The traditional Hungarian recipe for goulash (gulyás) is made with beef, vegetables, red sauce with lots of paprika (paprika), caraway seeds, potatoes and flour dumplings (csipetke).
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We are from Arad (near the Hungarian border) and we grew up with this delicious dish, which has become famous worldwide! Goulash is a hearty dish with a thick sauce, something between a stew and a soup. Hungarians call it gulyásleves (goulash soup) if it's a bit juicier. Goulash is cooked slowly, preferably in a cauldron (over a wood or coal fire), but it can also be made in apartment conditions using heavy cast iron or even pressure cookers. An authentic Hungarian goulash is served topped with heavy cream and slices of fresh bread.
It can be kept for 45 days in the refrigerator and reheated as needed. It's not a bad idea to make a larger batch of beef goulash and freeze several servings!
The printable ingredients list can be found in the written recipe, published since 2015 and tested by millions of readers: https://savoriurbane.com/gulasungure...
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