All about goulash
Traditional Hungarian goulash soup also known as gulyásleves.
What is goulash?
Goulash is a prepared stew or soup containing ingredients like meat, onions, peppers, and paprika. Originally from Hungary, goulash can also be found in many other countries like Austria, Croatia, Slovenia, Germany, and Northern Italy which have their own variations to the dish. In the United States there’s even a type of goulash that’s known as “American goulash.”
History
Goulash has a very fascinating history dating back as far as 896 A.D. In Hungary, the dish is refered to as “gulyás” meaning cattle stockman or herdsman. It got this name because the herdsman of Hungary often traveled far from home on horseback with their flock of sheep or steers to find better pastures on the Hungarian plains. At nightfall the herdsman’s would build a bonfire, slaughter an animal and then cook it in a large pot hanging over the fire known as a bográc.
Goulash in a cast-iron kettle hung above an open fire.
Common ingredients
Some of the most common ingredients in goulash include paprika, caraway seeds, onions, red or green peppers and potatoes.
How to make goulash
There are many different ways of making goulash. It’s really a matter of preference or what type of goulash you want to make from a specific country or region. One thing is certain you must have good paprika! As well, most goulash recipes require a few hours of simmering. This helps to ensure the meat becomes tender and to enhance the flavor.
Goulash can be served with potatoes, polenta, dumplings, spatzle, or just as a stand-alone dish with bread.
Traditional Beef Goulash Soup
Ingredients
2 tablespoons pure lard
2 large onions, chopped
2 lbs. beef chuck, cut into 1 inch pieces
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground caraway seeds, lightly crushed
2 tablespoons Hungarian paprika
4 cups beef broth
4 potatoes, peeled and diced
2 carrots, chopped
1 green pepper, chopped
1 stalk celery, chopped
2 bay leaves (optional)
In a large saucepan, sauté the onions in the lard. Add the meat cuts and brown for a few minutes, then sprinkle on salt, pepper, caraway seed and paprika. Let beef simmer in its own juice for about 1 hour on low heat. Add the broth, diced potatoes, carrots, and green peppers and a bit of salt. Cover and simmer until potatoes are done and meat is tender for another 30 minutes.
Easy Beef Goulash Soup
This recipe is my favorite!
Ingredients
1 tbsp vegetable oil
2 lb stewing beef, cut into ¾-inch pieces
2 onions, chopped
3 carrots, chopped
1 sweet red pepper, chopped
3 cloves garlic, minced
3 tbsp sweet paprika
2 tsp caraway seeds, lightly crushed
¼ cup tomato paste
10 cups beef broth
3 potatoes, peeled and chopped
salt and pepper to taste
Directions
In a large saucepan, heat oil over medium heat. Add stewing beef and cook until browned. Remove to plate. Set aside. Using a large stock pot, stir onions, carrots, red pepper and garlic into pot. Cook until onion is slightly softened about 5 minutes. Add beef to pot. Stir paprika, caraway seeds, salt and pepper into meat, coating evenly. Stir in tomato paste. Add broth; cover and bring to boil over high heat. Reduce heat and simmer, covered, for 1 ½ hours. Stir occasionally. Add potatoes and return to a simmer. Cook for an additional 30 minutes or until everything is tender.
Just for fun!
Believe it or not, there’s even a festival about goulash. If you’re planning a trip to Hungary, you might want to visit the annual Goulash Festival of Szolnok.
Goulash Festival of Szolnok
http://www.magyargulyas.hu
Related posts:
- Hungarian goulash soup
- How to cook a great goulash
- Specialty goulash restaurant in Vienna
- Italian gulash di manzo
- Potato pancakes
Category: Facts & Information
Dear Friend!
Greetings!
It’s great to see someone at last write in detail about real goulash!
I remember eating a lot of it in Germany a long time ago. Hungary was a “closed” country then!
A simple question:
When was paprika introduced to Hungary and from where. I’ve always been intrigued by this little detail!
Great pics. Keep me informed of your new postings!
Cheers,
Robert-Gilles
This question has intrigued me, as well. It seems that the area that is now Hungary has been under various rules, thus, their influences. The Romans, Huns, Goths and Slavs have all held sway in the area. The Magyars took power in the late 9th century. Then came the Turks who dominated between the early 1500′s to the late 1600′s. They were the ones who introduced paprika to the area after they were done with the Balkans. The Magyars welcomed paprika when the price of black pepper became too dear. The Turks also introduced filo dough, stuffed peppers, eggplant and coffee to Magyar kitchens.
Also, the pepper plant was originally used as a decorative item. Only peasants would use it in their cooking. Once people in upper classes realized how good it was, they started to use it. It was really not until the 19th century that it became as popular as it is today.
