A beloved flavor of Hungarian cuisine: Goulash

Goulash, which is a type of stew, emerges from the combination of meat and vegetables.

Paprika, which is considered the indispensable spice of goulash today, began to be added to the dish in the 18th century. The classic "kettle goulash" is made by browning cubed beef or mutton with onions in lard.

Garlic, cumin, tomatoes, green peppers, and potatoes are also added to this dish as accompaniments.

FLAVORS OF HUNGARIAN CUISINE

Another dish unique to Hungary, székely gulyás, is a type of pork and sauerkraut stew made with the addition of tomatoes, onions, cumin, and sour cream.

Additionally, a dish called pörkölt, which is similar to goulash, is also made in Hungary.

Similar dishes are widely cooked outside of Hungary in countries of the former Austro-Hungarian Empire, from Northeastern Italy to the Carpathians.

GOULASH INGREDIENTS

• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 onions – coarsely chopped
• 750 g sirloin
• 4-5 cloves of garlic – thickly sliced
• 1 tablespoon vinegar
• 1 teaspoon cumin
• 1 teaspoon red pepper flakes
• Salt
• Black pepper
• 3-4 sprigs of fresh thyme
• 2 bay leaves
• 4 tomatoes
• 1 cup water

HOW TO MAKE GOULASH

• Place your pot on the stove, add the butter, and melt it.
• Add the olive oil and the coarsely chopped onions, and sauté.
• Add the coarsely chopped meat to the slightly softened onions and sauté until browned.
• Once the meat releases some of its juices, add the finely chopped garlic and stir.
• Add the vinegar, cumin, red pepper flakes, salt, and black pepper, and stir.
• Add the fresh thyme and bay leaves, and stir.
• Add the cubed tomatoes and water, and stir.
• Cover your pot and cook on high heat until it boils, then reduce to low heat and cook for 2 hours.
• When the meat is tender enough to fall apart, turn off the heat and serve.