In 896, the Magyars under the leadership of Árpád settled into the Carpathian Basin in what is now referred to as an area of Hungary within East-Central Europe. For over a thousand years, Hungary was continuously shaped and molded by its locals and conquerors. The result of this contributed to a unique and distinctive culture which continues to evolve even today.

Dried Hungarian peppers hanging on a wall. Much of Hungary’s paprika comes from the villages of Kalocsa and Szeged.

Goulash in a cast-iron kettle hung above an open fire. In Hungary, the dish is refered to as “gulyás” meaning cattle stockman or herdsman.

A statue of a Turul bird, a mythical falcon or eagle of the ancient Magyars.

Traditional Hungarian embroidery. Hungary is regarded for its unique and colorful needlework.

The Hungarian forint, often denoted HUF and abbreviated Ft., is the official currency of Hungary.

Men playing chess in the Szechenyi thermal baths in Budapest. The first thermal springs were discovered some 2,000 years ago in the Roman town of Aquincum (meaning “abundant water”) in north Budapest.

Hungarian folk art and crafts for sale at a market. Items such as pottery, carved wood, dyed Easter eggs, and woven cloths are associated with Hungarian folk art.

Participant at the Busójárás carnival in Mohacs. The Busójárás is a celebration held exactly seven weeks before Easter and involves locals dressing up in sheepskin costumes with scary masks and noise-makers.

Traditional horse-herdsman "Csikos" on the Puszta plain. Hungary has long history in horsemanship with many unique equestrian styles.

Hungarian grey cattle at the Hortobágy National Park in eastern Hungary. These animals once grazed the great plains of Hungary over 1,000 years ago.

Vizsla, Hungarian hunting dog. The ancestors of the present Vizsla were the trusted and favorite hunting dogs of the Magyar tribes who lived in the Carpathian Basin in the 10th century.

Historic wooden church in Holloko. The village is currently home to 400 residents who are a Palóc ethnic minority group in Hungary.

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Originating as a staple for herdsmen traveling across the great plains of Hungary many centuries ago, goulash is one of Hungary’s most famous dishes. A hearty soup of beef, vegetables and paprika; goulash gets its flavor from being cooked slowly over a long period of time. Making goulash is fairly simple but to make a great goulash, you’ll need to have the essential ingredients as well as the right techniques. Here are some suggestions on how to make a great goulash.

Goulash with egg noodles and pepper.

Use the right cut of meat

Hungarian chef George Lang wrote frequently about goulash in his books “The Cuisine of Hungary” (1971), the first work in English on Hungarian cooking, and “Lang’s Compendium of Culinary Nonsense and Trivia” (1980). He firmly stated, “The more parts of beef and beef innards are used, the better the gulyás will be.” Keeping that in mind, well marbled pieces of meat with lots of connective tissue often work best with goulash. These cuts won’t dry out in the long cooking process but rather the tissue and marbling will melt and give the goulash body. Chucks, shanks, and even organs are all good choices for a good goulash.

Don’t rush it

It’s best to cook your goulash at a very low temperature, just below a simmer if possible. This will allow the meat to become tender in its own time. You can also add additional spices while your goulash is simmering until it reaches your desired taste. When adding the potatoes, wait until your goulash has simmered for a while so that it doesn’t overcook and disintegrate. Potatoes should be added when there’s about 40 minutes of cooking time remaining.

Select the right type of equipment

Originally goulash was cooked in cast-iron kettles known as bogrács hung over an open fire. Of course, nowadays, most people don’t necessarily cook goulash like this for obvious reasons, however, it is still important to use the right equipment. Ensure that you use a heavy-duty pot with a lid, this can include pots made from cast iron or steel. This will help to ensure the heat is retained and distributed evenly in the cooking process.

Spice it up

Paprika is the essential spice in goulash. Be sure to choose fresh, quality paprika that is evenly and finely ground. The color will determine the intensity. The deeper the red color, the milder the paprika. On the contrary, the more yellow in hue, the stronger the heat. How you handle the paprika is also a key factor in making a great pot of goulash. Care must be taken when cooking with paprika. Due to the high sugar content contained in the spice, if paprika is fried for too long or at a temperature that is too high, it will rapidly turn bitter. This can happen in a matter of a few seconds and could potentially spoil a good pot of goulash.

Top it up

Although goulash can be eaten as a stand alone dish, it’s also great with egg noodles – also known in Hungarian as “nokedli“. You can make this tasty side dish while your goulash is simmering and when you’re ready to serve the dish, simply add it on top. Other great accompaniments to goulash include a side of crusty bread or even cucumber salad with sour cream. A bottle of Hungarian red wine also works very well with goulash.

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Gulasch Museum Cafe in Vienna. The restaurant offers over 15 varieties of goulash made with paprika.

If you think there’s only one type of goulash available, think again!

“Gulasch Museum” is a specialty restaurant located in Vienna which has over 15 varieties of the flavorful dish made with paprika.

You can order versions of goulash such as roast beef, veal, pork, fish, and fried chicken liver. Vegetarians will also be delighted to know there are goulashes made with potatoes, beans, and mushrooms.

As well, the restaurant has a wide selection of savory desserts and pastries.

For more information and reservations, visit the Gulaschmuseum website.

Gulaschmuseum
Schulerstrasse 20.
A-1010 Wien
Vienna, Austria
http://www.gulasch.at

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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

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The name Különleges, meaning special, is one of the highest grades of paprika.

Overview

Paprika is a spice made from the grinding of dried sweet capsicum peppers, which are similar to red bell peppers. It is a commonly used ingredient in a variety of Hungarian, Central, and Eastern European dishes. Paprika is also well-known throughout Mexico, Central, and South America where there are different versions of the spice.

