Traditional Hungarian goulash - like many national dishes - is a dish of simple people, mainly shepherds and farmers. It was prepared with chopped meat, peppers, onions and other available products – beans, carrots, tomatoes. Iron cauldrons suspended over the fire were formerly used for stewing and even today many restaurants prepare it in a similar way. Nevertheless, there are some modern variations - you can make stew in a pan and even buy a ready-made product to reheat in the microwave. There are also new ingredients that were not available in traditional Hungarian cuisine. It must be remembered that peasants threw various products to their cauldrons – the ones they had at hand, so stew variations somehow fit into the tradition of this dish.
