A beef-rich, red-brown soup with plenty of vegetable pieces.|
Samun the Mystic|
- 2 chopped white onions
- 2 tsp butter/lard
- 1 tsp caraway seeds
- 2 Tbsp paprika
- ¼ cup flour
- 1½ pounds stewing beef
- 2 cups beef broth or water
- 1 cup diced tomatoes
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1½ cup chopped carrots
- 3 cups chopped potatoes
Gulaš is a soup of meat, vegetables, spices and occasionally noodles in some rare variants. It is often served in large pots, requiring people to draw closer to ladle out their servings, and originated as an effort to represent the variety of groups that made up the Dvala Ailor. While these different groups have been boiled down to three in the modern-day, the dish’s role remains, and outside influence has also given it a spicy edge.
Gulaš finds its origins in the Dvalan past when the group was originally a diverse array of tribes. Supposedly, the dish was an effort by a “Samun the Mystic,” a shaman-esque figure of the Zorno, to more fully unite the Dvala through a culinary representation of their unity. It is said that “from the Dorvo, he took beef, from the Nebon, carrots” and so on, equating most of the modern ingredients to a specific tribe that existed in the regional union. Served at an ancient festival to the wind, the dish eventually lost its religious ceremonial role and became more of a cultural focus. Today, a majority of the ingredients needed to make the dish come from only one group in the modern Dvalan union, the agricultural Boss. Still, the Raggna and outsiders are responsible for getting the hot spices used in its modern interpretation. The meal is fairly common at large gatherings or within large families, given its origin as a food meant to bring people together, yet despite this, it has failed to receive much external notice. The Dvalan bitterness and the isolation they feel from even other Wildland Cultures, has meant that this dish remains local to their populations wherever they might exist and even in enclaves abroad. They take great comfort in knowing that the dish remains theirs, though, as it is one thing not yet taken from them by outsiders.
Gulaš is a hot-pot meal involving the addition of multiple ingredients all at once into the pot. The first steps, therefore, involve a large pot in which the butter or lard should first be melted, with the onion added in afterward, cooking at medium heat until the onion begins to caramelize. Once it has been cooked until translucent, the caraway seeds and paprika should be added in and mixed well. After this, the beef should be trimmed and then cut into inch-large cubes before being put in a side bowl where it is dredged in flour. It is then added to the onion mixture and cooked for up to three minutes. Afterward, a quarter of a cup of the beef broth should slowly be added to the pot; stirring all the while, before suddenly adding in the rest, alongside the tomatoes, potatoes, carrots, salt and pepper. The dish should be stirred throughout the process and brought to a boil, before being covered and reduced to a simmer for up to two hours, until the meat is tender.
- Gulaš looks like a mixture of its component parts, set in a deep brown-red broth.
- Gulaš strongly smells of beef.
- The soup has a spicy flavor to it, but also a harmonious blend of other flavors that proves to be quite filling even in small amounts.
- Noodles are only added into Gulaš in those populations overtaken by other Cultures, such as the old cultural capital of Raguna, now largely controlled by Dressolini.
HydraLana on 01/14/2021.|
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