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    Goulash

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    Goulash is a Hungarian soup or stew made with meat and vegetables seasoned with paprika and other spices. It originated as a dish eaten by Hungarian shepherds in the 9th century. Traditional goulash includes beef, onions, paprika, garlic, and caraway seeds simmered together. Potatoes and other vegetables may be added. It has a rich, hearty and flavorful broth due to the meat being simmered for a long time, which makes it a signature Hungarian national dish.

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    Goulash

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    36 views5 pages
    Goulash is a Hungarian soup or stew made with meat and vegetables seasoned with paprika and other spices. It originated as a dish eaten by Hungarian shepherds in the 9th century. Traditional goulash includes beef, onions, paprika, garlic, and caraway seeds simmered together. Potatoes and other vegetables may be added. It has a rich, hearty and flavorful broth due to the meat being simmered for a long time, which makes it a signature Hungarian national dish.

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    goulash

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    Goulash is a Hungarian soup or stew made with meat and vegetables seasoned with paprika and other spices. It originated as a dish eaten by Hungarian shepherds in the 9th century. Traditional goulash includes beef, onions, paprika, garlic, and caraway seeds simmered together. Potatoes and other vegetables may be added. It has a rich, hearty and flavorful broth due to the meat being simmered for a long time, which makes it a signature Hungarian national dish.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    36 views5 pages

    Goulash

    Uploaded by

    You
    Goulash is a Hungarian soup or stew made with meat and vegetables seasoned with paprika and other spices. It originated as a dish eaten by Hungarian shepherds in the 9th century. Traditional goulash includes beef, onions, paprika, garlic, and caraway seeds simmered together. Potatoes and other vegetables may be added. It has a rich, hearty and flavorful broth due to the meat being simmered for a long time, which makes it a signature Hungarian national dish.

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    GOULAS

    H
    WHAT IS GHOULAS?
     Goulash, in Hungarian gulyás is a soup or stew of meat and vegetables seasoned with paprika and other
    spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts
    of Europe. It is one of the national dishes of Hungary and a symbol of the country.
     Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. At that time, the cooked and flavored
    meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to
    make it into a meal. Earlier versions of goulash did not include paprika, as it was not introduced to the Old World until
    the 16th century.
    GHOULASH SOUP
     In Hungarian cuisine, traditional Gulyásleves (literally 'goulash soup'), bográcsgulyás, pörkölt, and paprikás were thick
    stews made by cattle herders and stockmen.
     These dishes can be made as soups rather than stews. Garlic, caraway seed, and wine are optional. Excepting paprikás,
    the Hungarian stews do not rely on a flour or roux for thickening. Tomato is a modern addition, totally unknown in the
    original recipe and in the whole Central European food culture until the first half of the 20th century.
    RECIPE
     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 onion 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 seed, or soup vegetables like carrot, parsley root, peppers
    and celery may be added. Other herbs and spices could also be added, especially cayenne, bay
    leaf and thyme. Diced potatoes may be added, since they provide starch as they cook, which makes the goulash thicker
    and smoother.
     However, red peppers and potatoes are post-16th century additions, unknown in the original recipe. 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 (csipet being Hungarian for 'pinch')
    before adding them to the boiling soup.
    INGREDIENTS
     60 dkg beef legs

     30 dkg onions

     2 large pieces of carrots

     1 large turnip

     1 small piece of celery

     40 dkg potatoes (peeled)

     1 teaspoon paprika (whipped, sweet)

     0.5 teaspoon hot peppers

     1 teaspoon salt (beaten)

     1 teaspoon ground cumin

     2 bay leaves

     1 teaspoon black pepper (freshly ground)

     1 small piece of tomato

     1 db tv paprika

     3 cloves garlic (Hungarian)

     2 tbsp lard (mangalica)


     0.5 bunches of parsley

     5 celery leaves

     2.5 l of water
     For the pinch

     1 egg

     80 g of fine flour

     1 teaspoon salt

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