Goulash hungarian stew

Hungarian goulash is a hearty stew of meat, paprika and vegetables, a symbol of Magyar cuisine and Hungarian cultural heritage.

About this subject

Goulash (gulyás in Hungarian) is one of Hungary's most emblematic dishes. Originally prepared by herdsmen (gulyás means 'cowboy'), it was cooked in cauldrons over open fire using beef, onions, potatoes, and essentially paprika. Paprika, in powder or paste form, was introduced to Hungary in the 16th century by the Turks and became the defining spice of the dish. Traditional goulash is more of a thick soup than a dense stew, contrasting with thicker versions in other countries. In Hungary, it is served as a main course or at festive occasions, often with nokedli (small dumplings). Notable variants include bográcsgulyás, cooked in a cauldron, and csikósgulyás, which includes other meats and vegetables. UNESCO has inscribed Hungarian cuisine, including goulash, as intangible cultural heritage. The dish is also popular across Central Europe, with adaptations in Germany, Austria, and the Czech Republic, incorporating local touches like sausages or sauerkraut.

Frequently Asked Questions

What is the origin of Hungarian goulash?

Goulash originated in the 9th century as a meal for Hungarian shepherds (gulyás). It was cooked in cauldrons with meat, onions, and after the 16th century, paprika became the key spice.

What are typical ingredients of goulash?

Beef (usually chuck or brisket), onions, sweet or hot paprika, garlic, caraway seeds, and vegetables like potatoes, carrots, or bell peppers. It may include nokedli (dumplings) or pasta.

Is goulash a soup or a stew?

In Hungary, traditional goulash is a thick soup served in bowls. In other countries like Germany and the US, it is often a thicker stew with less broth.