"Authentic gulyás is a beef dish cooked with onions, Hungarian paprika powder, tomatoes and some green pepper. Potato and noodles (csipetke in Hungarian) are also added according to some recipes.

"Hungarian goulash is neither a soup nor a stew, it’s somewhere in between. If cooked in the proper way goulash has a nice and evenly thick consistency, almost like a sauce. In Hungary gulyás is eaten as a main dish; noodle or pastry dishes, especially the ones made with cottage cheese (túrós csúsza, túrógombóc, strudel) go down well after the heavy soup.

This recipe is adapted for 100 people. For 115, you would add 1/5 or 1/4 more.

A Classical Hungarian Goulash Recipe,
Authentic Hungarian Goulash for 100 people adapted from
www.budapestbylocals.com/hungarian-goulash.html
This has more vegetables and less thickening than the typical American adaptation, options are given in the recipe.

34 pounds beef shin or chuck, or any stewing beef cut into 1 inch cubes
2 cups oil or lard for browning
8- 10 pounds (50 medium onions), chopped
3 cups Hungarian paprika powder (comes in hot and sweet, your choice, or a mix)
50 cloves of garlic, grated or chopped
1/3 cup ground caraway seed
5-15 bay leafs
OPTIONAL 1-2 tablespoons ground thyme
3 tablespoons ground black pepper
1/4 cup salt
5-6 quarts water

8-10 pounds (30-40 carrots), diced
4-5 pounds (25) parsnips, peeled and diced

4-5 pounds (50 pieces) celery
20 pounds potatoes, sliced or chunked
50 medium tomatoes, peeled and chopped, or 3 cups tomato paste

50 fresh green peppers

About 9 pounds of dry egg noodles prepped in 9-12 gallons of water.

Heat up the fat and braise the chopped onions in it to a nice golden brown color. Sprinkle the braised onions with the paprika powder while stirring them to prevent the paprika from burning.

Add the beef cubes and and sauté them till they turn white and get a bit of brownish color as well.

Add the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seeds and other ground spices, salt and ground black pepper, the bay leaf, pour water enough to cover the content of the pan and let it simmer on low heat. It takes about 1 3/4 hours to simmer the meat until tender.

Add carrots and parsnips, cover, simmer 15-20 minutes.
Add celery, potatoes, tomatoes or tomato paste, cover, simmer 20 minutes. Check the potatoes. Remove the bay leafs. Add the green pepper and simmer until tender, 10-15 minutes, leaving the cover off if you wish to thicken slightly. Correct the salt.

If you want to thicken it further, use 1 quart of cold water mixed with 1 quart of flour to a slurry, stirred in after the dish is cooked, and cooked about 10 minutes until thickened. It is not traditional.