Gulyás (Goulash) Recipe: Hungarian Beef Stew

You are probably more familiar with the term goulash. Gulyás is a flavorful dish with a unique history that is ingrained in Hungarian culture. The creation of this dish has humble origins, The word gulyáshús, which is Hungarian for goulash, comes from the words gulyás, meaning "herdsman," and hús, meaning "meat." It was Hungarian shepherds who started preparing the dish while caring for their flocks of Hungarian Steppe Cattle. These cattle are known for their soft white coats and long straight horns.

The shepherds would gradually boil meat, onions, and other ingredients in enormous cauldrons over an open fire until the liquid was absorbed. They would then sun-dry the meat and veggies before packing them into bags made from sheep's stomachs. When it was time to eat, they would add water to rehydrate the meat and make a soup or stew. This traditional method of cooking allowed the shepherds to have a hearty and nutritious meal while out in the fields. The dish eventually evolved into goulash as we know it today, with various spices and vegetables added for flavor. 

Spice is the most important part of this dish, specifically the paprika!

One of the most crucial ingredients in the recipe is paprika. It adds depth of flavor and a beautiful color to the dish. Without it, the dish would lack its signature taste and visual appeal. However, you cannot just use paprika from the grocery store. While it has become easier to find here in the United States, most paprika that is sold in grocery stores is improperly stored. This can result in a loss of flavor and potency. For the best results, seek out high-quality paprika from specialty spice shops or online retailers.

Properly stored paprika will maintain its freshness and potency, elevating the dish to a whole new level of deliciousness. Paprika needs to be stored in an airtight container shielded from light because the light oxidizes the paprika, reducing and changing its flavor. This will ensure that the paprika retains its vibrant color and robust flavor, enhancing your dishes with its rich taste. Additionally, storing paprika in a cool, dark place will help preserve its quality for longer periods of time. 

Now, let's get cooking!

Now, normally in my home, my husband makes the gulyás, but if you have a large group this will be a two-person job. In the modern era it can be made on the stove, but if you are up for a challenge, you can always attempt to cook a pot of gulyas traditionally. All you would need is a steadily burning fire, a large kettle (which we Hungarians call bogrács), and a tripod to suspend the kettle over the flame. In my home, we often do this in the backyard.

There are a lot of different recipes out there, and just like foods in the United States vary by region, gulyás vary by region in Hungary. Some regions may include different meats or vegetables in their gulyas, while others may have a spicier or milder version. It's a dish that truly reflects the diversity and richness of Hungarian cuisine. I will be sharing the recipe that my husband's family uses that is native to Central and Southern Hungary. 

The Recipe

Ingredients:

2 pounds beef meat

1 onion

Half cup vegetable oil 

3 big tablespoons Hungarian paprika

1 medium tomato

1 teaspoon caraway seed

1 teaspoon black pepper

Few bay leaves

Salt for taste

Steps

 Step 1

The first step is to decide how much you are making!

Traditionally, the recommendation is 1 lb. of meat per person. I have used up to 40lbs of meat for larger gatherings. For the best flavor, calf meat (the lower leg of the cow) is recommended. However, you can find cubed beef for stew at most grocery stores.

Step 2

Peel and chop your onion! Use one onion for two pounds of meat.

Step 3

Brown the chopped onion in oil or lard that covers the onion on low heat with constant stirring with a huge wooden paddle. 

Step 4

Add paprika powder to the hot oil, stir in and after counting to ten, add a cup of water. It should be brought to boil again while stirring vigorously. As soon as it boils, add water again. Repeat this process 4-5 times. 

Step 5

This way the paprika swells to make a thick paste. Use paprika powder generously, one teaspoon per pound of meat. Before the paste boils again, dump the cubed meat in and mix it in. 

Step 6

Add the chopped tomato. Tomato is for enhancing flavor, one tomato per 4 pounds of meat. Do not add salt yet.

Step 7

Keep stirring and turning the meat over patiently until it releases the juices and practically ends up barely covered in its own juice. Add salt to taste. Add also ground caraway seed if you like, up to one teaspoon per two pounds of meat, and if so desired, black pepper to taste, and few bay leaves (one bay leaf per four pounds of meat or to taste). Cook slowly till tender. When it is close to tenderness one can add more paprika to improve the color.

Step 8

Serve and enjoy and enjoy with fresh bread!

If you are interested in learning how to cook more Hungarian dishes, check out the book “Cooking the Hungarian Way” by Hargitai, Magdolna.  There are plenty of other fun recipes to surprise your guests with, and who knows, it might even inspire you to check out other cookbooks!