Do not call it a stew
The goulash looks like a normal stew, but do not call it stew.
In this recipe there are in fact ingredients that make it unique and original and it is two spices: the cumin and the paprika.
Many underestimate the importance of the choice of aromas, but if you want to prepare a gulasch to perfection and not a classic stew, then do not forget the perfumes.
Another difference lies in the appearance of the dish. The goulash looks more like a soup than a second dry. It must be slightly brothy rather than creamy.
The story of the gulash
The goulash is a stew of typically Hungarian beef or veal and can be prepared in different ways depending on the regions and family traditions. It was born as a poor dish and was prepared by the herdsmen during the travels. The Hungarian term Gulyás derived from gulyás which means precisely herdsman and da gulya, that is, herd. The recipe is famous throughout Europe and has also been adapted in a German, a Polish and an Austrian version called Rindsgulasch.
The gulash can be served as a single dish or as a main course and is usually served with polenta or mashed potatoes.