Basic Goulash (Gulyasleves)

Hungarian shepherds (gulyas) were slowly cooking their beef stews in a large kettle, hanging on a tripod over the open fire, a few hundred years before everyone else caught on. They were the first lucky ones to enjoy this rich, brightly coloured and deeply satisfying dish. It was only right to name the dish after them, and perhaps even award them a Golden Ladle of Soul Food for the invention of Europe's most popular comfort food.


Ingredients:

Serves 4-6

1 kg beef chuck steak, cubed

2 tbsp vegetable oil or lard

2 large onions, finely chopped

3 tbsp Hungarian sweet ground paprika (for bite mix 2 tbsp sweet and 1 tbsp hot smoked paprika)

1 tbsp rich tomato paste

1 pinch of caraway seeds

1 pinch of marjoram

2 bay leaves

Salt 

4 large potatoes, diced

10 cups water (or beef stock for deeper flavour)

Optional: (due to the slow cooking process the vegetables will dissolve into the sauce)
1-2 carrots, chopped or diced
1 parsnip, diced

Egg dumplings:

2 eggs beaten

6 tbsp plain flour, sifted

1 small pinch of salt

Note: According to some unwritten rule, I've heard from several passionate Gulyas cooks and eaters over the years, from the original basic Gulyasleves ingredients you can take away a few (the vegetables, for instance), but never add a single one. Apparently the only thing you are permitted to add, is more meat! My friend’s Hungarian grandmother used to say that to cook a proper Gulyas you simply have to be at least one part Hungarian, and that’s the whole secret to it, everyone else has to follow the recipe!!

 

Method:

1. Heat the oil or lard in a large heavy-based pan. Add the onion and cook until soft.
2. Add the beef cubes to the pan and cook for 10 minutes browning the meat gently, stirring constantly to prevent it from sticking.
3. Add caraway seeds, marjoram and salt. Remove from the heat and stir in paprika, add tomato paste and root vegetables (if you cook with them) and stir well before pouring in the liquid. Drop in the bay leaves and cook, covered, over a low heat for 1 ½ hours, or until the meat is tender.
4. Add potatoes to the pan and cook for another 20-25 minutes stirring occasionally.
5. Meanwhile, make the dumplings by mixing the beaten eggs together with the flour and a little salt. Drop the small spoonfuls of the dough directly into the simmering goulash and cook for 5 minutes or until they rise to the surface.
6. Adjust the seasoning and serve hot.