From Hungarian 'gulyás' (herdsman), short for 'gulyáshús' (herdsman's meat) — a cattleman's stew gone international.
A highly seasoned Hungarian soup or stew of meat and vegetables, flavored with paprika.
From Hungarian 'gulyás' (herdsman, cowboy), short for 'gulyáshús' (herdsman's meat), from 'gulya' (a herd of cattle) + 'hús' (meat). The dish was originally the simple stew cooked by Hungarian cattlemen (cowboys) on the Great Hungarian Plain (the Puszta). It became a symbol of Hungarian national identity in the 19th century and was adopted into Viennese and broader European cuisine. The Hungarian word 'gulya' (cattle herd) may come from a Turkic source. Key roots: gulya (Hungarian: "a herd of cattle"), hús (Hungarian: "meat").
What most of the world calls 'goulash' is not what Hungarians call 'gulyás.' In Hungary, 'gulyásleves' (goulash soup) is a thin broth with meat, potatoes, and paprika. The thick, stew-like dish the rest of the world knows as 'goulash' is called 'pörkölt' in Hungary. The confusion arose when the dish traveled to Vienna and the Austro-Hungarian Empire's restaurants