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goulash

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Authentic Hungarian Goulash (Gulyás)

FDL
By
Fine Dining Lovers
Editorial Staff

What is Goulash?

goulash-what-is

Hungarian goulash or gulyás is a hearty and satisfying soup or stew usually prepared with tender beef and onions, spiced with sweet paprika. It is one of the national dishes of Hungary and a symbol of the country. The traditional goulash exemplifies the way a few simple ingredients, when cooked properly, can create an incredible flavour. Many variations of Hungarian goulash exist, and every cook makes it just a bit differently by using different veggies, like potatoes, carrots, celery, peppers. 

History of goulash

goulash-history

Goulash originates from the Hungarian gulyás, which initially meant  'herdsman'. Over time the dish became gulyáshús ('goulash meat') – that is to say, a meat dish prepared by herdsmen. In fact, the dish originates from the Magyar shepherds of the 9th century as a simple stew made with beef and onions. The first version involved sun-dried strips of beef carried in bags made of sheep's stomachs. Ottoman Turks introduced paprika to Hungary in the 15th century. Paprika has since become a defining element of Hungarian cuisine. The rest of Europe was lukewarm towards this red chilli pepper, but Hungary welcomed it wholeheartedly. It wasn't until the 1920s that a Hungarian botanist discovered a pepper plant that produced sweet fruits and grafted it onto other pepper plants that we now refer to as ‘sweet paprika’.

Recipe

goulash-recipe

Total time: 1 hr 30 mins

Serves: 4

Ingredients

3 tablespoons pork lard, or butter or bacon grease 

1 1/2 pounds yellow onions chopped

1/4 cup Hungarian sweet paprika

1 1/2 pounds stewing beef, cut into 1/2 inch pieces

5 cloves garlic, minced

2 red bell peppers, seeded/membranes removed, cut into 1/2 inch chunks

1 yellow bell pepper, seeded/membranes removed, cut into 1/2 inch chunks

2 tomatoes, diced

2 carrots, diced

2 medium potatoes, cut into 1/2 inch chunks

5 cups beef broth

1 bay leaf

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon crushed caraway seeds (optional)

Preparation

In a Dutch oven or other heavy soup pot, melt the pork lard or butter/oil over medium-high heat and cook the onions until they begin to brown, 7-10 minutes.

Add the beef and cook for seven to ten minutes until it begins to brown. Add the bell peppers, tomatoes, and garlic and continue cooking for 6-8 minutes.

Take the pot off the heat and stir in the paprika, salt, pepper and caraway (if using).

Add the beef broth, bay leaf, return to the stove and bring to a boil. Lower the heat, cover, and simmer for 40 minutes.

Add carrots and potatoes. Put the pot back on the stove, reduce the heat to medium, cover, and simmer for 30-40 minutes until the beef is tender. Salt to taste. Remove the bay leaf.

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