Goulash or Gulyas is a soup/stew originating from Hungary. I first heard of this dish during my practical training. The executive chef was from Hungary. I remembered how the chefs would teach me to put in more and more paprika into the dish because the executive chef likes it.
Goulash is made of meat, vegetable and spices like paprika. Meat cuts from the shank, shin, or shoulder are usually used. Goulash derives its thickness from these parts which is tough, well-exercised muscles rich in collagen. Potatoes are added to produce more thickness to the stew. This is the first time I prepared goulash. The goulash taste a bit sweet and sour (from the tomato paste) and not spicy at all (for my taste).
1/3 cup vegetable oil
2 onions, medium dice
500g beef, chunk or shank - cut into cube. Mix in a bit fat
1 clove garlic - finely chopped
1 tsp caraway seed, or cumin
12g paprika/Hungarian paprika
2 tbsp tomato paste
1 liter water, brown stock, hot
2 medium potato
1/2 tsp ground black pepper
salt, pepper to taste
- Heat oil in a large pot over medium heat. Cook onions in oil until soft, stirring frequently. Don't let the onion brown.
- Add in onion into cubed beef. Cook over low heat for 10 minutes.
- Add in garlic, caraway seeds, paprika, black pepper and tomato paste. Stir well.
- Add in hot brown stock. Reduce heat to low, cover and simmer, stirring occasionally for 1 1/2 to 2 hours, or until meat is tender. This usually depends on the type of meat.
- Add in potatoes and simmer until cooked.
- Serve hot with rice or pasta