Beef Stew

Every country has one or more dishes that it is known for. In the case of Hungary, the country's most famous dish is surely goulash, which is a type of thick beef soup. Of course, like many popular dishes, goulash has spread around the world, been adopted by people in many countries, and altered and adapted to suit local tastes. As a result of this, many people are surprised when they first encounter goulash prepared in the Hungarian style.

In Hungary, goulash, which is known as "gulyás" or "gulyásleves", is a soup, and definitely not a stew. It is also not made using hamburger meat (the typical preparation in the United States and Canada), but rather than using beef shank, shin, or shoulder. The Hungarian process for cooking goulash also differs from that of North America - whereas Americans and Canadians tend to think of goulash as a quick and easy comfort food - the Hungarian version of the dish is prepared by slow simmering in a cauldron ("bográc"), traditionally over an open fire.

The first step in preparing Hungarian goulash is to cut the meat into chunks. The chunks of meat are then seasoned with salt and pepper, and paprika added. The meat is then browned, chopped onions added, and next water or stock. The mixture is now slowly simmered. During this stage, the collagen in the meat tends to turn to gelatin, and the soup gradually thickens. Depending on the exact recipe, other ingredients may also be added, such as some tomatoes, hot peppers and chopped potatoes. Herbs are usually used to flavor the dish, and some vinegar or white wine may also be added.

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

Thanks To : all clad master chef 2 6 quart saute pan