Goulash
Goulash (gulyás) originated as the food of Hungarian cattle herders (gulyás) on the Great Plain. It was slow-cooked in cast iron kettles over open fires. It spread across the Habsburg Empire and became one of the world's most recognisable dishes.
Hungary's national dish — a rich beef and onion stew deeply coloured with paprika, slow-cooked until the meat is tender and the sauce is glossy. The original cowboy food of the Puszta.
Ingredients
Method
Fry onions in lard over medium heat until deeply golden, 20 minutes.
Remove from heat. Add paprika and stir — off the heat prevents the paprika burning.
Return to heat. Add beef, garlic and caraway. Brown well.
Add tomatoes and peppers. Cook 5 minutes.
Pour in stock. Simmer covered 1 hour 30 minutes.
Add potatoes. Cook 30 more minutes until potatoes are tender.
Never add paprika to hot oil directly — it burns instantly and becomes bitter. Always add off the heat or to the onions.
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