Hello Everyone!
Yes, I know I’ve written many times about Hungarian Goulash and this is another one of those posts, but I keep getting e-mails about people confusing Hungarian Goulash (which is called Pörkölt in Hungarian) and Hungarian Goulash Soup (which is Gulyas Leves in Hungarian).
The culprit is Google Translate as for some reason it keeps confusing people by giving them the wrong term. The other problem is the language barrier.
So, here I share with you one of my old blog posts and hopefully it will help.
Throughout the ages Hungarian food has always fascinated people regardless of their heritage. The most famous of them all is the fiery Hungarian Goulash, the national dish of Hungary. It’s hard to believe that Goulash wasn’t always painted red by red paprika powder.
Herdsmen of Hungary, “Goulash” in Hungarian cooked “Goulash Meats” in their cauldrons over fires on the great Hungarian plains. There were many varieties and none of them resembled todays world famous version.
Hungarians did not know the paprika plant until the Ottomans invaded Hungary in 1526. During the 15th century they brought with them exotic spices and the still loved coffee plant, that made Budapest Café Houses flourish in later centuries.
They had more contact with the invading Ottomans and learned from them how to dry and ground the fruit of the paprika plant, and started using the fiery red powder to spice their dishes, including the “Goulash Meat”. Hungarian Goulash as we know it today, was born.
Now a little science(don’t worry not much)Capsicum pepper, used to create “paprika powder” is unusually high in vitamin “C” this fact was discovered in 1932 by Albert Szent-Gyorgyi was awarded the Nobel prize for the discovery. Much of the vitamin “C” content is retained in the paprika, which contain more vitamin “C” than lemon juice by weight. Paprika is also very high in antioxidant, containing about 10% of the level found in Acai Berries. In my following blogs learn the magic of this wonderful spice as it breaths colour into many of our favourite dishes.
- 500 grams of pork shoulder, washed, cut into 1 inch sized cubes
- 1 large onion, peeled, chopped
- 1 medium tomato, chopped
- 1 clove of garlic, minced
- 1/2 green pepper, chopped
- 2 tbsp. of sweet red paprika powder
- 1/2 tsp hot chili pepper flakes or 4 slices of fresh
- 1 tsp salt
- 1tsp smoked red paprika powder
- 3 tbsp. of olive oil
2 teaspoon salt
Cook potatoes until soft, not mushy. Drain, place in a bowl, add 1 tablespoons of olive oil, and serve with Goulash. Hungarians also eat Goulash with pickles, pickled peppers or the most popular way is with “Hungarian Cucumber Salad” as seen on photo.
1 teaspoon salt
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