As the saying goes… “There is more than one way to skin a cat” which basically means that you can get to an end result even if you try it a multitude of ways. For cooking methods with meat, vegetables, and sauce the saying would go something like this… “There is more than one name to describe this cooking style.”
What is known as a Stew in the States, can also be referred to as a Goulash in Europe, or a Fricassee in Latin countries. The list of names continue but three is enough for now. 😉 I have been brought up on stew and fricassee most of my life, so I was pleased to see that Europe had its own version of this fantastic cooking method when we came to Romania. These meanings show their similarities:
- Stew – a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan.
- Goulash – a highly seasoned stew of meat and vegetables, flavored with paprika.
- Fricassee – a dish of stewed or fried pieces of meat served in a thick sauce.
The featured image above has chicken breast meat, peppers, onions, garlic, tomatoes, and chicken flavoring for taste. The image below has shrimp, peppers, onions, garlic, tomatoes, tomato paste, and vegetable seasoning for taste. For the finish, freshly chopped herbs are always a good choice for appearance as well as taste.
Directions: To prepare yourself, cut your meat of choice in the desired way; strips, chunks, or “pieces” (for those bite-sized shrimp or chicken legs) and be sure to season the meat the night prior so that it has tons of flavor. Then, follow these simple steps:
- Clean, cut, and clean again any vegetables that you plan to use prior to cooking.
- Heat up some oil in a skillet pan over a low to medium flame.
- Place your seasoned meat and minced garlic in the pan and let the meat cook completely on one side.
- Then, add the cut vegetables when you turn the meat over to cook on the other side.
- Add a little water, salt, pepper (and tomato paste if you like the taste of it).
- When the meat and vegetables are fully cooked check for taste and add more salt if needed. Top with either fresh chopped parsley, dill or leustean .
In Romania, these stews (Goulash) are mainly served with Mămăligă which is a recipe that is quite popular as a side dish or as a main dish all on its own. Mămăligă is usually plated at the bottom, followed by the Goulash, topped with a fried egg, sour cream, and shredded cheese. These extra toppings are usually served when the Goulash is made with pork.
What variations / names of this cooking method do you have in the country that you live in? Is it something that you cook often or not at all? What do you pair it with?
Thank you for stopping by and reading this today. I do hope that you enjoyed this post and I look forward to hearing from you.