The Hungarian stew, goulash is flavoured with which pepper?
Goulash pörkölt like stew, usually made with beef, veal or pork, but also with game meat like venison, deer and boar. Compulsory ingredients are meat and onions, usually in 50-50% ratio, paprika, and lard or oil, other ingredients being optional: garlic, parsley, chilly pepper, black pepper, cinnamon, bell peppers, carrots, tomatoes, red wine, mushrooms, bacon. Sometimes, goulash is sweetened by adding tomato paste, sugar or dark chocolate at the very end. In Serbia, goulash is most often served with macaroni or potato mash. In Slovene "partizanski golaž", "partisan goulash", favoured by Slovenian partisans during the Second World War, is still regularly
Goulash the taste. Goulash may be served with small egg noodles called "csipetke". The name "Csipetke" comes from pinching small, fingernail-sized bits out of the dough ("csipet" =pinch) before adding them to the boiling soup. The Hungarian cook Karoly Gundel claims that in a goulash recipe, meat should not be mixed with any grains or with potatoes, so if potatoes or noodles are used, the meat should be omitted. Given the large number of goulash variants, however, this dictum is dubious. Hungarian goulash variations include: A thicker and richer goulash, similar to a stew, originally made with three kinds of meat,