Today we allow ourselves to travel across Europe, at least in our imagination, to present one of the most famous recipes in the world from Hungarian gastronomy. You can probably guess what we’re talking about? Inevitably we refer to goulash, a specialty of this Eastern European country that resembles a simple meat stew, although in its original form it is quite different to its current incarnation. The original recipe calls for veal seasoned with onion, tomato, paprika or chili. Originally this was a simple dish that was eaten by herdsmen: the term ‘goulash’ derives from ‘Gulyas’, which means, in Hungarian, ‘herdsman’. The recipe then over time spread to the south, and to Austria and Venice. Our chef, who hails from the Venetian region, offers us a tasty variation for everyone to copy.


150 minutes Total time
120 minutes Active time
Serves 4 persons
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Cut the meat into 2cm cubes. Slice the onion and carrot, dice the celery and fry everything in lard. When the onion is golden, add the cubed meat, spiced with cumin and paprika, cover with beef stock and cook for 2 hours. Serve with a sprinkling of fresh chilli.

If you want to taste proper Hungarian goulash you must not in any way exceed the cooking times: in fact, the real recipe does not result in what we would call a stew, but is more similar in appearance to a soup.
The meaning of the term in Hungarian ‘gulyas-leves’ (this is its proper name) is simply ‘herdsman soup’; ‘goulash’ derives from the German transliteration of the original name of this recipe.

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