Goulash

Goulash is a spicy dish, originally from Hungary, usually made of beef, onions, red peppers, and paprika powder. Its name comes from Hungarian gulyás (pronounced goo-yash), the word for a cattle stockman or herdsman. Goulash (also Ghoulie) is a style of playing the card game of bridge, normally in friendly play such as rubber bridge, in which the cards are not thoroughly shuffled between consecutive deals. ... Image File history File links Download high resolution version (2284x2240, 513 KB) Beschreibung Description: Gulasch (Ungarische Spezialität) Source: photo taken by Kobako Date: Jan. ... Image File history File links Download high resolution version (2284x2240, 513 KB) Beschreibung Description: Gulasch (Ungarische Spezialität) Source: photo taken by Kobako Date: Jan. ... For other uses, see Beef (disambiguation). ... For other uses, see Onion (disambiguation). ... Species C. annuum (incl. ... Capsicum fruit which comes in various shapes and colours can be used to make paprika. ... For general information about the genus, including other species of cattle, see Bos. ... Australian Stockmans Hall of Fame ( a museum in Longreach, Queensland, Australia ) A stockman is the name given to a person who looks after the livestock on a station. ... A herder is a worker who lives a semi-nomadic life, caring for various domestic animals, especially in places where these animals wander unfenced pasture lands. ...

Hungarian goulash: gulyás or pörkölt?

Gulyás

In Hungary, gulyás is traditionally prepared as a soup. Meat is cut into chunks, seasoned with salt, pepper and paprika, and then browned in a pot with oil. Shank, shin or shoulder is used — goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process. Sliced onions, hot red peppers and garlic are added. After the meat is browned, water or stock is added and left to simmer. Some finely diced potatoes may be added to provide starch as they cook, making the soup thicker and smoother. Other herbs and spices may also be added, especially bay leaf, thyme and ground caraway seeds. A small amount of white wine or a very little wine vinegar can also be added near the end of cooking to round the taste. For other uses, see Soup (disambiguation). ... For other uses, see Salt (disambiguation). ... Capsicum fruit which comes in various shapes and colours can be used to make paprika. ... The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. ... Tropocollagen triple helix. ... For the art collective, see Gelitin. ... For other uses, see Onion (disambiguation). ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... For other uses, see Potato (disambiguation). ... Starch (CAS# 9005-25-8, chemical formula (C6H10O5)n,[1]) is a mixture of amylose and amylopectin (usually in 20:80 or 30:70 ratios). ... bay leaves Bay leaf in Greek Daphni (plural bay leaves) is the aromatic leaf of several species of the Laurel family (Lauraceae). ... Species About 350 species, including: Thymus adamovicii Thymus altaicus Thymus amurensis Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus camphoratus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus curtus Thymus disjunctus Thymus doerfleri Thymus glabrescens Thymus... Categories: | | | | ... For other uses, see Wine (disambiguation). ... Vinegar is sometimes infused with spices or herbs—as here, with oregano. ...

Some cook books suggest using flour or cornstarch to thicken the soup, but this produces a starchy texture and a blander taste. Others suggest using generous amounts of tomatoes for colour and taste. A small amount of tomatoes in the stock that is used, or a drop of tomato puree, may improve the taste and texture, but gulyás is a paprika-based dish and the taste of tomatoes should not be discernible. Many Hungarian chefs consider tomatoes to be absolutely forbidden in gulyás and they also feel that if they cook a stew instead of a soup, it should only be thickened by finely chopped potatoes, which must be simmered along with the meat. dog food For other uses, see Flour (disambiguation). ... Products treated with cornstarch Cornstarch, or cornflour, is the starch of the maize grain, commonly known as corn. ... For other uses, see Tomato (disambiguation). ...

Pörkölt

Another Hungarian dish is pörkölt, a meat stew not usually referred to as gulyás in Hungarian. Pörkölt derives from the Hungarian verb "pörkölni" which means "to roast" or "to singe"

Pörkölt is almost always made of meat, onion, and paprika powder. Capsicum, tomatoes or tomato paste, and caraway seeds are common (though often debated) additions to the basic recipe. This article is about the food. ... For other uses, see Onion (disambiguation). ... Capsicum fruit which comes in various shapes and colours can be used to make paprika. ... Species C. annuum (incl. ... For other uses, see Tomato (disambiguation). ... Categories: | | | | ...

Any kinds of meat can be used when making pörkölt. Most common are beef, lamb, chicken and pork, but tripe and liver can also be used, or even fish. This article is about the food. ... For other uses, see Beef (disambiguation). ... It has been suggested that Lambing be merged into this article or section. ... This article or section does not adequately cite its references or sources. ... For other uses, see Pork (disambiguation). ... Tripe in an Italian market Look up tripe in Wiktionary, the free dictionary. ... For the bird, see Liver bird. ... For other uses, see Fish (disambiguation). ...

