Gulyás
“A hearty beef and vegetable soup flavored with paprika.”
Beef
Onion
Garlic
Paprika
Caraway Seeds
CarrotWhere it comes from
Gulyás, often referred to as goulash, is a traditional Hungarian dish dating back to the 9th century, symbolizing Hungarian heritage and comfort.
On the Palate
How it's made
5 steps · Show ↓27 min active · 90 min waiting
How it's made
5 steps · Show ↓- 110 min
Begin by cutting the beef into bite-sized cubes. In a large pot, sauté chopped onions and garlic in a splash of oil over medium heat until the onions turn translucent and the garlic releases its aroma.
Watch outAvoid browning the onions too much; they should be soft and translucent, not caramelized.
- 210 min
Add the beef cubes to the pot and stir them occasionally until they are browned on all sides. You should hear a gentle sizzle as the meat sears.
Watch outMake sure the beef is browned evenly for the best flavor; avoid overcrowding the pot to ensure proper searing.
- 32 min
Sprinkle in the paprika and caraway seeds, stirring quickly to coat the beef. The spices should bloom in the hot oil, releasing their fragrance.
Watch outBe cautious not to burn the paprika, as it can become bitter if overheated.
- 45 min
Pour in enough water to cover the beef completely, then bring the mixture to a gentle simmer. Add chopped carrots and potatoes, stirring occasionally.
- 590 min
Cover the pot and let it simmer until the beef is tender and the vegetables are cooked through. The broth should be rich and slightly thickened, with a deep red hue from the paprika.
