“Goulash is a soup of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country. ” Wikipedia
This recipe is a combination of two goulash recipes from Constantin Bacalbasa cookbook, Gulas and Gulas Souppe.
This dish is a slow cook beef stew with potatoes or flour dumplings.
The specific taste is given, of course, by slow cooked beef but also by the combination of spices.
Goulash – Gulas – Gulyas – Gulash
Ingredients
- 500 g braising beef cut into chunks
- 1 tablespoon lard
- 3 onions
- 2 garlic cloves
- 1 tablespoon all purpose flour
- 1 tablespoon sweet paprika
- ½ teaspoon caraway
- 4 tablespoons tomato paste or 3 peeled and fine chopped tomatoes
- 1 red bell pepper, fine chopped
- 30 ml rum or cognac
- 1 ½ l stock or water
- 1 carrot sliced
- 500 g peeled, diced potatoes
- salt and pepper to taste
Instructions
- Add a large tablespoon of lard or butter in a large pan, over high heat and add the diced beef
- Fry until browned.
- Add chopped onions ( julienne cut) over low heat, until translucent.
- Add garlic, paprika,caraway and fry 1 minute.
- Add 1 tablespoon flour, 4 tablespoon tomato paste, chopped red pepper.
- Stir , add a shot of cognac or rum and ignite ( flambe )
- Add 1,5 liter stock or water and boil, lided, for 2 hours ( low heat )
- Add diced potatoes, sliced carrot, salt and pepper to taste, warm water if needed and boil for another half an hour.
- Serve with croutons.
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And no need tomato paste also, but need raw tomato.
This is the authentic gulyás.
https://gastroladies.com/recipe/how-to-make-traditional-hungarian-goulash-from-scratch/
Hi, almost perfect 🙂 Except some things. In Hungarian gulyás is no need flour, rum or cognac (that is in pörkölt, stew, but that is wine, no rum or cognac). Onion need half much the meat is. Need also parsley root, celery, green parsley, bay leaf, and what is important also, pinched noodle.