A traditional dish of the steppes, the essential ingredient was meat dried on the saddle, which makes this one of the origin foodstuffs.
The Magyars added the meat to a large pot of water, then finished the dish with the addition of dumplings or root vegetables, heavily spiced with paprika.
A similar version, simply called gulyas, is popular in Budapest as a soup.
- 1.5 kg beef, 2 cm cubed
- 1.5 kg floury potatoes, peeled, 2 cm cubed
- 1.5 litres water
- 500 g onions, sliced
- 250 g fatty pork belly, cubed small
- 30 g Szeged sweet paprika
- 10 g Szeged hot paprika
Fry pork over low heat in a large pot until the fat begins to separate and the meat turns crispy. Remove with a slotted spoon, set aside. Fry onions in fat over a high heat, about five minutes, remove and set aside. Brown beef, return the onions to the pot with the water, bring to the boil. Add the sweet paprika, cover and simmer for an hour.
Carefully slip the potatoes into the pot, bring back to the boil, reduce heat to low, season, cover, leave for 20 minutes. Sprinkle half of the hot paprika on top of the stew, leave uncovered for five minutes.
Serve in deep bowls, adding a pinch of hot paprika to each dish, a chunk of bread on the side to mop up the juices.