The air was thick with the smell of cooking stew, the buzz of a crowd’s conversations, and a tinge of wood smoke, as contending teams vied for the coveted ‘best goulash’ award.
The other weekend we attended a goulash cook-off in our village. Lined around the brick laid yard were cauldrons of various sizes and types, all containing variations on goulash. Even though the basic idea of goulash is the same, each competitor had his own style or twist on goulash.
Goulash is of Hungarian origin but, like many dishes of Slovakia’s southern neighbour, is immensely popular in Slovakia. Caramelized onions, meat, paprika, tomatoes, peppers, and marjoram are the crucial ingredients, with anything else being optional. Click to continue reading