2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
They call it anyway - soup, stew, food for the people… It is prepared at home, you can also find it in the menu of a restaurant. It is found in Bavarian, American, Viennese and Czech. Countless recipes keep the secrets of its various varieties, classic, modern, regional.
But whatever they call it or do, The goulash means only one thing - a traditional Hungarian dish of stewed meat with vegetables and paprika. And if in the beginning Goulash was the food of Hungarian shepherds, today it is considered one of the emblematic dishes in the country. And not only that - his fame has long since left the borders of Hungary.
Popular in our country, goulash is often served at tables in Eastern Europe. He is also a guest at the table in Germany, Austria, and even the picky French have welcomed in their menu the simple Hungarian-style stew.
In the original recipe, goulash is made from beef. By the way, his name literally means cowboy soup. Over time, however, Goulash goes through many transformations and variations of its classic taste and preparation. For example, there are currently recipes for Hungarian Goulash, Hungarian Veal Goulash, Pork Goulash and many more varieties.
The vegetables used to make goulash also vary depending on the recipe.
Photo: Nina Ivanova Ivanova
Each artist in the kitchen decides for himself whether to use carrots, tomatoes, turnips, cabbage or peppers to add a little more flavor to the dish. Of course, a little garlic and onion will add extra flavor. A pinch of black pepper and salt will allow you to emphasize all the aromas of Goulash.
In fact, the only product that has remained unchanged in the recipe over time is red pepper. This spice, very typical for both Bulgarian and Hungarian cuisine, allows to draw the line between goulash and ordinary soup. Known as Goulash itself, its soft taste makes the dish feel lighter.
Initially, goulash was prepared in a cauldron attached to a wood fire by Hungarian shepherds. If this method of cooking has long since disappeared, today we still have the tradition of stewing meat, vegetables and spices in ceramic or cast iron pans. Their strength allows the goulash to be cooked for a long time without burning.
And if you are already fed up Goulash, immerse yourself in the sea of fragrant recipes HERE and choose the version of your favorite Hungarian dish that you like the most.
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