[6] At that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal.

In medieval times, the Hungarian herdsman of Central Europe made use of every possible part of the animal, as was common practice.

They were driven, in their tens of thousands, to Europe's biggest cattle markets in Moravia, Vienna, Nuremberg and Venice.

The basic ingredients include beef, onions, paprika, caraway seeds, potatoes, carrots and fresh noodles added directly to the soup(csipetke).

Bográcsgulyás means a gulyás prepared traditionally in a kettle, called bogrács, outdoors, over open fire.

Typical cuts include the shank, shin, or shoulder; in Hungary beef from older cattle is more common, which makes tastier broth but takes a longer time to cook.

Meat is cut into chunks, seasoned with salt, and then browned with sliced onion in a pot with oil or lard.

After cooking a while, whole or ground caraway seed, and soup vegetables like potato, carrot, parsley root are added.

However, paprika and potatoes are post-16th century additions, while gulyás traces its origin back to the Hungarians nomadic past.

The name Csipetke comes from pinching small, fingernail-sized bits out of fresh dough (csipet being Hungarian for 'pinch') before adding them to the boiling soup.

Restaurants use altered recipes, where the extreme long cooking time is replaced with broth, and the csipetke noodles is substituted by nokedli.

After the former herdsmen's dish became popular through the whole Hungarian society variations arose which were not following anymore the techniques used for outdoor cooking.

Like pörkölt, these stews are generally served with boiled or mashed potato, polenta, dumplings (e.g. nokedli, or galuska), spätzle or, alternatively, as a stand-alone dish with bread.

The Wiener Saftgulasch or the Fiakergulasch (Fiacre being a horse-drawn cab) on the menu in traditional restaurants is a rich pörkölt-like stew; more onions but no tomatoes or other vegetables are used, and it usually comes just with dark bread.

It is typically served with bread, mashed potatoes, or polenta, and regional variations may include veal, carrots, or beans.

Fish goulash (Amharic: አሣ ጉላሽ; asa gulaš) is a popular dish in Ethiopia, particularly during the numerous fasting seasons as required by the Ethiopian Orthodox Church.

German Gulasch is either a beef (Rindergulasch), pork (Schweinegulasch), venison (Hirschgulasch), or wild boar (Wildschweingulasch)[18] stew that may include red wine and is usually served with potatoes (in the north), white rice or spirelli noodles (mostly in canteens), and dumplings (in the south).

In Serbia, goulash (Serbian: гулаш) is eaten in most parts of the country, especially in Vojvodina, where it was probably introduced by the province's Hungarian population.

[citation needed] It is actually a pörkölt-like stew, usually made with beef, veal or pork, but also with game meat like venison and boar.

The most widespread form of golaž in home cooking is a thick beef stew that is most commonly served with mashed potatoes.