The name goulash originates from the Hungarian gulyas (pronounced guja:sh) meaning 'herdsman's meat. Long time ago, cattle stockmen and herders cooked meat in the field in cauldrons. First, we will dispel the main myth about goulash. It is not finely cut meat in floury sauce. Goulash is a high-calorie soup. It is made from meat chunks, onions, paprika and smoked pork fat. You can also add potatoes, celery root, carrots, chillies, tomatoes and cipetke. Cipetke are very small flour dumplings. They look like small white lemon pits. A kitchen boy who was punished would make them. Bon appetit!

Motley Pot Goulash

Ingredients:
(serves 2)
300 g beef (hinds)
2-3 tbsp sunflower oil
salt, paprika, chilli
125 ml (1/8 litre) hot water
125 ml (1/8 litre) red wine
hot water
4 small chillies (red or green)
2 large onions
100 g stewed champignons
100 g stewed serpent root buds

Cooking: Rinse and dry the meat. Cut into cubes. Heat the oil, fry the meat, season with salt, pepper and chilli, add the water and the wine, stew the meat, adding water as it evaporates, so that the meat is always covered. Halve the peppers, deseed and rinse. Peel the onions. Cut the onions and the peppers into stripes. After 45 min of cooking, add the vegetables and cook another 30 min. Add the mushrooms and the serpent root, heat through, cook the sauce until thick, add salt, pepper and paprika, season with parsley.

Pork Goulash

Ingredients:
(serves 6)
2 tbsp sunflower oil
2 large chopped onions
1 finely chopped garlic clove
30 g paprika
900 g filleted pork shoulder, cut into 4 cm pieces
450 g tinned choucroute
450 g tinned cut tomatoes
400 ml beef stock
1/4 tsp ground black pepper
225 ml soured cream

Cooking: Heat the oven to 170 C. Heat the oil in a 5 litre pan at medium heat. Sauté the onions 10 min. Add the garlic and fry 1 min stirring. Add the paprika and fry 1 min more. Add the pork, the choucroute, the tomatoes with the sauce, the stock and the pepper. Bring to a boil at high heat. Cover and bake 1½ hrs or until the pork is tender. Take out of the oven. Add the soured cream and warm through (do not boil).

Red Wine Goulash With Pumpkin & Mushrooms

Ingredients:
(serves 4)
750 g beef chunks
2 tbsp grained mustard
500 ml red wine
1 tsp crushed peppercorns
2 juniper berries
250 g pumpkin
125 g onions
150 g champignons
4 tbsp sunflower oil
1 tbsp flour
salt, pepper
150 g soured cream
1 parsley bunch

Cooking time: 20 min
Marinating: 8 hrs
Caloric value: 490 kcal per serve

Cooking: Mix the mustard, the wine, the peppercorns and the juniper berries. Add the meat, put in a plastic bag and refrigerate 8 hrs. Peel the onions. Dice the pumpkin. Cut the mushrooms in halves or quarters if necessary. Take the meat from the marinade and fry in the oil all over. Add the onions and stew. Stir in the flour and the marinade. Season, cover and cook 90 min. Add the pumpkin and the mushrooms 30 min before the end of cooking. Stir in the soured cream and seasonings. Rinse the parsley, chop and stir in. Serve with pasta.

Corn Goulash

Ingredients:
(serves 4)
100 g beef (leg)
600 g beef (neck)
3 onions
1 garlic clove
1 red and 1 green peppers
3 tbsp sunflower oil
1 tsp salt
1 bay leaf
½ cup meat stock
200 g tinned corn
200 g pickled gherkins
½ cup cream
1 pinch black pepper
1 pinch Cayenne pepper

Cooking: Cut the meat in 3 cm pieces. Chop the onions and the garlic. Cut the peppers into thin stripes. Heat the oil, sauté the onions, add the meat and brown all over. Add the pepper, the bay leaf, the black and the Cayenne pepper. Add the stock and cook covered 70-80 min at low heat. Add hot water if necessary.

Alfeld Goulash

Ingredients:
(serves 4)
800 g beef (hinds)
300 g onions
40 g smoked pork fat
20 g paprika
bitter spicy paprika
1 tsp caraway seeds
500 g potatoes
600 g carrots
celery root
1 tomato
50 g dry red wine
200 g cipetke

Cooking: Rinse, dry and cube the meat. Chop the onions. Melt the fat on a frying pan. Add the onions and fry until golden. Add the meat, sprinkle with salt and fry all over a few minutes. Add water, cover and cook 20 min at medium heat until the meat is tender. Put the meat in a large pan with 1.5 litres of boiling water, add the cubed potatoes, carrots, celery, turn down the heat and cook 30 min. In 15 min add the wine, in another 10 min add the cut tomatoes and the cipetke. In the end add the paprika and the caraway seeds. Make the cipetke beforehand or while the goulash is cooking. For this, make pastry from one egg, flour, water and salt – it should be dense and elastic. Roll the pastry into thin ropes, cut into small longish pieces and coat them in flour. The prepared cipetke can be stored in flour until the next time.

