AI-generated photo.
Hungarian · Hungary
Gulyás
Also called gulyás
Gulyás, a dish from Hungary.
Pai editors’ mark 4 / 5
Plan, list, and collections
Gulyás is cooked in Hungary as its own dish. Cook onion and paprika first so the paprika does not burn, then simmer the beef and vegetables into a soup, not a paste. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
90
Health score
Light & nourishing
Healthy
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 32%
- Carbs 37%
- Fat 31%
Suits · Diabetes-friendly
Sugar, fiber, and the starch mix sit in a gentler range. Your own portion still decides the day.
Suits · Heart-friendly
Saturated fat, cholesterol, and sodium stay modest, with some fiber.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Suits · High protein
About 28.9 g of protein in the serving.
Watch · Low sodium
About 497 mg of sodium, above the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Beef sirloin152 kcal
- Potato96 kcal
- Olive oil62 kcal
- Yellow onion18 kcal
- Carrot18 kcal
- Tomato14 kcal
Glycemic load
Estimated glycemic load for this count: 19.9. The bands come from the ingredient table.
Portion
One serving, as written, is about 364 kcal.
Allergens. None flagged in the required list.
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 273 kcal after the change.
Use half the kosher salt and brighten the plate with lemon or lime.
The same dish with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Replace the meat or fish with the same weight of drained chickpeas.
The seasoning and the method stay. The center of the plate changes. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 364 kcal | 18% |
| Protein | 28.9 g | 58% |
| Carbohydrate | 34 g | 12% |
| Fiber | 5.8 g | 21% |
| Total sugars | 7.1 g | 14% |
| Fat | 12.8 g | 16% |
| Saturated fat | 2.9 g | 14% |
| Cholesterol | 69 mg | 23% |
| Sodium | 497 mg | 22% |
| Potassium | 1336 mg | 28% |
| Calcium | 86 mg | 7% |
| Iron | 3.8 mg | 21% |
| Magnesium | 76 mg | 18% |
| Zinc | 5.4 mg | 49% |
| Vitamin A | 422 mcg | 47% |
| Vitamin C | 41.6 mg | 46% |
| Vitamin D | 0.1 mcg | 1% |
| Vitamin E | 2.3 mg | 15% |
| Vitamin K | 21 mcg | 18% |
| Thiamin (B1) | 0.3 mg | 22% |
| Riboflavin (B2) | 0.2 mg | 18% |
| Niacin (B3) | 10.7 mg | 67% |
| Vitamin B6 | 1.2 mg | 73% |
| Folate | 63 mcg | 16% |
| Vitamin B12 | 1.3 mcg | 56% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Protein is high enough to make the meal satisfying.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Wooden spoon
- Ladle
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Beef sirloin1 lb450 g
Yellow onion1 onion180 g
Sweet paprika1 tsp2 g
Potato3 potatoes500 g
Carrot3 carrots180 g
Cumin seed1 tsp2 g
Tomato3 tomatoes320 g
Kosher salt1 tsp4 g
Olive oil2 tbsp30.77 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and brighten the plate with lemon or lime.. The same dish with less sodium.
- Replace the meat or fish with the same weight of drained chickpeas.. The seasoning and the method stay. The center of the plate changes.
Method
AI-generated photo.
1Set out a scale and the equipment for Gulyás. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, yellow onion, sweet paprika, potato, carrot, cumin seed, tomato, kosher salt, olive oil. Gulyás is cooked in Hungary as its own dish. Cook onion and paprika first so the paprika does not burn, then simmer the beef and vegetables into a soup, not a paste. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Heat 5 min
AI-generated photo.
2Gulyás is cooked in hungary. Also called gulyás. Tomato sauce is ready when it looks darker and a spoon leaves a brief line.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Gulyás, until the edges take a little color. Leave the lid ajar so the surface reduces instead of boiling over.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Gulyás at a quiet simmer, about 195°F / 90°C. Start checking at 29 minutes. Gulyás is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
Simmer 29 min
- 🇭🇺 HungaryEastern Europehungary-gulyas-step-4
Gulyás, step 5
Step 5 · Gulyás
5Check the center of Gulyás, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇭🇺 HungaryEastern Europehungary-gulyas-step-5
Gulyás, step 6
Step 6 · Rest 5 min
6Rest Gulyás for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in hungary, with the sauce or garnish that belongs to it. Film Gulyás in this shot order and no other: brine covering every vegetable in the jar; a quiet simmer with small bubbles; parchment pressed into the pan; citrus cut and squeezed off heat. Slate words for the editor: nutmeg, drizzle, velvety, luster, birch, olive, candle, quiche, honeyed, bloom.
Rest 5 min
How you know it is done
Gulyás is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
If it goes wrong
- Gulyás looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Gulyás turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Gulyás, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Gulyás is cooked by simmer in Hungary. The steps follow that technique, including the timing above.
- The meat, poultry, or fish is the protein. The panel is this plate, not a generic serving.
Notes
Pregnancy. Cook meat, poultry, and eggs through. Use pasteurized dairy if the recipe includes it. There is no alcohol in the required list.
Allergens in the required list: none flagged.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.