Saveur Magazine includes a popular recipe for authentic Hungarian Goulash on its website, first published in February 2010. Calling for beef chuck, tomatoes and paprika, the recipe comes from a Hungarian native from the village Bõny, who gave it to her daughter-in-law Carolyn Bánfalvi, a food writer and Saveur contributor.
Called gulyás by Hungarians, classic versions of the national dish share four key ingredients: onions, green peppers, tomatoes and Hungarian paprika. Hungarian paprika has a sweet, mild taste that distinguishes it from Spanish paprika or varieties grown in South America. Therefore, serious chefs should consider finding the real deal for the most authentic taste.
Every Hungarian chef adapts goulash to her own preferences, so variations abound. This version calls for caraway seeds, which adds a subtle sweet pepperiness, and parsnips in place of parsley roots. The recipe uses heart-healthy sunflower or canola oil, which are preferred for their mild flavor. Lard is a good traditional choice, but cooks should avoid olive oil, which has a distinct taste that isn't technically authentic.
Beef chuck is used here. This traditional cut lends deep flavor, while the slow simmering tenderizes the meat. However, some cooks, such as Hungarian chef George Lang, sneak in a beef heart for flavor, while other natives may use mutton or even add a hoof to create a thicker sauce.