Goulash and William Yates: Difference between pages

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William Yates may refer to:

William Yates, politician
Billy Yates (American football), New England American football player
Billy Yates (singer), American country singer
Bill Yates, cartoonist

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+'''William Yates''' may refer to:
-{{for|a style of play of contract bridge|Goulash (bridge)}}
+*[[William Yates]], politician
+*[[Billy Yates (American football)]], New England American football player
-'''Goulash''' is a dish, originally from [[Hungary]], usually made of [[beef]], red [[onion]]s,  vegetables spices and ground [[paprika]] powder.<ref>{{cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |pages= |isbn=963-13-3600-X |oclc=32227400}}page 20</ref>The name comes from the [[Hungarian language|Hungarian]] ''[[wikt:gulyás|gulyás]]'' (pronounced goo-yash), the word for a [[cattle]] [[stockman]] or [[herder|herdsman]].
+*[[Billy Yates (singer)]], American country singer
-[[Image:Gulyas080.jpg|thumb|400px|''Gulyás'' in a traditional ''"bogrács"'' ([[cauldron]])]]
+*[[Bill Yates]], cartoonist
-==In Hungary==
+==See also==
+*[[William Yates Atkinson]], governor of Georgia
-===''Gulyás''===
+*[[William Yates Peel]], British Tory politician
-[[Image:Hungarian goulash soup.jpg|270px|right|thumb|Hungarian ''Gulyásleves'']]{{main|Gulyásleves}}
+*[[William Yates Redpath]], Scottish footballer
-In Hungary, ''Gulyásleves'' is  prepared as a thick [[soup]]. The dish ''Gulyás''  or ''Bográcsgulyás''<ref>Gundel´s Hungarian Cookbook, Karoly Gundel. </ref> was traditionally a stew, made by cattle stockmen. It can still be prepared both like a soup and a stew. Shank, shin or shoulder is used. Goulash derives its thickness from tough, well-exercised muscles rich in [[collagen]], which is converted to [[gelatin]] during the cooking process. Meat is cut into chunks, seasoned with [[salt]], and black pepper and then [[Maillard reaction|browned]] in a pot with oil or lard with sliced [[onion]]s. [[Paprika]], [[water]] or stock is added and left to simmer. After cooking a while [[garlic]], [[caraway seeds]] or ground [[caraway]] seeds and even soup vegetables like [[carrot]], [[parsnip]], peppers like green pepper (or [[bell pepper]]), [[celery]] and a small [[tomato]] may be added. Other herbs and spices could also be added, especially hot [[chili peppers]], [[bay leaf]] and [[thyme]]  <ref>Gundel´s Hungarian Cookbook, Karoly Gundel. </ref> Diced [[potato]]es may be added, they provide [[starch]] as they cook, making the goulash thicker and smoother. A small amount of white [[wine]] or a very little wine [[vinegar]] can also be added near the end of cooking to round the taste. Goulash may be served with thin soup pasta, made of a dough with flour and egg, thinly rolled out on a board. called ''[[Spätzle|csipetke]]''<ref>{{cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |pages= |isbn=963-13-3600-X |oclc=32227400}}page 31</ref> The name ''Csipetke'' comes from pinching small fingernail size bits out of the dough, (''csip'' =pinch), adding them to the boiling soup.
+*[[William Butler Yeats]] (pronounced Yates), pet and dramatist
+{{hndis|Yates, William}}
-Hungarian goulash variations<ref>{{cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |pages= |isbn=963-13-3600-X |oclc=32227400}}page 21</ref>
-* ''Gulyás à la Szeged''. Reduce the potatoes and add vegetables.
-* ''Gulyás Hungarian Plain Style''. Omit the home made soup pasta (''csipetke'') and add vegetables.
-* ''Mock Gulyás''. Substitute the meat with beef  bones and add vegetables. Also called ''Hamisgulyás'', (Fake Goulash or Gypsy goulash).
-* ''Bean Gulyás''. Omit the potatoes and the caraway seeds. Use kidney beans instead.
-* ''Csángó Gulyás''. Add sauerkraut and rice instead of pasta and potatoes.
-* ''Betyár Gulyás''. Use smoked beef or smoked pork for meat.
-* ''Likócsi Pork Gulyás''. Use pork and thin  [[vermicelli]] in the goulash instead of potato and soup pasta. Flavour with lemon juice.
-* ''Mutton Gulyás'' or ''Birkagulyás''. Made with [[mutton]]. Add red wine for flavour.
-A thicker and richer goulash, similar to a stew, originally made with three kinds of meat, is called ''Székely gulyás'', named after the Hungarian writer, journalist and archivist József Székely (1825-1895). <ref>Gundel´s Hungarian Cookbook, Karoly Gundel. </ref>
-Some cookbooks suggest using [[roux]] with [[flour]] to thicken the goulash, which produces a starchy texture and a blander taste. Others suggest using a vast amount of [[tomato]]es for colour and taste. A small amount of tomatoes in the stock that is used, or a drop of tomato purée, may improve the taste and texture, but the original goulash is a paprika-based dish and the taste of tomatoes should not be discernible. Many Hungarian chefs consider tomatoes to be absolutely forbidden in goulash and they also feel that if they cook a stew instead of a soup, it should only be thickened by finely chopped potatoes, which must be simmered along with the meat.
