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There are many ways to prepare Goulash. However, the traditional recipe usually includes beef, onions, paprika, tomatoes, green bell peppers, potatoes, and sometimes noodles. At first glance, Goulash looks quite similar to Vietnamese stews, but Goulash is more diverse in ingredients and is significantly spicier than Vietnamese stews, arguably one of the spiciest dishes in the world.
Goulash can be made from beef, veal, pork, or lamb cut into chunks and seasoned with salt. It's then cooked with sliced onions, added to a pot with oil or lard, and paprika – a popular Hungarian chili powder – along with water. Paprika is unique because of its unusual flavor, completely different from chili powders found elsewhere.
Paprika is the dried, finely ground skin of chili peppers. Its spiciness ranges from mild to medium to fiery. Typically, paprika is bright red to dark brown, with its orange-brown hue being particularly fiery. Hungarians sprinkle paprika on dishes for vibrant color and a distinctive sweet and spicy flavor, or use it to marinate meats before cooking. Cooking dishes with paprika in oil is especially flavorful and enhances the overall taste.
Traditionally, Goulash is best cooked in a pine wood pot. In Hungary, in the late afternoon, mothers and grandmothers light a fire, pour cooking oil into a boorah pot, and sauté plenty of onions until fragrant. When the onions turn golden, they sprinkle in paprika powder, add the meats and stir-fry until they are cooked through and absorb the seasoning. Water is added and the pot is simmered over low heat, with finely chopped potatoes added to thicken the broth, and larger pieces of potatoes and carrots added later. The broth is simmered until all the ingredients combine into a rich, flavorful meat soup, infused with the aroma of paprika and a hint of smoke.
As the sun sets and evening falls, family members gather to chat and enjoy a plate of Goulash with dark bread, grilled meat dipped in mustard sauce, and pickled cucumbers. Hungarians often cook Goulash in late spring and summer. The meal can last from dawn until 9 or 10 pm.
With Goulash, other herbs and spices such as bay leaves and thyme can be added to enhance the flavor. Goulash can be served with diced potatoes to provide starch, making the dish smoother. Near the end, when simmering over low heat, a small amount of white wine or vinegar is often added to enhance the aroma of the dish.
Goulash can also be eaten with small egg noodles called csipetke or bread. Especially when eating Goulash, you need Hungarian apricot wine to create the perfect pairing for a cozy, authentic Eastern European dinner.
Article by: Selina
