Hungary is home to a wide variety of different dishes and recipes, but perhaps the most famous of Hungarian recipes is goulash. However, if you never previously eaten authentic Hungarian style goulash you may be surprised at what it tastes like, since the versions of goulash prepared in other countries can differ quite substantially from the original Hungarian version of the dish.

In the United States and Canada, goulash is often prepared as comfort food. It is made with lots of tomatoes, little or no paprika and other spices, and often served on top of pasta such as macaroni or noodles. In order to prepare the dish quickly and easily, hamburger meat is often used. The resulting dish, while it can be quite enjoyable, is rather reminiscent of Italian pasta recipes.

In Hungary goulash (which is known as "Gulyás" or "Gulyásleves") is very different. It is actually prepared as soup, traditionally in a cauldron (known as bográc) over an open fire.

1. First, chunks of beef shoulder, shin or shank are cut into chunks. The meat is seasoned with salt, pepper and paprika.

2. The meat is then browned.

3. Chopped onions are added, and then water or stock.

4. The mixture is simmered for a long time. During this process the collagen in the meat turns into gelatin, and this causes the soup to greatly thicken.

5. Tomatoes or tomato juice may be added to the recipe, but not so much as to dominate the taste. Hot peppers, herbs, white wine or a little white wine vinegar are also commonly added to the soup. Chopped potatoes are also a common ingredient, and the starch from these also helps thicken the soup.