Ask someone to name a Hungarian food and they will probably say, “goulash.”  Gulyás – Hungarian meat goulash – is considered by many to be the national dish of Hungary. It is a chunky soup or stew of tender meat and vegetables heavily seasoned with paprika and other spices.  Gulyás began as food prepared by shepherds and herdsmen as far back as the 9th century (gulyás means “herdsman” or “cowboy”).  Only after the nationalist movements of the 19th century did gulyás gain popularity as a quintessential Hungarian dish.  Before that it was considered peasant food (as I suspect many of the dishes on Feastern Europe were).  Paprika made its appearance in gulyás with the ascendance of that spice in the 18th century when black pepper was very scarce and very expensive.

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Gulyás – Hungarian meat goulashRead More »