Goulash. Comfort Food at its Best.

I Loves Me Some Goulash

It’s still the depths of winter here in Michigan.  This is my least favorite time of the year.  Winter has drug on and on and we just want a bit of spring.  March is depressing as it is a bleak,

Traditional Hungarian Style Goulash

muddy, dirty snow, cold month, prolonging winter (at least that is my opinion).  My recipe is below.

Comfort food is my response to my serious case of Seasonal Affective Disorder (SAD).  Goulash is a favorite remedy.  In wintry weather, a hearty meal always hits the spot.   I was wondering about goulash recently. 

I know the version I make is different from a traditional Hungarian dish.  So here is a little in-depth look at one of my favorite foods. 

Goulash, a traditional Hungarian stew, has risen in popularity in the United States in recent years. Originally made with beef, tomatoes, onion, green peppers, and paprika, it was a filling meal for farmers to make quickly on the go. 

In America

Goulash Served with Rice

Goulash in America is quite different from the traditional Hungarian stew. The original is quite basic, and sometimes served with a starch such as carrots or potatoes. American goulash is essentially a meat sauce, almost always served over elbow macaroni. Other variations include using ground beef, or serving it over rice or egg noodles.

Twists on a Classic

If you’re interested in goulash and want to make it your own, try one of these substitutions!

  • try pork or veal instead of beef
  • add root vegetables like sweet potato and parsnips for more flavor
  • go veggie by swapping cannellini or kidney beans for beef
  • save time and effort by making a baked goulash

As such a malleable dish, goulash can be adapted to a variety of diets. It can easily be made gluten-free, vegetarian (even vegan!), dairy-free, and more. 

Still Not Sure?

If cooking seems too intimidating or complex, not to worry. Art of Cookery has plenty of cooking classes to cover the basics and the complexities of the art of cooking!  Not local to Whitehall and surrounding areas?  You can also book a private online lesson anywhere in the U.S.A. I (Chef Valerie)  will help you grow and develop a deep sense of connection, both with cooking and the very food you make. 

My Goulash!

Life is hectic. If preparing a home-cooked meal is enticing, but you don’t have the time in your busy schedule, and you are local to Whitehall, check out our selection of retail food. Art of Cookery has a rotating weekly menu of both prepared foods and meal kits. We even have goulash! Whether you have a few minutes to cook a meal kit or just need to grab a quick bite, we’ve got you covered.  Watch for a weekly new menu on our website, (click here) and also pinned to the top Facebook post for each weekly menu and order right away.  The food is made per order and not in advance ideally.  Although when we do make a batch to fill an order, we make extra and place it in fridge at the front entry for last minute grab and go pick ups.

Upcoming Classes

We are closed for a bit of a break until March 10.  But, so you can plan, here are the next upcoming classes:

Click here to access our website and click the red Calendar Button to see all classes on the calendar.

Magical Goulash

My version of this versatile comfort food. ONE PAN WONDER! Be sure to check out the notes at the bottom for ways to adapt it to your preferences. It is almost magical in how it always turns out. It can be as listed, vegan, vegetarian, keto....nearly anything.
Prep Time10 mins
Cook Time20 mins
Course: Comfort Food, Main Course
Cuisine: American, Hungarian
Keyword: Goulash, Macaroni
Servings: 4 people
Author: vkhanson

Equipment

  • 1 Dutch Oven w/lid
  • 1 Stirrer Spatula, Wooden spoon, Pancake turner
  • 1 Cutting board
  • 1 Knife

Ingredients

  • 1/2 tbsp oil EVOO is nice but any fat will do.
  • 1/2 cup diced Onion
  • 1/2 cup diced Bell pepper Using green pepper adds visual color but any works.
  • 2 large cloves garlic, minced Add a 3rd if you love garlic!
  • 1/2 lb ground beef See notes for alternatives.
  • 1 14-15 oz can diced Tomatoes
  • 8 oz water rinse can with it before adding. Can also use white wine or broth or a blend.
  • 1 tsp Chili powder
  • 1/2 tsp Paprika Smoked, sweet, or regular.
  • Salt and Pepper to taste Start with 1 t salt and 1/2 t pepper and adjust at the end.
  • 3 oz Macaroni, dry or other small pasta (3/4 cup)
  • 1 tbsp chopped fresh Basil Cilantro or Parsley work well too.
  • 1/2 c shredded Cheddar Or other favorite cheese. Skip if making Vegan.

Instructions

  • In Dutch oven over medium high heat, add oil. Once heated, add onion, bell pepper, and pinch of salt. Sauté for 1 minute to flavor the oil.
  • Add ground beef and garlic. Cook until meat is browned.
  • Stir in tomatoes, rinse can with water and add water.
  • Add chili powder, paprika, salt and pepper. Stir and bring to a low boil.
  • Add macaroni. Stir and bring back to low boil. Cover but stir frequently.
  • Simmer for 15 minutes. Add additional water if the pasta needs more to cook through (different sized pasta require varying amounts of liquid.)
  • Add basil and cook one minute more. Check for salt and pepper to your liking. Top with cheese.

