Goulash, known as “gulyás” in Hungarian, is a rich soup or stew made of meat and vegetables, seasoned predominantly with paprika. Originating from Hungary, this dish has become a symbol of the country and is one of its national dishes. The history of goulash can be traced back to the 10th century, where it was a staple for Hungarian shepherds. They would cook and flavor the meat, then dry it under the sun, packing it into bags made from sheep’s stomachs. When needed, they would simply add water to turn it into a meal. Interestingly, earlier versions of goulash did not contain paprika, as it was introduced to Europe only in the 16th century. Over the years, goulash has evolved and has been embraced by various cultures, each adding its unique touch to this historic dish.
Beef (cubed)t1 kg
Onions (chopped)t2 large
Caraway seedst1 tsp
Garlic cloves (minced)t3
Bell peppers (sliced)t2
Tomatoes (diced)t2 large
Beef stockt1 liter
Potatoes (cubed)t3 large
Black peppertTo taste
Lard or oilt2 tbsp
- In a large pot, heat the lard or oil. Add the chopped onions and sauté until translucent.
- Add the beef cubes to the pot and brown them on all sides.
- Stir in the minced garlic and sauté for another minute.
- Sprinkle the paprika over the beef and onions, ensuring the meat is well-coated.
- Pour in the beef stock, followed by the diced tomatoes, sliced bell peppers, and caraway seeds. Mix well.
- Let the mixture come to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 1 hour.
- After an hour, add the cubed potatoes to the pot. Continue to simmer until the potatoes are tender and the beef is cooked through.
- Season with salt and black pepper to taste.
- Serve the goulash hot, garnished with fresh parsley if desired.