Preparation info
  • Serves

    6 to 10

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

It is common to assume that goulash is Hungarian in origin, and that its name is gulyàs. As I learned when I traveled to Hungary as part of the research for this book, people there usually call this dish pörkölt, which means chunks of meat. The dish is usually called gòlas in Trieste and Gorizia, and gulasch in Italian. In Austria and much of the former Hapsburg domain, there is gulaschsuppe, which is more a soup with chunks of meat in it. There are, in fa