Hungarian Gulyasleves, Goulash sou - wikipedia.org
Goulash (plural: goulashes) is primarily a soup, also existing as stew, usually made of beef, onions, vegetables, spices and ground paprika powder. The name originates from the Hungarian gulyas ([ˈɡujaːʃ] listen (help·info)), the word for a cattle stockman or herdsman. In Slovakia, goulash is also popular, and the word gulas means "mishmash".
Gulyas is a typical food of Hungary (often called "Goulash"). Gulyasleves is prepared as a soup (leves meaning soup). The dish Gulyas or Bogracsgulyas was traditionally a thick stew made by cattle stockmen; today, it is still prepared in both soup and stew form. The traditional Hungarian stews Goulash, Porkolt, and Paprikas all originated as herdsmens stews and are considered to be the national dishes of Hungary. It is best to keep them simple: they do not really need anything other than the meat, onions and paprika (hot and/or mild), although garlic, a little tomato for the colour, a small amount of caraway seed, fresh green pepper when in season, and wine for game, are always acceptable. Other herbs and spices should be avoided. Flour is used only for paprikas (see below), never for gulyasleves or porkolt.
Hungarian Goulash - wikipedia.org
An important rule for all kinds of goulash, porkolt and paprikas is to start by frying the onions in the fat until light gold (never darker), take the pan off the fire, immediately add the paprika powder to the hot mixture and stir well, then add the meat and stir again to coat the meat well with the onion-fat-paprika mixture before returning the pot to the fire. This ensures that the flavour of the paprika is released by contact with the hot fat, but that it does not burn or become bitter, which can easily happen if the pan is not taken off the fire first.
Goulash can be prepared from beef, veal, pork, or lamb. Typical cuts include the shank, shin, or shoulder; as a result, goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process. Meat is cut into chunks, seasoned with salt, and then browned with sliced onions in a pot with oil or lard. Paprika is added, along with water or stock, and the goulash is left to simmer. After cooking a while, garlic, whole or ground caraway seeds, or soup vegetables like carrot, parsnip, peppers (green or bell pepper), celery and a small tomato may be added. Other herbs and spices could also be added, especially hot chili peppers, bay leaf and thyme. Diced potatoes may be added, since they provide starch as they cook, which makes the goulash thicker and smoother. A small amount of white wine or wine vinegar may also be added near the end of cooking to round the taste. Goulash may be served with small egg noodles called csipetke. The name Csipetke comes from pinching small, fingernail-sized bits out of the dough (csip =pinch) before adding them to the boiling soup.
Hungarian goulash varieties
Hungarian goulash variations
- Gulyas a la Szeged. Reduce the potatoes and add vegetables.
- Gulyas Hungarian Plain Style. Omit the home made soup pasta (csipetke) and add vegetables.
- Mock Gulyas. Substitute the meat with beef bones and add vegetables. Also called Hamisgulyas, (Fake Goulash or Gypsy goulash).
- Bean Gulyas. Omit the potatoes and the caraway seeds. Use kidney beans instead.
Hungarian Goulash served with pasta - wikipedia.org
- Csango Gulyas. Add sauerkraut and rice instead of pasta and potatoes.
- Betyar Gulyas. Use smoked beef or smoked pork for meat.
- Likocsi Pork Gulyas. Use pork and thin vermicelli in the goulash instead of potato and soup pasta. Flavour with lemon juice.
- Mutton Gulyas or Birkagulyas. Made with mutton. Add red wine for flavour.
A thicker and richer goulash, similar to a stew, originally made with three kinds of meat, is called Szekely gulyas, named after the Hungarian writer, journalist and archivist Jozsef Szekely (1825–1895).
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 puree, 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.
"Paprikas krumpli" is a paprika-based potato stew in which diced potatoes replace the meat, with onion, tomato, bell peppers, ground paprika and some bacon or sliced spicy sausage, like the Debrecener sausage. In German-speaking countries, Kartoffelgulasch ("potato goulash") is a less-expensive goulash-substitute, made with sausage; similar to "Paprikas krumpli". Paprikas krumpli is a proverbial, traditional, tasty poor man's dish in Hungary.
Thick stews similar to porkolt and the original cattlemen stew are popular throughout almost all the former Austrian-Hungarian Empire, from Northeast Italy to the Carpates. Like porkolt, these stews are generally served with boiled or mashed potatoes, polenta, dumplings, spatzle or, alternatively, as a stand-alone dish with bread.
Goulash in Austria
In Vienna, the former center of the empire, a special branch of the Goulash had been developed. The "Wiener Saftgulasch" or the "Fiakergulasch" on the menu in traditional restaurants is a must have. It is a rich Porkolt like stew, more onions but no tomatoes or other vegetables are used and it comes usually with dumplings named "Semmelknodel".
Goulash in Germany
Gulasch, Rindergulasch or Gulaschsuppe is a beef stew with potatoes in a rich tomato based broth.
Goulash in The Netherlands
The Dutch also prepare a version of the goulash (vleesstoofpot). While the Hungarian national dish refers mostly to the soup, in The Netherlands, it is more related to the Porkolt. There are some variations however to the Dutch goulash, using beef, lamb or pork and even fish.
Goulash in Italy
Goulash is found, in Italy, in the region of Friuli-Venezia Giulia and the autonomous Trentino-Alto Adige/Sudtirol region, as a regular Sunday dish; it can be sometime found also in the nearby Veneto, where it is less typical.
Australian and North American goulash
In Australia, Canada and the United States, various adaptations have made the dish more suitable for local preferences. Minced beef frequently replaces cut beef in the recipe, which reduces the cost as well as the cooking time. The meat and onions are then placed in the pan, the other ingredients are added and the dish might be ready to serve in as little time as 20 to 30 minutes. This goulash is commonly finished by the addition of noodles, pasta, or elbow macaroni. This form of the dish was made popular by its inclusion in popular cookbooks in the early and mid twentieth century, such as Betty Crocker's Cookbook and the Margaret Fulton Cookbook.
- Goulash is also a slang term in some parts of the United States, particularly the South, for a dish made with miscellaneous left-overs. Noodles or potatoes are usually added thereafter.
- In parts of New England, Goulash can refer to a pasta dish with ground beef and tomato sauce also known as American Chop Suey.
Goulash in the Slavic Cuisines
Polish gulasz with kasha - wikipedia.org
Goulash (Croatian: Gulas) is also very popular in most parts of Croatia, especially north (Hrvatsko Zagorje) and Lika. It's considered to be part of traditional cuisine. In Gorski Kotar and Lika deer and boar frequently replace beef - Lovacki gulas. There is also Goulash with porcini mushrooms (Gulas od vrganja). Bacon is an important part of Croatian goulash.
Gulas is often served with fuzi, njoki, palenta or pasta. In Croatian, Bosnian and Serbian ciganski gulas) is augmented with vegetables. Green and red bell peppers and carrots are most commonly used. Sometimes one or more other kinds of meat are added, e.g. pork loin, bacon, or mutton. In Slovenia, they are known as Perkelt, but are often referred to as "goulash" or a similar name.
In Slovene partizanski golaz, partisan goulash, favoured by Slovenian partisans during the Second World War, and still regularly served at mass public events; most meat is replaced with quartered potatoes. It's not as thick as goulash, but thicker than goulash soup.
Goulash (Polish: Gulasz) is also popular in Poland, dish is similar to Hungarian Porkolt and it is usually eaten with buckwheat kasha.
In the Czech Republic Goulash is made with beef, dark bread and beer added to the stew. Megan, a famous character in Czech folklore, was known for cooking Goulash to save her starving children.