Introduction
What to expect
Chunks of beef and vegetables simmer slowly in a rich broth seasoned generously with Hungarian paprika.
The story
Behind the recipe
Goulash originated in Hungary and its roots can be traced back to the 10th century, with stews prepared by Hungarian shepherds. Early versions did not include paprika, which was introduced to Europe in the 16th century. The name "goulash" comes from the Hungarian word "gulyás," meaning cattle herder, reflecting its origins as a food prepared by herdsmen on the Hungarian plains. The vast cattle herds of the Puszta region were central to its development. Over time goulash evolved from a simple shepherd's stew into one of Hungary's most iconic national dishes.
Method
Instructions
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1
Season the beef generously with salt and brown it in batches in a heavy pot.
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2
Remove the beef and saute the onions until deeply golden.
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3
Add garlic, paprika, and caraway seeds; stir for 1 minute until fragrant.
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4
Mix in tomato paste and return the beef to the pot.
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5
Pour in beef broth, bring to a simmer, cover, and cook for 1.5 hours until the beef is tender.
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6
Add potatoes and peppers; simmer until the potatoes are cooked through.
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7
Serve the goulash ladled over buttered egg noodles.
Adaptations