Goulash Vs. Stew: What's The Difference? - Tasting Table

"The terms "goulash" and "stew" are often used interchangeably to mean a meat, vegetable, and potato dish that is hearty, rich, and filling. However, these dishes each have unique origins and methods of preparation. Understanding the differences can help you master the art of making each one, or at least guide you in creating your weekly dinner menu. The biggest differences between the two dishes are their consistency and flavor."

"Goulash is considered by some to be a type of stew or a soup; however, it is typically prepared in a broth that is thinner than the sauce used for stew. Traditional Hungarian goulash is spicy and fragrant, made from vegetables, potatoes, and braised or smoked meat (often beef, but sometimes salami, bacon, or fish), and simmered in a rich broth."

"Beef stew also includes vegetables, meat, and potatoes, but it is cooked in a dense, robust sauce or gravy rather than a broth. The meat is braised or roasted and then combined with a tomato-based sauce and seasonings, then slowly cooked with vegetables like onions, carrots, celery, and potatoes. The end result is a thick, saucy dish that is generally not as spicy as goulash."

Goulash and stew share core ingredients—meat, vegetables, and potatoes—but differ mainly in consistency and flavor. Goulash uses a thinner, fragrant broth and is heavily seasoned with paprika and often additional peppers; meats may be braised or smoked and cooked in bacon fat or pork lard to intensify flavor. Goulash frequently pairs with egg noodles or Spätzle, and American-style versions can incorporate pasta. Beef stew relies on braised or roasted meat combined with a tomato-based sauce and seasonings, slowly cooked with onions, carrots, celery, and potatoes to create a dense, saucy, less spicy gravy.

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