Goulash was, and still is, a very popular dish among herdsmen in Hungary. The word gulyás originally meant only “herdsman”, but over time the dish became gulyáshús (goulash meat – a meat dish which was prepared by herdsmen). Today, gulyás refers both to the herdsmen, and to the soup.
The cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep’s stomachs, needing only water to make it into a meal. It is one of the national dishes of Hungary and a symbol of the country. They made it in a cast-iron kettle hung above open fire, out in the fields.
Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe,Scandinavia and Southern Europe.
Even in Hungary every other housewife or chef has its own way of cooking it by adding or omitting some of the ingredients, or changing something in the preparation process, however they would all call their gulyás the most authentic.
Authentic gulyás is a beef dish cooked with onions, Hungarian paprika powder, tomatoes and some green pepper.
Potato and noodles (csipetke in Hungarian) are also added according to some recipes.
Hungarian goulash is neither a soup nor a stew, it’s somewhere in between. In the restaurants you will find it at soup.
This peasant dish got on the noblemen’s and town folk’s table only towards the end of the 19th century. In the second half of the 1800s it became very important to protect treasures of Hungarian culture, the language and the gastronomical delights, as part of the movement to emphasize Hungary’s national identity and independence from the Austrian Habsburg dynasty’s rule.
Restaurants started to put goulash on their menus too, and by the second half of the 20th century, the soup became the number one dish of Hungary that every tourist coming to the country must try.
My recipe won’t give you the perfect Hungarian goulash, but it will come very close. I was so surprised that I managed to make it so good. I was expecting a complete desaster, as I you all know I am not a good cook.
Ingredients:
– 700 g beef shin or shoulder, or any tender part of the beef cut into 2×2 cm cubes
– 5 tablespoons olive oil
– 2 medium onions, chopped
– 5 cloves of garlic
– 1 parsnip, diced
– 1 tablespoon Hungarian paprika powder
– 1 glass white wine
– 500 g potatoes
– 1 glass tomato sauce
– 1 tablespoon mustard
– ground black pepper and salt according to taste
– 2 fresh green peppers
– 1 bay leaf
Directions:
Heat up the oil in a pot and braise the chopped onions with the mustard in it until they get a nice golden brown color. Sprinkle the braised onions with paprika powder while stirring them to prevent the paprika from burning. Add the beef cubes and and sauté them till they turn white and get a bit of brownish color as well.
The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavor), some salt and ground black pepper, the bay leaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the white wine, parsnip and the potatoes, and some more salt if necessary (vegetables tend to call for more salt). You’ll probably have to add some more (2-3 cups) water too.
When the vegetables and the meat are almost done add the tomato sauce and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
Made it myself last night! Always delicious!
Delicious! I’m making estouffade today. I’ll book mark this recipe and make it next week.
Very interesting and complete history along with lovely images. The cooking looked great, too! Thanks.
Thank you
Love the photo 🙂
Thank you
Sounds and LOOKS delicious!
Thank you
I love making Hungarian goulash and can’t wait to try your recipe!
Enjoy!
Looks really good!
Thank you
I’m going to try this. I love goulash. I notice you are just back from skiing in Austria. They often serve goulash soup in the restaurants.
They have it around. I tried their version, also.
This looks delicious! Never got to try goulash when we were in Hungary, but will definitely try it now!
Enjoy!
Great post, beautiful pictures!
I prepare it regularly as well. 🙂
Thank you
I really enjoyed this post not only because it’s making my mouth water, but also because I’m about a third Hungarian from my mom’s side… and the family name is Gulyas 😀
So nice!
This looks stunning! Lovely recipe and background information. Thank you
Thank you
Looks wonderful! Can’t wait to try it!
Thanks
I’d never thought about what the word goulash might mean. Thanks.
You are welcome.
that looks yummy. kinda look like beef curry.
I made my first Goulash last year ( I used smoked paprika that time) and served it with some pan fried potato cakes… I would love to try an original version. Great picture btw!
Got something new to learn today. Thanks 👍
You are welcome
I’m going to try it!
Enjoy!
yum yum goulash, I could have some right now! This looks great 🙂
xx Hanna
Thank you
Great post, love the wine addition!
