A warming bowl of gulyás, rich with paprika and tradition, tells the tale of Hungary’s culinary soul.
There’s nothing quite like a steaming bowl of gulyás to capture the essence of Hungarian comfort food. Originally a humble shepherd’s stew cooked over open fire, gulyás has evolved into a national treasure—flavored with generous amounts of sweet paprika, tender beef, root vegetables, and love. Served with crusty bread and often enjoyed in good company, it reflects the heartiness, hospitality, and depth of Hungary’s culinary heritage.
Traditional Hungarian Goulash: Ingredients at a Glance
- 500g beef shin or stewing beef
- 2 tablespoons lard or vegetable oil
- 2 medium onions, finely chopped
- 2 garlic cloves, minced
- 1–2 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds (whole or ground)
- 2 medium tomatoes (or 1 tablespoon tomato purée)
- 1 green pepper (e.g. Hungarian wax or bell pepper)
- 2 carrots, sliced
- 1 parsley root (or parsnip), sliced
- 2–3 medium potatoes, diced
- Salt and freshly ground black pepper, to taste
- 1.5–2 litres water or beef stock
- (Optional: pinched egg noodles, known as csipetke)