Goulasch Hongrois (Gulyás)
Le vrai goulasch hongrois : une soupe rouge brique de bœuf fondant, oignons, pommes de terre, carottes et poivrons, au paprika doux et carvi.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Cook the onions
Melt the lard in a large heavy pot over medium-low heat, then add the onions and cook, stirring occasionally, for about 15 minutes.
- 2 tbsp lard or oil
- 3 onions
✅ C'est prêt quand : onions are soft and golden, not browned
Brown the beef
Turn the heat up to medium-high, add the beef and cook, stirring, for about 8 minutes.
- 800g beef
✅ C'est prêt quand : beef has lost its raw colour on all sides
Add the paprika
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Cook the beef
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Add the vegetables
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Serve
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Cook the onions
Melt the lard in a large heavy pot over medium-low heat, then add the onions and cook, stirring occasionally, for about 15 minutes.
- 2 tbsp lard or oil
- 3 onions
✅ C'est prêt quand : onions are soft and golden, not browned
Brown the beef
Turn the heat up to medium-high, add the beef and cook, stirring, for about 8 minutes.
- 800g beef
✅ C'est prêt quand : beef has lost its raw colour on all sides
Add the paprika
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the beef
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
Gulyás means 'herdsman', and the dish began as the food of the cattle drovers of the Hungarian plain, the puszta, who cooked beef and onions in a kettle called a bogrács over an open fire.
Paprika, made from peppers brought to Europe from the Americas, became the dish's defining flavour from the 18th century onwards, and the regions of Szeged and Kalocsa are still famous for it. In the 19th century goulash became a symbol of Hungarian national identity.
⭐ Why It's Famous
It's Hungary's national dish, served everywhere from village festivals cooked over open fires to Budapest's grandest restaurants.
💡 Fun Fact
In Hungary, gulyás is a soup. The thick meat stew that much of the world calls goulash is known there as pörkölt.
The Great Hungarian Plain
46.25°N, 20.15°E
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