From Wikipedia, the free encyclopedia.
Goulash (German adaptation of Hungarian gulyás; Serbo-Croatian and Slovenian: gulaš; Romanian: gulaş; Polish: gulasz; Czech and Slovak: guláš) is an adjective derived from gulya “herd of cattle” and in Hungarian gastronomy indicates a preparation used primarily for beef, but also adaptable for chicken, sheep and even fish, which later spread throughout Central and Eastern Europe (hence the spelling goulash used in German-speaking countries).
Although outside Hungary, it defines goulash as a completed preparation, gulyás in Hungarian is an adjective, which you could translate as “beefsteak,” and permanently joined to a noun: for example, gulyás-leves (beefsteak soup) or gulyás-hus (beefsteak meat).
It is a primarily semi-liquid preparation (soup), which the herdsmen cooked in a large pot over a wood fire in the open air when, for example, they were transporting prized grey podolica cattle (a breed of cattle with long horns) from the Puszta plain to the markets in Moravia, Vienna, and Nuremberg.
This hearty dish of meat, lard, sautéed onions and carrots, potatoes, and paprika was ideal for warming up the robust cattlemen who were descendants of a race horsemen who had descended to Europe towards the end of the 9th century from the Caucasus steppes.
It was only towards the end of the eighteenth century that goulash from the prairie came to be known by the bourgeoisie and then appeared on the table of the people together with other meat stews, such as paprikás seasoned with flour, paprika, and tejföl (sour cream), or pörkölt, also called the “pusta’s stew.” After that, however, it was the only goulash that crossed national borders and entered many countries’ menus.
Whereas in its original form, it is essentially a soup made of meat, in many variants; elsewhere, especially outside Hungary and Slovakia, it is cooked for a long time until, by drying, it becomes a sort of stew. The red color is because of the abundance of paprika, which, contrary to what can be believed outside Hungary, is not very hot (the word paprika in Hungarian means bell pepper).
Therefore it is correct to say that in reality, in the best-known variant, especially in Italy, goulash is more similar to pörkölt than to gulyás-leves.
Homemade goulash – Ingredients for 8 people:
Beef goulash – 1 kg
Potatoes – 800 gr
Flour – 40 gr
Meat broth – 1 kg
Laurel – 1 leaf
Rosemary – 1 sprig
Red onion – 80 gr
Celery – 40 gr
Carrots – 100 gr
Salt – to taste
Pepper – to taste
Paprika – 4 gr
Curry – 1 gr
Extra virgin olive oil – 80 gr
How to make Gulasch
To start, cut the beef walnut into cubes about 2 inches on each side. Then salt and pepper the meat generously in a bowl.
In a large, high-sided frying pan, brown the beef in extra virgin olive oil for at least ten minutes.
In the meantime, make a mixture of coarsely chopped carrots, onions, and celery.
Remove the morsels of meat from the pan and keep them aside.
Wilt the chopped vegetables for five minutes over high heat.
At this point, mix the flour with the meat stock: do this with a kitchen whisk to avoid lumps forming.
Stir the broth together with the vegetables, add the meat, bay leaf, and chopped fresh rosemary.
Incorporate the spices, salt and cook for at least 40 minutes.
Add the chopped potatoes and cook for one hour, correcting with stock if the goulash is too dry.
Let stand for 15 minutes and serve your homemade goulash.
Regional Recipe from Friuli (Trieste)