Authentic Hungarian Gulyás: A Hearty Stew Recipe

Ingredients

  • 800g beef shin or shoulder, or any tender part of the beef cut into 2cm cubes
  • 2 tablespoons oil or lard
  • 2 onions, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, diced
  • 1 parsnip, diced
  • 1-2 celery leaves
  • 2 medium-sized tomatoes, peeled and chopped, or 1 tablespoon tomato paste
  • 2 fresh green peppers
  • 2-3 medium-sized potatoes, sliced
  • 1 tablespoon Hungarian paprika powder (sweet)
  • 1 teaspoon ground caraway seed
  • 1 bay leaf
  • 1.5 liter water (6 cups)
  • Salt and black pepper to taste
  • 2-3 cubes of beef bouillon
  • Handful of finely chopped fresh parsley
  • 1 pinch of hot chili pepper (optional)

Steps and instructions

  1. Heat up the oil or lard in a pot and sauté the onions until they get a nice golden brown color.
  2. Sprinkle the onions with paprika powder while stirring them to prevent the paprika from burning.
  3. Add the beef cubes and sauté them until they turn white and get a bit of brownish color as well.
  4. Add the ground caraway seeds, salt, black pepper, and the crushed or chopped garlic (garlic can burn easily, it's safer to add it after the meat has been sautéd).
  5. When the meat has been sautéd add the diced carrots, parsnip and the celery leaves, continue sautéing for a couple of minutes.
  6. Add the bay leaf, chopped tomatoes and green peppers, and the beef bouillon.
  7. Pour enough water to cover the content of the pot and let it simmer on low heat for about 1 hour.
  8. After about one hour, check if the meat is tender and add the sliced potatoes. Carry on cooking while stirring occasionally for another 30 minutes.
  9. When the soup is thick enough, sprinkle it with freshly chopped parsley before turning off the heat.
  10. Let it cool down for a few minutes before serving.

Tools for making

  • Cutting board - Used to chop and prepare the ingredients.
  • Knife - Essential for cutting the beef and chopping vegetables.
  • Large pot - Used for cooking the gulyás soup.
  • Wooden spoon - Used for stirring the soup while it simmers.
  • Measuring spoons - Necessary for accurately measuring spices and seasonings.
  • Peeler - Used to peel the carrots and parsnip.
  • Can opener - If using canned tomatoes or tomato paste.
  • Potato peeler - If peeling the potatoes.
  • Pepper grinder - If using freshly ground black pepper.

Recipe variations

  • Vegetarian Option: Replace the beef with mushrooms, such as portobello or cremini, for a delicious vegetarian gulyás.
  • Spicier Version: Add extra hot chili peppers or chili flakes for a spicier kick.
  • Smoked Paprika: Substitute regular paprika with smoked paprika for a smoky flavor.
  • Beef Substitute: Use lamb, pork, or chicken instead of beef for a different flavor profile.
  • Root Vegetables: Add additional root vegetables like turnips or rutabagas for added depth of flavor.
  • Noodles or Dumplings: Serve the gulyás over cooked noodles or with homemade dumplings for a heartier meal.
  • Additional Herbs: Experiment with adding other herbs such as thyme or rosemary to enhance the overall taste.
  • Creamy Gulyás: Stir in a dollop of sour cream or heavy cream at the end of cooking for a creamy and rich variation.
  • Vegetable Gulyás: Omit the meat and make a vegetable-based gulyás using a variety of seasonal vegetables.

Recipe overview

Gulyás, also known as Hungarian Goulash, is a soup or stew filled with tender chunks of beef, hearty vegetables and aromatic herbs and spices. This traditional dish is warm, comforting and filled with robust flavors that will delight your taste buds. This recipe will guide you step-by-step on how to prepare Gulyás, just like how it's made in its home country, Hungary. Despite the long list of ingredients, it's a straightforward dish to make. The most time-consuming part is the slow cooking to ensure the beef becomes tender, and the flavors get a chance to meld together. This dish is perfect for a cold day or when you need to feed a crowd. With this recipe, you can bring a taste of Hungary right into your kitchen!

Common questions

  1. Can I use a different cut of beef for this recipe? Yes, you can use beef shin or shoulder, or any tender part of the beef cut into 2cm cubes.
  2. Do I have to use Hungarian paprika? It is recommended to use Hungarian paprika for an authentic flavor, but you can use any sweet paprika powder if Hungarian paprika is not available.
  3. Can I substitute fresh tomatoes with tomato paste? Yes, you can use 1 tablespoon of tomato paste instead of fresh tomatoes.
  4. Can I add other vegetables? You can add other vegetables such as bell peppers or green beans if desired, but traditionally gulyás includes onions, carrots, parsnip, and celery leaves.
  5. What can I do if I don't have beef bouillon cubes? If you don't have beef bouillon cubes, you can substitute with beef broth or homemade beef stock for additional flavor.
  6. Can I adjust the spiciness of the soup? Yes, you can add a pinch of hot chili pepper if you prefer a spicier gulyás. However, this is optional and can be skipped if you prefer a milder flavor.

Serving dishes and utensils

  • Large Pot - A pot with a capacity of at least 5 liters (or 20 cups) to hold and cook the gulyás.
  • Cutting Board - A sturdy cutting board to chop the onions, garlic, carrots, parsnip, tomatoes, and green peppers.
  • Chef's Knife - A sharp knife for cutting the vegetables and beef into small, uniform pieces.
  • Wooden Spoon - A wooden spoon for stirring the gulyás while it simmers.
  • Measuring Spoons - Measuring spoons to accurately measure the amount of paprika powder, ground caraway seeds, salt, and black pepper.
  • Peeler - A peeler to remove the skin from the carrots and parsnip before dicing them.
  • Can Opener - A can opener if using tomato paste instead of fresh tomatoes.
  • Potato Peeler - A potato peeler to peel the potatoes before slicing them.
  • Soup Ladle - A ladle for serving the gulyás into bowls.
  • Soup Bowls - Deep bowls to serve the gulyás.
  • Soup Spoons - Long-handled spoons for eating the gulyás.
  • Fresh Parsley - Fresh parsley for garnishing the gulyás before serving.

Origin stories

Nestled in the heart of Europe, Hungary is known for its rich culinary traditions, and Gulyás, or Goulash, is perhaps the most iconic of them all. This hearty stew, originally a staple meal for Hungarian shepherds, dates back to the 9th century. The shepherds would dry the meat in the sun and pack it into bags made from sheep's stomachs. When it was time to eat, they would add water to the meat to create this stew. Today, this dish has evolved into an array of versions, spanning various regions and cultures, but its soul remains Hungarian. Goulash is more than just a dish for Hungarians; it's a symbol of their nation, embedded in their history and traditions. It's a dish that warms you during the cold Hungarian winters, a dish that invites conversation and companionship. So, as you enjoy your Gulyás, remember you're not just savoring a meal, you're partaking in a centuries-old Hungarian tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.