Beef Stew

Hungary's most famous dish is almost certainly goulash. Variations of the dish are eaten not only in Hungary itself, but in many other countries. However, since the dish has been adopted by people of so many nations, and in each case adapted to suit local tastes and use local ingredients, many people are surprised at what Hungarian goulash is really like.

In Hungary, goulash is known as "gulyás" or "gulyásleves". It is prepared as a soup (not a stew), in a cauldron (known as a "bográc") over a fire, and is the traditional food of the herdsmen and cattlemen who work on the Great Hungarian Plain (which lies in the South and East of the country, and also extends into several of Hungary's neighbours).

The first step in preparing goulash is to cut meat into chunks. Beef shoulder, shin or shank is normally used, and after cutting, the meat is seasoned with salt and pepper, and then paprika added. The beef is then browned, chopped onions are added, and then water or stock to make the soup. The soup is slowly simmered, and during this process becomes much thicker as the collagen in the meat gradually turns to gelatin. Depending on the chef's preference, a variety of other ingredients may also be added to the soup, including hot peppers, tomatoes or tomato juice, herbs, and chopped potatoes (starch in these also helps thicken the soup). Additionally, some white wine vinegar or white wine may also be added to round out the taste.

By S. Tanna. Discover Hungarian Recipes including Goulash at http://www.downloadfocus.com/cat_recipes_hungarian.php

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