Gentleman's recipe for authentic Hungarian goulash
  • 2 large onions
  • About 1 kg beef (preferably shanks), cut up into ca. 2x2 cm pieces
  • Cooking oil (olive oil preferred)
  • 2 large tablespoons of dry red paprika (ideally Hungarian)
  • 4-5 large potatoes
  • 2 tomatoes
  • 4-5 carrots
  • 1 bell pepper
  • 4-5 cloves of garlic, pressed
  • A bunch of Italian parsley
  • Other spices: bay leaves, black pepper, rosemary
  • Ca. 1-1.5 tablespoon salt
  1. Cut up onions into small pieces and fry on oil until light brown – needs almost constant stirring, ca. 10 minutes
  2. Add red paprika and stir for ca. 1 minute
  3. Add beef
  4. Add garlic
  5. Stir and simmer under cover on low heat for about an hour until meat is tender; add half a glass of water if needed
  6. Pour in water in a ratio of ca. 1 part meat and broth already in the pot and 2 parts water; you may need to fill up evaporated water at the end
  7. Add other spices
  8. Increase heat to high and once starting to boil reduce to low and simmer under cover for about an hour
  9. Add vegetables, except potatoes. Add salt
  10. Simmer for another 30 minutes on low heat
  11. Add potatoes; continue to simmer another 20-30 minutes
  12. If desired, you can add hand-made dumplings; just break 2 eggs, mix white and yolk, add pinch of salt and enough flour to make a solid dough, then using a teaspoon make small (ca. 2 cm long) dumplings one at a time, adding them one by one to the soup; immersing the spoon in the hot broth will prevent the dough from sticking to the spoon. Simmer additional 10-15 minutes.
This is the favorite goulash recipe from Laszlo.