Magyar Gulyás

About This Recipe

Magyar gulyás is Hungary's most internationally recognized dish, though what's served as 'goulash' abroad bears little resemblance to the authentic Hungarian soup. True gulyás is a clear, spiced soup — not the thick stew foreigners often encounter. The word gulyás originally meant 'cowherd' and referred to the cattle drovers who developed the dish on the Hungarian plains. The soup's brilliant red color comes entirely from sweet Hungarian paprika, which Hungary began producing only in the 18th century.

Ingredients

Serves 6

• 1 kgbeef chuck(cut into 3cm cubes)
• 4 tbspsweet Hungarian paprika
• 1 tsphot paprika
• 2 largeonions(diced)
• 4 mediumpotatoes(cubed)
• 2 mediumcarrots(sliced)
• 2 mediumtomatoes(chopped)
• 2 mediumgreen bell peppers(chopped)
• 3 clovesgarlic(minced)
• 2 tbsplard or vegetable oil
• 1.5 litreswater or beef stock
• 1 tspcaraway seeds
• 1 tspsalt

Instructions

1. 1

   Caramelize onions

   Heat lard in a heavy pot. Cook onions over medium heat for 20 minutes until deep golden.

2. 2

   Add paprika

   Remove from heat briefly. Add sweet and hot paprika and stir quickly — paprika burns fast in hot oil.

3. 3

   Brown the beef

   Return to heat. Add beef and brown on all sides with the onion and paprika.

4. 4

   Add liquid and simmer

   Add water or stock, garlic, caraway, tomatoes, and peppers. Bring to boil, then simmer 60 minutes.

5. 5

   Add potatoes and carrots

   Add potatoes and carrots. Cook 25 more minutes until everything is tender.

Variations

• •

  Add csipetke (pinched pasta) dumplings to the stew

• •

  Use pork instead of beef

Storage

Keeps 3 days refrigerated and improves overnight. Freeze up to 3 months.

Frequently Asked Questions