A popular meal in traditional Hungarian cuisine is a pörkölt made of tripe, called pacalpörkölt. (Pacal is the Hungarian word for tripe). It has a unique and very distinguishable taste from other kinds of pörkölt, often being quite spicy. Also Magyar cuisine. ... Tripe in an Italian market Look up tripe in Wiktionary, the free dictionary. ...

If thick sour cream is added to pörkölt it will become what the Hungarians call a paprikás (Chicken paprikash). When making paprikás, only light meat like chicken, veal or pork, or mushrooms are used. Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. ...

In Hungary pörkölt is almost always served with pasta (tészta) or some kind of dumpling, either tarhonya (pasta grains) or galuska/ nokedli. Percentages are relative to US recommendations for adults. ... This article does not cite any references or sources. ... Egg barley, also called tarhonya (Hungarian) and egg drops, is an egg-based pasta of Eastern European origin. ... HaluÅ¡ky (pronounced ) or galuska/nokedli in Hungarian is a traditional meal in both Slovakia and Hungary. ...

Outside Hungary

Goulash with gnocchi

Thick stews similar to pörkölt are popular almost all the former Austrian-Hungarian Empire, from Northeast Italy to the Carpates. In Slovakia, they are known as Perkelt, but are often referred to as "goulash" or a similar name. Image File history File links Hungarian_goulash. ... Image File history File links Hungarian_goulash. ... Gnocchi with truffle. ... Official languages In Cisleithenia, German and minority tongues. ... Northeast Italy Area which includes 4 regions of Italy, Veneto, Emilia-Romagna, Trentino-South Tyrol, Friuli-Venezia Giulia. ... Satellite image of the Carpathians. ...

Like pörkölt, these stews are generally served with boiled or mashed potatoes, polenta, dumplings, or spatzle, or, alternatively, as a stand-alone dish with bread. This article is about the food. ... Fried polenta (left), with chicken and potatoes Polenta is a cornmeal dish popular in Italian, Savoyard, Swiss, Austrian, Croatian, Slovenian, Serbian, Romanian, Bulgarian, Corsican, Argentine, Brazilian, and Mexican cuisine, and it is a traditional staple food throughout much of northern Italy. ... This article does not cite any references or sources. ... Spätzle with butter (dried convenience food, not the real thing) Spätzle ([ʃpætslÉ™], German, sometimes explained as being a diminutive of Spatz small sparrows) are similar to noodles and much used in southern Germany (Baden-Württemberg), western Austria, Switzerland, Alsace and sometimes also in Italy (there they... For other uses, see Bread (disambiguation). ...

North American variations

In the United States and Canada, various adaptations have made the dish more suitable for local preferences, with the result that American "goulash" often bears little or no resemblance to the Hungarian original.

The amount of peppers and/or paprika is often drastically reduced, even omitted altogether, leaving the dish with a tomato-juice base^{[citation needed]}. Hamburger frequently replaces stew beef in American goulashes, which reduces the cost as well as the cooking time. The meat and onions are then placed in the kettle, the other ingredients are added to them, and the dish might be ready to serve in as little time as 30 to 45 minutes. American goulash is commonly finished by the addition of noodles or pasta (elbow macaroni being particularly popular),^{[citation needed]} which does not so much thicken the product as absorb the juice of the tomatoes. Depending on the amount of noodles or pasta used, American goulash may be a stew, a soup, or a casserole, rather than a true "goulash" such as one finds in Hungarian cuisine. This form of the dish was made popular by its inclusion in popular cookbooks in the twentieth century, e.g., in Betty Crocker's Cookbook. It is also believed to gain in taste after being reheated, making it an ideal lunch food. This article or section does not adequately cite its references or sources. ...

A dish made with macaroni, tomatoes, onions, green peppers, and hamburger is often referred to as "goulash". This is an American dish with more in common with Italian pasta dishes than goulash. The dish normally does not use paprika at all, but does have a red color due to the tomatoes. This is also known as American Chop Suey in New England. American Chop Suey is a pasta dish in American cuisine consisting of pasta noodles (macaroni, ziti, etc. ...

Other dishes

There are several other dishes with goulash in their name.