Yum! I love goulash. I’ll have to try your recipe at some point. I’m going to start following your blog. I’d love to learn more about Eastern European food! (I have Czech and Lithuanian roots…)
Hi Megan,
Thanks for your comment! Yes, goulash is really great. There are so many types available across Central and Eastern Europe. I look forward to posting more recipes for everyone. Take care.
As well, if anyone would like to share more information about goulash or submit a recipe, feel free to add a comment to this posting. Thank you.
Hello Megan,
An experience/comment and a question.
If I am to believe Hungarian friends, people in Hungary use a paste (something as “common” as our tomatoe paste) called Gulyáskrém or Paprikakrem. I have tried it and it is really lovely.
But nowhere can I find/buy this krém, strong or medium, csípós or csemege(?) outside Hungary. Can you help me.
Hi Ann,
These pastes are made by Univer in Hungary and are imported around the world. There used to add flavors to various dishes like goulash.
I’ve bought them in the past at deli shops throughout Toronto. However, I’m not sure about there exact shipping locations.
You can try visiting their website but its only available in Hungarian. The last time I checked the website was down.
http://www.univer.com
As well, try visiting any Hungarian, German, or Eastern European deli in your area. They might carry the product.
Below are some online retailers that sell the paste and other creams. This might be your best option.
http://www.hungariandeli.com/Paste.htm
http://gdcom.stores.yahoo.net/unguldel.html
http://www.edelweissimports.com/univer-paprika-mix-sweet-pr-281.html
http://www.fastpakstore.com/ungocr18.html
Thanks and good luck!
If you are in the U.S., Bende, Inc. (www.bende.com) will ship these things. If you are in the Chicagoland area, I can provide more places where I have seen it.
[...] goulash is The Hungarian Girl, a blog by Toronto, Canada chef Suzanne Urpecz. The blog provides a goulash primer that includes recipes for traditional and easy beef [...]
Great site! Just found it. Also just found a jar of Univer Goulash Paste at Jungle Jim’s in Fairfield, OH. My question is: If I use the paste, what do I leave out? It looks like I would replace garlic, paprika and may caraway seeds?? Can’t wait to try it out. Or if you have a good recipe with the paste, even better.
Thanks!!
Hi Steve,
I’m glad you like the site!
As for using Univer goulash paste, it’s really simple. Just add it to your favorite goulash recipe. It’s meant as a flavor enhancer.
I would still add the caraway seeds, paprika, and garlic as they are the main ingredients to any goulash recipe. However, just like salt this paste should be used according to taste. Although, some people chose to substitute the paste with the rest of their ingredients. It’s up to you and your taste buds.
You can add the paste with the rest of the ingredients or even afterwards when the goulash has been simmering for a while.
Hope this helps. Good luck and enjoy your goulash!
Ohh… can’t wait to make some! Thanks HG!
OH, I love your blog. Your recipe for traditional gulyas is so similar to the one I grew up with and still make. All my non Hungarian American friends love making gulyas now. Whenever we get snow in CO, they all let me know they’re making a pot of gulyas to keep warm.
A friend of mine just came back from Hungary and brought me a tube of Csipos Paprikakrem. My question is how to use it. If I make a goulash, does this take the place of other ingredients? Also, it there a better use to get the full taste?
He also brought me a 50 g pack of Szegedi Paprika. (Orolt paprika) In what dish would you suggest I use this? Thank you for your help. I really enjoy your site.
Hi Ron,
I would say that a tube of Csipos Paprikakrem is meant as a flavor enhancer. If you read my response to Steve he was asking a very similar question regarding using these pastes for making goulash.
It’s really a matter of preference the same way that someone would add salt to their favorite dish. I would suggest adding the paste directly on the meat before adding the stock to get the best flavor.
As for using orolt paprika, you use for this dish just like any other paprika. There are many varieties of Hungarian paprika that range from delicate to hot and fiery. Most people prefer to use sweet or delicate for goulash.
I would also suggest adding caraway as it gives the goulash its distinct flavor. I think it’s just as important to add as the paprika.
Best of luck with your goulash!
Thanks for the great recipe! I learned to make the gulyas without broth and using just water. I have found in my own “testing” that while cooking outside wth beef broth (in conjunction with the existing homemade broth in the pot from your own meat) can overpower the rest of the complex flavors in bogracs gulyas, especially when you want the subtle flavors from a wood fire. I would suggest, if you are cooking it outside for 3-4 hours, to use water instead of broth. Also, be very careful not to burn the paprika when you add it. Paprika is very delicate and can turn bitter very quickly if overheated. If you cannot get your stove top low enough or you are cooking outside, I would add some of the liquid right after the spices in small amounts so as to not burn the paprika. I also like a bit more black pepper than the suggested amount and some tied dill that can be removed before serving
Our family has never put any peppers into the gulyas, but everyone makes it a bit differently.