Authentic Hungarian Goulash: Soup, Not Stew

Authentic Hungarian Goulash: Soup, Not Stew

Authentic Hungarian goulash is a hearty soup, not a stew as many assume. Beef with paprika, onion and potato in a rich broth — the dish of the herdsmen of the Hungarian puszta.

History of the dish

Goulash (gulyás — 'herdsman') was invented by Hungarian cattle drivers in the 9th century: they cooked meat with onion, dried it and took it on the road. Paprika entered the recipe in the 16th century when the Turks brought the pepper to Hungary.

Key ingredients

Beef chuck cut into cubes, onion (plenty), paprika (sweet and hot), tomato paste, potato, carrot, parsnip, caraway seeds, stock, lard or oil. No sour cream — that is added to paprikash, not goulash.

How to cook at home

Secret of colour and flavour: remove from the heat before adding paprika — add it to the hot fat with the onion off the heat. This prevents the paprika from burning and gives a rich red colour and aroma.