Goulash (Gulyás in Hungarian, meaning cattle stockmen) is a dish from the Hungarian cuisine. Here is one very simple Goulash stew recipe, being pretty close to the idealised version. It is important not to use hot paprika, use the red powder sold simply as "paprika" in most supermarkets instead, hot peppers (chilli) would make the soup too spicy and of the wrong consistency when used exclusively. They can be used for flavouring in various degrees instead. Sweet paprika can be obtained from Polish or central European delicatessens and specialist supermarkets. It is normally sold in 250 g sachets.
- Chop the onions and the vegetables. Fry half of the onions in the pot. Take some beef (leg or stringy meat) and cut it into small cubes.
- Put a layer of meat on the bottom of a pot over the fried onions, then a layer of onions, vegetables, the whole garlic cloves, spices and salt. (Wait with the potato). Add another meat layer; continue until you have used all the ingredients, except the potato.
- Cover the meat with water. Put on a lid, simmer on low heat. Add water only if there is not enough while cooking. It requires almost no stirring.
- When the meat is cooked, add large pieces of potatoes, add water to cover it if needed, and cook for further 15 minutes.
Notes, tips and variations
- Its colour could be even nicer if you add more paprika in the last 10 minutes.
- Add half pound lean cubed pork meat (if you wish) after 20 minutes.
- If you're not afraid of fats add some bacon to the dish.
- A pinch of caraway (seeds or grounded) is often used (caraway not cumin)
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