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Hungary is home to many interesting and exciting recipes. Undoubtedly the most famous of Hungarian dishes is goulash, which is known as “gulyás” or “gulyásleves”. However, goulash has also become popular in many other countries, and has generally been adapted to suit local tastes and use local ingredients - and thus many people do not know what real Hungarian goulash tastes like.

Hungarian goulash is made as a soup, although the cooking process used does mean that is actually a very thick soup. The traditional way of preparing goulashis over an open fire, by cooking in a cauldron known as a “bográc”. The recipe for goulash in fact derives from dishes prepared by the cattlemen of the Great Hungarian Plain (which lies partly within in Hungary, but also extends into other countries).

Goulash should be prepared using beef. Shin, shoulder or shank is normally used, because these cuts contain lots of collagen - and during the cooking process, the collagen turns into gelatin, which causes the soup to thicken.

The meat is cut into chunks and seasoned with salt, pepper and paprika before cooking. The first stage in cooking is to the brown the meat. Next, chopped onions are added, and then stock or water. The mixture is now slowly simmered for a long period, and it is during this step that the soup will gradually thicken. Other ingredients added to goulash may include potatoes, hot peppers, and tomatoes - but not so much tomatoes as to dominate the taste. Herbs are also commonly added, and a little white wine or vinegar may also be used towards the end of the cooking process.

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