How to Make Real Hungarian Goulash

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One night when I was living in Switzerland, one of my Hungarian friends—a lovely 20-something international relations major named Lilla who was studying remotely while working in the Alps—was kind enough to come over to my apartment and make us a big pot of real Hungarian goulash. Just like mama used to make, she said.

When I started this blog, I went over my favorite and most memorable meals from the past couple years and Lilla’s goulash was one of them. So I asked her if she’d share the recipe and I thought I’d pass it along to you.

She says that this recipe (which is conveniently already in English) is very, very close to hers, but we should add 1 – 1.5 deciliters (about half a cup – just under or just over is fine) of red wine.

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