It’s week 4 of the Life, Loves and Liz x Vinomofo Fri- food and vino -day series! Today we are cooking Goulash and pairing a lovely drop of red with it.
Goulash (Hungarian: gulyás [ˈɡujaːʃ]) is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Scandinavia and Southern Europe.
Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Back then, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep’s stomachs, needing only water to make it into a meal. It is one of the national dishes of Hungary and a symbol of the country (source: wikipedia)
My dad’s father hailed from Hungary so our family grew up eating Goulash at nana and pa’s house and whilst I unfortunately didn’t learn from nana, I enjoy making this dish now for my family. It is a simple dish, requiring little prep and little expense as budget cuts of meat work best for long, slow cooking but delivers big on flavours and heartiness. There are many a variety of this basic meat, vegetable and spice dish. It can be soup like or served thicker as a stew, the meat can vary from beef to veal, pork or lamb, the potato quantity can lessen or be omitted altogether to use sauerkraut or other vegetables or make way for kidney beans or pasta/dumplings. The flavour base of paprika, garlic and caraway seeds generally remains the same however.
- Gulyas (Goulash) – this is your basic meat & potatoes recipe, but is a great starting point to make your foray into the gulyas scene
- Authentic Goulash – this recipe bases itself on authentic, traditional Hungarian Goulash and calls for many more vegetables & includes a recipe for csipetke, the pinched noodle that can be added if desired
- Felicity Cloake’s Perfect Goulash – this contains neither potato nor pasta, using them as sides to serve the goulash with & contains a generous amount of paprika. The article attached to recipe has lots of interesting info if you’re inclined to read more about recipe variations
This is Hungary’s #1 song (via Shazam) for your listening pleasure…
I’m a fairly lazy cook at times and tend to just throw everything into the slow cooker and leave it to it’s own devices for the day. Sometimes, if I’m feeling particularly energetic I will even brown the meat beforehand, but I don’t often get that carried away 😉 What would be super fab though would be a disgustingly amazing casserole dish so I can pop it on the stove to quickly brown the meat then bang it in a slow oven for a few hours.
Over to our resident vino expert, Nicci from Vinomofo
“Mmmmm…winter is coming and a hearty dish like goulash needs a nice warming shiraz. The first one that comes to mind is our fabulous Art Of War crafted by Kym Teusner. And it is indeed fresh on my mind as we just had an impromptu visit from the Barossa guru himself yesterday! What a guy- he reminded us how he loves to leave a lot of the winemaking up to the grapes and let the fruit shine, which certainly resonates in the Art Of War. Vibrant intensity will hold up to the saucy flavours and soft tannins to match the tender slow cooked meat.”
“If a big Barossa doesn’t float your boat then how about something a little more elegant? From the award winning legends at Seppelts, the new vintage of The Chalambar Shiraz would work beautifully with your goulash. Sourced from two vineyards in Victoria, the lush savoury tones, fine tannins and a beautiful spice will team up wonderfully with the smoky paprika goodness.”
Which of the shirazs will you be pairing with your goulash?