The Ingredient Hungarian Goulash Always Uses
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Loading... - Mido Nabil
- 20 Sep 2022
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Goulash has always been a hearty meal intended to fortify and satisfy hunger. In its earliest form, goulash was made by shepherds who would simmer whatever meats, vegetables, and other ingredients they had on hand with water to create a meal, according to Daring Gourmet. These 9th century herdsmen would cook the stew in a heavy kettle over a fire. These gulays, or cowhands, would be traveling from the Hungarian Steppes to markets in European countries further west, per Philo's Kitchen.
What was missing was a key ingredient that is essential to modern-day Hungarian goulash, which wasn't introduced until a few centuries later. Even so, the early version of goulash was important to these nomadic people tasked with keeping the animals safe.
Throughout its evolution, goulash became increasingly popular in Hungary, which has adopted it as its national dish, according to Daring Gourmet. Thicker than a soup, but not as thick as a stew, traditional goulash also lacks the abundance of meat and vegetables found in beef and potato stew.
Best of Hungary states that goulash is best made and eaten while drinking Hungary's famous wine called Bull's Blood and enjoyed with friends. Read More...
