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noun
1.
Also called Hungarian goulash. a stew of beef or veal and vegetables, with paprika and other seasoning.
2.
a heterogeneous mixture; hodgepodge; jumble.
3.
a deal in bridge for producing hands of unusual distribution, in which the players arrange their cards of the previous deal by suit and the dealer, after cutting the cards, distributes them without shuffling in three rounds of five, five, and three cards each.
Origin:
1865–70; < Hungarian gulyás, short for gulyáshús herdsman's meat
1865–70; < Hungarian gulyás, short for gulyáshús herdsman's meat
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2012.
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Based on the Random House Dictionary, © Random House, Inc. 2012.
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Goulash
is always a great word to know.
So is slumgullion. Does it mean:
| a printed punctuation mark (‽), available only in some typefaces, designed to combine the question mark (?) and the exclamation point (!), indicating a mixture of query and interjection, as after a rhetorical question. |
| a stew of meat, vegetables, potatoes, etc. |
Collins
World English Dictionary
Collins English Dictionary - Complete & Unabridged 10th Edition
2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009
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2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009
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Etymonline
Word Origin & History
goulash
1866, from Hungarian gulyáshús, from gulyás "herdsman" + hús "meat." In Hung., "beef or lamb soup made by herdsmen while pasturing."
Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Britannica
Encyclopedia
goulash
traditional stew of Hungary. The origins of goulash have been traced to the 9th century, to stews eaten by Magyar shepherds. Before setting out with their flocks, they prepared a portable stock of food by slowly cooking cut-up meats with onions and other flavourings until the liquids had been absorbed. The stew was then dried in the sun and packed into bags made of sheep's stomachs. At mealtime, water was added to a portion of the meat to reconstitute it into a soup or stew.
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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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