1139:
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359:
403:, gulyás is known as a soup. It's also called gulyásleves, which translates to gulyás soup, although gulyás is understood commonly as a soup without specifying. While it may have more solid parts than broth and some versions may be called by English speakers a stew, the Hungarian language makes a strict distinction between stews and gulyás. The dish simply called gulyás is quite conservative with very little variations through the country. The basic ingredients include beef, onions, paprika, caraway seeds, potatoes, carrots and fresh
1024:
1201:. It is actually a pörkölt-like stew, usually made with beef, veal or pork, but also with game meat like venison and boar. Compulsory ingredients are meat and onions, usually in 50-50% ratio, paprika, and lard or oil, other ingredients being optional: garlic, parsley, chili pepper, black pepper, cinnamon, bell peppers, carrots, tomatoes, red wine, mushrooms, bacon. Sometimes, goulash is sweetened by adding tomato paste, sugar or dark chocolate at the very end. In Serbia, goulash is most often served with macaroni or potato mash.
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1231:" uses onion in equal proportion to meat; two or more types of meat are usually used in preparing this dish. The most widespread form of golaž in home cooking is a thick beef stew that is most commonly served with mashed potatoes. As elsewhere in the wider region, Szeged goulash, usually referred to as
407:
added directly to the soup(csipetke). Altered versions got their own name, like babgulyás which has beans or hamisgulyás which is meatless. Bográcsgulyás means a gulyás prepared traditionally in a kettle, called bogrács, outdoors, over open fire. It's a popular way of cooking out in
Hungary. It can
232:
Its origins may be traced back as far as the 10th century to stews eaten by
Hungarian shepherds. At that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. Earlier versions of goulash
914:), in Slovakia more typically with bread. In pubs it is often garnished with slices of fresh onion, and is typically accompanied by beer. Beer can be also added to the stew in the process of cooking. Seasonal varieties of goulash include venison or wild boar goulashes. Another popular variant of
504:
being
Hungarian for 'pinch') before adding them to the boiling soup. Stew-like versions of gulyás are made the same way with letting the broth simmering down. Restaurants use altered recipes, where the extreme long cooking time is replaced with broth, and the csipetke noodles is substituted by
1279:
which mixes all the ingredients together in the end. This mixture of ingredients has probably led to many variations where any mixture of meat and paprika is often called goulash. In
English, the word “goulash” has an alternative meaning of "a mixture of heterogeneous elements or hodgepodge or
520:, a stew which evolved from the original gulyás. After the former herdsmen's dish became popular through the whole Hungarian society variations arose which weren't following anymore the techniques used for outdoor cooking. Nokedli - which is a Hungarian version of the traditional German noodle
1713:
Seble, which gets its supply of fish from Bahir Dar and Arba Minch, sells around 150 fish meals a day during the year. But during the fasting season, that number spikes to 250 a day, including fried fish, fish stew and fish
962:
262:
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North
American goulash, mentioned in cookbooks since at least 1914, exists in a number of variant recipes. Originally a dish of seasoned beef, core ingredients of American goulash now usually include
1114:. It is made of beef and red wine, and seasoned with rosemary, red paprika, bay leaf, marjoram and lemon zest, served with crusty white bread or polenta. Goulash is also quite popular in the city of
1907:
863:. It 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.
484:
are added. However, paprika and potatoes are post-16th century additions, while gulyás traces it's origin back to the
Hungarians nomadic past. At the end small egg noodles called
1560:
540:Hungarian goulash variations include:
1459:
654:"Paprikás krumpli" is a traditional paprika-based potato stew with diced potatoes, onion, ground paprika, and some bacon or sliced spicy sausage, like the smoked
412:, an iron tripod, a chain and a campfire. Every type of gulyás is a strictly one pot dish and considered a main course, even if it's a more soupy version.
433:. Original Hungarian recipes rarely use tomatoes and only in small quantities, the deep red colors comes all from the authentic Hungarian paprika spice.
