Hungarian Goulash (Gulyás)
The real Hungarian goulash: a rich, brick-red soup of tender beef, onions, potatoes, carrots and peppers, built on generous sweet paprika and caraway. Serve in deep bowls with crusty bread.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the onions
Melt the lard in a large heavy pot. Cook the onions slowly over medium-low heat for about 15 minutes until soft and golden. They become the base of the goulash.
Brown the beef
Turn up the heat, add the beef and cook, stirring, until it loses its raw colour on all sides.
Add the paprika
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the beef
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the onions
Melt the lard in a large heavy pot. Cook the onions slowly over medium-low heat for about 15 minutes until soft and golden. They become the base of the goulash.
Brown the beef
Turn up the heat, add the beef and cook, stirring, until it loses its raw colour on all sides.
Add the paprika
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the beef
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Gulyás means 'herdsman', and the dish began as the food of the cattle drovers of the Hungarian plain, the puszta, who cooked beef and onions in a kettle called a bogrács over an open fire.
Paprika, made from peppers brought to Europe from the Americas, became the dish's defining flavour from the 18th century onwards, and the regions of Szeged and Kalocsa are still famous for it. In the 19th century goulash became a symbol of Hungarian national identity.
⭐ Why It's Famous
It's Hungary's national dish, served everywhere from village festivals cooked over open fires to Budapest's grandest restaurants.
💡 Fun Fact
In Hungary, gulyás is a soup. The thick meat stew that much of the world calls goulash is known there as pörkölt.
The Great Hungarian Plain
46.25°N, 20.15°E
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!