This is what Hungarian Gulyas (a.k.a. Gulash, Goulash) is supposed to look like (for real!)
You may or may not know that my twin brother Steve and I are first generation born Americans.
Yep, we grew up in the kitchen, breathing in the delicious aromas of my mother's and grandmother's Hungarian cooking.
Feel free to trust me when I tell you that there is absolutely NOTHING better than a big old steaming bowl of happiness, served up with some crusty bread, on a cold, wet, gloomy, or slightly sad sort of day.
Hungarian comfort food, baby!
You know that reddish-brown-gravy-laden stew-type dish served over noodles and featured as "Hungarian Goulash" in cookbooks and cooking magazines?
Nope, that is actually called Pörkölt (purr-curlt) although, also filed under Hungarian comfort food, it is very versatile and can be prepared using beef, veal, lamb or chicken (a.k.a. chicken paprikash!)
You can find my family's recipe for Pörkölt HERE!
Gulyas (ghoul-yah-sh) on the other hand, is a soup.
Backstory: Gulya in Hungarian means herdsman, or cowboy. Gulyas (a.k.a. Gulash, Goulash) means "of the herdsman," who would have prepared this dish in a cast iron pot hitched over a stone fire pit while working the puszta (pooh-stuh) or the Hungarian prairie, if you will.
Although, they probably didn't include dumplings in their recipe (I don't think.)
I mentioned something on Facebook about making Hungarian Gulyas (et al) yesterday and then promised to share my family's recipe here with everyone, too!
So, to set the record straight:





