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Hungarian Goulash Recipe – The GialloZafferano Recipe

Goulash is certainly one of the best known and representative recipes of Hungarian cuisine! A second course of meat, or single dishsimple to prepare and very tasty, thanks above all to the paprika which is added in abundance and which gives the characteristic red colour. The origin of Hungarian goulash is poor and ancient: its success is due to the choice of ingredients, the rich bouquet of spices and the patience in cooking them slowly. Just like the Hungarian herdsmen did who, when they transported the prized gray steers from the Puszta plain to the markets of Moravia, Vienna, Nuremberg and Venice, used to prepare this sort of soup-like beef stew in a large pot placed over a fire. wood outdoors. The name of the recipe itself seems to confirm this version given that the term Gulyasor goulash in Hungarian, comes from the words gulyásmeaning herdsman, e gulya which means herd. As time passed, towards the end of the 18th century, the gulyáslevesthe herdsmen’s soup, arrived from the prairie on the tables of bourgeois families, until it achieved the great success it has today. Prepare the Hungarian goulash too and, for an even more authentic dinner, end the meal with the majestic dobos cake!
Don’t miss the Guinness stew, a typical Irish dish flavored with beer and paprika.