Goulash

Austrian? Hungarian? Czechia? Nonna!

Ethnographic researchers suggest the roots of Goulash comes from Hungarian cowboys. Since the Hungarian term for herdsmen was gulyás, the travelers called the herdsmen’s meat, or gulyás hús. The boldest ingredient in any goulash is the paprika power made from the unique red chili pepper from this European region. While traveling we ate “traditional” goulash in Austria, Hungary, and the Czech Republic. All were fantastic and most of ours were made with venison meat as opposed to the older versions made with beef.

We made sure to purchase some Hungarian paprika for use at home. This recipe from Authentic Austrian Beef Goulash felt the most authentic and best color match to the goulash we enjoyed most. The first night we ate it with mashed potatoes. The leftovers were eaten with pappardelle pasta. We decided that German spätzle would be the best accompaniment for the goulash. Not to be rushed, this wonderful stew needs about 3-4 hours of cooking time to really develop the color and flavor profile. But WOW it’s worth every minute!

Goulash Ingredients:

• boneless beef shank/shoulder/chuck roast

• clarified butter or vegetable oil

• yellow onions

• dried marjoram

• whole or ground caraway seeds (do not substitute cumin)

• tomato paste

• sweet Hungarian paprika powder (if not available, use mild paprika powder)

• hot paprika or a pinch cayenne pepper (optional)

• vinegar

• salt

• bay leaves