Hungarian Beef Goulash (Gulyás)

About This Recipe

Authentic Hungarian gulyás (the word means 'herdsman') is a surprise to anyone who has only encountered its westernised, cream-enriched adaptations: it is a clear, modestly thickened soup — not a thick stew — with distinct chunks of beef, potato and tender pasta pieces called csipetke floating in a blood-red paprika broth. The key is the quality and quantity of Hungarian paprika (édesnemes) and the long, slow caramelisation of the onion base. Hungarian gulyás does not use sour cream — that is Marha pörkölt, a related but different dish. Real gulyás is served in a kettle (bogrács) at cattle fairs and country festivals across the Hungarian plains (puszta).

Ingredients

Serves 6

• 800 gbeef shank or chuck(cut into 3cm cubes)
• 500 gwaxy potatoes(peeled and diced 3cm)
• 2large onions(finely diced)
• 3 tbspsweet Hungarian paprika(édesnemes)
• 1 tsphot Hungarian paprika(or cayenne)
• 1green pepper(diced)
• 2tomatoes(diced)
• 2garlic cloves(minced)
• 1 tspcaraway seeds
• 3 tbsplard or vegetable oil
• 1.5 litresbeef stock or water
• 2 tspsalt
• 80 gplain flour(for csipetke (optional))
• 1egg(for csipetke (optional))

Instructions

1. 1

   Caramelise onions

   In a large heavy pot, cook finely diced onions in lard over medium heat for 15–18 min, stirring frequently, until deep golden.

2. 2

   Add paprika and beef

   Remove pot from heat briefly. Add both paprikas and stir 10 seconds. Return to heat. Add beef and stir to coat completely.

   Adding paprika off the direct heat for a moment prevents it from burning — burnt paprika turns acrid and ruins the dish.

3. 3

   Add aromatics

   Add garlic, green pepper, tomatoes, caraway seeds and salt. Stir well. Cook 5 min on low heat until the tomatoes soften.

4. 4

   Simmer long and slow

   Add stock or water. Bring to a gentle simmer. Cover and cook 70 min on the lowest heat.

5. 5

   Make csipetke (optional)

   Mix flour and egg into a stiff dough. Pinch off tiny pea-sized pieces (csipetke means 'pinched'). Add to the soup with the potatoes.

6. 6

   Add potatoes

   Add diced potato (and csipetke) and simmer a further 25–30 min until potatoes are tender and the broth is a deep, clear red. Taste and adjust salt.

Variations

• •

  Bográcsgulyás: cooked outdoors in a kettle over an open wood fire — gives a smoky character

• •

  Add sliced carrot and parsnip for a more vegetable-rich version

• •

  Bean gulyás (Babgulyás): add white beans instead of potatoes

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Improves significantly on day 2. Keeps 5 days refrigerated. Freezes well for 3 months.

Frequently Asked Questions