Many people have eaten goulash at one point or another in the lives. In the United States and Canada for example, versions of goulash are quite popular as comfort food, and are often eaten with noodles or macaroni. As you may know, goulash has its origins in the central European country of Hungary, however the versions eaten in other countries are often so different from the original dish, that the principle resemblance to the Hungarian version of the recipe is simply the name!
In Hungary, goulash, which is known as "gulyás" or "gulyásleves" is a thick soup. The dish is believed to have originated with the cattlemen and herders of the great Hungarian plain, and was therefore prepared using only ingredients that they could easily carry with them. The dish was traditionally prepared:-
1. Meat (beef) was cut into chunks, seasoned with salt, pepper and paprika, and browned in a pot.
2. Chopped onions and bell peppers were added, and then water or stock, as well as a small amount of tomatoes or tomato juice (but not so much as tomato so as to dominate the taste). In some variants of the recipe, chopped potatoes would be added as well.
3. The mixture would then be slowly simmered for a long period in cauldron over a fire.
4. Herbs such as bay leaf, caraway seeds or thyme might also be added. Alternatively, some cooks might added a little white wine or white wine vinegar.
As you can see, there are quite a few possible variations in the Hungarian recipe, and as you might imagine these variations are a topic of hot debate among Hungarian cooks. In any case, Hungarian versions of the recipe taste very different from toned-down versions of goulash cooked with hamburger meat and lots of tomatoes - so if you've never tried goulash cooked in the Hungarian style, why not give it a go?
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