Seasonal varieties of goulash include venison or wild boar goulashes. Pierogis, goulash, and Polish style sausage are common specialties in many restaurants. For example, it is used in goulash, sauerkraut, and caraway seed cake. The name is a metaphor derived from goulash, a traditional Hungarian dish. A derived dish consists of thick goulash laid on a potato pancake. Hungarian dishes include goulash, satarash, and djuvech, which are also very common. Goulash may be served with small egg noodles called . The dish bears a "family resemblance" to goulash, another paprika dish. This latter version of goulash has a significantly thicker consistency than the soup version. In the Netherlands, goulash is usually prepared with beef. Germany for their world-famous wursts, Hungary for their goulash. As a side dish, they may accompany main dishes like goulash. Paprika is added, along with water or stock, and the goulash is left to simmer. Some variations of American goulash include cheese. These are also an ingredient of local specialties such as Znojmo roast or Znojmo goulash.