Hungarian goulash isn’t just a dish; it’s a full-flavored journey through Hungary’s rich history. Originally a meal for cattle herders in the puszta, Hungary’s vast grasslands, goulash has evolved significantly from its humble beginnings.
It began as a simple stew concocted by herdsmen who needed to prepare durable, easy-to-carry food for long periods away from home. By the 19th century, it had transformed into a symbol of Hungarian culture and pride, often featured in folk songs and literature.1
The Paprika Revolution
What truly sets Hungarian goulash apart is its generous use of paprika. This iconic spice, which became a staple in Hungarian cuisine in the 18th century, imparts a vibrant red color and a distinct, smoky flavor.
The development of the “noble sweet” paprika in Szeged during the late 19th and early 20th centuries elevated Hungarian dishes to aristocratic dining tables across Europe, meeting a demand for milder flavors that still retained a colorful presentation.2
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Goulash Today: A Staple in Hungarian & Global Cuisine
Today, goulash is celebrated worldwide, a testament to its versatility and enduring appeal. In Hungary, traditional goulash is often a hearty, soupy stew with beef and potatoes, distinct from its thicker counterparts like pörkölt or the creamy chicken paprikash.
In Vienna and beyond, goulash serves as a culinary bridge between cultures. Due to its rich flavors and hearty nature, it is a beloved dish in many traditional restaurants.
Slow Cooker Hungarian Goulash
Ingredients
- 2 lbs beef chuck cut into 1½-inch pieces
- 2 medium onions thinly sliced
- 2 cloves garlic minced
- 2 tablespoons Hungarian paprika
- 2 bay leaves
- 1 teaspoon caraway seeds
- 2 bell peppers chopped
- 2 tomatoes diced
- Salt and pepper to taste
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 cup sour cream for garnish
- Egg noodles or potatoes for serving
Instructions
- Begin by seasoning the beef with salt and pepper. In your slow cooker, layer the onions first, then the beef, spreading the ingredients evenly.
- Sprinkle the minced garlic, caraway seeds, and paprika over the beef. Place the bay leaves on top and scatter the chopped bell peppers and tomatoes around the beef.
- In a separate bowl, mix the tomato paste with the beef broth until well combined. Pour this mixture over the beef and vegetables in the slow cooker.
- Set your slow cooker on low and let it work its magic for about 8 hours. The long cooking time allows the beef to become exceptionally tender and the flavors to deeply develop.
- Once cooked, adjust the seasoning if needed, and if desired, stir in a dollop of sour cream just before serving over egg noodles or boiled potatoes.
Source:
- https://the-history-avenue.eu/2024/01/14/goulash-culinary-icon-of-the-hungarian-puszta/
- https://www.smithsonianmag.com/travel/goulash-origins-food-history-atlas-of-eating-soup-smithsonian-journeys-travel-quarterly-danube-180958690/
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.