What is the difference between stew and goulash

What is the difference between stew and goulash

Firstly, we will see about meaning of stew, we can define about stew meats and vegetables cooked together ; they have two types of stew
Stew is a look like soup and put many vegetables such as carrots, potatoes, beans, peppers and tomatoes etc.), meat, poultry, sausages and seafood.
Normally stew is combination of solid. that have been cooked in liquid and served in the resultant gravyWhile water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), to allow flavors to combine.
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Stews may be thickened by reduction or thickened with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of butter and flour. Thickeners like cornstarch or arrowroot may also be used.
Actually the word stew came from French, we cannot measure the life time of stew because it is got very long history. The historical cooking writers said that about history of stew, As for written records ('cookbooks'), just look in the oldest  cookbook known. There are recipes for lamb stews & fish stews in 'Apicius de re Coquinaria', whose identity is uncertain, there having been 3 Romans by that name in the period 1st century BC to 2nd century AD. What is known is that the book has survived, and there are recipes for stews of lamb and fish in it.

(An English translation of Apicius is available 'Apicius: Cookery  and Dining in Imperial Rome', A Bibliography, Critical Review and Translation of the Ancient Book known as Apicius de re Coquinaria’ by Joseph Dommers Vehling, which is available in reprint paperback from Dover Publications.)

Taillevent (French chef, 1310-1395 whose real name was Guillaume Tirel) wrote Le Viandier, one of the oldest cookbooks in French, also has ragouts or stews of various types in it.

To go back even further, there is ample evidence from primitive tribes who survived into the 19th and 20th centuries, that they could and did boil foods together (which is what a stew essentially is). Amazonian tribes used the shells of turtles, boiling the entrails of the turtle and various other ingredients. Other cultures used the shells of large mollusks (clams etc.) to boil foods. There is archaeological evidence of these practices going back 7,000 or 8,000 years or more.

Herodotus tells us of the Scythians (8th to 4th centuries BC), who "put the flesh into an animal's  paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been striped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself." (Some sources feel this was how some of the first 'boiling' was done by primitive man, perhaps as long ago as 1/2 to 1 million years ago!)

The development of pottery, perhaps 10,000 years ago, made cooking, and stews in particular, even easier.

Basically any combination of 2 or more foods simmered in a liquid is a 'stew'. Hungarian Goulash, Coq au Vin, Carbonnades a la Flamande, Beef Stroganoff, Boeuf Bourguignonne, these are all stews.

Hungarian Goulash dates back to the 9th century Magyar shepherds of the area, before the existence of Hungary. Paprika was added in the 18th century.

The first written reference to 'Irish stew' is in Byron's 'Devil's Drive' (1814): "The Devil . . . dined on . . . a rebel or so in an Irish stew.”

I hope these facts and examples give you an idea of how old and varied 'stews' are to the cuisine of all cultures.

Types of stew
There are probably hundreds of types of stews. Stew has been prepared since prehistoric times, and most cultures have a number of versions and many more variations on the theme.

Recipes of stew

Recipe                                                           Cuisine
Tofu Stew                                                         Thai
Portuguese Fisherman's Stew                          Portuguese
Bigos (Polish Hunter's Stew)                             Polish

My neighbor who is polish makes a version of this using other meats or just a couple of meats. It's pretty good. He usually uses pork, beef and chicken, so use the meats you prefer.

Polish Hunter Stew (Bigos)                                Polish

Moroccan Vegetable Stew                                 Middle Eastern

We are not vegetarian, but I have made this several times and we loved it. There is a similar recipe in the Dec 1997 issue of Food & Wine for a vegetable tagine.

Green Chile Stew with Pork                               Mexican

If the stew is not hot enough for you, add a bit of La Victoria salsa jalapeno. This is wonderful, but be careful. It's hot! Pueblo tradition calls for the addition of corn or potatoes to this dish. I prefer it without. It makes a wonderful filling for enchiladas. Patty and I simply serve a big green salad with this dish...and a pile of wheat tortillas. Then we take the telephone off the hook!(Jeff Smith, the Fruga
Tofu Stew Recipe
 Thai Stew
2 lb defrosted tofu, water squeezed out
3 C vegetable stock
1/4 - 1/2 t crushed black pepper
2 or 3 carrots, halved lengthwise and cut into chunks
2 or 3 turnips, quartered
2 onions or leeks, quartered
1 minced clove garlic
pinch of savory and marjoram

1/2 c water
1/2 c soy sauce/tamari
(or 3/4 c water and 1/4 c soy sauce)
3 T oil
1 1/2 T vinegar
1/2 tsp. garlic powder (or a crushed clove)

You can substitute whatever vegetables you'd like in this stew. Also, cubed marinated seitan can be used instead of the tofu.

Cut tofu into cubes and marinate - bake until brown or cook on top of stove until browned - add leftover marinade to stock - cook vegetables in stock for approx. 10 min. - add tofu - mix together 1/2 C more stock, 4 T whole wheat flour - blend to smooth paste and add to stew - stir well and simmer for 10 min. - salt to taste

Now we will see about goulash.
 Actually the goulash type of the stew because goulash coming from stew. Traditional stew of Hungary
Originating in Hungary, goulash is a dish that is prepared with a combination of different types of meat and an assortment of vegetables. The consistency of goulash is approximately that of a thick stew, which makes it ideal for serving over various types of noodles or rice. Often, the dish is served with a tablespoon of sour cream on the top of the mixture, adding a slightly creamy quality to the goulash. Here are some examples of how goulash can be prepared and served.
The most popular format for goulash is the original from Hungary. Generally, Hungarian goulash included a variety of meats, with the selection depending on what was currently available. Pork, beef, venison and fowl were all components of traditional goulash in Hungary. Modern versions tend to use a mixture of beef and chicken, along with a selection of vegetables. The vegetables are sometimes chopped very fine, while other recipes call for chunky vegetables. Spices play an important role in the taste of the goulash as well. Recipes from Hungary usually include the use of paprika and parsley.
As the dish gained international popularity, other countries added different touches to the basic meat and vegetables mixture. Beef goulash is a popular American version, using everything from ground beef to leftover roast portions. Often, the American version will include plenty of potatoes, corn, green beans, tomatoes and any other vegetable that is in season at the time. American forms of goulash are still thick, and will often be served as a topping for thin spaghetti.
Rice is also a popular accompaniment to goulash. Many dishes call for pouring the goulash over white rice, although some people may choose to use a flavored rice and vermicelli blend that is flavored to match the meats used in the goulash. In the southern portion of the United States, goulash is often prepared to serve with leftover fried rice, giving the rice a different flavor and appearance the second time around.
Goulash is easy to prepare. Just as with vegetable soups, any combination of vegetables is acceptable. Meats also vary, although it is generally recommended to cook the meats before adding them to the sauce and vegetables. The real key to making goulash is to make sure the mixture thickens and that all ingredients are thoroughly cooked before serving. Using potato starch is one way of ensuring that the final product is a proper consistency. A number of recipes for different types of goulash can be found online, as well as in many cookbooks on the market today.
The origins of goulash have been traced to the 9th century, to stews eaten by Magyar shepherds. Before setting out with their flocks, they prepared a portable stock of food by slowly cooking cut-up meats with onions and other flavourings until the liquids had been absorbed. The stew was then dried in the sun and packed into bags made of sheep’s stomachs. At mealtime, water was added to a portion of the meat to reconstitute it into a soup or stew.
The paprika that is indispensable for flavouring the modern goulash was added to the formulation in the 18th century. The classic “kettle goulash” is prepared by frying cubes of beef or mutton with onions in lard. Garlic, caraway seeds, tomatoes, green peppers, and potatoes complete the stew. Székely gulyás, another Hungarian specialty, is a stew of pork and sauerkraut flavoured with tomatoes, onions, caraway seeds, and sour cream.

A bit of Goulash History
This thick, hearty dish was (and still is) a very popular dish among herdsmen in Hungary. They made it in a cast-iron kettle hung above open fire, out in the fields.
Herdsman is gulyás in Hungarian, so that’s where the dish’s name comes from.
Herdsmen have the best ingredients at hand (most importantly prime quality beef) and the preparation method fitted very well to their work and lifestyle: they don’t have to stand by the side of the kettle and stirr its content all the time, still they have a tasty and hot meal to fill up their stomach.
This peasant dish got on the noblemen’s and townfolk’s table only towards the end of the 19th century prompted by the raising national awarness throughout the country.
In the second half of the 1800ies it became very improtant to protect treasures of Hungarian culture, the language and the gastronomical delights as part of the movement to emphasize Hungary’s national identity and independence from the Austrian Habsburg dynasty’s rule.
Restaurants started to put goulash on their menus too and and by the second half of the 20th century the soup became the number one dish of Hungary that every tourist coming to the country must try.
In English gulyás became goulash and in some parts of the world stews and casseroles are called goulash too. 

Now we can understood bout difference between goulash and stew,
·         stew can be any kind of stew, hungarian is a specific kind
  • oulash has pasta in it. Stew is more of a meat and vegetables dish -- usually with potatoes.
  • stew ALWAYS has some liquid in it. Like a soup with not enough liquid. Goulash has virtually no liquid in it, after it's prepared. Both are my favorite. However, goulash could win by a nose.
·         I thought goulash did not have any vegetables except potatoes, whereas stew had many vegetables.
·         Any dish prepared by stewing—simmering food in liquid for a long period of time in a covered pot—can be considered stew. Stew most often refers to a main dish that contains meat, vegetables and a thick broth made from the stewing juices. Goulash is a kind of stew, usually a Hungarian stew, made with meat and vegetables and seasoned with paprika.
·         Goulash is made with Noodles & NO Potatoes
·         Stew is made with Potatoes & NO Noodles
·         Goulash is a type of stew, Hungarian is origin.  It is seasoned with paprika, peppers, onions, and caraway and is made with beef.

Some Recipes of  goulash

Hungarian Goulash


(10 servings)

4 ea Med Onions, peeled & chopped
2 ea Lg cloves Garlic, crushed
1/2 c Shortening or salad oil
3 1/2 tb Paprika (Hungarian)
3 lb Lean Beef Chuck (1" cubes)
2 ea Lg Tomatoes, peeled & choppe
2 tsp Caraway seeds
1 1/2 tsp Dried Marjoram
1 tsp Minced Lemon peel
8 c Water
2 tsp Salt
1/2 tsp Pepper
4 ea Med Potatoes, peeled & cubed


Cut chuck into 1" cubes. Saute onions and garlic in heated shortening or oil in a large kettle until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry. Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds, marjoram, lemon peel, water, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 45 minutes. Add potatoes and continue to cook about 20 minutes longer, until potatoes are tender. Serves 10.

A Classical Hungarian Goulash Recipe
Ingredients (for 4 persons)
  • 600 g beef sheen or shoulder, or any tender part of the beef cut into 2x2 cm cubes
  • 2 tablespoons oil or lard
  • 2 medium onions, chopped
  • 2 cloves of garlic
  • 1-2 carrots, diced
  • 1 parsnip, diced
  • 1-2 cellery leafes
  • 2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste
  • 2 fresh green peppers
  • 2-3 medium potatoes, sliced
  • 1 tablespoon Hungarian paprika powder
  • 1 teaspoon ground caraway seed
  • 1 bayleaf
  • ground black pepper and salt according to taste
  • water

For csipetke
(Pinched noodles added to goulash or bean soup in Hungary. Csipetke comes from the word csípni, meaning pinch in English, referring to the way of making this noodle):
  • 1 small egg,
  • flour,
  • a pinch of salt,
  • cc. 1 teaspoon water
Goulash is hearty enough without csipetke, especially if you eat it with bread, so you can leave csipetke out.


Post a Comment