Hungarian · Main course · SAMPLE RECIPE
Gulyás · Hungarian beef & paprika soup
A generous red broth with tender beef, potatoes, carrots, and sweet paprika. A slow-simmered Hungarian soup with plenty of room for a spoon.
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A NOTE FROM THE KITCHEN
Keep it a soup.
Hungarian gulyás is usually brothy, unlike the thick stews that sometimes carry its name abroad. This version leaves out pinched noodles and parsley root. Use sweet Hungarian paprika and a sweet pale pepper such as cubanelle, not a hot wax pepper.
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LET’S MAKE SOMETHING GOOD
Gulyás · Hungarian beef & paprika soup
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BEHIND THE DISH · Hungarian soup traditions
Gulyás · Hungarian beef & paprika soupBeyond the plate.
A deeply colored broth brings together beef, root vegetables, and the gentle warmth of sweet paprika.
ORIGINS & EVOLUTION
A herdsman’s name, a soup bowl.
Gulyás is connected in name to Hungarian herdsmen. The familiar Hungarian dish is a substantial soup, while the thick meat stew often called goulash abroad is closer to a different preparation, pörkölt.
CULTURAL CONTEXT
Enough to make a meal.
Potatoes and vegetables give the broth substance, and some cooks add small pinched noodles called csipetke. There is room for family variation without losing the distinction between a soup and a thick sauce.
AT THE TABLE
Our straightforward soup pot.
This version leaves out the noodles and parsley root so the beef, potatoes, and carrots carry the bowl. A gentle simmer matters more than a strict finishing minute: the beef should yield easily before serving.
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