If you order a gulyás in Hungary, you’ll get a hearty bowl of soup, so if you’re after the richly flavoured, brick-red stew known elsewhere as a goulash, go for a pörkölt instead. Linguistic confusion aside, in truth, the two dishes share much the same flavour profile – onions, peppers, paprika and meat – and are equally good at warming up a winter’s evening, whether you’re in Budapest or Belfast.
Prep 15 min
Cook 3 hr
Serves 4
