Many people think of Hungarian food as fatty dishes with an over load of the extra hot red paprika spice. This is not completely true. People of Hungary love their meat and stew and real Hungarian cooking uses the red paprika to enhance the flavor of a dish not to be an overkill of flavor.
The Taste of Hungary I am going to share with you is a dish called Hungarian Goulash. This is a dish that was frequently cooked for my mother as she was growing up, and was passed down for my mother to cook for her family. I am not of Hungarian decent, the dish is really so good it is worth passing down the recipe!
The name Goulash originates from the Hungarian word Guylas, meaning cattle herdsman. This was given the name as it was most commonly prepared by herdsman. Goulash is a soup which was originally prepared in a large cast-iron kettle over a fire. It can be prepared using a variety of meats; beef, veal, pork, or lamb.
How is it made?
The most common way to prepare Goulash is as a beef soup. Large chops of beef are combined with already cooked onions, red paprika powder for spice, tomatoes, and green pepper. Other recipes show to add potatoes. The recipe my mother makes uses potatoes, so I definitely recommend it but it is not necessary because this dish is absolutely delicious either way!
All of those ingredients are combined in a large pot or crock pot for 2-3 hours to cook through and create the perfect taste of the flavors combined. It can be eaten as a stew, or my preference is to be served over noodles.
How do I get it?
Hungarian restaurants are not so easy to find in the United States. I don’t have any around me but if you live near one, definitely check out their menu because Hungarian Goulash is a must have! For those of you who are like me and do not live near a Hungarian restaurant check out some of these recipes to make in your own home! All Recipes.com, Cooks.com
http://www.budapest-tourist-guide.com/hungarian-goulash.html
http://www.budapest-tourist-guide.com/hungarian-cuisine.html
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