Call it Gulash or Goulash! A complete How to make gulash, recipe with list of gulash ingredients, food pictures and video on how to prepare gulash food. Easy as a-b-c gulash food instructions and chef notes.
Gulash recipe step by step instructions, list of gulash ingredients, easy gulash food directions, all from GlobalChefService.com
Gulash (Goulash) is a meat and vegetable soup or stew seasoned with paprika and other spices. Goulash is a traditional Hungarian dish that is popular throughout Central Europe, as well as other parts of Europe. It is a national dish of Hungary as well as a symbol of the country.
Gulash is no doubt one of the most popular dishes in the world. But what makes it so popular? What makes gulash so good? It’s delicious and it’s one of the most amazing things you can eat. We highlight secrets behind making gulash. We will cover almost everything you need to know about cooking gulash. Here you will learn the exact ingredients needed to make gulash including few chef notes and tips.
This is a complete Gulash recipe article, use below links to jump to sections.
Have you tried the gulash before? If you answered yes, you are aware of how great and tasty it is. But what if you have no idea how to make it? For your convenience, I’ve included a basic recipe guide.
Gulash origins can be traced back to stews consumed by Hungarian shepherds in the 9th century. The cooked and flavorful meat was sun-dried and placed into bags made from sheep’s stomachs at the time, requiring only water to convert it into a meal. Paprika was not brought to the Old World until the 16th century, hence it was not used in earlier forms of goulash.
Learn how to prepare Gulash, detailed pictorial and video guide to make your awesome Gulash from your kitchen.
Gulash or Goulash – Hungarian Beef Stew
Goulash or Gulash is a traditional Hungarian stew with roots dating back to the 9th century Magyar shepherds. The stew was dried out and stored in sheep bellies, which were the forerunners to today’s plastic containers. They would rehydrate it with water and feast when it came time to eat.
Several decades later, goulash was ultimately resurrected in a large pot or kettle, where meat, vegetables, and, of course, paprika were cooked for hours over an open fire until everything was soft.
In Hungarian, gulya means ‘herd of cattle,’ while gulyás means ‘herdsman’ or ‘cowboy.’
The word gulyás originally merely meant ‘herdsman,’ but the dish evolved into gulyáshs (‘goulash meat,’) – that is, a meat dish prepared by herders. Hungarian herdsmen in Central Europe used every feasible portion of the animal in medieval times, as was customary.
Gulash comes in a variety of forms, including: If you remove the potatoes and replace them with sauerkraut and sour cream in Székely Gulyás. Remove the homemade soup pasta (csipetke) and replace it with veggies in the plain style. Mock Gulyás replace the meat with beef bones and add veggies. Bean Gulyás omit the potatoes and caraway seeds, opting instead for kidney beans. Csángó Gulyás can be made with sauerkraut instead of pasta and potatoes.
Betyár Gulyás, on the other hand, uses smoked beef or smoked pork for meat; Likócsi Pork Gulyás uses pork and thin vermicelli instead of potato and soup pasta in the goulash, which is then flavored with lemon juice. Mutton Gulyás, sometimes known as Birkagulyás, is a dish cooked using mutton. Red wine is used for flavor.
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 a flour or roux for thickening.
Beef, veal, hog, or lamb can all be used to make gulash. The shank, shin, or shoulder are common cuts; as a result, goulash gets its thickness from tough, well-exercised muscles that are high in collagen, which is converted to gelatin during the cooking process.
Meat is cut into chunks, seasoned with salt, and browned in a pot with oil or lard with sliced onion. Paprika, along with water or stock, is added to the goulash, which is then left to simmer. Garlic, whole or ground caraway seed, or soup vegetables such as carrot, parsley root, peppers (green or bell pepper), and celery may be added after a time of cooking.
Other herbs and spices, including cayenne, bay leaf, and thyme, could be added. Diced potatoes can be added since they supply starch while they simmer, thickening and smoothing the goulash.
Here you have simple and straightforward instructions, step.by step directions on how to prepare Gulash. Also, gulash ingredients list and tips.
Recipe: Gulash Recipe
Author: Chef Service
Average rating: 4.9 of 5.0 from 2653 reviews
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About: Gulash recipe guide. Goulash is an Hungarian beef stew. Learn how to make your authentic food, gulash.
Gulash Ingredients List
Beef, onions, carrots, potatoes, peppers, caraway seeds, paprika, cumin, salt, and pepper are some of the most basic ingredients in goulash.
Here you have all the list of ingredients for making Gulash. Directions and how to prepare gulash follows after.
- 1/4 cup onions ; chopped
- 3 tablespoons shortening
- 3 pounds beef shoulder ; cut into 1 1/2-inch cubes
- 1 tablespoon paprika
- 1/2 teaspoon ground black pepper
- 6 anise seeds
- 1 dash cayenne
- 1 dash white pepper
- 2 oz can tomato paste
- 2 tomatoes
- 1 green pepper
- 2 cup Water
- 3 slices bacon
Gulash recipe step by step
Gulash recipe instructions! Here you have all the step by step information on preparation of gulash. Easy to follow directions on how to prepare gulash recipe below.
Below is a simple recipe for the most hearty gulash. The recipe is very simple and you can prepare it in no time. You can as well watch the video that follows later for a step-by-step preparation. This video will guide you to a delicious meal.
- Brown onions in hot shorting; remove. Add beef and brown on all sides
- Combine paprika, cayenne, white pepper and anise seeds
- Sprinkle over the meat.
- Add brown onions.
- Chop green pepper into medium size pieces; Peel and cut tomatoes into wedges.
- Add Peppers, tomatoes, tomato paste and water to meat then stir. Bring to boil; stir every 5 minutes.
- Immediately lower to simmer, lay bacon over top, cover until meat is tender and liquid is reduced; add more water if necessary.
- Serve over noodles or spatzle.
This can be prepared up to 4 hours ahead of time. Warm the goulash in a low-heat oven until ready to serve.
Gulash can be stored in the refrigerator for up to 5 days if covered. Freeze for up to 3 months if covered. Thaw for 1 day in the refrigerator before reheating. You may also need to re-season and add extra beef stock.
Reheating: Place the necessary amount in a small saucepot and cook over low heat until it is reheated. You can also reheat until warm in the microwave.
Gulash food images
These are few gulash food photos. Carefully taken Gulash food pictures evoking the gulash’s best traits and its inherent deliciousness. With high quality colors and textures of the dish celebrated enormously.
Video on How to make Gulash
Watch the video know-how of Gulash. Have a audio-visual clue and in depth explanations on how to make gulash. Below is the video on how to prepare gulash.
Learn how to make gulash. Goulash is an Hungarian beef stew. This is a video on how to prepare fantastic gulash.
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How to make Gulash, endnote
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