Mutton Gulyás



  • 1 large onion, minced
  • 1 tablespoon lard
  • 1 tablespoon hot paprika (If you haven’t got it, mix sweet paprika with cayenne, or throw in a dried cherry pepper.)
  • 2 pounds mutton bones
  • 3 pounds stewing mutton
  • 1 tablespoon salt
  • ¼ teaspoon caraway seeds
  • 2 garlic cloves, crushed
  • 5 medium-sized potatoes, peeled and diced
  • 2 green peppers, diced
  • 2 medium-sized very ripe tomatoes, diced
  • Little Dumplings


  1. Brown onion in lard in a heavy kettle. Remove from heat and stir in paprika. Immediately add ½ cup water.
  2. Put back on the heat and add bones and stewing meat. Sprinkle with the salt, caraway seeds and garlic. Cook covered over very low heat until the stew is almost done, about 2 hours.
  3. Add diced potatoes, green peppers and tomatoes, and another ½ cup water. Cook till done.
  4. Make little dumplings and put them into the soup.


I. Mutton Paprikas with Cabbage Kúnsági bürgepaprikás káposztával: This ancient method uses diced bacon instead of lard, mutton or sheep ribs, and instead of green peppers a small head of cabbage cut into 2-inch dice, and 2 or 3 pods of hot pepper. Old shepherds’ descriptions always mention that this must be very fat “to be proper.”

II. Szüreti ürügulyás: This is the vineyard cousin of mutton gulyás; it is served during the wine harvest. Dry white wine is used instead of water.