
Directions
Brown meat in large skillet and drain. Heat oil in a very large pot over medium heat. Saute onions, green peppers, and garlic until softened. Add meat, tomato paste, stewed tomatoes and tomato sauce. Stir in garlic powder, chili powder, salt, black pepper, oregano, chile salsa, and jalapeno. Reduce heat to low and simmer for 3 hours, stirring every 15 minutes or so. Season to taste with salt and pepper halfway through cooking time.
Serve with plain white rice.
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Hungarian Goulash
2 pounds beef chuck
1 teaspoon salt
2 onions, white or yellow
2 tablespoons olive oil
2 tablespoons sweet paprika
2 bay leaves
1 Qt. water
4 peeled and diced potatoes
1/4 teaspoon black pepper
***Egg dumpling batter:***
1 egg
6 tablespoons flour
1/8 teaspoon salt
Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add bay leaves, water, diced potatoes, black pepper, and remaining salt. Cover and simmer until potatoes are done and meat is tender.
Prepare egg dumpling batter:
Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface. Serve hot with dollops of sour cream. | |
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| Chili vs. Goulash
Posted: 5/6/2008 1:19:05 PM | Well, as someone who comes from Hungarian extraction--my father's parents both came over in the 1920s--I can tell you with certainty that there is no pasta in goulasch.
Here's how to prepare it the authentic way. It gets better while being stored in the fridge and freezes perfectly, so make as big a batch as your stovetop can handle.
1) Assemble your ingredients:
beef chuck roast or other good cut for stew, cut in 1-2" cubes
yellow onions: 1 large onion per 2# of beef, 1 small onion per pound (Yes, that's a lot of onion!)
garlic: 1 head per onion (Yes, it's a lot of garlic!)
Hungarian paprika: I like a blend of sweet, hot, and smoked, but the smoked isn't an authentic part of the recipe (So sue me!) Authentic goulasch isn't very spicy, so keep the hot paprika to a minimum in this dish--it's all about a smooth, sweet, deep, rich accent to the beef
potatoes: a volume equal to the volume of beef
High quality vegetable oil: I prefer olive oil
Salt and pepper
2) Thoroughly brown your stew meat in the cooking pot, then pour off the excess rendered fat. If you're cooking a huge amount, brown the meat in batches so that it sears instead of steams. It should look brown and carmelized, not gray. You want to create those complex flavors that come from browning. The meat will have plenty of time to cook in the stew.
2) Reserve the meat to a container with a lid. Add the onions and sweat them on medium-high heat until they're translucent. Stir them to prevent scorching. Add a dash of salt and a good amount of black pepper when they turn clear. Then, turn up the heat to lightly carmelize them and stir. When half of the onions are lightly golden, add the garlic and a generous amount of paprika. You could go as much as 2-3 tablespoons per pound of meat. Just dump a lot of it in there! This is a very technical and precise measurement! Hint: It would be very hard to add too much.
3) Return the meat to the pot. Stir until the paprika has evenly coated everything, then add water to cover the ingredients + 1 inch. Bring to a boil. Then let it simmer for at least an hour. Meanwhile you can get started on the potatoes. The longer the meat cooks on low heat, the better. So, this is a perfect recipe for a slow cooker.
4) Peel the potatoes if you're using russets. If you're using a thin-skinned variety, you can skip the peeling. Although having peels in there isn't really authentic--the texture is supposed to be creamy and melty-smooth when it's all done--the peels do lend a nice flavor.
5) Chop the potatoes into 1-2" chunks--the same size or larger as your meat chunks. You want half of the potato chunks to dissolve and thicken the sauce, and half to remain intact by the time the meat is thoroughly done. When the potatoes are in the pot, add water to cover + 1". Now, my Dad never put wine in there, but if a bit of red found its way into the pot I'm sure that no one would complain. They do have wine in Hungary!
6) Let the pot simmer for at least an hour and a half. Check the water level and give an occasional stir ever 5-10 minutes so that nothing burns at the bottom.
7) When the meat shreds easily and the potato chunks readily break up as you stir, it's done! Adjust the salt and pepper and serve it up!
If you're making goulasch for guests, cooking it off the day before and letting it marry overnight brings out the true depth of flavor. | |
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