Types of paprika

In Hungary, there are eight types of paprika ranging from édes (sweet) to eros (hot) as well as everything in between.

Special quality (Különleges)
Of all t­he va­ri­e­ti­es of Hun­ga­ri­an pap­ri­ka, t­his is t­he ri­chest in co­lo­r. It is fi­e­ry red and has an ex­cel­lent f­la­vor and a­ro­ma. It is al­so o­ne of t­he mil­dest ty­pes.

De­li­ca­te (­Csípmentes ­csemege)
T­his type of pap­ri­ka is ma­de f­rom ca­re­fully se­lec­ted pods of t­he hig­hest qua­lity. Its co­lor ran­ges f­rom a light to a dar­ker s­ha­de of c­rim­son, de­pen­ding on t­he vin­ta­ge. It has a ve­ry fi­ne tas­te and a­ro­ma but is not s­pi­cy.

Ex­qui­si­te de­li­ca­te (­Csemege paprika)
T­his has t­he sa­me qua­li­ti­es as t­he s­we­et va­ri­ety ex­cept t­hat it has a p­le­a­sant, mild, s­picy f­la­vo­r.

Pun­gent ex­qui­si­te de­li­ca­te (­Csípos csemege, pikáns)
Similar to ex­qui­si­te de­li­ca­te pap­ri­ka but is de­ci­si­vely hot­ter. It con­ta­ins at le­ast 25 mg of cap­sa­i­cin, and is o­ne of t­he most po­pu­lar of t­he hot pap­ri­ka spices.

Nob­le s­we­et (Édesnemes)
T­his ty­pe of Hun­ga­ri­an pap­ri­ka is t­he most well-known th­ro­ug­ho­ut t­he world. It is ma­de f­rom pods of ext­re­mely high qua­lity and has a mild s­picy f­la­vo­r. T­he o­il con­tent of t­he pap­ri­ka se­ed mil­led with it b­rings o­ut t­he b­right red co­lo­r. Its tas­te and a­ro­ma is considered the best of all paprika spices.

Se­mi-swe­et (­Félédes)
T­his is so­mew­hat hot­ter t­han t­he va­ri­e­ti­es men­ti­o­ned a­bo­ve, so a s­mal­ler quan­tity is suf­fi­ci­ent to p­ro­du­ce a hot, s­picy f­la­vo­r.

Ro­se (Rózsa)
T­his pap­ri­ka is pa­le red in co­lo­r. It is hot and has a strong a­ro­ma. It is re­com­men­ded for t­ho­se w­ho li­ke t­he­ir fo­od s­picy.

Hot (Eros)
T­he hot­test of t­he pap­ri­ka s­pi­ces that is light b­row­nish yel­low. It is par­ti­cu­larly comp­le­men­ta­ry to dis­hes ma­de with mutton or ga­me. It is for t­ho­se w­ho li­ke a s­pi­ce to be fi­e­ry hot.

The best way to select your paprika is by considering the type of color, sweetness, pungency, or heat you’d like to add to your dish.

How to cook with paprika

Paprika is a great ingredient to use in your recipes especially if you want to enhance flavor and color. Some of the most popular Hungarian dishes that have paprika include goulash soup, chicken paprikash and cabbage rolls. One of the simplest methods to use paprika is by adding into lard or oil in your cooking. Just be careful not to leave paprika for too long under high heat or you may burn it! Paprika’s high sugar content means it dissolves easily and quickly. If you would like to use paprika to add color to a prepared dish, always stir the red powder into a little hot oil, and then add this to the dish.

Nutrition

During the 1930′s, Hungarian scientist Albert Szent-Gyorgyi and his colleagues at Szeged University experimented with fresh bell peppers. In 1937, Szent-Gyorgyi was awarded the Nobel Prize for Science for discovering that paprika included Vitamin C, an antiscorbutic, which protects against scurvy. Paprika is also known to assist in normalizing blood pressure, improving circulation, and increasing the production of saliva and stomach acids as well as aiding digestion.

How to store paprika

Paprika retains its flavor for six to eight months. It should be purchased in small quantities and kept in airtight containers away from sunlight.

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Hungarian goulash soup. Photo courtesy of Ted Kaiser.

A traditional favorite in Hungary, goulash (gulyás in Hungarian) is a hearty soup made of tender chunks of beef, onions, potatoes, caraway, and paprika.

Goulash gets its flavor from being cooked slowly over a long period of time. This recipes makes about 8 -10 bowls.

Ingredients

1 tbsp vegetable oil
2 lb stewing beef, cut into 3/4-inch pieces
2 onions, chopped
3 carrots, chopped
2 celery stalks, chopped
1 sweet red pepper, chopped
1 green pepper, chopped
3 cloves garlic, minced
3 tbsp sweet paprika
2 tbsp caraway seeds, lightly crushed
1/4 cup tomato paste
10 cups beef broth
2 bay leafs
3 potatoes, peeled and chopped into small cubes
salt and pepper to taste

Directions

In a large skillet, heat oil over medium heat. Add stewing beef and cook until browned. Remove to plate. Set aside.

Using a large stock pot, add onions, carrots, celery, red pepper and garlic into pot. Cook until vegetables are soft, 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. Add the bay leaves.

Reduce heat and simmer, covered, for 1 1/2 hours, stirring occasionally.

Add potatoes and return to a simmer. Cook for an additional 30 minutes or until everything is tender.

Adjust seasoning if necessary. Discard bay leaves.

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