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Hearty Hungarian Stews

Goulash and its kindred make satisfying suppers

Fine Cooking Issue 02
Photos: Ruth Lively & Martha Holmberg
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When spices like black pepper are too expensive, as they were for Hungarian herdsmen who came up with goulash, you have to be creative. Historically, as different foods became available around the same time in Hungary, they resulted in a perfect combination: onion, paprika, and potato help turn a lean, tough piece of beef into a savory, delicious meal. Maria and Lorant Nagyszalanczy share their recipes, ingredient selection and preparation techniques, and translations of three stew varieties.


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