Talk:Goulash

message: Travelling in the former Austria-Hungary, one can frequently spot "segedinsky gulas" on the menus (not only in the Czech Rep, but in Slovakia, Slovenia, Austria as well). I tried once, but it is not the "traditional" goulash, and what's more, it is not known in its supposed place of origin, Szeged. It would be interesting to know something about this goulash-version. --195.56.49.35
:In Szeged (or anywhere else in Hungary), ask for Székelygulyás. Which brings up another point: It's a mistake to translate the name of this dish as "Transylvanian goulash": it was actually named after a person named Székely, not for the ethnicity/region. The story goes that Mr. Székely (I'm vaguely recalling that he was an actor, at least some sort of public figure) went into a restaurant very late, and the only things left in the kitchen were some pörkölt and a bit of stewed sauerkraut, so the chef combined the two, heated them up, and served it forth with a generous dollop of sour cream. The guy liked it so much that he came back the next night and asked for the same thing, and it kind of went from there. (The restaurant must've either been in or named Szeged, which would explain the appelation this dish goes by in Austria.) Marti 72.81.31.6 20:45, 5 April 2007 (UTC)
replies: text: Amongst my family's Viennese friends, a gulas with sauerkraut and pork was known as a "Tsegediner Gulasch".  I don't know what the origin is, and would treat any stories as myths - of course, one of them MAY be true! ;-) Sasha (talk) 22:52, 17 November 2009 (UTC)
thread_title:  Segedinsky gulas 

message: PPOV-1: "Nowadays, it is also often eaten at restaurants, because its long cooking time makes it impractical for working families to prepare at home!."<BR>
PPOV-2: The cooking time is not an impractical factor at all! If people eat the dish more frequently at restaurants, perhaps it has to do more with habits and lack of interest or knowledge than anything else, and that restaurants often prepare the dish days in advance, which makes it a lot more tastier as the dish 'matures' (especially turning even 'tough' - and cheaper - meat wonderfully tender) until it is reheated and served later on.<BR>
This preparation could actually be very practical also for a working family, as the goulasch (or any other similar dish) after 'maturing' can be divided into smaller portions and put in the freezer. Taken out in suitable portions and heated up again in a micro-oven gives a wonderfully tasty, nourishing and quick meal. <BR>Totally it's time-saving, inexpensive and delicious. That's a yum habit for soul and body! --Profero 07:53, 6 September 2006 (UTC)
thread_title:  Cooking time and Goulasch affection 

message: What is with the overabundance of "Citation Needed" tags in the "North American variations" section? Virtually anyone who grew up on homecooking in the American Northeast can attest to those facts. The following example of this tag is completely ridiculous: "its inclusion in popular cookbooks in the twentieth century, e.g., in Betty Crocker's Cookbook. [citation needed]" Just open a Betty Crocker cookbook; how much more citation do you need?
: "The addition of noodles or pasta (elbow macaroni being particularly popular), which does not so much thicken the product as absorb the juice of the tomatoes. [citation needed]" We need to cite a source that pasta absorbs sauce? Or is this referring to the popularity of elbow macaroni? The one other point I can see being in dispute is the use of tomato juice in American goulash as opposed to tomato sauce. I don't think we really need to cite a source for the statements that American goulash is different that the original Hungarian dish as the article just outlined the differences between the two. 192.82.6.41 21:21, 12 April 2007 (UTC)
thread_title:  "Citation Needed"?! 

message: Someone's mixing their metaphors, or recipes. Gulyásleves never contains sausage, at least not in my experience, or in any of the cookbooks I own. Paprikáskrumpli, which can be considered to be kind of like a pörkölt made with potatoes instead of meat, is the one that needs some "dirty potatoes", i.e. sausage. What gulyásleves DOES need, and is not mentioned anywhere currently, is soup veggies: carrots, parsnips, celery, etc. (in addition to the potatoes, of course). Then, if you make a gulyásleves with all of the usual ingredients except the meat, you get hamisgulyás "fake goulash". From what I gather, this is similar to the "partisan goulash" mentioned elsewhere. Márti72.81.31.6 20:10, 5 April 2007 (UTC)
thread_title:  Sausage? 

message: I do not believe you can season meat with paprika and then brown it - the paprika would burn, spoiling the taste of the sauce with bitter taste and its apperance with black specks of burned paprica.Most receipts for paprica flavoured dishes I know recommend  adding paprica at a later stage of the cooking - either lowering the temperature before putting in the paprica, or mixing paprica separately with fat at a moderate temperature and then adding it into the stew. —The preceding unsigned comment was added by Georgius (talk • contribs) 16:15, 27 April 2007 (UTC)
thread_title:  Meat is cut into chunks, seasoned with salt, pepper and paprika, and then [[Maillard reaction|browned]] in a pot with oil. 

