Appears in

The Cuisine of Hungary

By George Lang

Published 1982

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The literal translation of this word is “singed, ” and the Hungarian word does not relate to accepted cooking terms. I suppose the closest equivalent would be “dry-stewed.” The meat for this stew should always be diced, but in somewhat larger pieces than for gulyás. Paprika, lard or bacon are mandatory.

Of course onion is required, too. The Hungarian writer Julius Krúdy, who was especia