h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Entry: Goulash - the Hungarian national dish and its cousins - A87814515
Author: Tavaron da Quirm - Arts Editor - U1314679

This has been sitting on my PS for years. I wasn't even aware how many years it has been since I started it...

Anyway, I finally want to finish this. As I don't know how or if to go on now I'll just call it done.

Feel free to suggest a better subtitle.

The one thing I thought I knew about goulash was that it was definitely a no-no to put water in it. All the liquid is supposed to come from the onions. Which version is that? Your recipes seem to use a lot of water.

This is a great dish for a slow cooker by the way.

Well, the original Guylás is a soup so taking all the liquid from onions is impossible. Some use beef broth (or even wine) instead of water, but as far as I know there's always fluid added. Maybe the thing about the onions is something German? Just like Germans think Wiener Schnitzel has to be veal while in Vienna it's usually pork? I have also read Hungarian recipes and they all add some fluid. Some more, some less but I didn't see one without. Some also add fluids several times during the process. Maybe 1l is a bit much but I've never read about using no water at all. I think the smallest amount I found was one glass of water, but I don't know anymore for which amount of meat/onions that was.

Ah, good idea about the slow cooker, I added that.

This is a great Entry - I've heard of Goulash and saw Paprikas mentioned in another Entry, so this is very informative.

Great selection of recipes, too

In Gulyas I wonder if you can give an idea of how long it takes for the meat and potatoes to be 'done'

"fry it until it is not pink anymore." - that's a great way of putting it, as I (novice cook) can visualise that I believe the technical term is 'brown the meat'

I see there are helpful timings in the Viennese Beef Goulash section

I like the bit about the difference between Potato Goulash and Green Bean Goulash

Could you say a little something about the difference between gulyás and Székely gulyás?

I like the subtitle, and I think the structure of the Entry is good, with the information at the top leading into the recipes

thanks Sasha

Can't say about the meat exactly but potatoes take about half an hour I guess, I added that.

Should I leave 'until it's not pink anymore' or exchange it for 'brown the meat'.

Well... in fact no idea why Székely gulyás is called like that. I added a sentence there.

This is a delicious entry! I have to try some of these recipes!

Thank you!

Sorry for not looking at this again sooner.

Excellent sentence about Székely gulyás - thank you

Reading it again, I say keep the 'not pink' as it is very clear for novice and experienced cooks The only tiny thing is that in British English for House Style "any more" is still two words ("anymore" is US English).

A delicious Entry indeed!

thanks, I corrected that

Tasty!
Though sadly you’ve revealed that my own version of what I thought was goulash has distinct Austrian tendencies, right down to the dumplings.

Thank you!
Well, as I said in the Entry it's no surprise as the Austrians spread their version of goulash to other countries.

Your Guide Entry has just been picked from Peer Review by one of our Scouts, and is now heading off into the Editorial Process, which ends with publication in the Edited Guide. We've moved this Review Conversation out of Peer Review and to the entry itself.

If you'd like to know what happens now, check out the page on 'What Happens after your Entry has been Recommended?' at EditedGuide-Process. We hope this explains everything.

Thanks for contributing to the Edited Guide!

Congratulations!

Thank you!