Goulash, which is by far the most famous and appreciated typical Hungarian dish in the world, derives from the word “gulya” which means “herd of cattle” and in fact, in ancient times it was prepared by the herdsmen who, between the 18th and 19th centuries, they transported the prized gray steers from Hungary to the markets of neighboring countries.
Hungarian goulash is therefore a poor dish halfway between a stew and a soup, characterized by a marked presence of sweet paprika which gives it its particular color, while, an important contribution of taste is given by the presence of cumin seeds and from peppers. Continue reading “Goulash – Original from Hungary”
Davide Rapisarda's Cookbook