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Concept
Goulash
Summary
Goulash (gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.
Its origin 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 did not include paprika, as it was not introduced to Europe until the 16th century.
The name originates from the Hungarian gulyás ˈɡujaːʃ. The word gulya means 'herd of cattle' in Hungarian, and gulyás means 'herdsman' or 'cowboy'.
The word gulyás originally meant only 'herdsman', but over time the dish became gulyáshús ('goulash meat') – that is to say, a meat dish which was prepared by herdsmen. In medieval times, the Hungarian herdsman of Central Europe 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.
Today, gulyás refers both to the herdsmen, and to the soup. From the Middle Ages until well into the 19th century, the Puszta was the home of enormous herds of cattle. They were driven, in their tens of thousands, to Europe's biggest cattle markets in Moravia, Vienna, Nuremberg 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 gulyáshús.
Gulyásleves
In Hungarian cuisine, traditional Gulyásleves (literally 'goulash soup'), bográcsgulyás, pörkölt, and paprikás were thick stews made by cattle herders and stockmen.
These dishes can be made as soups rather than stews. Garlic, caraway seed, and wine are optional. Excepting paprikás, the Hungarian stews do not rely on flour or roux for thickening.
Official source
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