Classic Hungarian Goulash

Ingredients:
(serves 4)
600 g pork chunks
2 onions
2 garlic cloves
2 red peppers
400-500 g sauerkraut
1 tin tomatoes (225 ml)
4 tbsp sunflower oil
pepper
1 tsp caraway seeds
1 tbsp medium hot and 1 tbsp hot red chilli
1 bay leaf
150 g soured cream

Cooking: Rinse and dry the pork. Peel the onions and the garlic. Dice the onions, chop the garlic. Rinse, peel and deseed the peppers. Cut into 2 cm cubes. Cut the sauerkraut finely. Crush the tomatoes in the tin. Heat the oil in a stew pan and fry the meat all over. Add the onions and the garlic. Fry a little. Add the peppers, the sauerkraut and the tomatoes with the juice. Season with salt, black and red pepper, and caraway seeds. Add the bay leaf. Bring to the boil, cover and cook about 60 min. Before serving stir in the soured cream and season with salt and pepper. Serve with boiled potatoes or tarhonya – fine Hungarian pasta.

Cowberry Venison Goulash

Ingredients:
(serves 4)
2 tbsp granulated stock
2 tbsp cowberries
1 bay leaf
1 tsp peppercorns
5 allspice corns
6 juniper berries
1 thyme sprig
750 g venison shoulder
1 carrot
1 onion
100 g celery root
100 g parsley root
3 tbsp sunflower oil
350 g tagliatelle
1 tbsp flour
1 tbsp lemon juice
125 ml red wine
75 g soured cream

Cooking: Add the stock, the bay leaf, the peppercorns, the juniper berries, the thyme and 1/2 tsp salt to 1 litre of water and bring to a boil. Rinse the meat, add to the water, cover and cook 60 min. Heat the oven to 200 C. Peel the onions. Rinse and peel the carrots, the celery and the parsley root. Dice. Heat the oil, sauté the vegetables and put aside. Take out the meat, chill a little and dice. Mix with the vegetables. Add 250 ml of the stock, season with salt and pepper. Cover and bake 30 min. Cook pasta. Take the meat out of the oven, sprinkle with the flour, stir and add the wine. Cook another 5 min. Stir in the soured, the lemon juice and the cowberries. Serve with the pasta. Garnish with the bay leaf.

Hot Goulash

Ingredients:
1 onion
500 g pork chunks
3 tbsp sunflower oil
2 tsp paprika
1 tsp marjoram
1 pepper of every colour each
500 g potatoes
150 g frankfurters
300 ml apple juice
1 bag of tomato sauce mix
500 g sauerkraut

Cooking: Peel and dice the onions. Fry the meat in the oil. Sauté the onions. Season with the spices and the marjoram. Add 750 ml water and cook 45 min covered. Cut the peppers into stripes, the potatoes into cubes, and the frankfurters into circles. Add the juice to the meat, bring to a boil, add the sauce mix, bring to a boil and cook 1 min. Add the sauerkraut, the peppers and the frankfurters. Cook 30 min. Garnish with fresh herbs.

Pumpkin Goulash

Ingredients:
1 red and 1 green peppers
1 onion
1 garlic clove
700 g beef fillet
2 tbsp melted butter
salt, pepper
2 tsp flour
2 tbsp ground pink paprika
1 tbsp tomato puree
400 ml meat stock
400 g pumpkin pulp
1 tsp ground curry
2 tsp chopped rosemary

Cooking: Rinse the peppers and cut into large chunks. Peel the onions and the garlic, chop the onions. Rinse, cube and dry the meat. Heat the butter and fry the meat on all sides in batches. Sprinkle with salt and pepper, and transfer to a bowl. Add the onions and the crushed garlic to the pan. Sprinkle with salt and the pink paprika, add the tomato puree and fry several minutes. Return the meat to the pan, add the stock, cover and cook З0 min. Cut the pumpkin into cubes. Add the pumpkin and the peppers to the meat. Season with the curry, the rosemary, salt and pepper. Cover and cook 30 min until cooked through. Season again and serve immediately.

Szegediner Goulash

Ingredients:
(serves 4)
600 g pork bacon (brisket)
4 onions
1 garlic clove
2 tbsp pork lard
0.5 litre hot meat stock
1-2 tsp ground pink paprika
500 g sauerkraut
1 tbsp flour
0.2 litre soured cream
1/2 tsp salt and 1/2 tsp ground white pepper

Cooking: Rinse and dry the pork. Cut into 3 cm cubes. Peel and chop the onions and the garlic fine. Heat the lard and fry the meat at high heat stirring continually. Add the onions and the garlic and sauté until transparent. Add about 1/2 cup meat stock and let evaporate. Sprinkle with the paprika, add the sauerkraut and the remaining stock, stir well and cook covered at low heat 40 min. Mix the flour and the soured cream, stir the mixture in the goulash and cook at low heat another 5 min. Season with salt and pepper to taste before serving. Serve with dumplings in breadcrumbs and chicory salad.