Gulyás (Hungarian Goulash)
A soup, not a stew — paprika, beef shin and slow heat.
Gulyás is a Hungarian soup, not the thick brown stew the name usually means outside Hungary. Beef shin, onion and a great deal of paprika are cooked slowly with enough liquid to stay soupy. The paprika goes in off the heat, because it turns bitter if it fries.
Ingredients
- 600g beef shin, cubed
- 2 onions
- 3 tbsp sweet Hungarian paprika
- 2 carrots, 2 potatoes
- 1 tsp caraway
- Lard or oil, salt
Method
- 1
Cook the onions slowly in fat until deep gold — 20 minutes, no shortcuts.
- 2
Off the heat, stir in the paprika so it does not burn.
- 3
Add the beef and caraway with 1.5L water; simmer 2 hours.
- 4
Add carrots and potatoes for the last 30 minutes.
- 5
Season and rest before serving.
Shin is the cheapest cut and the only right one here.
The Central European table around it
- Lángos — The Hungarian street food from the same kitchen.
- Svíčková na Smetaně — The Czech answer to the same Sunday main.
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