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.