448:; In Hungary beef from older cattle is more common, which makes tastier broth but takes a longer time to cook. Meat is cut into chunks, seasoned with
329:
and Venice. The herdsmen made sure that there were always some cattle that had to be slaughtered along the way, the flesh of which provided them with
1860:] (in Hungarian) (4th ed.). A Munkaügyi Minisztérium megbízásából kiadja a Közgazdasági és Jogi Könyvkiadó Rt., Budapest. pp. 396–397.
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made use of every possible part of the animal, as was common practice. As meat was scarce, nearly all of the animal was often used to make the soup.
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1173:. It came to being around the 9th century. It is usually served with mashed potatoes or various forms of noodles and dumplings, such as
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778:-like stew; more onions but no tomatoes or other vegetables are used, and it usually comes just with dark bread. A variation of the
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Prepared by the
Ministry of Commerce under the direction of the Department of Personnel and Education © Gyula Pető, Budapest, 1988
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1012:) stew that may include red wine and is usually served with potatoes (in the north), white rice or spirelli noodles (mostly in
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296:('goulash meat') – that is to say, a meat dish which was prepared by herdsmen. In medieval times, the Hungarian herdsman of
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In the
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Modern gulyás is made from beef, while the original herdsmen had more access to mutton. Typical cuts include the
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refers both to the herdsmen, and to the soup or stew. From the Middle Ages until well into the 19th century, the
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1273:. As a descendant, of sorts, of Hungarian goulash, it probably originated as a variation of the Hungarian
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1197:) is eaten in most parts of the country, especially in Vojvodina, where it was probably introduced by the
1648:"Ételkészítési ismeretek A vendéglátóipari szakközép- és szakmunkásképző iskolák számára Negyedik kiadás"
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1102:. It is eaten as a regular Sunday dish. It can also, although less typically so, be found in the nearby
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1652:Ételkészítési ismeretek A vendéglátóipari szakközép- és szakmunkásképző iskolák számára Negyedik kiadás
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A thicker and richer goulash, similar to a stew, originally made with three kinds of meat, is called
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Cooking skills
Vocational secondary and vocational training in the restaurant industry for schools
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In German-speaking countries, this inexpensive peasant stew is made with sausage and known as
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Goulash (Albanian: gullash) is considered a traditional dish among some
Northern Albanians.
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are dishes which evolved from the food of the cattle herders of the Hungarian plains.
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1814:. Toledo, OH, USA: Woman's Educational Club of Toledo, Ohio. 1914. p. 49.
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and the original cattlemen stew are popular throughout almost all the former
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being a horse-drawn cab) on the menu in traditional restaurants is a rich
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in the goulash instead of potato and soup pasta. Flavour with lemon juice.
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1460:"Orbitz Travel: Vacations, Cheap Flights, Airline Tickets & Airfares"
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originally meant only 'cattle herder', but over time the dish became
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Bulgaria, Hungary, Poland, Romania, the Czech Republic, and Slovakia
592:. Omit the potatoes and the caraway seeds. Use kidney beans instead.
317:, in their tens of thousands, to Europe's biggest cattle markets in
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941:: to be disoriented or to lack understanding of something.
1090:
Goulash in Italy is eaten in the autonomous regions of
1261:, and tomatoes in some form, whether canned whole, as
1118:, which is culturally quite near to eastern Europe.
665:("potato goulash"). Bell pepper is sometimes added.
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was the home of enormous herds of cattle. They were
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but also in other parts of Europe. It is one of the
1666:"Inside the Culinary Traditions of the Roma people"
141:
107:
99:
85:
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61:
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1692:"Fasting Season, No Longer Boon for Fish Industry"
217:, goulash is a common meal predominantly eaten in
886:Goulash served in bread in a restaurant in Prague
875:Szeged goulash served in a Prague pub with Czech
550:but with much less water so that it is stew like.
