Goulash

Authentic Hungarian goulash is a soup, not a stew. Three things set it apart: a large amount of sweet paprika (at least 2 tablespoons per 500g of meat), onions fried until golden, and beef with plenty of connective tissue (shank or shoulder) that yields a rich broth during long braising. No thickeners are needed — the consistency comes from gelatin released by the meat and starch from the potatoes.

Classic goulash calls for sweet Hungarian paprika (édesnemes) only. Smoked paprika is a Spanish tradition and introduces an off flavor in goulash. Hot paprika (csípős) can be added sparingly — just 1/4 teaspoon — for warmth, but no more. The key rule: paprika must be fresh; old paprika smells dusty and produces a flat taste. Fry it in fat for 30–60 seconds before adding liquid to bloom its flavor.

Beef shank or shoulder is ideal: both are rich in collagen, which transforms into gelatin after 2–2.5 hours of braising, giving the broth a silky body. Tenderloin or steak cuts are a mistake — they dry out and become stringy. Good alternatives include pork shoulder or lamb leg. Cut into 3–4 cm cubes — smaller pieces disintegrate into mush.

Traditional Hungarian goulash requires no wine at all — that is a later adaptation. If a recipe calls for wine, replace it with beef broth plus 1 teaspoon of tomato paste and 1 teaspoon of apple cider vinegar to replicate the acidity and balance. For a vegan version, substitute celeriac and mushrooms for the meat, but keep the same amount of paprika.

The most authentic method is to remove a few pieces of potato, mash them with a fork, and stir them back in. The second option is to remove the lid and increase the heat for 10–15 minutes to reduce the excess liquid. Flour and cornstarch are not traditional and alter the texture. If the soup is thin from the start, the likely cause is too little onion: when properly cooked, onion essentially dissolves and gives the broth its body.