goulash

Goulash, or gulyás in Hungarian, is a traditional Central European dish that originated in Hungary. The name derives from gulyás, meaning herdsman or cattle driver, reflecting its shepherding origins when large quantities of meat were cooked over an open fire.

Classic Hungarian gulyás is made with beef (sometimes pork or veal), onions, sweet paprika, and broth, and is often enriched with carrots, potatoes, and sometimes tomatoes or peppers. The dish is seasoned with garlic, marjoram, and caraway, and is simmered slowly until the meat is tender and the flavors meld. The result ranges from a soup to a thick stew, depending on the amount of liquid and the cook's preference.

While Hungary’s version is the reference, many neighboring countries have their own goulash variants. In Czechia, Slovakia, Austria, and Germany, gulasch commonly appears as a hearty, paprika-flavored stew, usually darker in color and often served with bread dumplings, noodles, or potatoes. In Hungary, pörkölt is a related, thicker meat stew without as much liquid, and paprikás combines meat with sour cream.

Serving and cultural notes: Goulash is widely considered a staple of Hungarian cuisine and is popular across Central Europe. It is typically served hot, with bread, dumplings, or potatoes, and is enjoyed as a comforting, everyday dish as well as a festive meal.