message: Allan Sherman's "recipe" for Hungarian Goulash (in his parody song "Hungarian Goulash No. 5") is actually self-referentially recursive, since among the various national or ethnic dishes mentioned (which at the end you're supposed to put together "in one big mish-mosh") is Hungarian Goulash itself (the first item mentioned in the song, in fact)... so you need to make some first in order to add it as an ingredient to itself. *Dan T.* 18:26, 14 May 2007 (UTC)
thread_title:  Allan Sherman's "recipe" 

message: There's a goulash festival each year in Szolnok, Hungary. Altough it's not as popular as the Halászlé festival in Baja, I think we should include it, I just don't know where does it fit. Should I open a new section? What should be the section title? Here's the (half)-English website
They also mention an International Goulash Soup Club (Danish: Det Internationale Gulyásleves Selskab) in Denmark, but I have no information about them. --Hu:Totya (talk!) 15:37, 23 November 2007 (UTC)
thread_title:  Gulyás festival 

message: Goulash is not the same thing as American Chop Suey! Nor is there any evidence that the terms are used interchangeably here in New England. In fact, growing up here, I'd say that chop suey is closer to a sloppy joe (without a bun) combined with macaroni. Chop suey is not even close to goulash - it's a pasta dish. Goulash isn't a pasta dish... and it never has macaroni, not even here in New England. Fuzzform (talk) 00:38, 9 May 2008 (UTC)
thread_title:  Goulash != American Chop Suey 

message: I think the "three kinds of meat" statement may be an oversimplification.  The primary meat is pork.  A stock for this dish can be made beforehand from ribs.  A cut of smoked meat can be thrown in with this stew.  One can use bacon drippings in the stew and serve with bacon or with sausage.  These are all variations on the dish, not distinguishing features of it.  The distinguishing features are the pork, sauerkraut, and cream/sour cream.  --Stacey Doljack Borsody (talk) 00:34, 10 February 2009 (UTC)
thread_title:  Szekelygulyas 

message: I mean.. isn't the history/origin section in this article missing at all? 
Where did it come from the dish? Is it related to the mongolian dishes known under a very similar name in china nowadays? what about the inclusion of american vegetables? people.. we need some history and sources here to work with! when were the first recipes quoted? why is the definite mongolonian influence noted? I hope this does not happen out of some strange nationalistic story telling whatever...   —Preceding unsigned comment added by 77.177.72.157 (talk) 22:42, 11 February 2011 (UTC)
thread_title: Origin

message: I think that part should be changed. It's just i've never seen a Gulasch here in my entire life made with potatoes (in a restaurant most people would send it back) and i've also never seen anybody with a little knowlege of cooking or a decent restaurant put tomato of any kind in there. It's solely made of beef chunks, salt, pepper, onions, broth or water and a ton of paprika. Most of the times it's served with Spätzle or Semmelknödel (Bread Dumpliings). Often times it is also refined with sourcream or something similar right before serving. — Preceding unsigned comment added by 79.250.229.197 (talk) 00:37, 11 June 2011 (UTC)
replies: text: In the german version of Goulash you use the same amount of onions as you have meat. Oh, and by the way, beef is not normally used, most people use pig meat! In german we also know a kind of goulas we call "Szegediner" where you put Sauerkraut to the goulash. This one you eat with potatoes. All other goulash will be eaten with noodles.  — Preceding unsigned comment added by 2001:4C50:100:5:3D39:1B9A:EC7E:F56A (talk) 19:24, 16 May 2014 (UTC)
replies: text: I think he did not mean goulash that is served witha  sidedish of potatoes, but the so called "kartoffelgulasch" (the german Wiki calls it Erdäpfelgulasch which points to an origin in southern germany or austria) which is a regional variant where the taters are already put in during the cooking of the dish and not just served on the plate and covered with the stew as gravy... still even THAT dish does exist. What's also wrong is the claim that there are only beef, venison and wild boar variants around... especially the pantries of large companies love to serve turkey goulash and I'm at least familiar with half-and-half beef and pork mixes as main ingredient. Not sure if there are other regional recipes using lamb or chicken but it's more than just the three named in the article. Oh also from the german wiki... horseflesh (austrian "Fiakergulasch" after the fancy coaches still used for tourists in Vienna) and sausage-based Gulasch variants. Definitely both real too.  --109.91.41.67 (talk) 19:31, 6 December 2015 (UTC)
thread_title:  German Gulasch 

message: I can just say big - LOL  — Preceding unsigned comment added by 79.101.95.130 (talk) 12:31, 21 November 2012 (UTC)
thread_title:  Goulash in Kosovo and Albania??? 

