Hungarian Goulash, known as “gulyás” in Hungarian, is a beloved and iconic dish that holds a special place in Hungarian cuisine. This hearty stew is renowned for its rich flavors, tender chunks of meat, and a medley of spices and vegetables. Rooted in the cultural heritage of Hungary, Hungarian Goulash has become a symbol of comfort food, offering a satisfying and flavorful experience. Join us as we dive into the history and details of this traditional recipe.

Hungarian Goulash has a long history and is deeply ingrained in Hungarian culinary traditions. Originating in the 9th century, goulash was initially prepared by Hungarian shepherds and herdsmen who needed a nourishing and hearty meal during their long journeys on the Hungarian plains.

Goulash evolved as a result of the region’s agricultural and pastoral traditions. The dish was typically cooked in large iron cauldrons over open fires, allowing the flavors to meld slowly and creating a comforting meal for the hardworking Hungarian herdsmen.

Traditionally, Hungarian Goulash is prepared with beef, although variations with other meats like pork, lamb, or veal can also be found. The meat is cut into cubes and browned to develop a rich flavor before being simmered with a combination of spices, herbs, and vegetables.

The hallmark ingredient in Hungarian Goulash is the distinctive Hungarian paprika, which adds a deep red color and a smoky flavor to the stew. Paprika plays a central role in Hungarian cuisine and is sourced from a specific variety of peppers grown in Hungary. The spice level of the paprika can vary, ranging from mild to hot, allowing cooks to tailor the heat level to their preference.

The stew typically includes onions, garlic, and a variety of vegetables such as bell peppers, tomatoes, carrots, and potatoes. These ingredients contribute to the robust flavors and add a delightful texture to the dish.

The slow-cooking process allows the flavors to meld together, resulting in a tender and flavorful stew. The goulash is often served with a side of Hungarian dumplings called “nokedli” or with crusty bread to soak up the delicious sauce.

Hungarian Goulash holds a significant cultural significance in Hungary and is celebrated during festivals and special occasions. It represents the resilience and resourcefulness of the Hungarian people, and its flavors have gained popularity worldwide, making it a staple of Hungarian restaurants and a sought-after dish for those seeking a taste of Hungarian cuisine.

PREP: 15 MIN.

COOK: 8 HOURS

MAKES: 6-8 SERVINGS

INGREDIENTS

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons Hungarian paprika (preferably sweet or a mix of sweet and hot)
• 1 teaspoon caraway seeds
• 2 bell peppers, sliced
• 2 tomatoes, diced
• 2 carrots, sliced
• 2 potatoes, peeled and cubed
• 4 cups beef broth
• Salt and black pepper, to taste
• Chopped fresh parsley, for garnish

INSTRUCTIONS

1. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
2. Add the beef cubes in batches, ensuring they are evenly browned on all sides. Remove the browned beef from the pot and set it aside.
3. In the same pot, add the chopped onions and minced garlic. Sauté until the onions become translucent and the garlic becomes fragrant.
4. Sprinkle the Hungarian paprika and caraway seeds over the onions and garlic. Stir well to coat the mixture and let the spices toast for a minute to release their flavors.
5. Return the browned beef to the pot and stir it into the onion and spice mixture.
6. Add the sliced bell peppers, diced tomatoes, sliced carrots, and cubed potatoes to the pot. Stir everything together to combine.
7. Pour in the beef broth, ensuring that the ingredients are fully covered. Add salt and black pepper to taste.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
9. Simmer the goulash for 2-3 hours, or until the beef is tender and the flavors have melded together.
10. Adjust the seasoning if needed.
11. Serve the Hungarian Goulash hot, garnished with chopped fresh parsley.

NOTES:

• Indulge in the rich and comforting flavors of your homemade Hungarian Goulash, savoring the tender beef, aromatic spices, and a medley of vegetables. This iconic dish captures the essence of Hungarian cuisine and offers a satisfying and hearty meal that will transport you to the heart of Hungary’s culinary traditions.