Goulash is one of the most famous dishes from the Hungarian culinary repertoire, yet even today there are severe misconceptions about the original version of this iconic food. The name derives from the gulyás (herdsmen), who made their rich and fulfilling dish in a kettle over an open fire. Today, a kettle-made goulash is considered the most authentic version of all. Almost every region has its own variety, although a basic goulash is somewhere between a soup and stew, with beef (occasionally veal or pork), carrot, potato, spices, and the typical paprika. Goulash has a long history going back to the ninth century, but only during the 1800s did it turn into a national symbol and a tool for preserving Hungarian identity.