PLACE OF ORIGIN: Hungary
REGION: Nationwide
DISH TYPE: Soup
MAIN INGREDIENT: Meat/Paprika
COOKING STYLE: Braise
FOOD TYPE: Lunch/Supper
COURSE: Main course
Goulash is the national dish of Hungary, where it is called gulyás, meaning “herdsman.” In the 9th century, Magyar shepherds created the dish as a simple meat and onion stew prepared in heavy iron kettles known as bogracs. Later, in the 15th century, the Ottoman Turks introduced a new spice to Hungary: paprika, which became a core ingredient of Hungarian cuisine. Hungarian goulash is more like a soup than a stew.
TASTE PROFILE
3 ELEMENTS
- Temperature relates to the level of thermal heat contained in the dish when served.
- Texture or mouth feel is how the dish feels in your mouth, for example, crunchy, silky, or creamy.
- Spiciness is the amount of capsaicin, piperine, or other spicy component that is found in the dish.
5 BASIC TASTES
- Umami relates to the amount of glutamate in food which tastes earthy or meaty. For example, fish sauce, mushrooms, or meat.
- Saltiness is the level of salt detectable in the food. For example, salt, soy sauce, and miso paste.
- Sourness is related to how much acidity is detectable in the food. For example, lemon and vinegar.
- Sweetness is the amount of detectable sugar in the food. For example, honey, sugar, and maple syrup.
- Bitterness is more of a sensation than a flavour, it evolved to help us identify foods that have been spoiled. For example, mustard, coffee, and orange peel.
INGREDIENT ORIGINS
There is archaeological evidence that chili peppers have been eaten for the last 9500 years in the Americas. It is believed they were first cultivated in the north-eastern region of modern day Mexico. It was later spread by Spanish explores and then to Asia by Portuguese traders and became very valuable in Asian spice trade routes.
The tomato originated in South America. It advanced north, possibly due to changing climate conditions, evidence of its use is found extensively throughout Mesoamerica (9000 to 400 years ago). The Aztecs (700 to 500 years ago) who lived in central Mexico domesticated the plant. It was later transported back to Europe by Spanish conquistador Hernán Cortés, who discovered the plant after sacking Tenochtítlan.
Caraway, is the dried fruit (also called a seed) of Carum carvi, a biennial herb of the parsley family. It is native to Western Asia and Europe, possibly first used in Southern Europe.
The bay tree is indigenous to what is modern day Turkey, from where it spread to the Mediterranean and then to other countries with similar environments. The bay leaf itself is oval, pointed and smooth, can range is size but normally 2.5 – 8 cm long. When dried the bay leaf is a matte olive green colour.
Black pepper is native to present-day Kerala in South India. It is derived from the green, unripened drupes of the pepper plant. As the drupes dry out, the outside skin begins to darken and eventually creates a black layer, which gives pepper its unique look.
Garlic originated in Central Asia, in modern day Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan. However, garlic probably grew in more areas due to favourable climatic conditions and could have been found from China to India, and Egypt to Ukraine. There is evidence that Egyptian and Indian cultures used garlic 5000 years ago, Babylonians 4500 years ago, and the Chinese 200 years ago.
It currently is not clear where the onion originated. Some experts believe that the onion was first domesticated in Central Asia, and others in the Middle East by Babylonian culture in Iran and West Pakistan. Evidence of onions have been found in Bronze Age settlements in China dating as far back to 5000 BC.
REGIONAL VARIATIONS
Serbian goulash is influenced by the pörkölt-like stew which originated in Hungary. It is made of beef, veal, or pork, but venison and boar are sometimes used. The dish is composed of basically meat and onions, usually in 50-50% ratio, paprika, and lard or oil.
Italian goulash is made with beef, red wine, rosemary, red paprika, bay leaf, marjoram, and lemon zest, and served with crusty white bread or polenta.
German goulash uses large chunks of meat that are not seared prior to cooking but rather braised with caramelized onions, tomato paste, paprika, bay leaves, marjoram, caraway seeds, and pepper. Dry German wine can be added to create a more complex flavour and acidity.
INGREDIENT AMOUNTS (SERVES 4 PEOPLE)
1 1/2 pounds beef, cut into 1/2 inch pieces
2 Hungarian waxed peppers (or red peppers), deseeded and coarsely chopped
1 carrot, finely chopped
2-3 Roma tomatoes, diced
5 cloves garlic, crushed and roughly chopped
1 large onion, roughly chopped
2 dried bay leaves
1½ TSP ground caraway seeds
2 ½ TBS Hungarian paprika
4 TBS pork lard (or bacon fat, or vegetable oil)
2 cups beef broth
Black pepper to taste
Salt to taste
INSTRUCTIONS
Cook the onions in the oil until beginning to brown, about 7-10 minutes. Stir in the paprika, then add the beef and garlic and cook for about 10 minutes, or until the beef is no longer pink.
Add the bell peppers and cook for another 7-8 minutes. Add the carrots, tomatoes, beef broth, bay leaf, cumin, salt, and pepper. Bring to a boil, cover, reduce the heat to medium, and simmer for 40 minutes (see note). Add salt to taste.
Notes
If you’re using a tougher cut of beef like chuck or round, fry the beef on low for 30-45 minutes, remove, and then start with onions and the rest of the recipe. Well-marbled cuts produce the most flavour.