gulyás

Gulyás, or gulyásleves, is a traditional Hungarian dish that can be described as a paprika-rich soup or a hearty stew. The name comes from gulyás, meaning herdsman or cowboy, reflecting its origins among Hungarian shepherds who cooked the dish in a large cauldron over an open fire.

Classic gulyás is made with beef (or sometimes pork), onions, and paprika, with a broth that is bright red and deeply flavored. The preparation typically begins by slowly sautéing onions in lard or oil, then adding paprika after removing the pan from heat to avoid bitterness. Meat and stock are added and the mixture simmers until the beef is tender. Potatoes and other vegetables such as carrots and parsnips are commonly included; some regional versions also add tomatoes or peppers. Seasonings may include bay leaves, marjoram, and sometimes a pinch of caraway. In many households, csipetke (pinched dumplings) or nokedli are cooked separately and served in or alongside the soup.

Gulyás is related to but distinct from pörkölt, a thicker meat stew. Regional variants exist across Hungary and neighboring regions, with differences in spice balance, vegetables, and garnish. It is commonly served with bread and, in traditional cooking, may be prepared in a bogrács (a cast-iron kettle) over an open flame.

The dish is widely regarded as emblematic of Hungarian cuisine and is popular in Central Europe and beyond in adaptations under the name goulash or gulyás.