Goulash: the perfect marriage of pepper, steak, and plenty of paprika
Goulash, the traditional and mouthwatering Eastern European stew, is not just meaty but worth its weight in winter cosy foods. Usually seasoned with various spices including paprika, it’s enough to make any foodie’s tummy rumble in anticipation for more. This dish is loaded with deliciousness, perfect to feed the family on frosty nights. Have your serviette at the ready in case of drooling as we take you on a lip-smacking goulash expedition.
The humble origins of this dish
The yummy goulash meal originated in medieval Hungary and has transcended continents to become a welcomed international staple in many Asian kitchens. It is one of the national dishes of Hungary and a symbol of the country. This dish was favoured by the Magyar shepherds in the country who found using simple ingredients could produce a humble yet greatly appreciated dish. Even though goulash goes all the way back to the 9th century, it still holds great taste appeal for many. Due to a large number of cattle in the region, beef was the usual meat base of the dish, but the use of lamb also became commonplace.
The name goulash can be traced back to the Arpad dynasty and is not only the name of this dish. In fact, it is additionally a word used to describe Hungarian shepherds, therefore, making it popular among the peasants. The ingenious and resourcefulness of goulash is defined by the used of sun-dried meat which was then revived by the simple act of adding water. Due to its effortlessness, it was and still is easy to make this dish even in humble living conditions, resulting in it becoming a favoured dish amongst nobles as well.
Easy ways it is made
Families make this easy quick dish with a very delicate taste on a weekly basis. A simple stew is made by browning the meat in lard and onions, millet, bacon, salt, pepper and adding water. Vegans and vegetarians can substitute the meat with mushrooms, beans, smoked tofu and potatoes. Other methods of flavour enhancement include adding broccoli, spinach and pumpkin. Sometimes rice and noodles are also added to the recipe for personalised taste.
The scrumptious dish can be served with a big salad, crusty bread, or a platter of cheese and tall fruits like pears, depending on your craving. A thick goulash can also be used to top pasta and if it’s more souplike, it goes well with good, crusty artisan bread.
A family gathering
Goulash’s delicious taste lasts forever and is meant to be shared with loved ones. These days it’s more than just a winter warmer.
Snuggle up to a warm bowl of mozzarella, cumin tomato stew and crumbled beef-pork sausages that make up the hearty goulash meltdown from the Garden Slug.No tags for this post.