Posted on July 13, 2015 by grandmamosespress Sous chef Hajni prepares the onions for the gulyas, a traditional Hungarian stew. Head chef Geri chops the beef into bite-sized morsels. Onions and oil are added to the bogracs, an iron pot designed to hang from a chain or be propped up on its little legs. The Hungarian cowboy method is to cook the gulyas over an open fire. Paprika is the key ingredient to gulyas and is responsible for its amazing color and flavor. Carrots, beans, and potatoes are added near the end. Geri’s recipe did not include dumplings. This was served with slices of hot pepper and white bread. Share this:TwitterFacebookLike this:Like Loading... Related
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