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 of goulash
Goulash has a very fascinating history dating back as far as 896 A.D.
In Hungary, the dish is called “gulyás” meaning cattle stockman or herdsman. It got this name because the herdsman of Hungary often travelled 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 in goulash
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 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 seed, 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
Category: Main Courses, Soups
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
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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.
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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…)
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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.
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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.
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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!
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[...] 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 [...]
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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!!
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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!
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Ohh… can’t wait to make some! Thanks HG!
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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.
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