The cuisine's most famous Hungarian goulash is definitely a lot of people, not just Hungary, to listen to the shell and think they know what it holds. However, if you have always eaten only the versions of goulash in North America, you might be surprised by the Hungarian version.
In the United States and Canada, goulash is often seen as a comfort food. And 'generally willing to fast with lots of tomato and easy to cook ground meat. Served on pasta or noodlesAmerican version of goulash often comes out more like an Italian pasta.
In Hungary, goulash is, however, is known as "Gulyás or" Gulyásleves ", prepared as a soup. Traditionally is cooked in a pot bográc known, although it should not be prepared in this way.
The choice of meat used when making the stew is particularly important. Beef shoulder, shin or Shin is normally used, and that it contains collagen. While kitchenProcess, the collagen into gelatin, and this thick soup.
The preparation of stew starts with the process of cutting into pieces. The meat is then seasoned with salt, pepper and paprika. The meat is then browned in a pan, add chopped onions, and then make the water or broth into the soup. The soup is simmered slowly over a longer period, and at this stage that collagen turns into gelatin. Various other ingredients may alsoThat in the recipe of chilli, potatoes, a little tomato juice or tomato and herbs. Alternatively, white wine or vinegar can also be added at the end of cooking time.
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