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!)
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: