Classical Hungarian Goulash
This thick, hearty dish was (and still is) a very popular dish among herdsmen in Hungary. They made it in a cast-iron kettle hung above open fire, out in the fields.
Herdsman is gulyás in Hungarian, so that’s where the dish’s name comes from.
Herdsmen have the best ingredients at hand (most importantly prime quality beef) and the preparation method fitted very well to their work and lifestyle: they don’t have to stand by the side of the kettle and stir its content all the time, still they have a tasty and hot meal to fill up thei
- • 600 g beef shin or shoulder, or any tender part of the beef cut into 2x2 cm cubes
- • 2 tablespoons oil or lard
- • 2 medium onions, chopped
- • 2 cloves of garlic
- • 1-2 carrots, diced
- • 1 parsnip, diced
- • 1-2 celery leaves
- • 2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste
- • 2 fresh green peppers
- • 2-3 medium potatoes, sliced
- • 1 tablespoon hungarian paprika powder
- • 1 bay leaf
- • 1 teaspoon ground caraway seed
- • ground black pepper and salt according to taste
- • water
- pinched noodles added to goulash or bean soup in hungary. csipetke comes from the word csípni, meaning pinch in english, referring to the way of making this noodle):
- • 1 small egg,
- • flour,
- • a pinch of salt,
- • cc. 1 teaspoon water
- goulash is hearty enough without csipetke, especially if you eat it with bread, so you can leave csipetke out.
How to Make Classical Hungarian Goulash
- 1Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour.
- 2Sprinkle the braised onions with paprika powder while stirring them to prevent the paprika from burning.
- 3Add the beef cubes and sauté them till they turn white and get a bit of brownish colour as well.
- 4The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seeds, some salt and ground black pepper, the bay leaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
- 5When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots, parsnip and the potatoes, the celery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.
- 6When the vegetables and the meat are almost done add the tomato cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
- 7Bring the soup to the boil and add the csipetke dough, it needs about 5 minutes to get cooked.
- 8To make the csipetke:
- 9Beat up a small egg, add a pinch of salt and as much flour as you need to knead a stiff dough (you can add some water if necessary).
- 10Flatten the dough between your palms (to about 1 cm thick) and pinch small, bean-sized pieces from it and add them to the boiling soup. They need about 5 minutes to get cooked.
- 12Goulash Variations:
Many gulyás variations have been created throughout the years and became popular in Hungarian gastronomy:
o babgulyás is cooked with beans,
o sauerkraut is added to the székelygulyás,
o french beans to the palócgulyás etc.