Saturday, November 12, 2011

Hungarian Goulash

"Goulash: The name originates from the Hungarian gulyás. The gulya word means 'herd' in Hungarian, gulyás 'neat-herd'."

"Goulash [plural: goulashes] is a soup or stew of meat, noodles and vegetables [especially potatoes], seasoned with paprika and other spices. Originating in Hungary, goulash is also a popular meal in Austria, Croatia, Czech Republic, Romania, Scandinavia, Serbia, Slovakia, Slovenia and the north-eastern Italian region of Friuli Venezia Giulia. It is one of Hungary's national dishes."

"Some cookbooks suggest using roux with flour to thicken the goulash, which produces a starchy texture and a blander taste. Others suggest using a vast amount of tomatoes for colour and taste. A small amount of tomatoes in the stock that is used, or a drop of tomato purée, may improve the taste and texture, but the original goulash is a paprika-based dish and the taste of tomatoes should not be discernible."

"Many Hungarian chefs consider tomatoes to be absolutely forbidden in goulash and they also feel that if they cook a stew instead of a soup, it should only be thickened by finely chopped potatoes, which must be simmered along with the meat."

From Good housekeeping's book of recipes and household discoveries: every recipe actually tested and approved*

Hungarian Goulash
1 dozen onions
Paprika to make pink
[about 3/4 teaspoonful]
3 teaspoonfuls salt
3 lbs stew meat
[preferably beef]
1/2 cupful butter

"Chop the onions fine and cook them in the butter until they are well browned. Cut the meat in pieces but do not dry after washing, so that there will be enough moisture to make gravy. Add the salt and paprika. Put all in a casserole and cook very slowly for 2 and 1/2 or 3 hours."

Text Credit: Wikipedia
Recipe* Text Credit: Free Google eBooks
Image Credit: Photo Of Hungarian Gulyás By m-louis Wikimedia Commons

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