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).
A few tips on making goulash: Our recipe calls for dried mushrooms. Chef Griffiths uses cèpes, the French name for a mushroom called "bolete" in English and more commonly known in the U.S. by its Italian name, porcini. Feel free to use any sort of good-quality dried mushroom. The mushrooms are soaked and then the soaking liquid, which will go into the goulash as part of the stock, is strained to remove any grit -- be sure not to skip this important step.
In the video the chef mentions "the fond." French for "bottom," the fond is made up of the drippings, liquids, and browned bits of food that stick to pan after sautéing, searing, or roasting proteins -- it provides a wonderfully flavorful base for sauces. Be sure to scrape up as much fond as possible, as Epicurious editor-in-chief Tanya Steel demonstrates in the video.
Serve the goulash with store-bought wide egg noodles (cook according to package directions) and a hearty red wine or beer.
See all of our goulash recipes.
Browse hundreds more Eastern European recipes.
View a Hungary destination guide from our sister site Concierge.com.
Megan O. Steintrager is a senior editor at Epicurious.com. She has worked as a writer and editor at Epicurious since the late '90s. Steintrager holds a master's in journalism from New York University with a concentration in Cultural Reporting and Criticism, and has taken numerous cooking classes at New York 's Institute for Culinary Education and the Natural Gourmet Institute for Food and Health. She has worked as a writer and editor for ConsumerReports.org, Restaurant Business magazine, and Spin.com, and has been published in Self, Brides, and Time Out New York, among other print and online publications.
MORE FROM EPICURIOUS.COM:
Interviews: Chefs & Experts
Epicurious sits down to interview some of the culinary world's best
The Epicurious Editors' Blog
Food News and Views From All Over
Finding the best food and drink from around the world
Weekly Dinner Planners
A collection of tasty recipes for the busy work week
Epicurious.com's guide to seasonal cooking