Dish · eastern-european
Goulash
Goulash is a paprika-red beef stew of chuck meat browned then simmered slowly with onions and sweet paprika until the sauce thickens into a coating rather than a broth.
Where it comes from
The dish traces to Hungarian herdsmen who cooked beef outdoors in a kettle over an open fire, drying strips of meat to carry on the trail and reconstituting them later in water and paprika.
What cooks argue about
Cooks argue over paprika: added early and cooked in the fat for depth, risking scorching and bitterness, or stirred in off the heat at the end to keep its color and avoid a burnt taste.
Nobody has published a goulash recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.