Though many variations of Goulash exist, ours is a traditional, authentic recipe from the very heart of Hungary.
A Dish with Humble Beginnings
This classic Hungarian dish harkens back to cool fall nights in Hungarian fields. Imagine the herdsmen of Hungary's history gathering to stir and savor Hungarian Goulash as it cooked over an open fire, the cold air nipping at their noses but a warm and tasty meal to keep them comfortable. Made with the freshest ingredients the Hungarian countryside can provide, this style goulash has been a cultural favorite for centuries. Everyone from shepherds to nobles fought off the fall chill with a bowl a goulash, but the dish owes its name to herdsmen, or “gulyás” in Hungarian, that first filled their cauldrons with the stewy combination of meat, spices, and wild vegetables.
Hungarian Culinary Culture
Hungarian Goulash is unique for its use of the spice that sets the country’s cuisine apart from the crowd – paprika. Considered the national spice by many, paprika was introduced to Hungary by the Turks around the 16th century. Since then, pinches of the rich, sweet, peppery powder have defined not just Hungarian Goulash but an entire culinary culture in which an abundance of paprika can be found in kitchens, gardens, and restaurants throughout the country.
- 2 onions, sliced
- ½ cup¬corn oil
- 1 tsp. caraway seeds
- 1 garlic clove, minced
- 2 lbs. boneless chuck roast, cut into bite size pieces
- 2 tbsp. sweet Hungarian paprika
- 2 cups hot water
- 2 tsp. salt
- 3 bay leaves
OPTIONAL: Potatoes, chopped fresh parsley
Heat the oil in a heavy skillet; add the onions and sauté lightly. Add the garlic and continue to sauté. Next add the meat, stir well with the other ingredients, and season with salt. Cover and let cook gently until meat browns. Add the sweet paprika, caraway seeds and bay leaves. Cover and cook on low heat for 10 to 15 minutes until meat has picked up the flavor of the seasonings. Adjust heat so that the goulash simmers very gently and let it cook for approximately one hour, or until meat is fork tender. Serve over buttered noodles or rice.
Makes 6 servings.
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