Hungarian goulash and recipe variations.

Hungarian goulash and recipe variations.

The typical Hungarian beff stew It is a typical dish of Hungarian cuisine, which has its origin in the peasant tradition. in short the goulash recipe It is a particular type of elaboration of our stew, whose name derives from the word gulya (herd of cattle). Breeders of the prized breed Puszt√° (famous Hungarian plain) cooked this succulent dish to recover from long days of work in the fields. Only later, at the end of the 18th century, did it take its place at the tables of the most privileged social classes.

The ancient tradition of the original goulash recipe

The goulash original recipe it is a cross between a soup and a stew, cooked with cuts of neck, shoulder and round meat; the important thing is that they are especially dense connective tissue sections. Originally it was cooked in large cauldrons called bogracs-gulyasadding the different ingredients to the preparation, slowly cooked in bone broth, taking great care never to bring the cubes of meat to a boil.

That what makes goulash spicy it’s paprika, which in Hungarian simply means pepper; this spice is obtained simply from its drying. The preparation begins with the melting of the butter in which the onion was browned, then paprika and salt are added. Then comes the meat; thus begins a slow cook over low heat with the continual addition of bone broth. Once optimal doneness is achieved, add the peppers, tomatoes, potatoes, cumin and garlic. Once the vegetables are cooked, the final touch is the Csipetke: egg pasta meatballs, which when they come to the surface confirm the success of the recipe.

Goulash recipes, the variants.

The Beef stew it is a typical winter dish, but for those who want to enjoy it even in summer, the advice is to add more vegetables. Lighter meats such as chicken, duck, turkey and guinea fowl are preferred. It is a dish that was born poor, but knew how to cross both social and national borders. The same hungarian goulash recipe It is not always prepared in the same way, but at least three variants can be distinguished: Paprikas, Porkolt, Gulyas. In the first variant, the onion is stewed in butter and then the meat is added, usually chicken, lamb, rabbit, veal or pigeon.

In the Porkollt there is no butter, no onion, no broth. The meat is placed directly on the cauldron. This preparation enhances the flavor of the meat and is the oldest variant.

Finally, Gulyas, is a cross between the previous ones, and it is the most classic preparation besides the one briefly described above.

The differences between the different countries.

The goulash recipe changes slightly depending on the geographical area. This preparation has spread throughout Eastern Europe: there is the czech goulash for example, served with a side of gnocchi; the austrian goulash instead, it is accompanied by polenta, meatballs or rice. everyone goulash in german differs from the hungarian goulash for the use of peppers instead of paprika and cumin. goulash Trentino For its part, add the wine and vinegar, the bay leaf, the cumin, the juniper berries, the clove and the lemon zest; an italian goulash recipe.

In short, goulash is an old and simple dish, whose greatest difficulty lies in the long and patient cooking of the meat, a substantial element for the success or failure of the dish.

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