Beef Goulash! Thick Hungarian Soup, Thin Austrian Stew, or None of the Above?

I�m not sure how authentic this goulash recipe is, since the recipe I use is adapted from one by Austrian chef Wolfgang Puck. Austria is Hungary-adjacent, and I�m pretty sure they were the same country once, but still, the Puckmeister�s version, further modified by me, is closer to a stew called "P�rk�lt." Apparently true goulash, or Guly�s, is much more like a soup, and is served with dumplings.

Okay, two things. First, when it comes to a main course, I like stew more than soup. If you want to stay truer to the original, add more liquid. That�s not going to bother me, or Wolfgang. Also, since I operate in a universe ruled by Google, I went with �goulash� since it�s a thousand times more recognizable than p�rk�lt. When�s the last time you heard someone say they were craving a big bowl of p�rk�lt?

Of course, none of this helps my American viewers who, thanks to the cafeteria ladies from our childhoods, think �goulash� is a tomato, hamburger, and elbow macaroni casserole. I�m assuming that variation was born when some Hungarian (or Austrian?) immigrant tried to stretch the last few ladles of soup/stew into another full meal.

Anyway, now that we�ve cleared up absolutely nothing, I can talk about this gorgeous dish of food. I adore everything about this dish. The color is stunning, the beef is sticky and succulent, and paprika-based sauce is incredible.

By the way, I�ve heard from my people on YouTube that this is never served on noodles. How do you say, �whatever� in Hungarian? Despite our questionable naming, ingredients, and side dish, this made for a fantastic winter dinner, and I hope you give it a try soon. Enjoy!

Ingredients for 4 large portions of beef goulash:

2 tablespoons vegetable oil

2 1/2 pounds boneless beef chuck, cut into 2-inch cubes, seasoned generously with salt and pepper

2 onions, chopped

2 tsp olive oil

1/2 tsp salt

2 teaspoons caraway seeds, toasted and ground

2 tablespoons Hungarian paprika

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne

1 tsp dried marjoram leaves

1/2 teaspoon dried thyme leaves

4 cups chicken broth (1 to deglaze pan, 3 more added to stew)
*Note: real goulash is more like a soup, so if you want yours thinner, just add 2 or 3 extra cups of broth.

1/4 cup tomato paste

3 garlic cloves, crushed

1/2 tsp salt, or to taste

1 bay leaf

1 tsp sugar

2 tablespoons balsamic vinegar

*Simmer for about 2 hours, or until tender

Garnish with sour cream and fresh marjoram if desired.