With a background in search-driven online advertising spanning nearly two decades, Steven Danson guides Keyword Digital as president. An avid traveler, Steven Danson has traveled to more than 40 countries, from Brazil to Hungary, and enjoys trying dishes local to the places he visits. One of the hallmarks of Hungarian cooking, known worldwide, is goulash.
This hearty stew has a name that comes from the Hungarian word gulyás, which means herdsman. On lengthy cattle drives across the plains to European markets, these herdsman would make stew from the weaker of their herd as they camped out. The beef was cubed and cooked in bogracs, or sturdy iron kettles, with large amounts of chopped wild onion. A slow cooking process involved cooking the mixture with caraway and paprika until the liquid evaporated. Once the remaining stew had been dried in the sun, it was put in special pouches crafted from sheep’s stomach. The meal could be eaten on-the-go as travel progressed.
Over the centuries, numerous variations on goulash have emerged, including recipes that incorporate garlic, tomatoes, green peppers, and hot peppers. Today, goulash incorporates a variety of types of meat, including veal, lamb, pork, and beef, and is slow-cooked with oil or lard.
Steve Danson’s travels have also taken him to a number of Asian countries, including Thailand and China.
This hearty stew has a name that comes from the Hungarian word gulyás, which means herdsman. On lengthy cattle drives across the plains to European markets, these herdsman would make stew from the weaker of their herd as they camped out. The beef was cubed and cooked in bogracs, or sturdy iron kettles, with large amounts of chopped wild onion. A slow cooking process involved cooking the mixture with caraway and paprika until the liquid evaporated. Once the remaining stew had been dried in the sun, it was put in special pouches crafted from sheep’s stomach. The meal could be eaten on-the-go as travel progressed.
Over the centuries, numerous variations on goulash have emerged, including recipes that incorporate garlic, tomatoes, green peppers, and hot peppers. Today, goulash incorporates a variety of types of meat, including veal, lamb, pork, and beef, and is slow-cooked with oil or lard.
Steve Danson’s travels have also taken him to a number of Asian countries, including Thailand and China.