Notes

How to adjust.  (This is really a great tutorial on pantry cooking and substitutions)
Starch (Pasta) substitutions:
  • ¾ c. (3 oz) any small pasta like macaroni, uncooked
  • 3 oz dry spaghetti, broken into small lengths
  • ½ cup dry rice, cook an extra 5 minutes for white and 10 for brown
  • 1 large or 2 smaller potatoes, washed and small diced
  • 1 c. fresh or frozen gnocchi, or small pierogi
  • Small batch of spaetzle
  • 1 cup fresh or frozen corn (or 1 14oz can)
Protein substitutions:
  • ½ lb any ground or diced meat. 
  • 4 to 8 oz mushrooms, sliced
  • 6 oz firm tofu (just add the salt, pepper, and half the chili powder with the tofu)
  • 1/3 cup dry quinoa (can be used as a starch also)
  • ½ cup bulgur
  • 1 14oz can of beans
  • ½ lb. any type of sausage (reduce the salt & pepper) (a strong chorizo would need you to reduce the chili powder also…taste and season at the end)
  • ¾ to 1 cup cooked lentil (or at least soaked in salt water for an hour)
Aromatics substitution examples (The onion, green pepper, and garlic in the above recipe are aromatics):
  • 1/2 c. of one, or a blend of, shallot, green onion, leek, red onion; OR use ½ TBSP onion powder; OR 2 oz pickled pearl onion
  • ½ c. of one, or a blend of, any color bell, poblano, jalapeno (will be hot), fine diced carrot, celery, fennel bulb; OR ¼ oz dried mild chilies; OR up to ½ tsp dry chili flakes
  • 2 cloves garlic, diced: use of one, or a blend of, 1 ½ tsp pickled minced garlic, 1 ½ tsp garlic powder,1 ½ tsp minced dried garlic, 1 ½ tsp favorite seasoning
Tomato substitutions:
  • Use: 1 14 or15 oz. can of whole, diced or stewed tomatoes and increase water to achieve 23 oz, food process fresh tomatoes to achieve 2 cups
  • 8 oz tomato sauce and increase water/wine/broth to 15 oz
  • 4 oz tomato paste and increase water so the total of water and paste equal 22 oz
  • 15 oz (or close to that) jarred pasta sauce plus water to equal 23 oz
  • 23 oz tomato juice
  • 1 can tomato soup plus water/broth to total 23 oz
  • If no tomato options available use 23 oz of a blend of wine, stock/broth, canned soup of choice, and/or bouillon and water (you may wish to include some cumin and/or paprika to kick in some flavor)
Seasoning substitutions:
  • Instead of 1 tsp chili powder & 1/2 tsp paprika, consider one or a blend of up to 2 tsp: cumin, paprika, chipotle powder, chili powder, or steak seasoning/rub blend
  • ½ TBSP Italian seasoning, or skip all seasonings (including salt & pepper) and stir in half an envelope onion soup mix, or something similar, then taste at the end and adjust s & p.
 Herb substitutions:
  • 1 tablespoon fresh basil, cilantro, parsley; chopped
  • 1tsp of dried herb or herb combination like Italian seasoning
 Cheese substitutions:
  • Cheddar is very nice in this.
  • Switch the cheddar out for any cheese you have/enjoy.
  • In addition to the cheese, consider toping with other garnishes, like green onion tops, snipped fresh herbs, sesame seeds, everything seasoning, even bacon bits.

Lasagna Magnificence

Pasta: Lasagna

Make a STELLAR traditional lasagna all from scratch, even the sauce AND the noodles. 

Discover tips & tricks to cut down time and adjust for your tastes. 

Take your 8×8″ lasagna home , or dine on-site with added garlic bread, salad, & light dessert enjoying great conversation and a unique date out.

Onsite:

In person class ticket taking baked lasagna home: $38

In person class ticket where 2 people are making 1 lasagna to take home: $32

In person class ticket where 2 people are making 1 lasagna and dining in: $45  Don’t worry, you take the rest of the lasagna home!

Online class ticket per person: $27


Rock Your Pot! Electric Pressure Cooking

How To Series – Show Me How To….

Rock Your POT!  Electric Pressure Cooker Cooking

Learn to ROCK your POT!  Interested in getting an electric pressure cooker but curious if it is for you?  Have one but are a bit afraid of it?  Just want to enjoy cooking a meal your family will love easily? 

Come for this session and cook an entire meal using the pressure cooker.  Bring friends/family…make friends and good food! 

Together, participants will make a family friendly meal with a Moroccan flair.  Make: Sweet and Sour Cabbage, Mac and Cheese, Meatballs with Cilantro Pesto, and Chai Rice Pudding.   Sign up as a couple and you have a fun and interesting date, complete with dinner!

This meal also can be entirely gluten free (swapping out the regular macaroni for GF) and nutritious. 

You will learn how to make all of these dishes in about an hour AND learn different functions of your pot.  After making the dishes, sit down and enjoy the meal!  Feel free to bring a beverage of choice to enjoy.

Onsite:  $36 per person or $64 for a couple

Online Version:  $30


Winner Winner Chicken Dinner

Winner, Winner, Chicken Dinner for Families in under 30 Minutes

Remember the old-fashioned Chicken Sunday dinners that everyone sat at the table and enjoyed together?  But you have a busy household and have very little time to cook a delicious and nutritious meal?  Just getting into cooking for yourselves instead of restaraunt and take-out?  Need some basic cooking skills?  Seeking to save money and grocery budget is kinda low?  Any or all of the above….this class is for you.  In under 30 minutes from start to finish, you will make a full meal that kids and adults will all enjoy.  Then, dine on it all while learning some tips for adjusting the meal to your unique tastes.  Learn sauté, bake, gravy thickening, seasoning, and plating techniques.  Together, participants in this session will make Sweet and Sour Chicken, Almond Rice, Stuffed Avocados, and Apple Cinnamon Turnovers.

$34.00 per person or $62 per couple

Adult On-Site $34

Couples On-Site $62

Adult Online $25

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