Goulash or gulyas (= herdsmen; as in a dish cooked by such on the range) is the national dish of Hungary.
It is pronounced "GU-YAS"  ("LY" in Hungarian is pronounced as a "Y").

Hungarian goulash looks fiery red (and therefore spiciness is induced) but this is due to the use of lots of sweet paprika. Organoleptically, goulash is distinctly of paprika and onions. Depending on the origin of the goulash recipe, various spices such as carraway seeds, cinnamon, dill or poppy seeds may be added.

A traditional goulash has a consistency between a stew and a soup, and is apparently never thickened with flour (it is thickened by only the ingredients). Modern iterations more often than not (especially outside Hungary) are stews.

This was how I made it on 09 October 2025
 

1. Ingredients
 

• 1.2 kg Gravy Beef (this is a shank cut), or just Beef Shank.
  Beef shank is a good cut for stews such as a goulash provided it is cooked long enough to break down the connective tissue into a gelatinous mouth feel. Other cuts without such tissue turns out "dry" and "wooden" on the tooth).
   

• 3 heaped tablespoons of SWEET paprika.
   

• 2 (or more) large onions (sliced).
   

• 4 - 5 large cloves of garlic (diced).
   

• 2 tablespoons tomato puree.
   

• 2 large carrots (sliced).
   

• 1 - 2 stalks of celery (sliced).
   

• Some mushroom (sliced).
   

• 1 bay leaf.
   

• A good dash of ground pepper.
   

• Stock powder (chicken or beef).
   

• Sour cream.
   

• Since I served my goulash with mashed potatoes, I did not add potatoes to the goulash itself but you may choose to do so.
   

2.Method
 

• In a heavy bottomed pan (like a Dutch oven), sear the beef pieces.
  The greater the sear, the more the flavour which results in the goulash. Set aside.
   

• Now fry the onion slices until translucent; add the garlic and fry only until the garlic is smelt.
   

• Add the carrots and continue frying for a few minutes after which return the seared beef to the pan.
   

• Add the tomato puree and continue frying.
   

• Only now is paprika is now added (it is not fried at the beginning as this may change its taste).
  Keep the heat low after you have added paprika.
   

• Add ground pepper and stock powder to taste (add less than necessary at this stage and do final adjustment near serving time).
   

• Add the bay leaf.
   

• Add water to cover the beef.
   

• Lid the pan and slow simmer for at least 3 hours (or less if you transfer the lot to a pressure cooker - 30 minutes at 15 pounds per square inch should do it).
  A slow cooker is an alternative to simmering in a pan.
   

• Add the sliced celery in the last hour of the cooking so that it does not turn mushy.
   

• At the end of cooking time, adjust for taste with stock or stock powder and condiments.
   

• You may now choose to stir in some sour cream, or add dollops of it on top of each serving.

Boldog főzés!