Unfortunately, it looks like summery really is over. The weather is so chilly and rainy and grey that I feel like warmth and comfort dishes. This is exactly what I want to tuck into when I am so cold and in need of energy. I have always eaten it, I have always cooked it. It is one of the few meat based food I prepare regularly and I often fall back on it when I have to feed the crowds. It is surprisingly adaptable to different occasions, from the home meal to the formal dinner. Everyone seems to like it.
I had never realized just how widespread this dish is. It is probably one of the staples in central Europe. Funny enough, outside its ‘natural’ area of diffusion, it is not an easy dish to come by.
Goulash is a soup or stew with hungarian origin, or at least, solidly, a Hungarian name. I was vaguely aware it does not classify as ‘standard Italian cooking’, but it was quite common at my home. But actually my mother is quite an adventurous cook, who was preparing chinese food in Milan in the eighties way before it was a common thing to do, and is now perfecting her okonomiyaki making skills. Anyway, at that time goulash did not sound adventurous. It is one of my childhood flavours.