Goulash known in Romanian as guias or gulas and in Hungarian as gulyas is one of the most iconic dishes of traditional Maramureș cuisine a hearty stew of meat, potatoes and vegetables cooked slowly over low heat so that the flavours intermingle wonderfully. This recipe comes from Petcas Maria, aged 75, from Manastirea and has been recorded in the archive of the Maramures Museum. Unlike goulash prepared in other parts of Romania or Hungary, the Maramures version is characterised by the use of mutton and sheep bone marrow for an unmistakable full-bodied taste that sets it apart from other regional variants.
Ingredients for Maramures goulash
Like classic goulash Maramures version requires mutton or in everyday variant beef or veal, onions, carrots, potatoes, parsley, paprika, cumin, bay leaves, lard or oil for sautéing, salt and pepper to taste. Petcas Maria notes that if mutton is used sour cream is not added. In the festive variant a sheep bone is boiled with carrots and parsley giving a savoury dense broth. Without doubt Maramures goulash is delicious and filling whether with beef or mutton making it a beloved dish for both everyday meals and special occasions.
Preparation method
Cut the meat into suitable pieces. Sauté chopped onion in a cauldron with lard until softened. Add meat and grated carrots simmer in their own juice. Peel dice and add potatoes. For mutton omit sour cream. With the bone method boil sheep bone with carrots parsley and vegetables in water. When done remove bone take meat off cut and return to pot. Add peeled diced potatoes simmer 20-30 more minutes. Serve hot with fresh bread or polenta. Adjust thickness by reducing or adding water as needed. This slow cooking method allows all the flavours to develop fully creating a satisfying hearty meal.
Goulash in Maramures culinary tradition
Maramures goulash is part of a long tradition of meat dishes cooked in cauldrons over open fire. Unlike classic Hungarian goulash which is more liquid and served with noodles, the Maramures variant is denser with potatoes and vegetables emphasising mutton a key animal in local agriculture. In mountainous areas where sheep farming is the main occupation mutton goulash with potatoes is a festive dish for community meals. Elderly women such as Petcas Maria keep this culinary heritage alive passing it to younger generations so that traditional Maramures taste endures.
What’s next
The goulash recipe remains in the custody of the Maramureș Museum of Sighetu Marmației / GastroEtnoArt, part of the culinary heritage of the county. In future editions we will explore more mutton dishes and Maramures cooking traditions — from sourdough soup and polenta to various bean preparations and seasonal produce that define this rich culinary landscape of Maramures.
Recipe source: Muzeul Maramureşan Sighetu Marmaţiei / GastroEtnoArt
Photo source: Gina Bradea / pofta-buna.com