Thank you
looks gorgeous!
Thank you
ooh I love goulash! amazing photos, it looks great 🙂
Thank you
Great photos! Good recipe too. This was a staple of my Slovak mother and one of the few foods that my young kids will eat without reservation.
Thank you
I adore goulash, and this looks like a great recipe. I’m sure that it was delicious!
Indeed it was
Beautiful pictures and awesome blog – thanks for reading mine 🙂
Thank you and you are welcome
I love stews of any kinds and this looks so comforting and hearty.
You take amazing pictures! The goulash lokks amazing, might try it soon 🙂 x
Thank you
What’s the difference between standard paprika powder and Hungarian paprika powder?
Here is a link with some information about paprika.
http://www.thekitchn.com/whats-the-difference-hot-sweet-68134
Thanks! 🙂 I think I might have to give your goulash a go some time. x
Enjoy!
Love your history lesson! Very interesting. – Kat
Really interesting to learn about the background of a dish, and it looks delicious!
Thank you
I make goulash the similar way, but I add ground caraway, too. Great post!
Thank you
Your recipe refers to ‘mustard’ on the meat, but none is listed in the ingredients. My grandfather was a Bohemian butcher apprenticed to a Hungarian, so I grew up with Goulash. I don’t recall anybody using mustard!
Mustard in my recipe is after tomato sauce. I like using mustard. Is not the perfect Goulash recipe, is just my own.
This looks delicious! What is the different about hungarian paprika, from regular?
Types of chili
My Mum always makes it quite soup-like and also puts some carrots and potatoes in it. No mustard as far as I know but the beauty in cooking Hungarian dishes is that you can make it as spicy or plain as you like. For “second course” (or rather dessert) she would make homemade doughnuts with (homemade) apricot jam.
That sounds amazing.
Love this recipe – it looks absolutely delicious!
thank you
Love the photo and the food looks delicious.
Thank you
Looks delicious! I’ll try it your way 🙂
Thank you. Enjoy!
Looks delicious!
Thank you
Reblogged this on Mark's Kitchen Antics.
My favorite one! 🙂
Thank you
Thanks for the like. This looks delicious! Love the photo.
Thank you
Looks delicious ! Nice to know the history too 🙂
Thank you
My grandfather came to the United States from Hungary, and my grandmother (his wife) never made Goulash the same way twice, so I love that you said everyone changes it to suit their tastes! So glad I found your blog!
Thank you.
Just found your blog (thanks for the like by the way)! I’m definitely going to try this recipe…and not share any of it because it looks so good. 🙂
From, http://www.thewickedintrovert.com
Enjoy!
I didn’t know where Goulash came from, but thanks to you now I know. My late great grandmother use to make this dish all the time, it was a family fav. Of coarse she added more perks to make it her original, but it was still awesome. Thanks for sharing this wonderful recipes. It brings back awesome memories 🙂
You are welcome
This is one family dish I never learned to make before those with the knowledge passed on. I can’t wait to try your recipe!
Enjoy!
This looks so delicious! I will have to try it sometime.
One little thing I noticed was that you mentioned to use “tender cuts” of beef, while shoulder or shin are actually less tender cuts. Because you’re braising or stewing the less tender meat in water, letting it simmer for a while, it makes the meat more tender. So really you’re asking people to use less tender, less expensive cuts to make a delicious meal, which is a win in my book 🙂
Thank you
Thank you for dropping by my blog, food looks great!
My first time having goulash was in Prague (where it’s guláš). I fell in love with it! Then I was able to try it in Budapest and loved it even more. Thanks for sharing the recipe!
You are welcome
What does Hungarian Paprika taste like? I wanted to buy some but the smallest container of it that I could find was too big and too expensive. I don’t want to spend (over $5.00) for a spice that I might only use once!
It’s very hot. You can use it anytime you like. Just add it to your food for something new and bold, especially if you like spicy food.
I love spicy food. I was just responding to someone’s comment on my blog how when I was younger I couldn’t handle fresh pepper and now I love everything spicy! Thanks for the info!
You are welcome