Hungarian Goulash (Gulyás)

Instructions:

1. Base flavor
   • Heat lard or oil in a large pot.
   • Add onions and cook until golden and soft.
2. Add beef & paprika
   • Stir in beef cubes and cook until lightly browned.
   • Add garlic, paprika, and caraway seeds. Stir quickly (don’t burn the paprika).
3. Add vegetables
   • Stir in bell pepper, tomatoes, carrots, and parsnips.
4. Simmer
   • Pour in broth (or water) until the meat and veggies are just covered.
   • Season with salt and pepper.
   • Bring to a boil, then reduce heat, cover, and simmer gently for about 1½ to 2 hours, until the beef is tender.
5. Add potatoes
   • About 30 minutes before serving, add the potatoes.
   • Continue simmering until they are tender and the stew has a rich, slightly thickened consistency.
6. Serve
   • Garnish with chopped parsley.
   • Traditionally served with fresh bread or csipetke (Hungarian pinched noodles).

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🍲 Notes:

• Authentic Hungarian gulyás is more of a soup-stew hybrid, not as thick as American-style stews.
• The secret lies in good quality Hungarian paprika — it gives the dish its deep color and signature flavor.

Would you like me to also include the recipe for csipetke (Hungarian pinched noodles) so you can serve it the traditional way?