-===''Pörkölt''===
-{{main|Pörkölt}}
-[[Image:Gulasch.jpg|thumb|220px|Pörkölt in Hungary]]
-Another Hungarian dish is ''Pörkölt'', a meat stew (without any potato or pasta), different from Goulash. The word ''Pörkölt'' derives from the Hungarian verb "pörkölni" which means "to roast" or "to simmer". The Hungarian cuisine has many variation of this dish.
-''Pörkölt'' is made of boneless chopped [[meat]]. [[Onion]], [[tomato]]es, [[bell pepper]]s, garlic, wine and marjoram for the game<ref>Gundel´s Hungarian Cookbook, Karoly Gundel. </ref> and a teaspoon [[paprika]] powder (usually no or very little caraway) is added. The dish is slowly simmered on low temperature. Small, thin green hot peppers, (green [[chili pepper]]) and black pepper are common additions to the basic recipe. The ''pörkölt's'' sauce is rich and flavourful and should barely cover the meat<ref>{{cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |pages= |isbn=963-13-3600-X |oclc=32227400}}page 56</ref>.
-Several kinds of [[meat]] can be used when making ''pörkölt''. Most common are [[beef]], [[Lamb and mutton|lamb]], [[goose]], <ref>Gundel´s Hungarian Cookbook, Karoly Gundel. </ref> [[chicken]] and [[pork]]. [[Tripe]] and [[liver]] can also be used, or game ([[venison]], [[rabbit]] or [[boar]]).
-A popular meal in traditional [[Hungarian cuisine]] is a ''pörkölt'' made of [[tripe]], called ''Pacalpörkölt''. (''Pacal'' is the Hungarian word for tripe). It has a unique and very distinguishable taste, often being quite spicy.
-In Hungary ''pörkölt'' is served with ''[[Spätzle|galuska]]/nokedli'', a kind of small''special [[Spätzle|dumpling]]s'' and even [[pasta]] (''tészta'') or ''[[tarhonya]]'' (big pasta grains) and [[pickle]]s. The Hungarian dish Pörkölt resembles the [[Ragù]].<ref>Gundel´s Hungarian Cookbook, Karoly Gundel. </ref>.
-===''Paprikás''===
-[[Image:Paprikahuhn.jpg|thumb|250px| Paprikás served with home made “[[Spätzle|Nokedli]]” pastry]]
-A slightly similar dish is ''Paprikas'', made only with diced meat, beef, [[Lamb and mutton|lamb]], pork, [[goose]] or chicken, sometimes bones included (chicken or lamb), in a thick creamy paprika sauce, without vegetables. The diced meat is seared with finely chopped onions and paprika, then simmered along with stock or water on low heat.<ref>June Meyers Authentic Hungarian Heirloon Recipes Cookbook</ref> Chicken paprikash is made with whole chicken pieces, onion and paprika, covered and cooked on a small fire, simmered until the chicken is tender, then sour cream and heavy cream is added to the gravy. Basically, if two-three tablespoons paprika powder is used for spice and a generous amount of [[sour cream]] or [[cream]] (or a mix of both) is added to the meat in the end, which is prepared the same way as the ''Pörkölt'', it will become what the [[Hungarians]] call a ''Paprikás''<ref>Gundel´s Hungarian Cookbook, Karoly Gundel. </ref>.
-Topping the dish with fresh chopped parsley gives the ''paprikás'' it's special flavour.. When making ''paprikás'', a tasty vegetarian alternative is ''gombapaprikás'' - Mushroom paprikas, where sliced mushrooms are used instead of meat.
-===''Paprikás krumpli''===
-"Paprikás krumpli" is a paprika-based potato stew with a lot of diced potatoes, onion, tomato, bell peppers, ground paprika and some bacon or sliced spicy sausage, like the [[Debrecener]] sausage.
-In German-speaking countries, Kartoffelgulasch ("potato goulash") is a less-expensive goulash-substitute, made with sausage; similar to "Paprikás krumpli".
-==Outside Hungary==
-Thick stews similar to ''pörkölt'' and the original cattlemen stew are popular throughout almost all the former [[Austrian-Hungarian Empire]], from [[Northeast Italy]] to the [[Carpates]].
-Like ''pörkölt,'' these stews are generally served with boiled or [[mashed potatoes]], [[polenta]], [[dumpling]]s, [[spatzle]] or, alternatively, as a stand-alone dish with [[bread]].