1524:, Britannica Educational Publishing, 2013, p. 94
1106:. An interesting regional recipe comes from the
828:, venison or wild boar frequently replace beef (
695:these stews are generally served with boiled or
408:be prepared anywhere because it needs only the
1729:. Go Addis Tours. 15 April 2015. Archived from
1679:Gjekë Gjonaj: Ushqimet tradicionale të Trieshit
1490:"Top 10 National Dishes -- National Geographic"
1274:
1235:, is also a popular dish for home preparation.
762:, a special kind of goulash has developed. The
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723:or, alternatively, as a stand-alone dish with
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890:In the Czech Republic and Slovakia, goulash (
8:
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1515:
28:
1603:Gundel's Hungarian Cookbook, Karoly Gundel.
1338:, a similar dish originating from Indonesia
1764:
1762:
608:. Use smoked beef or smoked pork for meat.
36:
27:
1804:
1802:
1580:. American Map Corporation. p. 318.
273:means 'herd of cattle' in Hungarian, and
1906:) is being considered for deletion. See
1811:Cookbook of the Woman's Educational Club
832:). There is also a kind of goulash with
808:) is also very popular in most parts of
1379:
516:is a dish closer to the Hungarian dish
1449:, John Wiley & Sons, 2010, p. 234
536:BOGRÁCSGULYÁS (Goulache en casserole)
254:
7:
1877:, Karoly Gundel, Budapest, CORVINA.
1690:Mulugeta, Temesgen (13 April 2019).
937:means "mishmash", typically used as
933:In Czech and Slovak slang, the word
758:In Vienna, the former center of the
1550:, Trafford Publishing, 2006, p. 244
1496:. 13 September 2011. Archived from
731:have their own version of goulash.
544:Bográcsgulyás. Same ingredients as
281:means 'cattle herder' or 'cowboy'.
1561:"The Humble Beginnings of Goulash"
1394:. British Broadcasting Corporation
14:
1910:to help reach a consensus. ›
1617:. Budapest: Corvina. p. 21.
1574:Anikó Gergely (15 October 2008).
1417:. Budapest: Corvina. p. 20.
1216:, "partisan goulash", favored by
1110:(Val Pusteria, Puster Valley) in
1098:, that once had been part of the
1016:), and dumplings (in the south).
421:, Hungarian stews do not rely on
213:and other spices. Originating in
16:Hungarian meat and vegetable stew
1304:
1290:
572:. Omit the homemade soup pasta (
498:-sized bits out of fresh dough (
166:
155:
48:(traditional Hungarian cauldron)
1753:"Gulasch Rezepte - Chefkoch.de"
1537:, Oxford University Press, 1912
1199:province's Hungarian population
84:
74:
52:
1942:Bosnia and Herzegovina cuisine
602:instead of pasta and potatoes.
1:
1535:Notes and queries, Volume 126
245:The name originates from the
229:and a symbol of the country.
1096:Trentino-Alto Adige/Südtirol
906:(goulash with beef in Czech
844:is an important ingredient.
741:as served in Vienna, Austria
570:Gulyás Hungarian Plain Style
558:. Omit the potatoes and add
1972:Hungarian words and phrases
1875:Gundel's Hungarian Cookbook
1615:Gundel's Hungarian cookbook
1447:Encyclopedia of Jewish Food
1415:Gundel's Hungarian cookbook
1362:National symbols of Hungary
867:Czech Republic and Slovakia
847:Gulaš is often served with
632:. Add red wine for flavour.
494:comes from pinching small,
472:, and soup vegetables like
460:in a pot with oil or lard.
2083:
1830:Merriam Webster Dictionary
1773:The World in so Many Words
1548:This Old House by the Lake
1242:
351:
18:
1194:
967:Ethiopian Orthodox Church
954:
681:Austrian-Hungarian Empire
151:
35:
1908:templates for discussion
1779:Houghton Mifflin Company
1727:"Fish in Ethiopian Food"
1357:List of Hungarian dishes
1239:United States and Canada
908:hovězí guláš s knedlíkem
21:Goulash (disambiguation)
1769:Metcalf, Allan (1999).
