Goulash in Hungarian

In Hungarian, the word goulash means a shepherd, which already indicates its folk origins. The true connoisseurs of this soup are sure that real goulash can be cooked only in an open-air boiler so that the dish absorbs the whole aroma of Danube air and spices. This thick soup can be prepared only from one meat, or with the addition of potatoes, flour dumpling chips or mushrooms.

A real Hungarian goulash soup should be cooked only in a cauldron - so all cookbooks repeat in one voice. However, in modern conditions, this dish can be successfully cooked in a thick-walled saucepan. Strictly speaking, Hungarian goulash in the copper boiler is now brewed more for tourists, creating the appearance of shepherd's romance. Many well-known personalities were not indifferent to this dish. Erich Maria Remarque described in detail his preparation in his novels, this soup was adored by Prince Ferenc Rakozzi II. Goulash in Hungarian often served to the table of Emperor Franz Joseph. His wife Elizabeth begged not to seduce them with this culinary masterpiece of Hungarian cuisine and serve something less caloric.

At first glance, goulash in Hungarian is easy to prepare. However, if you do not comply with all the rules and subtleties, you can eventually get a simple meat in a sauce, and not a real culinary masterpiece. Goulash in Hungarian is worth cooking only from quality meat. For this dish only beef tenderloin and veal pulp are like. Onions for soup are fried only in red-hot pork fat. Meat is cut into small cubes and added to the onions. After the appearance of a beautiful fried crust, pour a little water and stew for 10-15 minutes. Then tomatoes cut into large slices, paprika, caraway seeds, a little sugar are added. When the meat is almost ready, potatoes, cut into large cubes, are added to the dish and cooked until ready. Hungarian goulash is served in deep plates very hot with a pile of ice palinka - a kind of vodka. For cooking, you need 400 g of veal, 0.6 kg of potatoes, a bulb, 3 tomatoes, cumin and paprika.

Hungarian goulash soup is thick enough, therefore the amount of liquid can be changed. The prepared dish is insisted under the lid for about 15 minutes. If the soup is prepared with dumplings, it is served immediately. To prepare dumplings you will need flour and 1 egg. In a bowl, break the egg, add salt and so much flour to make a steep dough. It is wrapped in a food film and left for 10 minutes. From the dough piece, pluck small portions the size of a fingernail and throw it into a boiling goulash. The dough can also be cut into noodles.

A type of goulash is perkelt, which is prepared with paprika and differs from soup-goulash consistence. Perkelt is a very thick dark red sauce, which makes it no longer a soup, but a second course. Real Hungarians are puzzled why in all restaurant menus perkelt is listed as goulash. Another misconception is the name "soup goulash," since the dish is not twice called soup. When preparing percolate, you can take a little more fatty meat than for goulash. Suitable for this mutton, beef, veal, pork, turkey, goose, chicken and even rabbit and venison. There are even recipes for crab and fish percite, as well as mushroom and vegetable. In principle, perkelt can be called any dish, the ingredients are roasted in finely chopped form, along with onions, and then sprinkle with paprika and stew.

A similar similarity to perkelt has a Hungarian dish-cloth. In its composition, instead of paprika, spices include marjoram and hot pepper. When cooking tokanii one kind of meat, vegetables, game, fish or poultry are not limited. For tokani use different types of meat, often it is stewed together with different vegetables and mushrooms.