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 ...

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.

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 ...

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 ...

Goulash began as a humble soup-stew, cooked over an open fire by Hungarian herdsmen. The addition of refined varieties of paprika from ground red chilies made the dish an international staple.

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 ...