Skip to content

Goulash

Goulash (Gulyás in Hungarian, meaning cattle stockmen) is a dish from the Hungarian cuisine. Here is one very simple Goulash stew recipe, being pretty close to the idealised version. Make sure to use sweet paprika and not hot paprika. Hot paprika will make the soup too spicy and of the wrong consistency when used exclusively. Goulash, as the term is commonly used, is a slowly-braised ragout that can be prepared in innumerable varieties with pork, beef, lamb, veal and even horse meat. Onions, garlic and paprika are further important ingredients. Paprika is the spice that adds specific taste and

Source and licence

"Goulash" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Goulash, revision 4592335), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Goulash&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4592335

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Hungary. Associated with Hungary by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Fry half of the onions in a pot with olive oil.
  2. Put a layer of meat over the fried onions, then a layer of raw onions, peppers, tomato, whole garlic cloves, spices, and salt. Add another meat layer; continue until you have used all the ingredients except the potato.
  3. Cover the meat with water. Put on a lid, and simmer on low heat. Add water only if there is not enough while cooking. It requires almost no stirring.
  4. When the meat is cooked and tender, add potatoes. Add additional water to cover it if needed, and cook for further 15 minutes until the potatoes are tender.