Authentic Hungarian Goulash (gulyás)
From Hungary's varied culinary repertoire Hungarian goulash is
the most famous and often cooked dish outside the borders of
Hungary, but much confusion and many misconceptions
surround the exact preparation method
Even in Hungary every housewife and chef has their own way
of cooking it by adding or omitting some ingredients, or
changing something in the preparation process, however they
would all call their gulyás authentic.
What's Authentic Hungarian Goulash?
Authentic gulyás is a beef dish cooked with onions, Hungarian
paprika powder and red peppers.
Hungarian goulash is neither a soup nor a stew, it’s somewhere in between. Though in
Hungary it’s considered rather to be a soup than a stew, so look for it among Soups on
restaurant menus.
If cooked in the proper way goulash has a nice and evenly thick consistency, almost like
a sauce. In Hungary gulyás is eaten as a main dish; with noodle or pastry side dishes,
especially the ones made with cottage cheese (túrós csúsza, túrógombóc, strudel) go
down well after the heavy soup.
Since Andre did his sketch with Bela and the Goulash, I
have wanted to add a Goulash recipe, but I wanted Bela's
recipe. I was finally able to ask him in Toronto and he told
me how he cooks it. We were talking in the lobby of the
hotel so I hope I remember it correctly.
He told me there have to be at least as much
onions as meat, and they have to cook for a
long time. He also said you absolutely have
to use authentic Hungarian Paprika.
BELA'S GOULASH
11/2 lbs onions coarsely chopped (about 4 cups)
1/4 cup shortening
11/2 lbs chuck beef, cubed
11/2 tsp salt
1 tbs Hungarian paprika
Several red peppers
In heavy sauce pan cook onions in shortening until golden brown. Add peppers, beef,
paprika and salt and simmer gently for about two hours until tender, if necessary water
may be added.
Now recipe Bela gave me is a very traditional Goulash
recipe, other recipes add many different ingredients
including tomatoes, potatoes, carrots, celery, green
peppers, wine and sour cream. Every cook has their
own way of making Goulash.
During the concerts, Andre introduces the Goulash sketch as follows:
Andre: "As I told you the tenor in the middle of our trio, is from Hungary and to do him a
favor we added a Hungarian composition to the program, he was so honored and glad.
The next morning he came to me and said: Andre, Andre, I have a surprise for you and
the orchestra. You play Hungarian music I make for you
and the whole orchestra Hungarian Goulash. He is an
excellent cook, you know. Actually, we ate Goulash
and it was perfect, the next day we again played the
Hungarian composition and again, Andre, I have surprise
for you. You like goulash, I made Goulash for you and
the whole orchestra again. And that has gone on now for
weeks. Andre turns to the Orchestra: What did we eat
yesterday?
Orchestra: “Goulash”. See, and what did we eat today?
Orchestra: “Goulash”! And what are we going to eat tomorrow?
Orchestra all pulling faces: Goulash!
Andre: “But Goulash or not we are going to play this Hungarian piece to the bitter end!
We are going to play now for you; by Johann Strauss ‘EljenA Maygar
A singing Bela walks onto the stage with a large steaming pot, Andre, I have a surprise
for you. Andre: “I was surprised you would say that”. Bela: “I made Goulash for you.
Andre: “Bela not every day, it is too much.
Andre to Orchestra: “You want Goulash?
Orchestra: “Nooooo”
Andre: “See nobody want Goulash again”.
Bela
slinks away. Andre: “Now he is sad, I don’t want him to be sad. Bela, I have a solution,
the audience her in Albany is famous and well known because the love Goulash. Bela
cheers up, says; “So I will put in one more beef, one more pepper…… Andre interrupts
one, you know you should add 6000 peppers for the whole audience, you can do that.
Ladies and Gentlemen give him an enormous applause. Bela walks off singing.
From Hungary's varied culinary repertoire Hungarian goulash is
the most famous and often cooked dish outside the borders of
Hungary, but much confusion and many misconceptions
surround the exact preparation method
Even in Hungary every housewife and chef has their own way
of cooking it by adding or omitting some ingredients, or
changing something in the preparation process, however they
would all call their gulyás authentic.
What's Authentic Hungarian Goulash?
Authentic gulyás is a beef dish cooked with onions, Hungarian
paprika powder and red peppers.
Hungarian goulash is neither a soup nor a stew, it’s somewhere in between. Though in
Hungary it’s considered rather to be a soup than a stew, so look for it among Soups on
restaurant menus.
If cooked in the proper way goulash has a nice and evenly thick consistency, almost like
a sauce. In Hungary gulyás is eaten as a main dish; with noodle or pastry side dishes,
especially the ones made with cottage cheese (túrós csúsza, túrógombóc, strudel) go
down well after the heavy soup.
Since Andre did his sketch with Bela and the Goulash, I
have wanted to add a Goulash recipe, but I wanted Bela's
recipe. I was finally able to ask him in Toronto and he told
me how he cooks it. We were talking in the lobby of the
hotel so I hope I remember it correctly.
He told me there have to be at least as much
onions as meat, and they have to cook for a
long time. He also said you absolutely have
to use authentic Hungarian Paprika.
BELA'S GOULASH
11/2 lbs onions coarsely chopped (about 4 cups)
1/4 cup shortening
11/2 lbs chuck beef, cubed
11/2 tsp salt
1 tbs Hungarian paprika
Several red peppers
In heavy sauce pan cook onions in shortening until golden brown. Add peppers, beef,
paprika and salt and simmer gently for about two hours until tender, if necessary water
may be added.
Now recipe Bela gave me is a very traditional Goulash
recipe, other recipes add many different ingredients
including tomatoes, potatoes, carrots, celery, green
peppers, wine and sour cream. Every cook has their
own way of making Goulash.
During the concerts, Andre introduces the Goulash sketch as follows:
Andre: "As I told you the tenor in the middle of our trio, is from Hungary and to do him a
favor we added a Hungarian composition to the program, he was so honored and glad.
The next morning he came to me and said: Andre, Andre, I have a surprise for you and
the orchestra. You play Hungarian music I make for you
and the whole orchestra Hungarian Goulash. He is an
excellent cook, you know. Actually, we ate Goulash
and it was perfect, the next day we again played the
Hungarian composition and again, Andre, I have surprise
for you. You like goulash, I made Goulash for you and
the whole orchestra again. And that has gone on now for
weeks. Andre turns to the Orchestra: What did we eat
yesterday?
Orchestra: “Goulash”. See, and what did we eat today?
Orchestra: “Goulash”! And what are we going to eat tomorrow?
Orchestra all pulling faces: Goulash!
Andre: “But Goulash or not we are going to play this Hungarian piece to the bitter end!
We are going to play now for you; by Johann Strauss ‘EljenA Maygar
A singing Bela walks onto the stage with a large steaming pot, Andre, I have a surprise
for you. Andre: “I was surprised you would say that”. Bela: “I made Goulash for you.
Andre: “Bela not every day, it is too much.
Andre to Orchestra: “You want Goulash?
Orchestra: “Nooooo”
Andre: “See nobody want Goulash again”.
Bela
slinks away. Andre: “Now he is sad, I don’t want him to be sad. Bela, I have a solution,
the audience her in Albany is famous and well known because the love Goulash. Bela
cheers up, says; “So I will put in one more beef, one more pepper…… Andre interrupts
one, you know you should add 6000 peppers for the whole audience, you can do that.
Ladies and Gentlemen give him an enormous applause. Bela walks off singing.
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