food
verifiedCite
While every effort has been made to follow citation style rules, there may be some discrepancies.Please refer to the appropriate style manual or other sources if you have any questions.
Select Citation Style
Feedback
Thank you for your feedback
Our editors will review what you’ve submitted and determine whether to revise the article.
verifiedCite
While every effort has been made to follow citation style rules, there may be some discrepancies.Please refer to the appropriate style manual or other sources if you have any questions.
Select Citation Style
Feedback
Thank you for your feedback
Our editors will review what you’ve submitted and determine whether to revise the article.
Also known as: gulyas
Written and fact-checked by
The Editors of Encyclopaedia Britannica
goulash
- Hungarian:
- gulyás
- Related Topics:
- Hungary
- stew
- cuisine
- szekely gulyas
goulash, traditional stew of Hungary. The origins of goulash have been traced to the 9th century, to stews eaten by Magyar shepherds. Before setting out with their flocks, they prepared a portable stock of food by slowly cooking cut-up meats with onions and other flavourings until the liquids had been absorbed. The stew was then dried in the sun and packed into bags made of sheep’s stomachs. At mealtime, water was added to a portion of the meat to reconstitute it into a soup or stew.
The paprika that is indispensable for flavouring the modern goulash was added to the formulation in the 18th century. The classic “kettle goulash” is prepared by frying cubes of beef or mutton with onions in lard. Garlic, caraway seeds, tomatoes, green peppers, and potatoes complete the stew. Székely gulyás, another Hungarian specialty, is a stew of pork and sauerkraut flavoured with tomatoes, onions, caraway seeds, and sour cream.
Britannica Quiz
A World of Food Quiz
The Editors of Encyclopaedia BritannicaThis article was most recently revised and updated by Adam Augustyn.
