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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Apple Soup

Fruit soups are a very common dish in Hungary and Romania.

This savory soup is meant to be served hot with a side of crusty bread.

Ingredients

1 potato
3 medium carrots
2 celery sticks
1 green pepper, seeded
2 tomatoes
3 tbsp butter
10 cups (2 1/2 litres) chicken stock
6 green apples, peeled and finely chopped
3 tbsp plain flour
2/3 cup (170 ml) heavy whipping cream 35%
1 tbsp granulated sugar
2-3 tbsp lemon juice
salt and pepper to taste

Directions

Dice the potato, carrots, celery, green pepper and tomatoes in a large stock pot, add the butter and saute for 5-6 minutes until just softened.

Add chicken stock and bring to boil over high heat. Reduce heat and simmer, covered, for 45 minutes, stirring occasionally.

Meanwhile, peel, core and dice the apples, then add to the pot and simmer for a further 15 minutes.

In a small bowl, mix together the flour and heavy whipping cream. Pour the mixture slowly into the soup, stirring well, and bring to a boil. Add the sugar and lemon juice before seasoning to taste.

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Lentil soup with smoked sausage

Lentil soup is considered a lucky dish that is often served for New Year’s in many parts of Europe. The lentils symbolize wealth because they are shaped like coins. So why not try your luck at this flavorful dish!

Happy New Year!

Ingredients

1 tbsp vegetable oil
2 large onions, diced
1 tsp, minced garlic
1 tsp paprika
3 carrots, cubed
2 stalks celery, cubed
3 1/2 cups (875 ml) crushed tomatoes
1 1/2 cups (375 ml) lentils, soaked, rinsed, and drained
1 cup (250 ml) white wine
8 cups (2000 ml) chicken stock
2 bay leafs
1/2 pound kielbasa or other smoked sausage
salt and pepper to taste
parsley for garnishing (optional)

Directions

In a large stockpot, sauté onions in oil until translucent. Stir in celery, carrots, garlic, paprika and sauté for 10 minutes.

Stir in tomatoes, chicken stock, lentils, bay leaves, salt and pepper. Stir well, then add the wine and bring the mixture to a boil. Reduce the heat and cook for 1 hour on low to medium heat, or until the lentils are tender.

Meanwhile, using a nonstick frying pan, add the sausage and cook over moderately high heat, turning, until browned, about 3 minutes. Remove on to plate. When the sausage is cool enough to handle, cut it crosswise into 1/4-inch-thick slices.

Once lentils are tender, add the sausage into the soup and simmer it for 5 minutes longer. Remove the bay leaf. If the soup is too thick, thin it with additional stock.

Sprinkle the soup with parsley and serve.

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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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