By Sunil
Tanna
Hungary's most famous dish is almost certainly
goulash. Variations of the dish are eaten not only in Hungary
itself, but in many other countries. However, since the dish has
been adopted by people of so many nations, and in each case adapted
to suit local tastes and use local ingredients, many people are
surprised at what Hungarian goulash is really like.
In Hungary, goulash is known as "gulyás" or "gulyásleves". It is
prepared as a soup (not a stew), in a cauldron (known as a
"bográc") over a fire, and is the traditional food of the herdsmen
and cattlemen who work on the Great Hungarian Plain (which lies in
the South and East of the country, and also extends into several of
Hungary's neighbours).
The first step in preparing goulash is to cut meat into chunks.
Beef shoulder, shin or shank is normally used, and after cutting,
the meat is seasoned with salt and pepper, and then paprika added.
The beef is then browned, chopped onions are added, and then water
or stock to make the soup. The soup is slowly simmered, and during
this process becomes much thicker as the collagen in the meat
gradually turns to gelatin. Depending on the chef's preference, a
variety of other ingredients may also be added to the soup,
including hot peppers, tomatoes or tomato juice, herbs, and chopped
potatoes (starch in these also helps thicken the soup).
Additionally, some white wine vinegar or white wine may also be
added to round out the taste.
The article
Beef Goulash Soup Recipe was Submitted by Sunil
Tanna through Articles.GetACoder.com
network. Here's the additional information: By S. Tanna. Discover
Hungarian
Recipes including Goulash at http://www.downloadfocus.com/cat_recipes_hungarian.php
