There are many ways to prepare Goulash. But the traditional recipe usually includes beef, onions, paprika, tomatoes, green bell peppers, potatoes and sometimes noodles. At first glance, Goulash is quite similar to Vietnamese stew, but Goulash has a variety of ingredients and is especially much spicier than Vietnamese stew, if not one of the spiciest dishes in the world.
Goulash can be made from cubed beef, veal, pork, or lamb, seasoned with salt. It is then cooked with sliced onions, put in a pot with oil or fat, and paprika, a popular Hungarian chili powder, is added along with water. Paprika is unique because of its exotic flavor, completely different from other chili powders.
Paprika is a finely ground, dried chili pepper. The spiciness of this pepper is a blend of mild to medium and hot. Usually, paprika is bright red to dark brown, in which the orange-brown color can make you "spit fire". Hungarians sprinkle paprika on top of dishes to create a beautiful color and impressive sweet and spicy taste, or use it to marinate meats before processing. In particular, if the dish is cooked with paprika in a pan of oil, it will create a more delicious and rich flavor.
Traditionally, goulash must be cooked with pine wood to be delicious. In Hungary, in the late afternoon, mothers and grandmothers light the stove, pour cooking oil into the bogrács pot, and fry a lot of onions until fragrant. When the onions are golden brown, sprinkle paprika powder, add the meat and stir-fry until the meat is cooked so that it absorbs the spices. Add water and simmer over low heat, add very small potatoes to thicken, then add large pieces of potatoes and carrots. Simmer until the ingredients in the pot combine into a fragrant, soft, and shimmering meat soup, with the aroma of paprika powder and a hint of smoke.
As the sun sets and the afternoon sets, family members sit together to chat and enjoy a plate of Goulash with black bread and grilled meat dipped in mustard sauce and pickled cucumbers. Hungarians often cook Goulash in late spring and summer. The meal can take place from early morning until 9-10 pm.
With Goulash, other herbs and spices can also be added such as bay leaves and thyme to enhance the flavor of the dish. Goulash can be served with diced potatoes to provide starch to the meal, making the dish smoother. Towards the end of the simmering, people often add a small amount of white wine or wine vinegar to give the dish a rich flavor.
Goulash can also be eaten with small egg noodles called csipetke or bread. Especially when eating Goulash, you need the famous Hungarian plum wine to create the perfect pair for a cozy dinner with a strong Eastern European flavor.
Article: Selina
