description Goulash Overview
Goulash is a traditional Hungarian soup or stew of meat and vegetables seasoned with paprika and other spices. Originating among Magyar herdsmen in the 9th century, it is considered one of Hungary's national dishes and a central element of Central European cuisine. The preparation varies regionally, but the core ingredients typically include beef, onions, and a generous amount of paprika, resulting in a thick, hearty meal often served with potatoes or dumplings.
insights Ranking position
Goulash ranks #1 of 146 in the Stew ranking, ahead of Beef Bourguignon.
help Goulash FAQ
Is authentic Hungarian Goulash supposed to be a soup or a stew?
Traditional Hungarian Goulash sits somewhere between a thick soup and a stew, relying heavily on the rendered juices of the meat and onions rather than added liquid. It is quite different from the thick, tomato-heavy stew often served in Western countries.
What gives Hungarian goulash its distinct red color and flavor?
The signature red color and flavor come entirely from generous amounts of sweet Hungarian paprika. This spice was introduced to Hungarian cuisine in the 16th century and has since become the defining ingredient of the national dish.
Did Hungarian herdsmen really invent this dish?
Yes, the dish traces its origins back to the 9th-century Magyar herdsmen who dried and cured meat in the sun to preserve it. They would later rehydrate this meat with water and onions over an open fire to create a hearty, portable meal.
What kind of meat is traditionally used in a true Hungarian Goulash?
Beef shank or shin is the most common meat used in modern Hungarian Goulash, though the original herdsmen often used tougher cuts of beef or venison. The meat is slowly simmered until it becomes perfectly tender alongside the paprika broth.
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