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HOW TO MAKE GOULASH

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Uploaded on Nov 17, 2011

Buy my cookbook shipped WorldWide! http://goo.gl/E4uy9a
Barry makes a simple version of Goulash
Blog http://www.myvirginkitchen.com
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Ingredients
small pot of yoghurt
chopped parsley
tin of tomatoes
500ml beef stock
1 tbsp paprika
120g mushrooms
450g potatoes
350g diced beef

From wikipedia:

Goulash (plural: goulashes) is a soup or stew of meat, noodles and vegetables (especially potatoes), seasoned with paprika and other spices. Originating in Hungary, goulash is also a popular meal in Austria, Croatia, Czech Republic, Romania, Scandinavia, Serbia, Slovakia, Slovenia and the north-eastern Italian region of Friuli Venezia Giulia. It is one of Hungary's national dishes.

Hungarian goulash variations
Gulyás à la Székely. Reduce the potatoes and add sauerkraut and sour cream.
Gulyás Hungarian Plain Style. Omit the home made soup pasta (csipetke) and add vegetables.
Mock Gulyás. Substitute beef bones for the meat and add vegetables. Also called Hamisgulyás, (Fake Goulash)
Bean Gulyás. Omit the potatoes and the caraway seeds. Use kidney beans instead.


Hungarian Goulash served with pasta
Csángó Gulyás. Add sauerkraut and rice instead of pasta and potatoes.
Betyár Gulyás. Use smoked beef or smoked pork for meat.
Likócsi Pork Gulyás. Use pork and thin vermicelli in the goulash instead of potato and soup pasta. Flavour with lemon juice.
Mutton Gulyás or Birkagulyás. Made with mutton. Add red wine for flavour.
A thicker and richer goulash, similar to a stew, originally made with three kinds of meat, is called Székely gulyás, named after the Hungarian writer, journalist and archivist József Székely (1825--1895).
Some cookbooks suggest using roux with flour to thicken the goulash, which produces a starchy texture and a blander taste. Others suggest using a vast amount of tomatoes for colour and taste. A small amount of tomatoes in the stock that is used, or a drop of tomato purée, may improve the taste and texture, but the original goulash is a paprika-based dish and the taste of tomatoes should not be discernible. Many Hungarian chefs consider tomatoes to be absolutely forbidden in goulash and they also feel that if they cook a stew instead of a soup, it should only be thickened by finely chopped potatoes, which must be simmered along with the meat

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