Goulash (plural: goulashes) is a European soup or stew of meat and vegetables (especially onion), seasoned with paprika and other spices. The name originates from the Hungarian gulyás, the word for a cattle stockman or herdsman. There are a lot of interpretations of the recipe, but is considered that is best to keep it simple: goulash does not really need anything other than the meat, onions and paprika (hot and/or mild), although garlic, a little tomato for the colour, a small amount of caraway seed, fresh green pepper and wine for game, are always acceptable. Other herbs and spices should be avoided. In Vienna a special branch of the Goulash had been developed. The "Wiener Saftgulasch" or the "Fiakergulasch" on the menu in traditional restaurants is a must have. It is a rich Pörkölt like stew, more onions but no tomatoes or other vegetables are used and it comes usually with dumplings named "Semmelknödel".
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Goulash in Austria, wikipedia.org
Austrian Goulash Recipe, www.tasty-german-recipe.com
Austrian Goulash, www.thomcooks.com