Step 1 of 6
Gulyás
Melt the lard in a heavy pot and cook the onion over low heat for 15 minutes until soft and golden, not brown. This is the base of the whole thing; do not hurry it.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Gulyás take?
2 hr 55 min all in — 25 min prep, 2 hr 30 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Chef's knife, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Lard → Sunflower oil. Common in modern Hungarian kitchens. A little less depth. Csipetke → Leave them out. The soup is still gulyás. Some regions never add them.
What should I watch for?
Paprika burns in seconds in hot fat and turns bitter. Off the heat, then meat straight in.
Any tips from this recipe?
Buy paprika in a sealed tin or pouch from a Hungarian source and replace it yearly. Stale paprika tastes of dust and gives a brown soup. Shin gives the best body. Chuck is faster but the broth is thinner. It is better reheated the next day, like everything with paprika in it.
Can I prepare this ahead?
It is better reheated the next day, like everything with paprika in it.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.