Hungarian Goulash (Gulyás) is a traditional herder’s stew from Hungary, dating back to the 9th century but popularized in the 1800s as a national symbol. This rich, paprika-infused beef soup with vegetables and potatoes is slow-cooked for tender meat and deep flavors—often served as a soup rather than a thick stew in authentic versions.

It’s warming comfort food, perfect for cold days, embodying Hungary’s pastoral heritage.

Ingredients (serves 4-6):

• 1kg beef chuck or shin, cubed
• 2 onions, finely chopped
• 3 tbsp sweet Hungarian paprika
• 2 carrots, sliced
• 2 potatoes, diced
• 1 bell pepper, chopped
• Garlic, caraway seeds, tomatoes
• Beef stock or water
• Lard or oil

Step-by-Step Instructions:

1. Brown beef in lard over medium heat; remove.
2. Sauté onions until golden; add garlic and paprika (off heat to avoid burning).
3. Return beef; add caraway, tomatoes, pepper, and stock to cover.
4. Simmer covered for 1.5-2 hours until meat is tender.
5. Add carrots and potatoes; cook another 30-45 minutes.
6. Season with salt; serve hot with bread or csipetke (pinched noodles).

Tips: Use authentic Hungarian paprika for vibrant color and flavor; don’t rush the simmer for melt-in-mouth beef.