This topic holds a special place in my heart, as it not only reflects my passion for cooking but also the profound influence of my mother on my culinary journey. I remember the first time she introduced me to the world of Hungarian cuisine through the renowned dish, Gulyás (Goulash). Her guidance, along with her fearless encouragement to experiment with flavours, has shaped my cooking style. Today, I'm thrilled to share this experience with you, hoping it sparks a sense of adventure in you and inspires you to embark on your own flavour explorations.

The dish we know as Gulyas, originally called Bogracsgulyas, has a captivating historical background. The term bogracs is a fascinating loanword from Ottoman Turkish, referring to a copper cauldron. But here's the real gem-the word bogracs itself has an intriguing origin, coming from the old Turkish word bakır, meaning copper. This historical context adds a layer of richness to the dish, making it more than just a recipe.

Before we delve into the recipe, let's not forget one very important ingredient-paprika! Specifically, the famous Hungarian paprika. While it's often believed to be Hungarian in origin, it's crucial to acknowledge the Turkish influence in Hungary. The Turks occupied Hungary for 150 years, and it was during this time that paprika made its way to Hungary under Ottoman rule, which explains the Hungarian origin of the English word paprika. This spice is not just a flavour enhancer but a symbol of the cultural exchange that has shaped Hungarian cuisine.

I would like to point out that in Hungary, there are two distinct dishes called Gulyas, both made in a pot over an open fire. One is called Gulyasleves, a soup-like dish that is lighter in consistency, and the other is referred to as Bogracsgulyas, a thicker stew. Understanding this distinction can deepen your appreciation for the variety and complexity of Hungarian.

Gulyasleves originated from a dish that was traditionally cooked by Hungarian cattlemen. The term gulya refers to a cattle herd, and gulyas refers to a cattle herder in Hungarian. These Hungarian cowboys used to look after their herds in the Great Hungarian Plain, known as the Alfold (puszta) in Hungarian. Often, they camped out with their cattle, days away from populated areas. As a result, they had to cook their food using ingredients they could carry with them, and they had to make do with cooking everything in a single portable cauldron known as a bogracs over an open fire.

Bogracsgulyas, originally called pot goulash, is a stew. The traditional Hungarian hotpot goulash is often still cooked outdoors, in a pot, over an open fire, creating the effect of a barbecue. When the dish transitioned from the peasant kitchen to the city, it began to be cooked more like a soup. Nowadays, most Hungarian restaurants serve goulash as a soup, while locals cook goulash as a stew and goulash soup as a soup. The main difference between the two is the amount of water used for preparation.

Recipe

Bogracsgulyas

  • 2 or 3 tablespoons oil.

  • 2 thinly sliced onions.

  • 1 or 2 cloves minced garlic.

  • 2 or 3 tablespoons of paprika (of course Hungarian paprika).

  • 5 kg diced beef chuck.

  • 1 litre water or beef stock.

  • Salt and pepper.

  • 2 chopped red or green bell peppers.

  • 2 peeled and diced potatoes.

Heat the oil in a large pot over medium-high heat. Sauté the onions until they are translucent and starting to brown. Then sauté the garlic for 1 or 2 minutes more. Remove from the heat and stir in the paprika until well blended. Be careful with the paprika, as it can burn and become bitter.

Next, add the beef, water or stock, salt, and pepper to the pot and return it to the stove. Bring it to a boil, reduce the heat, and simmer for 1 to 2 hours. Occasionally, skim off any excess fat that floats to the surface.

Afterwards, add the diced peppers and potatoes and let it simmer for an additional 20 to 30 minutes. Adjust the seasoning, and serve the stew in bowls with slices of freshly baked bread.

This dish is best served with a Pinot Noir or a Hungarian Kékfrankos wine.

So there it is! Gulyas or Bogracsgulyas are both amazing, and one of my favourites. It's a comforting dish. Of course, for me, my mother cooks the best Gulyas. I hope you have enjoyed this culinary tour of my home country, and I hope it has sparked a sense of adventure in you. I truly believe that experiencing our delicious food in its cultural context, whether it's in a traditional Hungarian kitchen or at a local market, is an adventure worth embarking on. I hope you will have a chance in your life to go to Hungary and try our very delicious food.