1697:The Reporter (Ethiopia)
1613:Gundel, Karoly (1992).
1413:Gundel, Karoly (1992).
1146:and spicy goulash with
1100:Austro-Hungarian Empire
987:Bavarian bread dumpling
912:hovädzí guláš s knedľou
760:Austro-Hungarian Empire
673:Thick stews similar to
488:can be added. The name
57:Gulash / Gulyás / Gulaš
1546:Judith Petres Balogh,
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576:) and add vegetables.
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464:is added, along with
361:
42:Goulash cooking in a
1850:Pető, Gyula (1994).
1053:-based goulash with
812:, especially north (
614:. Use pork and thin
19:For other uses, see
1987:Montenegrin cuisine
1777:. Boston, MA, USA:
1392:BBC Good Food Guide
1342:List of pork dishes
1331:List of beef dishes
965:as required by the
658:, in lieu of beef.
612:Likócsi Pork Gulyás
528:Hungarian varieties
100:Serving temperature
32:
2007:Macedonian cuisine
1982:Lithuanian cuisine
1962:German beef dishes
1733:on 21 January 2023
1500:on 14 October 2016
1470:on 17 January 2013
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1044:
1010:Wildschweingulasch
996:is either a beef (
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780:Wiener Saftgulasch
764:Wiener Saftgulasch
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172:Media: Goulash
2042:Ukrainian cuisine
2027:Slovenian cuisine
1587:978-0-8416-0385-1
1577:Culinaria Hungary
1214:partizanski golaž
1148:sheep milk cheese
1008:), or wild boar (
372:Hungarian cuisine
256:[ˈɡujaːʃ]
180:
179:
161:Cookbook: Goulash
142:Other information
54:Alternative names
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2052:Wild game dishes
2047:Albanian cuisine
2012:Romanian cuisine
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555:Székely Gulyás
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352:Main article:
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298:Central Europe
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219:Central Europe
209:seasoned with
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1347:List of soups
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784:Fiakergulasch
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2067:Peasant food
2032:Slovak soups
1997:Polish stews
1901:
1874:
1869:Bibliography
1861:
1857:
1852:
1834:. Retrieved
1829:
1820:
1810:
1772:
1747:
1735:. Retrieved
1731:the original
1721:
1712:
1705:. Retrieved
1695:
1685:
1674:
1660:
1651:
1641:
1614:
1608:
1576:
1569:
1555:
1542:
1529:
1502:. Retrieved
1498:the original
1493:
1484:
1472:. Retrieved
1468:the original
1463:
1454:
1441:
1414:
1408:
1396:. Retrieved
1391:
1382:
1271:tomato paste
1263:tomato sauce
1248:
1232:
1228:
1213:
1208:
1184:
1156:
1125:
1089:
1018:Gulaschsuppe
1017:
1009:
1005:
1004:), venison (
1001:
997:
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948:
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910:, in Slovak
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822:Gorski Kotar
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789:Semmelknödel
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628:. Made with
625:
621:
611:
605:
595:
589:
583:
579:
573:
569:
553:
539:
513:
511:
482:parsley root
470:caraway seed
456:with sliced
435:
398:
369:
363:
362:
302:
283:
244:
231:
182:
181:
126:(especially
43:
25:
2002:Pork dishes
1937:Beef dishes
1896:‹ The
1781:. pp.
1445:Gil Marks,
1398:26 December
1312:Food portal
1259:ground beef
1223:during the
1189:, goulash (
1161:, goulash (
1122:Netherlands
1112:South Tyrol
1071:brown bread
1040:lingonberry
836:mushrooms (
689:Carpathians
626:Birkagulyás
590:Bean Gulyás
584:Hamisgulyás
580:Mock Gulyás
547:Gulyásleves
452:, and then
415:Except for
354:Gulyásleves
267:. The word
1926:Categories
1474:14 October
1374:References
1152:sour cream
928:sauerkraut
656:Debrecener
616:vermicelli
600:sauerkraut
564:sour cream
560:sauerkraut
496:fingernail
431:thickening
339:In Hungary
207:vegetables
124:vegetables
1826:"Goulash"
1388:"Goulash"
1321:Beef stew
1280:jumble".