• Goulash can also be cooked with mutton, to make mutton goulash (Hungarian birkagulyás)
• Gypsy goulash, (Hungarian cigánygulyás, Croatian and Serbian ciganski gulaš) is augmented with vegetables. Green and red bell peppers and carrots are most commonly used. Sometimes one or more other kinds of meat are added, e.g. pork loin, bacon, or mutton.
• In partisan goulash, Slovenian partizanski golaž, favoured by Slovenian partisans during the Second World War, and still regularly served at mass public events; most meat is replaced with quartered potatoes. It's not as thick as goulash, but thicker than goulash soup. In German-speaking countries, this is made with sausage; Kartoffelgulasch (“potato goulash”) is a less-expensive goulash-substitute.
• A quite different stew, prepared with pork and sauerkraut is known as Székelygulyás, named after county archivist József Székely (and not the Székely people of Transylvania, as is sometimes thought), and as "Szegedi Gulyás" in many of its neighbours.

Mutton may refer to either: The meat of a sheep In parts of Asia, the meat of a goat Category: ... Serbian (; ) is one of the standard versions of the Shtokavian dialect, used primarily in Serbia, Bosnia and Herzegovina, Montenegro, Croatia, and by Serbs in the Serbian diaspora. ... Yugoslav Partisan Flag The Partisans (lat. ... Mushroom cloud from the nuclear explosion over Nagasaki rising 18 km into the air. ... For other uses, see Pork (disambiguation). ... Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ... The Székely or Szeklers (Hungarian: , Romanian: , German: ) ( sék-ei in pronunciation ) are a Hungarian ethnic group mostly living in Transylvania in Romania, with a significant population also living in Vojvodina, Serbia. ... This article is about the region in Romania. ...

Other uses

• In English, “Goulash” is occasionally used to mean any mixture of diverse things.
• "Goulash" is also slang, often used by restaurant workers to describe an attractive female customer.
• “Goulash Communism” is often used to describe the maverick brand of Communism practiced by Hungary during the Cold War, characterized by some degree of political freedom within the Hungarian Communist Party as well as limited economic freedom and freedom of speech, inspired at least in part by the 1956 Hungarian Revolution.
• Parody singer Allan Sherman included a song titled “Hungarian Goulash No. 5” on his 1963 album My Son, the Nut; the song lists real and fictitious dishes associated with different nations, then suggests mixing them all to make “Hungarian Goulash”. The tune used is that of Brahms’s “Hungarian Dance No. 5”.^[1]
• Writer and filmmaker Stephanie Yuhas published a series of short stories and films in 2007 called American_goulash, a term used describe the medley of culture a person develops as a Transylvanian-American.

• It is also used to scare the opposition in the American game of soccer, to distract the opposing team so the team who screams the term “goulash” will be more likely to get the ball and carry it down the field and score.

Goulash Communism (Hungarian: gulyáskommunizmus) is a term sometimes used to denote the variety of socialism as practised in the Hungarian Peoples Republic between 1962-63 and 1989. ... This article is about the form of society and political movement. ... For other uses, see Cold War (disambiguation). ... Combatants Soviet Union ÁVH Hungarian government, various nationalist militias Commanders Yuri Andropov Pál Maléter, Béla Király, Gergely Pongrátz, József Dudás Strength 150,000 troops, 6,000 tanks 100,000+ demonstrators (some later armed), unknown number of soldiers Casualties 720 killed according to official... In contemporary usage, a parody (or lampoon) is a work that imitates another work in order to ridicule, ironically comment on, or poke some affectionate fun at the work itself, the subject of the work, the author or fictional voice of the parody, or another subject. ... Allan Sherman (sometimes incorrectly Alan and Allen), November 30, 1924 – November 20, 1973, was an American musician, parodist, satirist, and television producer. ... Johannes Brahms Johannes Brahms (May 7, 1833 – April 3, 1897) was a German composer of the Romantic period. ... The Hungarian Dances by Johannes Brahms (WoO 1), are a set of 21 lively dance tunes based on Hungarian themes. ... American goulash is a casserole or hot dish that is characteristic of American school hot lunch programs of the 20th century. ... Transylvania (Romanian: Transilvania or Ardeal, Hungarian: Erdély, German: Siebenbürgen, Serbian: Transilvanija, Turkish: Erdel, Slovak: Sedmohradsko, Polish: Siedmiogród) is a historic region that forms the western and the central parts of Romania. ...

Notes

1. ^ Lyrics for songs on My Son, the Nut

External links

Wikibooks Cookbook has an article on

Goulash

Wikibooks Cookbook has an article on

Goulash Soup

• Steve Holzinger: Goulash, A Rose By Any Other Name...
• Who Put the Paprika in Goulash ...and Other Hungarian Soup Tales
• Dinner & a Movie Ghoul-ash Recipe
• For goulash recipes, see the WikiBooks Cookbook
• "The Idiot Foreigners' Guide to the Perfect Bográcsgulyás" - from Chew.hu, the Hungarian foodblog