The Goulash (Gulyás in Hungarian or, more precisely, Gulyás -leves, which literally means "soup of the herdsman " in German - through which Italian - goulash) is a traditional dish which originates in Hungary and has spread across Central and Eastern Europe.
The Goulash is a soup that herders cooked in a large pot set over a wood fire outdoors when, for example, carried the precious gray cattle bred podolica *, long-horned from the plains of the Puszta markets Moravian Vienna, Nuremberg and Venice.
This substantial dish of meat, bacon, sauteed onions and carrots, potatoes and paprika was ideal for the rugged cowboys heat descendants of a breed of horse that had fallen from 950 in Europe towards the Asian steppe
But it was only the late eighteenth century that the goulash came from the prairie to be known by middle-class families, and then appear on the table with other people stewed meat, such as paprikas adjusted with the flour, paprika and sour cream (tejföl), or pörkölt, also called the "browning of the Puszta ". But
A cross national boundaries to access the menus of many nations was only the goulash.
While in its original form is essentially a soup of meat, in some variations, especially outside of Hungary, is cooked so long, drying, becomes a kind of stew.
is given by Red paprika entered in abundance, which, contrary to what one might think outside Hungary, it is not very hot (in fact the word means Paprika pepper).
The goulash is a dish typical of many areas of the Triveneto, especially in areas bordering Austria, Croatia and Slovenia. * The old
Podolica has kept the name in reference to which it belongs, its import, it seems to have been the work of the Huns in 452d.c. or the Romans who would have been imported from Crete. From Wikipedia
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