2 tablespoons lard or vegetable oil; 2 large onions, finely chopped; 2 pounds (900g) beef chuck, cut into 1-inch cubes; 3 cloves garlic, minced; 2 tablespoons sweet Hungarian paprika ...

Reduce the heat to moderately low and add the paprika, flour, and cayenne to the pan. Cook, stirring, for 30 seconds. Stir in the broth, tomatoes, the remaining 1 1/4 teaspoons salt, the thyme ...

But the authentic, Hungarian version is a world apart. And it’s never, ever, a stew. Around the globe you’ll find all sorts of dishes masquerading as goulash.

It’s the time of year when soups and stews have returned to my dinner rotation, and one of my favorites is Hungarian goulash (or gulyás), a stew made from browned beef and hearty vegetables simmered ...

The most quintessential of all Hungarian dishes, goulash is also deeply misunderstood. While most of the world thinks of it as a stew, in Hungary it’s unmistakably a soup.

The term ‘goulash’ is said to be derived from the Hungarian word ‘gulyás’ or ‘gulyásleves,’ translating to ‘herdsmen’ or ‘herdsmen’s soup.’ A nod to its humble beginnings ...