Beef Goulash Goulash, a thick type of soup made using beef, is perhaps the best known of Hungarian recipes. In Hungary, the dish is known as "gulyรกs" or "gulyรกsleves", and is a traditional food of the cattlemen and cowherds working on the Great Hungarian Plain (although of course the dish is also eaten by other Hungarians too!). Click here know more about http://hovezigulas.eu/
Hungarian goulash is traditionally prepared by slowly cooking in a cauldron ("bogrรกc") over an open fire. First, chunks of beef (usually shank, shin or shoulder) are seasoned with salt, pepper and paprika, and then browned. Chopped onions are added, then water or stock. The dish is left
to slowly simmer, and during this process the collagen in the meat turns to gelatin, and this thickens the soup. Usually some other ingredients are added during the cooking process, and these may include a small amount of tomatoes or tomato juice, hot peppers, chopped potatoes, herbs, and perhaps a little white wine or white wine vinegar.
In other countries, goulash is also eaten, modifications are often made to the recipe, which can make the dish quite different from the Hungarian original. For example, North American versions of goulash, usually use more tomatoes, much less paprika, are prepared quickly using hamburger meat, and then served with noodles or pasta. There's nothing wrong with the American dish, but it does taste different from the Hungarian version of the dish - so if you would like to try something different, why not try cooking your next goulash in the Hungarian style? Visit Hovezigulas.eu to know more about