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Goulash Or Goulish?
By John Havel

Goulash is a spicy dish, originally from Hungary, usually made of beef, onions, red peppers, and paprika powder. Its name comes from Hungarian gulyás, the word for a stockman or herdsman ("gulya" means a herd of animals, usually cows). It has traditionally been considered a simple home meal because it requires little attention after the initial preparation and because it uses more affordable cuts of meat. Today, however, it is also often served in restaurants.

In the United States and Canada, various adaptations have made the dish more suitable for local preferences, with the result that American "goulash" often bears little or no resemblance to the Hungarian original. Hamburger frequently replaces stew beef in American goulashes, which reduces the cost as well as the cooking time. The meat and onions are then placed in the kettle, the other ingredients are added to them, and the dish might be ready to serve in as little time as 30 to 45 minutes. This form of the dish was made popular by its inclusion in cookbooks in the twentieth century.

American goulash is commonly finished by the addition of noodles or pasta (elbow macaroni being particularly popular), which does not so much thicken the product as absorb the juice of the tomatoes. Depending on the amount of noodles or pasta used, American goulash may be a stew, a soup, or a casserole, rather than a true "goulash" such as one finds in Hungarian cuisine. More ... Cooking Articles

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