Goulash

Dish information

Goulash, or 'guláš' in Czech, is a hearty, slow-cooked meat stew that has transcended its humble origins to become a beloved national dish in various Central European countries, most notably Hungary and the Czech Republic. While often associated with Hungary, the Czech version, particularly from Bohemia, offers its own distinct character, emphasizing a rich, savory flavor profile often enhanced by the liberal use of paprika. The dish's roots can be traced back to the Magyar herdsmen of Hungary in the 9th century, who cooked meat in cauldrons over open fires, seasoning it with onions and spices. Over centuries, it evolved, with paprika becoming a key ingredient, likely introduced from the Ottoman Empire in the 16th century. In the Czech Republic, especially during the Austro-Hungarian Empire, goulash became a staple in taverns and homes. Bohemian goulash typically uses beef, braised slowly until fork-tender, in a sauce thickened with onions and spiced with paprika, caraway seeds, and sometimes marjoram. It's traditionally served with 'houskové knedlíky' (bread dumplings) or 'bramborové knedlíky' (potato dumplings) to soak up the flavorful gravy. Notable figures in Czech culinary history have championed goulash, integrating it into celebrations and everyday meals. Its comfort food status makes it a popular choice in establishments ranging from traditional pubs to more refined restaurants. The dish’s adaptability has led to numerous variations, but the core essence of slow-cooked, paprika-infused meat remains. Prague, with its deep culinary heritage, often features exceptional goulash, prepared with generations of expertise.

Timeline

• 800s

  Origins of meat stews cooked by Magyar herdsmen in Hungary.

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  1500s

  Introduction of paprika to Central Europe, influencing goulash preparation.

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  1800s

  Goulash gains popularity as a common dish in Bohemian taverns and households.

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  1918

  Post-Austro-Hungarian Empire, goulash remains a significant part of Czech culinary identity.

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  1950s

  Goulash becomes a staple in Czech canteens and everyday dining.

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  1989

  Post-Velvet Revolution, traditional Czech cuisine, including goulash, sees a resurgence.

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  2000s

  Goulash is recognized globally as a representative dish of Czech and Central European cuisine.