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Hungarian Goulash (Gulyás): A Traditional Taste of Hungary
Few Hungarian dishes are as internationally recognized as Goulash, known in Hungary as Gulyás. Rich, warming, and deeply aromatic, this traditional soup combines tender beef, onions, paprika, potatoes, and vegetables in a flavorful broth.
Although versions of goulash can be found around the world, authentic Hungarian Gulyás is traditionally closer to a hearty soup than the thick stew often served outside Hungary. Its defining character comes from quality Hungarian paprika, slowly cooked onions, and tender pieces of beef.
Whether prepared for a family meal, a chilly afternoon, or a gathering around the table, Hungarian Goulash offers a delicious introduction to the country’s rich culinary heritage.
What Is Hungarian Goulash?
Hungarian Goulash, or Gulyás, is a traditional Hungarian soup made with beef, onions, paprika, and vegetables.
The Hungarian word gulyás is connected to the word gulya, meaning a herd of cattle, and historically referred to herdsmen who prepared simple meals while tending cattle.
Unlike many modern interpretations of “goulash,” traditional Hungarian Gulyás is not primarily a thick, gravy-like stew. It is generally a substantial soup with a paprika-infused broth containing meat and vegetables.
A Brief History of Hungarian Goulash
Gulyás has deep roots in Hungarian rural cooking.
Historically, Hungarian herdsmen prepared meals outdoors in large cooking pots known as bogrács. Beef was an important ingredient, and the dish could be prepared with relatively simple ingredients that were practical for outdoor cooking.
Paprika later became an essential component of Hungarian cuisine and transformed the character of traditional goulash. Today, paprika is one of the ingredients most closely associated with Hungarian cooking.
Over time, Gulyás became popular far beyond rural Hungary and developed into one of the country’s best-known national dishes.
Ingredients
For the Goulash
2 pounds beef chuck, cut into bite-sized cubes
2 tablespoons lard or vegetable oil
2 large onions, finely chopped
3 tablespoons sweet Hungarian paprika
3 cloves garlic, minced
1 tablespoon tomato paste, optional
1 teaspoon caraway seeds
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
6 cups beef broth or water
3 medium potatoes, peeled and cut into chunks
2 carrots, sliced
1 parsnip, sliced
1 red or green bell pepper, chopped
2 medium tomatoes, chopped
1 bay leaf
½ teaspoon hot Hungarian paprika, optional
Fresh parsley, for serving
Optional Csipetke
For a traditional touch, small pinched dumplings called csipetke can be added to the soup.
