gulasch

Gulasch, also gulyás, is a traditional Central European dish with origins in Hungary. The name derives from Hungarian gulyás, meaning herdsman or cattle herder, reflecting its shepherds’ roots in the Carpathian Basin. In Hungary the dish is commonly prepared as a soup or a thick stew, and the term gulyásleves refers to the soup version. In many German‑speaking and neighboring countries the name gulasch describes a hearty meat stew.

A typical gulasch is made by browning meat (most often beef, but pork, veal, or venison are also used) with onions, then simmering it in a seasoned liquid. Paprika is the defining spice, usually complemented by garlic, bay leaves, and optional caraway or marjoram. The dish may include potatoes, bell peppers, and sometimes noodles or dumplings (nokedli) as it thickens. The result is a warming, richly flavored broth or sauce.

Regional variations abound. In Hungary and neighboring regions, gulyás ranges from a soup to a thick stew; the Hungarian version tends to be lighter and more broth‑forward than the thicker German or Austrian gulasch. In German‑speaking areas, Austria, the Czech Republic and Slovakia, gulasch is typically a substantial stew, often served with potatoes, spaetzle or dumplings, and sometimes sour cream.

Origins lie in the Carpathian Basin, with the concept spreading through Central Europe in the 18th–19th centuries. Today gulasch appears in many national cuisines and modern interpretations, from rustic home cooking to restaurant fare.