Goulash is primarily a soup, also existing as stew, originally from Hungary, usually made of beef, onions, vegetables, spices and ground paprika powder. The name originates from the Hungarian gulyás the … see full wiki
Taken from an article in the March issue of Saveur Magazine, this is pretty close to what you might find in a Magyar restaurant in Budapest. Taken from "gulyas," it turns out that "goulash" is a sort of catch-all term that is about as accurate as saying "curry" for Indian food or "mole" for Mexican. Goulash might take on as many variations as there are regions, restaurants or family kitchens, but the basics are always pretty much the same. Here's how this one went:
4 tbsp canola oil 2 chopped yellow onions 1 1/2 lbs beef chuck, cut into 1/2" cubes Kosher sea salt, freshly ground black pepper to taste 1/4 cup sweet paprika 2 tsp dried marjoram 2 tsp caraway seeds 2 cloves garlic, minced 2 medium carrots, cut into 1/2" cubes 2 medium parsnips, cut into 1/2" cubes 1 1/2 lbs medium new potatoes, peeled and cut into 1/2" cubes (I skipped the peeling) 1 tomato, cored and chopped 1 or 2 Italian frying peppers, chopped
1) Heat oil in a 5 qt dutch oven over medium heat. Add onions, cover and cook until onions are sweated. Increase heat, add beef, season with s & p. Cook, uncovered, until meat is lightly bround. Stir in paprika, marjoram, caraway and garlic and cook unil fragrant. Add carrots, parsnips and 5 cups water. Bring to boil, then simmer, covered, until meat is tender (40 or so minutes).
2) Add potatoes and cook, uncovered, until tender (25 or so minutes). Stir in tomatoes and peppers at the very end.
With the caraway and marjoram being so strong in the taste of the goulash, a nice hot loaf of rye bread is a perfect complement for this dish. Like many other dishes, it improves greatly after sitting in the fridge overnight.