Hungarian recipe
How to make Goulash
gulyás
The Great Hungarian Plain, all of Hungary
A rich, red soup of beef, onions, potatoes and vegetables, seasoned with plenty of paprika and caraway. In Hungary gulyás is usually a soup, while a thicker meat stew is called pörkölt.
Ingredients
- 800 g beef shin or chuck, cut in 2 cm cubes
- 2 large onions, finely chopped
- 2 tablespoons lard or sunflower oil
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds and 2 garlic cloves, crushed
- 2 carrots and 1 parsnip, cut in chunks
- 1 green pepper and 1 tomato, chopped
- 500 g potatoes, cut in cubes
- About 2 litres water or beef stock, salt and pepper
Method
- Melt the lard in a large heavy pot and cook the onions gently for 10 minutes until soft and golden.
- Take the pot off the heat and stir in the paprika, so that it does not burn and turn bitter.
- Add the beef, caraway and garlic, return to the heat and stir for a few minutes until the meat is coated and lightly browned.
- Pour in a little water, cover and simmer gently for about 1 hour, adding a splash of water now and then.
- Add the carrots, parsnip, pepper, tomato and the rest of the water or stock. Simmer for 30 minutes.
- Add the potatoes and cook for another 20 to 25 minutes, until soft. Season with salt and pepper and serve hot with fresh bread.
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The word gulya means a herd of cattle, and gulyás means a cattle herder. The dish began as the meal of herdsmen on the great plains.
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