About the dish
Gulyás takes its name from Hungarian cattle herdsmen, the gulyások, who cooked it in kettles over an open fire. In Hungary it is a hearty soup of beef, onions softened in lard, potatoes, carrots and peppers, seasoned with ground sweet paprika, caraway and garlic. It often includes csipetke, tiny dumplings pinched off by hand. The thick meat stew that the rest of the world calls goulash is known to Hungarians as pörkölt. In Czechia and Slovakia guláš is a main course served with dumplings or bread, and it has become a classic across the whole region.
Main ingredients
- beef
- onion
- ground sweet paprika
- potatoes
- carrot
- peppers
- caraway
Austria: In Austria: Viennese Saftgulasch, rich in onions and paprika, served with a Kaiser roll or a bread dumpling.
Czechia: In Czechia guláš is a thick beef stew served with dumplings and raw onion, often with beer.
Hungary: In Hungary gulyás is first and foremost a thick soup; the thick stew known abroad as goulash is called pörkölt.
Slovakia: In Slovakia guláš is often cooked in a kettle over an open fire at fairs and outdoor gatherings.
More: Wikipedia (pl) Wikipedia (en)
