Goulash

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Goulash (Gulyás in Hungarian, meaning cattle stockmen) is a dish from the Hungarian cuisine. Here is one very simple Goulash stew recipe, being pretty close to the idealised version. Make sure to use sweet paprika and not hot paprika. Hot paprika will make the soup too spicy and of the wrong consistency when used exclusively. Goulash, as the term is commonly used, is a slowly-braised ragout that can be prepared in innumerable varieties with pork, beef, lamb, veal and even horse meat. Onions, garlic and paprika are further important ingredients. Paprika is the spice that adds specific taste and colour to the dish. Frequent reheating is said to improve the taste of goulash. Originally, goulash was a shepherd's stew of the Magyars, a people living in Eastern Europe, mainly in the Pannonian plains of Hungary. From there, it started its triumphal march into the world. In Hungary, the term "goulash" is used for soups containing solid ingredients such as noodles, vegetables, or meat cubes. What the rest of the world calls "goulash", in Hungary is called "paprikas" or "pörkölt".

Cuisine: Hungary · categories: Boiled recipes; Easy recipes; Hungarian recipes; Recipes; Recipes for stew; Recipes using bay leaf; Recipes using beef; Recipes using bell pepper; Recipes using potato; Recipes with metric units; Recipes without cooking time; Recipes without servings

Full recipe on Wikibooks · licence Creative Commons Attribution-Share Alike 4.0