From Sarah: This is post is all about GOULASH. Not just how to make it but IT’S HISTORY as well. You will read about Hungary, It’s herdsmen, and it’s people. It was a peasant dish. Now it is known world wide. Or close to it.
Goulash was, and still is, a very popular dish among herdsmen in Hungary. The word gulyás originally meant only “herdsman”, but over time the dish became gulyáshús (goulash meat – a meat dish which was prepared by herdsmen). Today, gulyás refers both to the herdsmen, and to the soup.
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. It is one of the national dishes of Hungary and a symbol of the country. They made it in a cast-iron kettle hung above open fire, out in the fields.
Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe,Scandinavia and Southern Europe.
Even in Hungary every other housewife or chef has its own way of cooking it by adding or omitting some of the ingredients, or changing something in the preparation process…
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