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Join our friends in Chicago
Hungarian Gulyás Festival.
300g (10 1/2 oz) shank of beef
30g (1 oz) lard
1 large onion, finely chopped
1/2 tsp paprika
Salt to taste
1/2 tsp caraway seeds
3 or 4 black peppercorns
1 med. carrot, cut into quarters
1 med. parsnip, cut into quarters
1 or 2 whole sweet paprika peppers
500g (1 lb, 1 1/2 oz) peeled potatoes
A lot of Hungarians might argue with you about what counts as "real goulash," but here's a few popular varieties.
Hungarian Goulash Recipe
So what makes it a Hungarian goulash (gulyás, pronounced gooi'yash)? This traditional stew of Hungary can be traced back to the Ninth Century Magyar shepherds. Made of chunks of meat and onions, it was cooked slowly in a bogrács (like a cauldron) until the liquid was boiled off. It would then be dried in the sun. This allowed the meat to be used to prepare a stew by boiling it in water. Delicious!
FYI: Did you know paprika wasn't added to the recipe for goulash until the 18th-century?