 Goulash cooking in a bogrács (traditional Hungarian cauldron) | |
| Alternative names | Gulash / Gulyás / Gulaš |
|---|---|
| Type | Soup or stew |
| Place of origin | Hungary |
| Region or state | Central Europe Balkans |
| Serving temperature | hot |
| Main ingredients | Meat, stock, noodles, vegetables (especially potatoes), paprika, spices |
| Other information | Szoky Konyhaja |
Goulash (Hungarian: gulyás) is a soup or stew of meat and vegetables seasoned with paprika[1] and other spices.[2] 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.[3][4][5]
Its origins may be traced back as far as the 10th century to stews eaten by Hungarian shepherds.[6] 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.[6] Earlier versions of goulash did not include paprika, as it was not introduced to Europe until the 16th century.
- ^ "Goulash". BBC Good Food Guide. British Broadcasting Corporation. Retrieved 26 December 2020.
- ^ Gundel, Karoly (1992). Gundel's Hungarian cookbook. Budapest: Corvina. p. 20. ISBN 963-13-3600-X. OCLC 32227400.
- ^ Gil Marks, Encyclopedia of Jewish Food, John Wiley & Sons, 2010, p. 234
- ^ "Orbitz Travel: Vacations, Cheap Flights, Airline Tickets & Airfares". away.com. Archived from the original on 17 January 2013. Retrieved 14 October 2011.
- ^ "Top 10 National Dishes -- National Geographic". Travel. 13 September 2011. Archived from the original on 14 October 2016. Retrieved 8 August 2020.
- ^ a b Bulgaria, Hungary, Poland, Romania, the Czech Republic, and Slovakia, Britannica Educational Publishing, 2013, p. 94