The history of Szeged is a very interesting one. It was originally settled in the 8th century, but it became a city-state in 1446 and was named “Szeged” after the nearby river. In 1772 King Charles III of Naples and Spain reached Szeged for the first time, and although he didn’t stay there long, he caused a great deal of work to be done. There were many fires during this time period that destroyed the city, which is why it became known as the “Fire City.” The town was rebuilt over and over again, each time on its current site. Today it has a population of nearly 300,000 people. There is no one, single way of making goulash.
Just like there are many different ways to make a hamburger, the way that one chooses to make their goulash can vary based on personal preference. The history of the city of Szeged in Hungary is shrouded in mystery. It started out as a small settlement that was populated by Hungarians and Vlachs, or Romanies. The Hungarians learned to trade with people from Venice and the region became known for its pear-shaped pottery, which is still produced today. In 1314, King Charles Robert decreed that the town become one of twelve centers of power in Hungary and was called “the City of Kings.”
One of Hungary’s most famous chefs, Lajos Kossuth created a beef and vegetable stew called goulash that is still popular in Hungarian cuisine today. The first mention of Goulash came from the Arab traveler and geographer Elbegdorj in the 9th century. He noted that the people there ate it with “a sour mead.” The dish then spread to Eastern Europe, where it became known as goulash https://segedinsky-gulas.cz. A szeged goulash is usually made with beef, onions, paprika, tomatoes, caraway seeds, vinegar and other spices. In the beginning, Goulash was made with a variety of meats that were covered in cream and spices. As time progressed, however, the ingredients changed significantly.