message: Hungarian Gulyásleves is one type of goulash, so I propose merging Gulyásleves to this article under section Goulash#In Hungary. Best, 195.212.29.185 (talk) 09:33, 13 February 2013 (UTC)
thread_title:  Merge discussion 

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thread_title:  External links modified 

message: You are invited to join the discussion at Wikipedia talk:WikiProject Hungary#Paprikas, Paprikáš, Paprikaš etc.  Shhhnotsoloud (talk) 07:11, 25 March 2018 (UTC)
thread_title: Discussion at [[Wikipedia talk:WikiProject Hungary#Paprikas, Paprikáš, Paprikaš etc]]

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thread_title:  A Commons file used on this page has been nominated for deletion 

message: I read the discussion above, from some years ago, and I both agree and disagree with both stances: goulash was not born in modern-day Hungary, but in the Kingdom of Hungary of which Slovakia was one the main parts (Upper Hungary). They both share much of their cuisines and the goulash in Slovakia has for sure much more in common with Hungarian one, including the variety of ingredients and preparations, than with Czech goulash (that is more like the stew you can find in the former Austrian half of the Empire). Before proceeding and triggering other discussions, I would then suggest here my proposal: including a separate section for Slovakia, between Hungary and "Rest of the World"; or, at least, put Slovakia apart and as first of the other countries (regardless of the alphabetical order).
Filippo83 (talk) 21:41, 10 September 2020 (UTC)
thread_title:  Goulash in Slovakia 

message: I hate Gulasch. And I am german. Don't eat it!  — Preceding unsigned comment added by 212.184.199.26 (talk) 17:46, 10 December 2018 (UTC)
thread_title:  Gulasch = not good 

message: A recent edit added the category 'Lenten Food'. I'm loathe to revert it because that editor is a Christianity expert but a rich beef stew would seem to be the opposite of 'fasting' food. The word 'Lenten' does not appear anywhere in the article. Clarification please. OrewaTel (talk) 09:04, 6 February 2022 (UTC)
replies: text: A fish dish is very different from a beef stew. I suggest that Ethiopian goulash is actually a different dish that has the same name. It is quite common for cuisines to steal the name of a foreign foodstuff and apply it to one of their own meals.OrewaTel (talk) 22:04, 1 April 2024 (UTC)
replies: text: On what basis do you assert that goulash is exclusively made from beef? I have seen goulash made from venison, veal, pork, and even with no meat at all. Fish can be within the bounds what is deemed "goulash".--Varavour (talk) 21:54, 8 April 2024 (UTC)
replies: text: Goulash is essentially a beef stew made by gulyás but that does not mean that it is exclusively beef. Austrians naturally made a variant based on pork. Veal is only young beef and venison is another red meat. The problem comes when you keep changing things. How far can you go before you have a different meal. I suggest that when you leave out the meat or leave out the paprika then you won't have an authentic goulash. OrewaTel (talk) 02:22, 15 April 2024 (UTC)
thread_title:  Lenten Food? 

message: The origin of the dish may be traced back to the influence of the Ottomans in Hungary. The ingredients cumin, pepper, garlic in strong admixture in dishes was very typical for Turkish dishes. The era in which the dish was created overlaps with the Ottoman invasion of Hungary and the time of the Turkish wars. Linguistically, the word only makes sense in Turkish, as it is pronounced like Turkish "Kulashi" which means no less than subjects ("Kul") meal ("Ashi").  — Preceding unsigned comment added by 2A02:1205:5016:2210:395D:AA0C:DB63:B6FA (talk) 09:51, 12 February 2022 (UTC)
replies: text: Whilst this may be true, it requires a citation. OrewaTel (talk) 21:10, 12 February 2022 (UTC)
thread_title:  The Origin of the Name Could be Turkish 

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thread_title:  A Commons file used on this page or its Wikidata item has been nominated for deletion 

message: There is a subsection Goulash varieties in Hungary that is written as a recipe list in contradiction to Wikipedia is not a text book. Whilst it is interesting, I'm not sure whether it is notable. Either it should be deleted or it should be rewritten as descriptive list rather than a How To manual. Advice please. OrewaTel (talk) 21:28, 26 October 2022 (UTC)
thread_title:  Hungarian Varieties