Gulyás — Hungarian Goulash Soup
The authentic Hungarian gulyás: a clear, paprika-rich beef and potato soup — not the thick Western stew, but a warming, elegant soup that is Hungary's national dish.
About This Recipe
The authentic Hungarian gulyás (pronounced GOO-yash) is not the thick, flour-thickened stew that bears its name in the West. The original is a clear, paprika-rich soup: tender pieces of beef simmered with onion, generous sweet paprika, caraway seeds, potato and csipetke (tiny pinched noodles) in a beef broth of great depth. The dish originated with Hungarian herdsmen (gulyás = herdsman) on the Great Plain (puszta), who would slow-cook beef in a kettle (bogrács) over an open fire. The key distinction is the quality of paprika — Hungary's prized sweet paprika is essential, giving the soup its beautiful red-orange colour and warm, complex flavour. No flour, no cream — just meat, paprika and patience.
Ingredients
Serves 6
- 800 gbeef chuck or shin(diced 3cm)
- 3 tablespoonsvegetable oil or lard
- 2 largeonions(diced)
- 3 tablespoonssweet Hungarian paprika
- 0.5 teaspoonhot paprika or cayenne
- 1 teaspooncaraway seeds
- 3 clovesgarlic(minced)
- 2 mediumtomatoes(diced)
- 1 largegreen bell pepper(diced)
- 1.5 litresbeef stock or water
- 3 mediumpotatoes(diced)
- 1 teaspoonsalt
- 100 gplain flour(for csipetke)
- 1egg(for csipetke)
Instructions
- 1
Fry onions and paprika
Heat lard or oil in a large pot over medium heat. Fry diced onion until golden, about 8 minutes. Remove from heat, add paprika and caraway seeds, stir 1 minute. The off-heat step prevents the paprika from burning.
Never add paprika to very hot fat — it burns in seconds and becomes bitter. Always add it off the heat or in a briefly cooled pan.
- 2
Brown the beef
Return to medium-high heat. Add beef pieces and brown all over, about 5 minutes. Add garlic, tomatoes and green pepper.
- 3
Simmer
Add stock and salt. Bring to a boil, reduce heat to low. Simmer covered for 1.5 hours until beef is very tender.
- 4
Add potato and csipetke
Add diced potato. For csipetke: mix flour and egg into a stiff dough, pinch off tiny pieces and add directly to the simmering soup. Cook 20 more minutes. Taste and adjust seasoning.
Pro Tips
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Hungarian sweet paprika is essential — generic paprika from the supermarket gives a pale imitation.
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The soup should be clear and red-orange, not thick — if it's too thick, add more stock.
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Csipetke (tiny noodles) are traditional but optional — the soup is excellent without them.
Variations
- •
Pörkölt is the thick meat stew version (more meat, less liquid) that is often called 'goulash' in the West.
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Lamb gulyás is popular in the puszta region.
Storage
Refrigerate for up to 4 days. The flavour improves overnight. Add stock when reheating if too thick.
History & Origin
Gulyás is Hungary's national dish, with a history stretching back to medieval times. It originated as the working food of cattle herders on the Great Plain, who would dry beef and spice it with paprika (introduced to Hungary from America via the Ottomans) to create portable provisions. The introduction of paprika in the 17th century transformed Hungarian cooking, and gulyás became the emblematic Hungarian dish. It was codified and elevated in the 19th century as part of Hungarian national identity during the period of national romanticism.
Frequently Asked Questions
Is this the same as the goulash I know?
Probably not. The thick, flour-thickened 'goulash' common in Western Europe and America is actually pörkölt — a different Hungarian dish. Authentic gulyás is a clear broth soup, not a stew.
Nutrition Facts
Per serving (450g / 15.9 oz) · 6 servings total
Time Summary
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