1269:, and/or
1265:, tomato
1221:partisans
1218:Slovenian
1108:Pustertal
1032:dumplings
1000:), pork (
973:or rice.
959:asa gulaš
800:Goulash (
705:dumplings
332:gulyáshús
327:Nuremberg
293:gulyáshús
284:The word
247:Hungarian
241:Etymology
187:Hungarian
1898:template
1836:23 April
1714:goulash.
1633:32227400
1504:8 August
1464:away.com
1433:32227400
1284:See also
1253:, cubed
1205:Slovenia
1014:canteens
945:Ethiopia
926:), with
877:knedliky
802:Croatian
693:pörkölt,
574:csipetke
522:Spaetzle
491:Csipetke
486:csipetke
446:shoulder
418:paprikás
392:paprikás
128:potatoes
1913:Goulash
1900:below (
1233:segedin
1211:Slovene
1191:Serbian
1171:pörkölt
1142:Polish
1128:pörkölt
1059:paprika
1028:Venison
994:Gulasch
992:German
977:Germany
951:Amharic
857:polenta
834:porcini
810:Croatia
796:Croatia
782:is the
776:pörkölt
766:or the
754:Austria
746:Albania
721:spätzle
716:galuska
710:nokedli
701:polenta
691:. Like
687:to the
683:, from
676:pörkölt
518:Pörkölt
514:Goulash
507:nokedli
462:Paprika
454:browned
410:bogrács
405:noodles
401:Hungary
384:pörkölt
364:pörkölt
319:Moravia
303:Today,
235:paprika
227:Hungary
215:Hungary
211:paprika
193:) is a
183:Goulash
132:paprika
120:noodles
94:Balkans
80:Hungary
45:bogrács
30:Goulash
1917:Curlie
1903:Curlie
1881:
1789:
1737:21 May
1707:21 May
1631:
1621:
1584:
1494:Travel
1431:
1421:
1187:Serbia
1181:Serbia
1167:gulasz
1163:Polish
1159:Poland
1134:Poland
1116:Ancona
1104:Veneto
1079:Berlin
1061:, and
1051:Tomato
1038:, and
971:injera
955:አሣ ጉላሽ
896:Slovak
816:) and
772:Fiacre
707:(e.g.
630:mutton
598:. Add
501:csipet
478:carrot
474:potato
388:, and
377:gulyás
346:Gulyás
323:Vienna
315:driven
311:Puszta
306:gulyás
287:gulyás
277:gulyás
251:gulyás
191:gulyás
165:
136:spices
1856:[
1785:–48.
1336:Gulai
1255:steak
1229:golaž
1195:гулаш
1086:Italy
1036:leeks
935:guláš
916:guláš
900:guláš
892:Czech
861:pasta
853:njoki
842:Bacon
820:. In
806:gulaš
725:bread
713:, or
466:water
458:onion
444:, or
438:shank
423:flour
270:gulya
116:stock
1879:ISBN
1838:2024
1787:ISBN
1739:2019
1709:2019
1629:OCLC
1619:ISBN
1582:ISBN
1506:2020
1476:2011
1429:OCLC
1419:ISBN
1400:2020
1267:soup
1175:pyzy
1150:and
1094:and
1075:café
1069:and
1067:beer
1063:beef
894:and
849:fuži
826:Lika
824:and
818:Lika
562:and
450:salt
442:shin
429:for
427:roux
205:and
203:meat
199:stew
195:soup
112:Meat
70:stew
66:Soup
62:Type
1915:at
1257:or
1209:In
1185:In
1157:In
1077:in
918:is
859:or
840:).
719:),
624:or
425:or
370:In
225:of
201:of
197:or
130:),
103:hot
68:or
1928::
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1761:^
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