soup

The word “goulash” means “herdsman” in Hungarian, meaning that it was originally a meat dish prepared by herdsmen. Starting back in the Middle Ages massive herds of cattle were driven to Europe’s greatest cattle markets in Moravia (hello!!), Vienna and Venice. During those long voyages the sickly animals had to be slaughtered. In order for the herdsmen not to waste any cow they just cut them up and threw them in the pot together with all of the germs, viruses, bacteria or whatever the poor cow died of….and that’s how goulash came into the world! Goulash has quickly become an important part of the Czech cuisine as its taste penetrated the whole former Austrian-Hungarian Empire. This luscious mixture of slow-stewed meat, vegetables and a good handful of sweet paprika just took over Eastern Europe. Beware though when you cook it! One authentic Hungarian website warns that “under no circumstances should flour be used to bind the soup..” (oops, I guess I have a confession to make..). The reason why no thickening substances (flour or cornstarch) need to be used is because the meat itself derives its thickness from tough collagen, which is converted to gelatin during the cooking process.

.

Ingredients:

• 1 1/2 lb beef for stew or beef chuck
• 1 onion, thinly sliced [click to continue…]