Goulash is a traditional Hungarian dish. It is believed to have originated with cattlemen who worked on the Great Hungarian Plain (which lies partly in Hungary, but also extends into other neighboring countries), and thus is traditionally prepared using ingredients and utensils that these cattlemen would have been able to either carry with them, or easily obtain when in the countryside.
It should be noted that goulash has also been adopted in other countries, but as you might expect, in these other countries, has been modified to conform with local tastes and local ingredients.
For example, goulash in the United States is generally made with little or no paprika, lots of tomatoes, and with hamburger meat, all differences from the Hungarian version of the dish. So, if you feel like a change from American goulash, which not try the Hungarian version of the recipe?
In Hungary, goulash which is known as "guly?s" or "guly?sleves", is traditionally prepared in a cauldron ("bogr?c") placed over a fire. First, chunks of beef shin, shoulder or shank are seasoned with salt, pepper and paprika, then browned. Next, chopped onions and then stock or water is added, making a soup.
The soup is slowly simmered, and other ingredients such as tomatoes (generally only a small amount), hot peppers, chopped potatoes, and herbs are added. During the cooking process, the collagen in the meat tends to gelatin, thickening the soup (if potatoes are used, the starch from these also contributes to the thickening process). Sometimes a little white wine or vinegar may also be added to the dish.
By Sunil Tanna
