Hungarian Goulash dates back to the 9th century Magyar shepherds of the area, before the existence of Hungary. Caraway: stir in a dash of caraway seeds to give your goulash a rich, traditional taste. I do eat it with pasta, but that is the only diversion I make from traditional ingredients since I am only making it for myself. Hungarian Goulash, Coq au Vin, Carbonnades a la Flamande, Beef Stroganoff, Boeuf Bourguignonne, these are all stews. Noodles: If you are tired of eating Hungarian goulash the same old way but love the flavor, cook up some egg noodles and serve the goulash over the top of them, stroganoff-style. Stroganov is made with beef, not ground beef.It has a sauce made from a rue, sour cream and cheese, it is served over linguini, or egg noodles. The Hungarian Goulash is my very favorite because it is more hearty and the stewed beef has a nicer mouthfeel, plus the depth of flavor is so good! VARIATIONS OF HUNGARIAN BEEF GOULASH. Golash is usually made with elbow macaroni, ground beef and tomato sauce of some kind. Paprika was added in the 18th century.

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