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Stir together flour, salt and pepper; coat meat with mixture. In 5-quart saucepan over medium-high heat, heat 1-1/2 tablespoons oil; add one-half meat.
The name originates from the Hungarian gulyás [ˈɡujaːʃ] ⓘ.The word gulya means 'herd of cattle' in Hungarian, and gulyás means 'cattle herder' or 'cowboy'. [7] [8]The word gulyás originally meant only 'cattle herder', but over time the dish became gulyáshús ('goulash meat') – that is to say, a meat dish which was prepared by herdsmen.
Goulash: A stew of meat and vegetables, seasoned with paprika and other spices. Gulyásleves: A Hungarian soup, made of beef, vegetables, ground paprika and other spices. Gyümölcsleves: Southwestern Hungary A chilled, sweet soup with redcurrants, blackberries, sour cherries, apple, pear, quince or other seasonal fruit mix.
Gulyásleves (gulyás ' herdsman ' [1] and leves ' soup ' in Hungarian), is a Hungarian soup, made of beef, vegetables, ground paprika and other spices. It originates from a dish cooked by the cattlemen (Hungarian: gulya ' cattle herd ', gulyás ' cattle herder '), who tended their herds in the Great Hungarian Plain (known as the Alföld or ...
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The usual choice of meat in cholent is beef, either flank or brisket, or, occasionally in Western and Central Europe, goose or duck. [1] In the mid-19th century, Polish cholent featured generous amounts of potato, while Hungarian cholent used no potato at all. [1] German variations added root vegetables.
Székelykáposzta also known as "cabbage stew a la Székely" or "Székely goulash" (known as "segedínský guláš" in Czech, "segedínsky guláš" in Slovak, "Szegediner Gulasch" in German, "segedin golaž" in Slovenian and "gulasz segedyński" in Polish) is a distinctive dish in Hungarian and Eastern European cuisine.