How is the dish prepared according to the Gundel recipe?

Beef goulash soup is classically made from beef shanks. However, we use the best part of the animal, the fat-covered cheek meat, because the juicy meat adds a special flavour to the soup. The meat is cooked for 3 hours. The secret of the best goulash soup is the proportion and consistency of the root vegetables used. Noodles are prepared in the traditional way. The chopped refreshing greens add an exciting vibrancy to the rich flavour of the silky thick soup with every bite.

How did the recipe become part of the tradition, part of the Gundel heritage?

 "Goulash is a soupy dish with plenty of stock, onions and peppers, diced potatoes and noodles" - once wrote Charles Gundel. He invented the restaurant version of goulash soup, with the base being the goulash stew with paprika. The recipe has spread internationally, and the dish is now famous thanks to the Gundel restaurant.

Why was it selected for the National 11, considered the essence of Hungarian flavours?

The "Hungarian Goulash Soup" has been a Hungarikum since 2017. After the name of Puskás, the greatest classic that most foreigners remember about Hungary. Goulash, with its close relatives, stew and paprikash, are the most important peasant dishes, traditionally prepared in a stewpan. However, the method of preparing goulash soup from goulash is quite different from that of the shepherds' goulash. Traditional goulash soup is our national dish. Taste Atlas ranks it the 16th best soup in the world.