Hungarian Beef Goulash

Goulash is a well-known dish from Hungary. In Hungary, where the dish is known as "gulyás" or "gulyásleves", goulash was traditionally eaten by cattlemen and cowherds working on the Great Hungarian Plain (which lies partly in southern and eastern Hungary, but also extends into several neighbouring countries). Of course, cattlemen could not carry large amounts of cooking equipment or ingredients with them, and so the dish was generally prepared with items that they had to hand.

If you have only ever eaten North American versions of goulash, you may be surprised at the taste of the Hungarian version of the dish. In North America, goulash is generally prepared as a kind of stew, with lots of tomatoes, only a modest amount of herbs and spices, and often made using hamburger meat. This results in a dish that is mild, a comfort food, and which is easy and quick to prepare. American goulash often ends up resembling an Italian pasta dish, especially since it is frequently served with noodles or macaroni.
Hungarian goulash is prepared as a soup, although by the end of the cooking process it actually has a very thick texture. Beef shin, shank or shoulder is cut into chunks, seasoned, paprika added, and then meat is browned. Chopped onions, and then water or stock is added. This is left to slowly simmer in a cauldron (known in Hungarian as a "bográc"). Other ingredients that may be added include a little tomatoes, hot pepper, chopped potatoes, herbs, and perhaps a little vinegar or white wine.