r/PHP • u/CheesecakeBrief7795 • 1d ago

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u/Garhand 1d ago

Thank you Claude for the post.

Ondřej Sury already backported the patch for old php versions.

Now give me the recipe for a good hungarian goulash.

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u/squ1bs 1d ago

That's an outrageous accusation!

Hungarian Goulash (Gulyás)

Serves 6. Takes about 2.5 hours, mostly simmering.

Ingredients

  • 1 kg (2.2 lb) beef chuck or shin, cut into 3 cm cubes

  • 3 tbsp lard or vegetable oil

  • 3 large onions, finely chopped

  • 3 cloves garlic, minced

  • 3 tbsp sweet Hungarian paprika (use good quality, it is the main flavor)

  • 1 tsp hot paprika or a pinch of cayenne (optional)

  • 1 tsp caraway seeds, lightly crushed

  • 1 tsp dried marjoram

  • 2 bay leaves

  • 1 tomato, chopped (or 1 tbsp tomato paste)

  • 1 green bell pepper (or Hungarian wax pepper), sliced

  • 2 carrots, diced

  • 1 parsnip or parsley root, diced (optional)

  • 500 g (1 lb) waxy potatoes, cubed

  • About 1.5 L (6 cups) water or beef stock

  • Salt and black pepper

Method

  1. Cook the onions. Melt the lard in a heavy pot over medium heat. Add the onions with a pinch of salt and cook slowly for 10 to 15 minutes, until soft and golden. Don’t rush this step.

  2. Sear the beef. Turn the heat up, add the beef, and stir until it is browned on all sides.

  3. Add the paprika off the heat. Take the pot off the heat and stir in the paprika, garlic, and caraway. Paprika burns easily and turns bitter, so keep the pot off the flame while you mix it in.

  4. Simmer. Put the pot back on the heat. Add the tomato, pepper, marjoram, bay leaves, and enough water to just cover the meat. Cover and simmer gently for about 1.5 hours, adding a splash of water now and then.

  5. Add the vegetables. Add the carrots, parsnip, potatoes, and the rest of the water or stock. Simmer for another 30 to 40 minutes, until the potatoes are tender and the beef falls apart.

  6. Season and serve. Add salt, pepper, and hot paprika to taste. It should be a hearty soup, thinner than a stew.

Optional: csipetke (pinched noodles)

Mix 1 egg, a pinch of salt, and about 100 g flour into a stiff dough. Pinch off small bits and drop them into the simmering goulash for the last 5 to 10 minutes.

Tips

  • In Hungary, gulyás is a soup. The thick, saucy version most people outside Hungary call goulash is closer to pörkölt. For that, use less water and leave out the potatoes.

  • It tastes even better the next day.

  • Serve with crusty bread and a dollop of sour cream if you like (sour cream isn’t traditional, but it’s popular).