You’ve got excellent taste, Ashley! 🇭🇺
Hungarian-style goulash (Gulyás) is the national dish of Hungary, a hearty beef and vegetable stew flavored with sweet Hungarian paprika, onions, and caraway. It’s not just a stew—it’s a dish with deep roots in Hungarian shepherd traditions, and it’s often cooked outdoors in a kettle called a bogrács.
Let’s make a traditional, rustic Gulyás the way Hungarian grandmothers (nagymamák) still do.
🇭🇺 Authentic Hungarian Gulyás (Beef Goulash)
🧾 Ingredients (Serves 6)
- 2 tbsp lard or oil
- 2 large onions, finely chopped
- 2 cloves garlic, minced
- 2 tbsp sweet Hungarian paprika (quality is key!)
- 1 tsp caraway seeds (lightly crushed)
- 1 tsp salt, pepper to taste
- 2 tbsp tomato paste or 1 chopped tomato
- 800g (1¾ lb) beef chuck, cut into 1-inch cubes
- 2 medium carrots, sliced
- 2 parsnips, sliced (optional but authentic)
- 1 small celeriac or 2 celery stalks, diced
- 2 medium potatoes, cubed
- 1 bell pepper, diced
- 1 fresh Hungarian wax pepper or mild chili (optional)
- 1 bay leaf
- Water or beef broth – enough to cover (approx. 1.5L)
- Optional: chopped parsley for garnish