The Great International Gulyas (Goulash) Cook-Off June 19, 2011
The Hungarian Cultural Garden sponsored its annual Gulyas (Goulash) Cook-Off on Father's Day, June 19, 2011,
Lucky attendees had the opportunity to taste and judge fourteen terrific examples of this hearty Hungarian stew-like dish.
The word 'Gulyas' actually means cowboy, and comes from the days when the cowboys made this dish while riding the plains in Hungary. The first were made with lamb, because that was what was available. As cattle became more prevalent, the dish changed to beef.
Carolyn Balogh, president of the Hungarian Cultural Garden in Cleveland, explains what Goulash (gulyas) is and how it developed on the plains of Hungary.
Samples at the Cook-off ranged from very traditional to a fish goulash as well as the Szegediner (shay-gah-dee-nah) style which includes sauerkraut. This style comes from southern Hungary. This style is also known as Szekely Goulash or Transylvanian Goulash. Szekely people are a Hungarian speaking population actually living in Transylvania, Romania.
In addition to the people's choice award there was a panel of three judges tasked with the nearly impossible job of determining a favorite. The judges were Jeannette Grasselli Brown, Cyrus Taylor and Debbie Hanson.
Goulash cookoff judges Debbie Hanson, Jeannette Grasselli Brown and Cyrus Taylor
The Judge's Favorite Award went to Mary Ann Kolosi.
Winner Mary Ann Kolosi
The People's Choice Award went to John Megyimori.
This is a not-to-miss event. In addition to tasting some tremendous Goulash, it is an opportunity to support the beautiful Hungarian Cultural Garden. More on the Cleveland Hungarian Cultural Garden
Enjoy these images from the 2011 Gulyas Cook Off
Andrea and Marika Megyimori serve gulyas
Andrea and Elmer Meszaros
Steve Hegedeus
Mary Whitmer
Fran and Paul Burik sample some gulyas
Chef Andrea Meszaros's dish was titled Dr. Gyorgy Vareka's Gulyas
