PHOTOS: Bogracs Gulyas: Traditional Hungarian Stew

Sous chef Hajni prepares the onions for the gulyas, a traditional Hungarian stew.

 

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Head chef Geri chops the beef into bite-sized morsels.

 

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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.

 

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The Hungarian cowboy method is to cook the gulyas over an open fire.

 

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Paprika is the key ingredient to gulyas and is responsible for its amazing color and flavor.

 

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Carrots, beans, and potatoes are added near the end. Geri’s recipe did not include dumplings.

 

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This was served with slices of hot pepper and white bread.
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