Hungarian restaurateur and author George Lang says that what is usually served in the name of Hungarian goulasch (gulyas) shouldn’t happen to a Rumanian. (My apologies to all Rumanians who feel offended by this). The real thing, which was originally a shepherd’s way of preserving beef for the long sojourns out with the flock, should be beefy, hot and quite soupy. Serve with bread or with home-made noodles.