What's the difference between stroganoff and goulash?

SF.
  • What's the difference between stroganoff and goulash? SF.

    I know there are variants of stroganoff and goulash that are quite similar - to a point I could not tell one apart from the other. What are the defining properties of each that set them apart as different dishes?

  • Traditional goulash is a stew/soup, usually using a cheaper cut of meat suited to slow cooking. It usually contains potatoes and other vegetables, as well as noodles.

    A true stroganoff consists of paprika-dusted fillet steak quickly pan fried with mushrooms and onions in a sour cream and brandy sauce. It is usually served with rice.

    I understand that in the US stroganoff can also refer to a stew made with similar ingredients as the traditional dish, and is served with noodles. This, coupled with the shared use of paprika, is evidently where the line blurs.

Related questions and answers
  • We are planning a traditional Hungarian Goulash dinner, and apart from egg noodles, would like a vegetable side-dish to accompany. It's late October, and we'd prefer some seasonal ingredients if possible. What vegetable side dishes compliment a hearty, flavorful stew like goulash?

  • I routinely hear that breadcrumbs are added to burgers and meatballs to bind them. For example, see the answers to this question: how to stop meatballs falling apart. On the other hand, I have heard professional chefs say that the bread does not bind the meat. The egg is added to bind, the bread is added as filler. I have never put bread or breadcrumbs in my meatballs or burgers and I don't have problems with them falling apart. I do however, put an egg yolk in and work them long enough that they don't break when pressure is applied. So which is it? Filler, binder or both? If it's a binder

  • I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called. I'm curious because I'd like to look up similar recipes to get ideas on how to tweak it. We've always called it "goulash", but it doesn't look like the goulashes I've seen on the net. (Sorry about.... Put a few big spoonfuls of cucumber salad into it. Eat it and smile. So, what the heck have I been cooking?

  • I am trying to figure out how to season the ground meat in my goulash. Here are the ingredients that are in the dish. What seasonings would be best so that the dish comes together nicely? Other ingredients: turkey sausage corn red bell pepper green onions tomato sauce oregeno egg noodles a little bit of mild salsa topped with shredded cheddar cheese

  • The recipe I want to try as a side to my beef goulash calls for cooking shredded red cabbage in a quart of water, salt, caraway seeds, and brown sugar. Then it says to drain cabbage when cooked and add vinegar and butter. If I do this, won't I lose the sweetness that forms the basis of the sweet and sour? Would it maintain flavor better to remove the lid and cook down the liquid and then add vinegar and butter?

  • I made a carrot soup without the use of a blender as described in previous question link. Which was to chop the carrots and onions really small. The problem is that the result is quite watery. In the recipe for goulash, I use flour to thicken the soup, in the frying stage. Can I do something similar here? Or will it ruin the taste. I was imagining throughing in some flour with the carrots and onions as they fry.

  • roasted the meat with some glaze, at 175°C, until the probe showed 63°C. Then I seared the crust on a 320°C iron pan. It turned out somewhat rare (I suspect the probe isn't good enough), but still looked... it. My first idea was to make goulash, in chat I got the advice to make a stew. The point is, while I know that theoretically it should work, I've never recooked meat, and I don't know if there are some... using raw meat? Am I forgetting something here? How long should I cook the meat? (Assume that I start measuring after the center of the meat pieces - whatever size - has reached 68°C). I have roughly 20

  • what it says about rabbit which came as a surprise to me (p. 653 in the 2008 print): But you can substitute rabbit---which really does taste like chicken---for virtually any recipe for braised chicken. This wasn’t at all what I expected. Just to give you some background: due to relatives who live in the country, my family always had a decent supply of rabbit meat. Until say five years ago we had rabbit once every other month, or more often; definitely more frequently than chicken. That said, I don’t recall rabbit to taste anything like chicken up to the point that apart from soup I don’t value

  • I have a made a number of meat lasagne's that taste great (IMHO) but I have always had a problem getting them to preserve that "layered" effect. When it is cooked and even partially cooled the first slice out of the pan and it practically turns to goulash. I would love some advise on this.

Data information