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:

1. Hungarian goulash soup
2. How to cook a great goulash
3. Goulash restaurant in Vienna