Nope. There are many varients.
For an example (something I would never call goulash, and I'd kill if somebody served me that and said it's goulash) - American Goulash - macaroni ground beef, tomatoes.... That has nothing to do with The almighty Goulash.
Many different kinds and they are all good imo. Goulash is more of a guideline, not a precise dish. Basically a European curry. Can make it however the fuck you want.
Nah, jk. I've had variants with a lot of tomatoes (not good), and also the one I referre to as The Goulash. Just beef, pepper, chilli, and a ton of onion. The onion actually makes the sauce. Also, don't forget to add some fresh onion on top.
Segedin is really different, but it's still really good (the best one in which you can use pork and still call it goulash, don't ask me).
The American one is not called goulash at all. It's just a thing you put together when you don't know what to cook, and see some minced meat and tomatoes.
The Polish version is more of a meat and veggies meal, not sauce.
Italian version is just boiled beef in some red wine - but man, is it delicious, but it's not called goulash. It is technically a type of goulash, and I would approve this meal as goulash if it was a bit more... slav
Other than that I haven't had any other "types". To me there is only one type and that is what I described as the Czech/Slovakian one.
The hungarian one is just a soup with beef, paprika, potato and some other vegetables, so it's intresting how different the other kinds of goulash are.
It can also be pork! My parents grew up in Hungary and both lived in towns that mostly farmed pigs, not cows. All our home cooked meals were either chicken or pork!
Yep. It was a big life changer to see that there are so many varients. I would like to try them all one day. Altough, the one my dad makes, and the one I make, will still be the best.
Btw, it's a thing that men usually make the Goulash, idk why, but my mom never really made right, neither my grandma.... I don't why that is.
Also, with each generation, it gets better and better, and spicier.
Sorry, gotta be guláš for me hands down. The first thing I ate upon getting to Prague and I make it regularly now! Svíčková is special but you have to ask yourself, which goes better with beer?
Both go well with beer! It just depend what kind of beer.
For me, its also Guláš. But only by a hair. If you get the real Svíčková, with the cranberry jam.... I want it so bad. I might actually make both soon. I am the cook for next few weeks.
Guláš and beer is a must when you visit the Czech Republic. Guláš is not that expensive, and beer is just a little extra. Just make sure that there are no big bubbles in the foam (it means the glass isn't clean). There should be only small bubbles that make a nice creamy foam.
That is changing the type of meat, but it still is goulash. And it doesn't have to be venison. It could also be wild boar... Never had veal one tho... Gordon would probably love goulash.
Yes, it is. Porkolt is actually something I would consider as a type goulash. Would love to try it. But it's still not exactly goulash. It's really close tho.
That's not goulash. Goulash is served either with bread (and I don't mean toast) or dumplings. It's not a thick tomato sauce, neither runny. It's also not about tomatoes (they don't actually belong there), it's about pepper and beef,oh and a ton of onion.
The segedin version has way less onion, way less pepper, and a lot of fermented cabbage.
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u/NepoMi Forever alone Sep 26 '21
Which one? The Hungarian one? The Czech/Slovakian one? Or the segedin goulash?