Goulash (Hungarian: gulyás [ˈɡujaːʃ]) is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Eastern Europe, the Netherlands, Belgium, Switzerland, Scandinavia and Southern Europe.
Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Back then, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep’s stomachs, needing only water to make it into a meal. It is one of the national dishes of Hungary and a symbol of the country.
Preparation: Approx. 10 min.
Cooking time: 5-10 min.
The dish can be frozen.
5 -6 onions
1 tablespoon butter
300-400 g of leftover beef
3-4 dl broth (of cubes)
or drippings from the beef + water
1-2 tbsp of caraway
2 tablespoons tomato sauce
1 garlic clove
Grated peel from 1 lemon
2 teaspoons flour
2 teaspoons of papeika
1 tablespoon soft butter
 Clean the onions and cut them into slices. Fry the slices golden in butter. Dice the beef and brown it on all sides.
 Add broth or drippings, caraway, tomato puree, crushed garlic and lemon peel and bring to a boil.
 Mix soft butter, paprika and flour to a smooth paste and whisk it into the pan. Season with salt and pepper and simmer over low heat for approx. 5 min.
Serve the goulash with airy mashed potatoes. on all sides.