|1.||Also called: Hungarian goulash a rich stew, originating in Hungary, made of beef, lamb, or veal highly seasoned with paprika|
|2.||bridge a method of dealing in threes and fours without first shuffling the cards, to produce freak hands|
|[C19: from Hungarian gulyás hus herdsman's meat, from gulya herd]|
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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