-=== North American goulash ===
-In the [[United States]] and [[Canada]], various adaptations have made the dish more suitable for local preferences, with the result that American "goulash" often bears little or no resemblance to the Hungarian original. The amount of peppers and/or paprika is often drastically reduced or even left out altogether. [[Ground beef]] frequently replaces stew beef in American goulashes, which reduces the cost as well as the cooking time. The meat and onions are then placed in the kettle, the other ingredients are added and the dish might be ready to serve in as little time as 20 to 30 minutes. American goulash is commonly finished by the addition of noodles or pasta, with elbow macaroni cited in most recipes.<ref>recipezaar.com, ''[http://www.recipezaar.com/86858 Ground Beef Goulash]'', retrieved 22 December 2007</ref> This form of the dish was made popular by its inclusion in popular cookbooks in the twentieth century, such as [[Betty Crocker's Cookbook]] and is often noted as a [[comfort food]].
-*Goulash is also a slang term in some parts of the United States, particularly the South, for a dish made with miscellaneous left-overs.  Noodles or potatoes are usually added thereafter.
-=== Goulash in the Slavic Cuisines ===
-{{Wikify|date=August 2008}}
- [[Image:Hungarian goulash.jpg|thumb|220px|Goulash with [[gnocchi]]]]
-Goulash ({{lang-hr|Gulaš}}) is also very popular in most parts of [[Croatia]], especially north ([[Hrvatsko Zagorje]]) and [[Lika]]. It's considered to be part of traditional [[cuisine]]. In [[Gorski Kotar]] and [[Lika]] deer and boar frequently replace beef - ''Lovački gulaš''. There is also Goulash with [[Boletus edulis|porcini]] mushrooms (''Gulaš od vrganja''). Bacon is an important part of Croatian goulash.
-Gulaš is often served with [[fuži]], [[gnocchi|njoki]], [[polenta|palenta]] or [[pasta]].
-In [[Croatian language|Croatian]] and [[Serbian language|Serbian]] ''ciganski gulaš'') is augmented with vegetables. Green and red bell peppers and carrots are most commonly used. Sometimes one or more other kinds of meat are added, e.g. pork loin, bacon, or mutton. In [[Slovenia]], they are known as ''Perkelt,'' but are often referred to as "goulash" or a similar name.
-In [[Slovenian language|Slovenian]] ''partizanski golaž'', partisan goulash, favoured by [[Slovenia]]n [[partisans (Yugoslavia)|partisans]] during the [[Second World War]], and still regularly served at mass public events; most meat is replaced with quartered potatoes. It's not as thick as goulash, but thicker than goulash soup.
-== Other ==
-{{Wikify|date=August 2008}}
-{{wikt|Goulash}}
-* "[[Goulash Communism]]" is used to describe the maverick brand of [[Communism]] practiced by Hungary during the [[Cold War]], characterized by some degree of political freedom within the Hungarian Communist Party as well as limited [[economic freedom]] and freedom of speech, inspired at least in part by the [[1956 Hungarian Revolution]].
-*Writer and filmmaker [[Stephanie Yuhas]] published a series of short stories and films in 2007 called [[American goulash]], a term used describe the medley of culture a person develops as a [[Transylvanian]]-[[United States|American]].
-==References==
-Gundel´s Hungarian Cookbook, Karoly Gundel, Budapest, CORVINA. ISBN 963 13 3733 2
-Betty Crocker's Cookbook
-==Notes==
-{{reflist}}
-<references/>
-== External links ==
-* {{dmoz|Home/Cooking/Soups_and_Stews/World_Cuisines/European/Hungarian/Goulash/|Goulash}}
-==Recipes==
-See recipe at Wikibooks Cookbook.
-{{wikibooks| Cookbook:Paprika Chicken}}
-{{cookbook|Goulash}}
-{{cookbook|Goulash Soup}}
-[[Category:Hungarian cuisine]]
-[[Category:Hungarian loanwords]]
-[[Category:American cuisine]]
-[[Category:Albanian cuisine]]
-[[Category:Austrian cuisine]]
-[[Category:Bosnia and Herzegovina cuisine]]
-[[Category:Croatian cuisine]]
-[[Category:Czech cuisine]]
-[[Category:Montenegrin cuisine]]
-[[Category:Cuisine of the Republic of Macedonia]]
-[[Category:Polish cuisine]]
-[[Category:Serbian cuisine]]
-[[Category:Lithuanian cuisine]]
-[[Category:Russian cuisine]]
-[[Category:Soups]]
-[[Category:Stews]]
-[[Category:Beef dishes]]
-[[be:Гуляш]]
-[[be-x-old:Гуляш]]
-[[bg:Гулаш]]
-[[cs:Guláš]]
-[[de:Gulasch]]
-[[es:Gulash]]
-[[eo:Gulaŝo]]
-[[fr:Goulash]]
-[[ko:구야시]]
-[[it:Gulash]]
-[[he:גולאש]]
-[[hu:Gulyás (étel)]]
-[[nl:Goulash]]
-[[ja:グヤーシュ]]
-[[pl:Gulasz]]
-[[pt:Goulash]]
-[[ru:Гуляш]]
-[[sr:Гулаш]]
-[[fi:Gulassi]]
-[[sv:Ungersk gulasch]]
-[[tr:Gulaş]]