Gulyás, known internationally as Hungarian goulash, is a traditional beef stew or soup that originated with shepherds in the plains of Hungary. The dish is defined by generous amounts of Hungarian paprika, which gives it its signature red color and warm, slightly sweet flavor. Slow cooking allows the beef to become fork-tender while vegetables absorb the richly spiced broth.
Ingredients (Serves 4–6)
1 kg beef chuck, cut into cubes
2 tablespoons lard or vegetable oil
2 large onions, finely chopped
3 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
1 teaspoon caraway seeds (optional but traditional)
1 tablespoon tomato paste
1 large carrot, sliced
2 medium potatoes, cubed
1 red bell pepper, sliced
4 cups beef broth
Salt and freshly ground black pepper to taste
Fresh parsley for garnish
Instructions
Heat the lard or oil in a heavy pot over medium heat. Add the chopped onions and cook slowly until soft and lightly golden—this step builds the base flavor of the dish. Remove the pot briefly from the heat and stir in the paprika (to prevent burning), then add garlic, caraway seeds, and tomato paste. Return to heat and add the beef cubes, stirring until coated with the paprika mixture and lightly browned.
Pour in the beef broth, ensuring the meat is just covered, then bring to a gentle simmer. Cover and cook on low heat for about 1 to 1½ hours, stirring occasionally, until the beef begins to soften. Add the carrots, potatoes, and bell pepper, then continue simmering uncovered for another 30 minutes or until the vegetables are tender and the broth slightly thickened. Adjust seasoning with salt and pepper, and garnish with fresh parsley before serving.
Tips for Authentic Flavor
Use authentic Hungarian sweet paprika for the best color and flavor.
Never fry paprika in very hot oil—it turns bitter quickly.
For a more soup-like consistency (as traditionally served in Hungary), add a bit more broth.
Let it rest for 15–20 minutes before serving to deepen the flavor.
Serve with crusty bread or traditional Hungarian dumplings (csipetke) for a complete meal.