Golden Goulash
A new way to enjoy an Eastern European culinary highlight!
Homemade Goulash Delivery was created to please real traditional goulash fans. A mesmerizing beef goulash experience requires top-quality ingredients, several hours of preparation and simmering, and an expert chef who values quality as much as consistency.
MISSION
Create a culinary concept that allows customers to enjoy a popular dish consistently, efficiently, and affordably..
VISION
Produce and distribute the most popular goulash to private homes, restaurants, and catering services...
RESEARCH
We researched popular recipes for ingredients used, preparation methods applied, and service methods considered. We interviewed over 100 restaurant owners, catering chefs, and hobby cooks to reach following conclusions:
- The best ingredients cannot be locally sourced and require the consideration of exclusive imports.
- The quality of the products requires time to develop its flavors and cannot be cut short with modern restaurant techniques. More cooking time leads to better consistency and taste.
- A high-quality goulash recipe does not fit the goals of a restaurant. Quality products are costly; long preparation requires too many resources, and large quantities need many consumers to be profitable.
Resulting Concept
While we do not doubt that there are amazing recipes in numerous private households, our research on restaurant and homemade versions led us to the creation of this concept.
Golden Goulash combines tradition and modernity with an ideal mono-dish concept, sourcing sustainable local producers as well as leading suppliers for other products and services. It focuses solely on the preparation of the dish, avoiding general restaurant challenges and benefiting from newly developed ways of ordering, packaging, and delivering food.
The Recipe
In Hungarian cuisine, traditional “Gulyásleves” (literally “goulash soup”), “bográcsgulyás”, pörkölt, and paprikás were thick stews made by cattle herders and stockmen.
These dishes can be made as soups rather than stews. Garlic, caraway seed, and wine are optional. Except in paprikás, Hungarian stews do not rely on a flour or roux for thickening. Tomato is a modern addition, totally unknown in the original recipe and in the whole of Central European food culture until the first half of the twentieth century.
Goulash can be prepared with beef, veal, pork, or lamb. Typical cuts include shank, shin, or shoulder. Goulash derives its thick character from tough, well-exercised muscles that are rich in collagen, which is converted to gelatin during the cooking process. Meat is cut into chunks, seasoned with salt, and then browned with sliced onions in a pot with oil or lard. Paprika is added, together with water or stock, and the goulash is left to simmer. After it has cooked for a while, garlic, whole or ground caraway seeds, or soup vegetables like carrots, parsley roots, peppers (green or bell peppers), and celery may be added. Other herbs and spices can also be added, especially marjoram, cayenne, bay leaf, or thyme. Diced potatoes may be added since they provide starch as they cook, which makes the goulash thicker and smoother. However, red peppers and potatoes are post-16th century additions that were unknown in the original recipe.
Language Versions
Guláš Goulash Gulyás Gulasch Gullash Gulaš Gulasz гулаш golaž
Golden Goulash Ingredients
Beef (CZ), Onions (CZ), Tomato Paste (IT), Garlic (CZ), Paprika (HU), Marjoram (CZ), Cumin (FI), Salt (CZ), Pepper (VT)
HISTORY
Originating in medieval Hungary, goulash is a popular meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country. Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. At that time, the cooked and flavoured meat was dried with the help of the sun and packed into bags produced from sheep’s stomachs, needing only water to make it into a meal. Earlier versions of goulash did not include paprika, as it was not introduced to the Old World until the 16th century.
The name originates from the Hungarian “gulyás”. The word “gulya” means “herd of cattle” in Hungarian, and “gulyás” means “herdsman” or “cowboy.”
Over time the dish became gulyáshús (goulash meat) — that is to say, a meat dish which was prepared by herdsmen. In medieval times, the Hungarian herdsman of Central Europe made use of every possible part of the animal, as was common practice. As meat was scarce, often, nearly all of the animal was used to make the soup or stew; even the part of the hide that provided foot protection was considered a necessity.
Today, gulyás refers both to the herdsmen and to the soup. From the Middle Ages until well into the 19th century, the Puszta was the home of massive herds of cattle. They were driven, in their tens of thousands, to Europe’s most prominent cattle markets in Moravia, Vienna, Nuremberg, and Venice. The herdsmen made sure there was always cattle for slaughter along the way, the flesh of which provided them with gulyáshús.
Location
Where to enjoy Golden Goulash
Golden Gulash is prepared in various kitchens around Prague. As a result, it is available in different districts. Our locations offer convenient parking spots or are located near public transportation hubs. A reliable network of delivery services brings Golden Gulash to your home nearly anywhere in the city.
Sustainable production and deliveries
We care about climate change, waste management and local farming. We wish to contribute towards leaving a better place for future generations. Our impact may be minimal, but we believe it is right. To support this, we:
- . Maximize sourcing locally and support nearby bio farmers
- Distribute production facilities to reduce driving times
- Work mainly with delivery services using CO2-friendly means of transportation
- Use top quality bio-degradable packaging
- Donate 5% of our profits to local, regional and national charity organizations
Please note: Golden Goulash DOES NOT operate any restaurants but operates professional kitchens by trained chefs.
Distributor Network
