Gulyás
(Gulyásleves, Goulash, Gulaš, Gulasz, Goulash soup)
This Hungarian specialty is prepared with meat, traditionally beef, that is simmered in a rich paprika-infused broth, usually alongside onions, bell peppers, root vegetables, various spices, and occasionally tomatoes (in some regional variations).
Gulyás is a well-known dish that enjoys immense popularity even outside the Hungarian borders. In many countries, the word is synonymous with a thick stew, while in Hungary, gulyás mostly represents a soup-like dish, which is why this dish is also known as gulyásleves (lit. herdsman soup).
It closely resembles pörkölt—a thick Hungarian stew consisting of meat, onions, and selected spices—which is what most people outside of Hungary associate with the word gulyás (goulash). They both originated as traditional, rustic dishes that appeared in their modern-day form in the 18th century when paprika became a commonly used spice.
In Hungary, gulyás is traditionally served accompanied by csipetke pasta or bread and is mainly enjoyed as a hearty main course.
Types of Gulyás
Gulyás Authentic recipe
The following recipe is adapted from the official website of the municipality of Lendava in Slovenia, which in 2011 was proclaimed the capital of bograč. As in line with tradition, the recipe calls for three different kinds of meat (in this case, venison, beef, and pork), copious amounts of onions, potatoes, spices, dry white wine, fresh peppers, and lard.
WHERE TO EAT The best Gulyás in the world (according to food experts)
"I make like the Viennese and ride a fiacre to Café Landtmann to indulge in an after-ball tradition: a spicy bowl of goulash washed down with a local beer."
"In many tourist-focused restaurants, the goulash soup can be watery and bland, but at Kiado Kocsma it’s delicious. Arriving with large hunks of bread and a side dish of peppers with which you can spice things up to your own personal level of bravery, the paprika-heavy dish is delicious – more stew than soup, and warming without being artery-clogging."
"Simple, yet so delicious! If you haven’t tried it, or had a lack-luster version, order it here!"
"Budapest isn’t short of good goulash stops. Try one of the plentiful basic, bare-knuckled, paper-table-clothed joints. Blue Rose is such a place."
"The food is good too with a delicious gulaš and more."
"Our tip is to try the guláš, if you’re a carnivore—it’s one of the best in Prague!"
"Simple but tasty - goulash at Spinoza!"
"The goulash, arriving in a maroon, sweet paprika-infused broth, is reliable and hearty."
"The warmth of the paprika was a welcome and delicious change to the blandness of the cuisine I had been eating and both the potatoes and meat were soft tender."
"Where to eat in Prague? Dinner at Bredovský Dvůr, eat local dishes like gulas."
