Bean Goulash
Bean Goulash is a true Hungarian classic, one of the most well-known and beloved dishes in the country. The origin of bean goulash can be traced back to the Hungarian pastoral lifestyle, where dishes made from simple ingredients were extremely filling. It became popular in the farm kitchens of 19th-century Hungary and soon appeared on the menus of both rural and urban restaurants.
The base of bean goulash is red beans, meat (usually beef or pork), Hungarian sweet paprika, and fresh vegetables. Smoked meats give it a special flavor, while the spicy, rich broth harmoniously embraces the beans. Bean goulash is a true "one-pot meal," especially enjoyable to eat on cold winter days, with a warming effect felt in every bite. The dish's history is closely linked to Hungarian folk culture and the tradition of communal family meals.
Ingredients for this recipe
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Preparation Steps
1
If using dried beans, soak them in cold water overnight. The next day, drain and rinse them thoroughly.
2
Heat the oil or lard in a large pot and sauté the finely chopped onions until softened.
3
Add the diced smoked meat and Hungarian sweet paprika, then stir well to combine.
4
Add the sliced carrots, parsnips, celery root, bell pepper, and tomatoes.
5
Add the beans (if using canned beans, add them later) and pour in the water. Season with salt, pepper, and bay leaves.
6
Bring to a simmer, then cook over medium heat for 1.5-2 hours, or until the meat and beans are completely tender. If using canned beans, add them during the last 30 minutes of cooking.
7
Serve hot with fresh bread or small pinched noodles (csipetke).
