Gulyás

This Hungarian specialty is prepared with meat, traditionally beef, that is simmered in a rich paprika-infused broth, usually alongside onions, bell peppers, root vegetables, various spices, and occasionally tomatoes (in some regional variations). Gulyás is a well-known dish that enjoys immense popularity even outside the Hungarian borders. In many countries, the word is synonymous with a thick stew, while in Hungary, gulyás mostly represents a soup-like dish, which is why this dish is also known as gulyásleves (lit. herdsman soup). It closely resembles pörkölt—a thick Hungarian stew consisting of meat, onions, and selected spices—which is what most people outside of Hungary associate with the word gulyás (goulash). They both originated as traditional, rustic dishes that appeared in their modern-day form in the 18th century when paprika became a commonly used spice. In Hungary, gulyás is traditionally served accompanied by csipetke pasta or bread and is mainly enjoyed as a hearty main course.