Sections
Gullash/Gullasch/Goulash/Gulyás
Chana Masala (Chickpeas)
Khichdi (One-pot meal)
Bouillabaisse (fisherman's stew)
Introduction
International Cuisine
"Stuvning" is a Danish word for stew or a French ragout. To stew something is to cook over low heat; to give something previously cooked a gentle boil with a "jævning". A light stew is called a fricassé, while a dark stew is covered by the broader term a ragout.
A thickener or alloy is an edible thickener commonly used to thicken sauces, soups, and puddings. Some thickeners do not change the taste of the food - and others do.
Flour for leveling is made from a specific grain (wheat, corn, rice or other) conjugated to specific heat treatment that can increase stability, consistency and general functionalities. These flours are resistant to industrial stresses such as acidic pH, sterilization, freezing conditions and can help the food industry formulate with natural ingredients. For the final consumer, these ingredients are more acceptable because they appear as "flour" in the ingredients list.
Flour is often used to thicken sauces and stews. The most basic type of thickener is flour mixed with water to make a paste, called a slurry, which is typically mixed in a flour mixer. It must be cooked thoroughly to avoid the taste of uncooked flour.
Roux is a mixture of flour and fat (usually butter) cooked into a paste, used in gravy, sauces, and stews.
Grains (oatmeal, couscous, farina, etc.) are used to thicken soups.
Yogurt is popular in Eastern Europe and the Middle East for thickening soups.
Soups can also be thickened by adding shredded starchy vegetables before cooking, although these will add their own flavor.
Tomato puree also adds thickness and flavor.
Egg yolks are a traditional sauce thickener in professional cooking; they have a rich flavor and offer a velvety texture but only achieve the desired thickening effect within a narrow temperature range. Overheating easily ruins such a sauce, which can make egg yolk difficult to use as a thickener for amateur cooks.
Vikingegryde
Danish Cuisine
A Viking stew is essentially a stew of pork and bacon, often with mushrooms, leeks and a touch of smoked paprika. The result is a rich dish, where the cream and tomato paste bind all the flavors together into a creamy and tasty dish that is both filling and warming on cold evenings.
Skipperlabskovs
Danish Cuisine
"Labskaus" is an old word for stew and describes the nature of the dish. So no, skipperlabskovs is not named after a skipper named Labskovs, but the dish has been practical at sea, as the salty meat could last a long time. The recipe for the classic skipperlabskovs is with beef, potatoes and bay leaves.
Gullash/Gullasch/Goulash/Gulyás
Danish/Hungarian Cuisine
Gulyás is a well-known dish that enjoys immense popularity even outside the Hungarian borders. In many countries, the word is synonymous with a thick stew, while in Hungary, gulyás mostly represents a soup-like dish, which is why this dish is also known as gulyásleves (lit. herdsman soup).
Knorr Hungarian Goulash Mug
Wiener Stew
Danish/Austrian Cuisine
A "Wienergryde" translation depends on the context. The dish is best translated as Vienna stew (if it is made with sausages/Vienna sausages) or a classic pork casserole.
Since the dish is a classic Danish stew, the following terms are most often used in English:
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Vienna-style stew / Wiener stew: Direct translation, if you are looking for recipes for Danish Food in English, for example.
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Pork casserole / Pork stew: The most accurate culinary description if the dish is primarily based on pork, vegetables, and cream.
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Sausage casserole / Wiener sausage: Used if you are referring to the ready-made canned version of sausages (Beauvais Wienergryde)
The term "Wiener stew" most commonly refers to a Depression-era American budget meal or an easy, child-friendly North American camp recipe made with sliced hot dogs (wieners). It is typically prepared with a tomato base, beans, and vegetables, often served over rice.
Depression-era recipes are resourceful, budget-friendly meals created during the 1930s. They rely heavily on cheap, shelf-stable staples like potatoes, beans, and flour. Cooks creatively substituted scarce ingredients - using water instead of milk, baking without eggs, and stretching small portions of meat to feed entire families.
If your query is about the famous Austrian stew, it is known as Wiener Saftgulasch (Viennese beef goulash). This rich, dark stew has its roots in 9th-century Hungary (originally gulyás) but was heavily adapted into a gourmet delicacy by Viennese chefs in the 19th century.
For a classic Viennese stew, winter white cabbage is the traditional choice. But summer white cabbage or pointed white cabbage only takes half as long to cook and has a finer, milder cabbage flavor. Regular white cabbage is coarser, has a sharper flavor, and needs to simmer much longer to become tender.
-I usually only steam vinter white cabbage for exactly 11 minutes to preserve the bite and crunch for a white cabbage stew.
Beauvais does not specifically state whether they use summer or winter white cabbage in their Beauvais Wiener Stew, but since the dish is a classic, long-lasting canned and ready-to-eat dish, winter white cabbage is usually used. Winter white cabbage is firmer and more robust, making it ideal for maintaining its consistency during the necessary thermal treatment.
Serving suggestion: Serve the dish with sour cream and chives on top.