It is a vegetable and meat dish that is served with bread.  The blends of flavors in this dish are phenomenal and it is oh so good for you….Read more.

     Hungarian stew called Gulyas is made with lots of wonderful vegetables, herbs, spices and chopped, browned meat.  It is a bit spicy and has a bit of zip and zing to it but it is wonderfully good for you.  This is a wonderful meal that goes a long way, is highly nutritious and will warm you body, heart and soul on those blustery and bitter cold winter days.

     Gulyas reminds me of New England Boiled Dinner; it is a boiled dinner with a Gypsy twist and was around a long time before the famous New England Boiled Dinner arrived on the scene or American Goulash, goulash coming from the word Gulyas but American Goulash is a pasta dish and Hungarian Gulyas contains no pasta at all.  It is a vegetable and meat dish that is served with bread.

     A bowl of Gulyas is overflowing with all those wonderful vitamins, minerals, digestible carbohydrates, fats, fiber and flavor we need in our diets to stay healthy, alert and energetic…and it is made in one pot.  The blends of flavors in this dish are phenomenal.

     The main spice/herb ingredient in Gulyas is paprika.  Paprika is made from a mild. sweet red chili pepper; the long, narrow and slender kind that are deep red when ripe, that has been dried and ground, preferably sun dried.

     Paprika is very high in vitamin C and has a fair quantity of other vitamins, minerals and trace minerals our bodies need to be healthy   It stabilizes blood pressure and improves circulation.  Paprika has antioxidant properties that help to cleanse the body of toxins and free radicals.  It also aids in the digestion of foods as it increases the production of saliva and stomach acids.  Paprika is very good for you and adds a unique and wonderful flavor to most vegetables and meats.  

     The Hungarian herdsmen and shepherds and their families make this wonderful dish in a large caldron or metal pot and usually cook it over an open fire.  I use my big stew kettle and it fills it full. 

     The recipe I have is one that was given to me by my friend Densey and she substituted the meat with tofu which was also very good.  Densey is vegetarian so if you are vegetarian as Densey is just add tofu instead of the meat.  I like this recipe both ways, however, if you are using tofu be sure the tofu is well browned, golden brown on all sides and cooked with the peppers, onion and garlic, remove the tofu from the pot.  Set it aside and add it back to the pot about five minutes before the vegetables are done.  I find boiled tofu loses its nice texture and I don’t like it as well.  Tofu is a vegetable product made from soy, soy curd and like all vegetables should not be overcooked.  Over cooked vegetables lose their quality, their flavor and their texture.

     This dish will keep well for three or four days and even up to a week covered and refrigerated.  It does not freeze well.  The vegetables and tofu if you are using it in place of the meat seem to lose a lot of their texture when frozen and thawed.  It reheats well over a medium low heat but you will want to stir it frequently to keep the vegetables on the bottom from sticking.  You can also microwave it but cooking it on the stove is better.  It just takes a little longer but it is worth the wait.

     The Hungarians serve this with hard bread, often black bread.  I like it with French bread spread with garlic butter and a side of apple sauce or a crisp apple salad.  Apple goes very well with Gulyas.  Just a dab of sour cream or plain yogurt sprinkled with a bit of lemon zest makes a nice garnish on top of a bowl of Hungarian Gulyas if you want to fancy up the plate for your guest or yourself.  Here is how to make it:

Hungarian Gulyas

On high heat: In a large stew pot heated with 2 Tbsp. light olive oil

Brown 1 to 2 pounds chopped beef, (I use stew beef cut bite size) veal or lamb.

Reduce heat to medium…

Add:

• 4 large cloves garlic peeled and minced
• 1 med. Yellow onions coarsely chopped
• 1 large bell pepper coarsely chopped

When onion is just starting to turn transparent add

• 1 cup fresh mushroom pieces
• 2 Tbsp. whole wheat flour mixed in 1/2 cup water or stock
• 1 Tbsp. chopped fresh parsley
• 2 rounded tsp. paprika (you may add more to taste later)
• 1 rounded tsp. caraway seed
• 1 tsp. lemon zest
• 1 tsp. brown sugar (I use light brown)
• 1/2 tsp. thyme
• 1/2 tsp. marjoram
• 1/2 tsp. ground ginger
• 1/2 tsp. salt (more salt and black pepper may be added to taste later)
• Stir to blend seasonings

Add:

• 2 cups potato cut into bite size pieces
• 2 cups turnip cut into bite size pieces
• 2 cups carrot cut into bite size pieces
• 2 cups red beet cut into bite size pieces

Cover ingredients with water to about 1/2 inch above vegetables.  Bring to a full boil and then reduce heat to medium low.  Cover and allow to simmer for 20-25 min or until the vegetables are tender and broth starts to thicken.  You want your vegetables tender but not over cooked.  Stir occasionally to prevent the vegetables on the bottom from scorching and sticking to the pot.

Serve in bowls with your favorite bread and a side of fruit.