Goulash is a simple stew of meat and vegetables seasoned with paprika. The word “goulash” comes from the Hungarian word “gulyás” meaning “herdsmen”, as the traditional soup/stew was prepared and consumed by the tens of thousands cattle herders who worked on the Puszta (grassland on the Great Hungarian Plain). From its origins in the 9th century right up until the 19th century, goulash was a staple meal for the cattle herders as they travelled across Europe to sell their cattle (the ones they hadn’t put into the goulash) at large markets such as those in Venice, Vienna, Nuremberg and Moravia (a historic Germanic county, now part of the Czech Republic). There are many varieties of goulash using different meats, different vegetables and different side elements in various countries across Europe. However, goulash remains as the national dish of Hungary and it has become one of its national symbols.
The recipe I used suggested that the cooking time for goulash would not be any more than half an hour. With a combination of the annoying hobs I have in the kitchen and a little bit of incompetence on my part, however, I managed to make it into a slow-cooked stew (I realise that this isn’t a bad thing). Regardless, the goulash was simple to make and tasted pretty nice too. If I were to make it again, I’d like to try cooking one of its many variations (for example, a mutton goulash flavoured with red wine). To provide a little contrast to the spices included in the stew, I added a dollop of Greek yoghurt to soften the heat and provide a different flavour.
Looks alright, needs something though…
There! That’s better!
For the original recipe, go to BBC Good Food and have a look at the Goulash In A Dash recipe.
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