Culinary Anthropologist

Making goulash

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Smbarnabygoulash0001.JPGToday Barnaby made real gulyásleves while staying in a little cottage in Csongrád.  Having researched what a genuine Hungarian goulash should be like, he altered Anna’s previous recipe by using a) a greater assortment of vegetables including carrot, potato, celeriac, parsley root, tomato and pepper, b) caraway and paprika, but not too much of either, c) beef rather than pork, and d) lots of water so as to make it more soupy than stewy.  He has informed Anna that her previous version was more of a pörkölt or paprikás than a gulyás.

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