Kettle goulash

Hungarian goulash recipe


1 kg leg (beef)

1 kg potato

0,15 kg onion (white from Makó)

0,05 kg grained paprika

salt to taste

1,6-2 l water

Chop the onion into small pieces and spread it into the kettle. Chop the cleaned meat (with the strings in it and with some suet and pellicles) into 2×2 cm pieces and add to the onion. Add the water, and boil it on big fire. When it boils, add the salt and the half of the paprika. Do not remove the foam! It disappears in time. Boil it on constant fire, until the meat gets almost soft. Then add the pealed, equally chopped potatoes. The potatoes boiling time is approximately 20 minutes. In the last minutes add the other half of the paprika.

Hungarian Goulash Secrets – The heritages of the Hungarian paprika

I think the Hungarian foods with paprika are one of the most important components of the country’s spiritual and cuisine heritages. I can say that is the organic part of our folk culture, a heritage that we must improve, save, care of, secure and is an important part of Europe’s variegation. This is the only place on the Earth where this kind of foods is made, so we hope that one day this will be the part of the World Heritages.

The secret is simple: the unique and simple combination of fat, onion, paprika powder, salt and the fresh meat and the boiling with more or less liquid. Needn’t to waste more time to it, the magic makes itself in the Hungarians pot, which comes from the Árpád-era (from the 9th to the 13th century), the kettle.

It is well known, that the paprika in this form came to our cuisine 150 years ago, but as we use it, the cast of mind, the creativity, the innovation makes it Hungarian without a doubt. Details