When you're asked people to name a Hungarian recipe, no doubt many of them, perhaps the majority, I'd say "stew", which is no surprise given that the country's most famous dish. But despite the fame of the dish that many people do not know in order to cook. Moreover, in other countries, particularly in North America, the recipe for goulash is often adjusted in a way that is in a dish that differs greatly from the Hungarian original.

If you grew up in the United States orCanada, you can also think of stew, like a stew that is quickly prepared with minced meat, served with noodles or macaroni, is not particularly sharp, especially the tomato flavor, and is more like many Italian pasta dishes. But in Hungary, goulash, which is known as "gulyás" or "Gulyásleves" is in fact quite different.

Hungarian Goulash soup is (admittedly, a thick soup), slowly over a long period, which is traditionally cooked in a pot known as"bográc" open over the fire. It is also known for its spicy and flavored with paprika.

The steps in the preparation of Hungarian goulash are:

1. Beef shoulder, shin or shank is cut into pieces. The meat is then seasoned with salt, pepper and red pepper, and browned in a pan.

2. Add chopped onions, and then add water or broth.

3. The mixture is left to simmer in the bográc.

4. Optional: sliced potatoes can also be added to court how herbalsuch as cumin, bay leaf and thyme. Some people also like to add a small amount of vinegar or white wine to taste complete.

As you can see, the Hungarian goulash soup, quite unlike the North American version of the dish, if you can eat to feel like something else to be, a nice change.