Czech cuisine

Source: Wikipedia. Pages: 38. Chapters: Beer and breweries in the Czech Republic, Bohemian cuisine, Czech beverages, Czech cheeses, Czech food writers, Restaurants in the Czech Republic, Pilsner, Goulash, Budweiser Bier Bürgerbräu, Budweiser Budvar Brewery, Pilsner Urquell Brewery, Náchod, Beer in Czech Republic, Starobrno Brewery, Apple strudel, Nut roll, Kofola, Joseph Wechsberg, Lecsó, Kolache, Pivovar Eggenberg, U Fleku, Pörkölt, Knödel, Staropramen Brewery, Palatschinke, Bohemian Cafe, Gugelhupf, Magdalena Dobromila Rettigová, Olomoucké syrecky, Eisbein, Herold, Svijany Brewery, Shmaky, Gambrinus, Sour rye soup, Svícková, Powidl, Buchteln, Mattoni, Velkopopovický Kozel, Limet, La Degustation, Nová Paka Brewery, Vánocka, Pivovar Kocour Varnsdorf, Radegast, Smäený sýr, Platan, Abertam cheese, Houska, Kulajda, Postri¿inské, Breznák, Bernard Brewery, Strakonický Dudák, Dacický, Tlacenka. Excerpt: Goulash (plural: goulashes) is a European soup or stew of meat and vegetables (especially onion), seasoned with paprika and other spices. The name originates from the Hungarian gulyás ( ·)), the word for a cattle stockman or herdsman. Goulash is also a popular meal in the Czech Republic and Slovakia. Gulyás in a traditional "bogrács" (cauldron) Hungarian Gulyásleves, Goulash soup In Hungarian cuisine, traditional gulyásleves (lit. "goulash soup"), bográcsgulyás, pörkölt, and paprikás are thick stews made by cattle herders and stockmen. Garlic, tomato, caraway seed, bell pepper, and wine are optional. One may alternatively prepare these dishes as soups rather than stews. Excepting paprikás, the Hungarian stews do not rely on a flour or roux for thickening. Hungarian GoulashGoulash can be prepared from beef, veal, pork, or lamb. Typical cuts include the shank, shin, or shoulder; as a result, 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 then browned with sliced onions in a pot with oil or lard. Paprika is added, along with water or stock, and the goulash is left to simmer. After cooking a while, garlic, whole or ground caraway seeds, or soup vegetables like carrot, parsnip, peppers (green 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. Diced potatoes may be added, since they provide starch as they cook, which makes the goulash thicker and smoother. A small amount of white wine or wine vinegar may also be added near the end of cooking to round the taste. Goulash may be served with small egg noodles called csipetke. The name Csipetke comes from pinching small, fingernail-sized bits out of the dough (csip =pinch) before adding them to the boiling soup. Hungarian goulash variations Hungarian Goulash served with pasta A thicker an