Goulash seasoning

The goulash seasoning perfectly emphasizes the taste of this truly magnificent dish, because in its composition the components are selected in such a way that all the components are almost perfectly combined with each other. However, mentioning the seasoning for the goulash, one cannot but pay attention to the food itself.

Thus, the national dish of Hungarians gulash (from Hungarian gulyás) is small pieces of veal or beef that are stewed for quite a long time with speck, onions, potatoes, sweet pepper (paprika) and goulash seasoning. You can even say that gulash is classified as thick soups. Initially, this rather simple, but no less tasty meal was the traditional food of Hungarian shepherds and it was prepared exclusively in boilers over an open fire.

The goulash preparation process envisages fresh meat pre-frying on pork lard with addition of onions to form a crust. Then hot water is added to the dishes, as well as fried potatoes, fresh tomatoes or tomato paste, fresh paprika and some wheat flour for thickness. At the very end of the preparation, a little seasoning for goulash is introduced into the dish, which adds a note of piquancy and greater saturation to the finished soup.

You can make the goulash seasoning yourself by thoroughly mixing all the necessary dry spices and spices. However, many culinary experts like to use the ready-made factory goulash seasoning, which comes in small sealed paper packages or attractive glass jars.

As a rule, the composition of the goulash seasoning includes such fragrant components as black, red and allspice in a ground state, crushed dried sweet pepper (paprika), ground coriander, mustard seeds, cumin, marjoram, hop-suneli and chaber. In addition, tomatoes, carrots, onions and garlic are necessarily added either in granules or in the form of dried small flakes. Ideally, there is no salt in the composition of the goulash seasoning, although some manufacturers still introduce it into the product.

By the way, Goulash is widely known and popular not only in his homeland - in Hungary, but also especially in the cuisine of the Cossacks of southern Russia. It was they who borrowed the recipe for preparing this fragrant and satisfying dish, repeatedly participating in wars in European territory. The best among Cossack liners is considered to be goulash, which is based on the most tender part of beef carcass - renal. Faster preparation of the dish is an important factor, given the lifestyle of the Cossacks.