Illustrations by Matthew Brennan, photo by CIA/Keith FerrisIn our ongoing video series Chef Thomas W. Griffiths, from The Culinary Institute of America, demonstrates how to make a classic Hungarian goulash.
In these videos, The Culinary Institute of America's Associate Dean for Curriculum and Instruction for Culinary Arts, Thomas W. Griffiths, shows how to make a quintessential dish from Hungary: Veal, Mushroom, and Red Pepper Goulash. One of the key ingredients in this goulash and many other Hungarian dishes is paprika. The spice is made from a dried ground mild pepper often called pimento. According to Alan Davidson's Oxford Companion to Food, the peppers used to make paprika originated in the New World and were introduced to Hungary via Turkey in the 1820s and became immediately popular -- in fact, the Hungarian name for goulash is derived from the spice. "What is known all over the world as 'Hungarian goulash' is called in Hungary pökölt or paprikás," Davidson writes (pökölt becomes paprikás with the addition of sour cream).
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