Muffins recipes

National dish of Hungary

flag of Hungary

  • Independence: 1001
  • Capital: Budapest
  • Official language: Hungarian
  • Population: 10 014 324
  • Area: 93 030 km2
  • International code: HU
  • Currency: Forint (HUF)
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  • For traditional goulash: 300g (10 1/2 oz) shank of beef
  • For traditional goulash: 500g (1 lb, 1 1/2 oz) peeled potatoes
  • For vegetarian golulas: 1 kg (3 oz) peeled potatoes (instead of meat)
  • 30g (1 oz) lard (or other cooking fat, or vegetable oil)
  • 1 large onion, finely chopped
  • 1/2 tsp powdered sweet paprika
  • Salt to taste
  • 1/2 tsp caraway seeds
  • 3 or 4 black peppercorns
  • 1 med. carrot, cut into quarters
  • 1 med. parsnip, cut into quarters
  • 1 or 2 whole sweet paprika
  • 1 bay leaf
  • 1 cloves garlic, crushed
Goulash national food (dish) of Hungary


Cube the meat (only for traditional goulash) and potatoes into 2cm (3/4 inch) pieces. Stew the onion in lard over low heat until golden yellow (not brown). Remove the pot from the heat, add the paprika, meat, salt and 1 1/5 liters (1 quart, 3 oz) of water. Add the caraway seeds and peppercorns in a tea ball or small bag (for easy removal before serving)Return to low heat and simmer. After 30 minutes, add the carrots, garlic, leaf, parsnips and paprika peppers. When the meat is nearly tender (around another 30 minutes), add the potatoes. When every ingredient is tender, you're ready! You can serve the Hungarian goulash soup immediately, or reheat later.


Goulash: It is a very special Hungarian food, it is a hungaricum. Anywhere in the world, if you say the word: goulash, people think of another word: Hungarian. Hungarian goulash is neither a soup nor a stew, it’s somewhere in between. Though in Hungary it’s considered rather to be a soup than a stew, so look for it among Soups on restaurant menus. Authentic goulash is a beef dish cooked with onions, Hungarian red paprika powder, tomatoes and some green pepper. Potato and noodles (galuska in Hungarian) are also added according to some recipes. The other definition of goulash says that it is occasionally used to mean any mixture of diverse things.

This thick, hearty dish was (and still is) a very popular dish among herdsmen in Hungary. Goulash was made in cast-iron kettle, hung above open fire, out in the puszta. Herdsman means "gulyás" in Hungarian, so that’s where the dish’s name comes from. Herdsmen have the best ingredients at hand (most importantly prime quality beef) and the preparation method fitted very well to their work and lifestyle: they don’t have to stand by the side of the kettle and stirr its content all the time, still they have a tasty and hot meal to fill up their stomach. This peasant dish got on the noblemen’s and townfolk’s table only towards the end of the 19th century prompted by the raising national awarness throughout the country. In the second half of the 1800ies it became very important to protect treasures of Hungarian culture, the language and the gastronomical delights as part of the movement to emphasize Hungary’s national identity and independence from the Austrian Habsburg dynasty’s rule. The word gulyás was addapted to english language as goulash and in some parts of the world stews and casseroles are called goulash too.

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