Before we begin, a brief definition. What is commonly referred to as ‘goulash’ in Western countries is called ‘Pörkölt’ in Hungary. It is beef or pork slowly braised with onions, paprika powder, salt, pepper and a little liquid.
What Hungarians call ‘Gulyás’ (pronounced ‘gujasch’), on the other hand, is always a richer soup-like stew.
Both dishes are usually prepared outside the house in an enamel pot suspended from a chain over an open fire. Of course, you don’t need an enamel pot to prepare it on an electric stove. The important thing is that the pot is large enough and has a lid.
The third basic variant is the so-called ‘Paprikás’. A deep pan is usually sufficient for this.
For the recipes, click on the pics.
Coming soon:
