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Hungarian Gulyas (Goulash)

Monday, 26 May 2008


This dish probably had its roots with the roving Magyar tribes of central Europe who cooked their meat and vegetables over campfires in large kettles. If you don’t have hot paprika, increase the heat by adding small dried red chiles, rather than adding too much paprika, as it can make the stew too sweet. Serve this hearty stew with a pickled beet salad and a dark rye bread.


At a glance
Cooking Method
Heat Level
Main Course
4 to 6
  • 5 tablespoons hot paprika

  • 1 tablespoon coarsely ground black pepper

  • 1 cup flour

  • 1 pound boneless beef chuck or stew meat, cut in 1 ½ inch cubes

  • 2 tablespoons vegetable oil

  • 1 medium onion, cut in thin slices

  • 1 medium carrot, peeled and diced

  • 1 medium potato, peeled and cubed

  • 6 small dried red chiles such as piquin

  • 1 teaspoon caraway seeds

  • 1 quart beef broth

  • Salt and freshly ground black pepper to taste

  • 2 cups cooked egg noodles

  • Garnish: Sour cream

  • Chopped fresh parsley


Combine 4 tablespoons of the paprika and the black pepper with the flour and mix well. Add the beef and toss to coat the meat. Reserve 2 tablespoons of the seasoned flour.

Heat the oil in a large, heavy skillet until medium hot, add the beef and brown. Remove the cubes and place in a large stockpot.

Add the onions to the skillet, along with a little more oil and saute until they are browned. Remove and place in the stockpot.

Add the carrots, potatoes, chiles, caraway seeds, remaining paprika and broth to the stockpot. Bring to just under boiling, reduce the heat and simmer for an hour or more until the meat is very tender and the vegetables are done. Taste and season with salt and pepper and more paprika, if desired.

Divide the noodles among the bowls and ladle in the stew. Place a dollop of sour cream on top, sprinkle with the parsley and serve.


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