Just an update about last night’s dinner. I felt like making the best Mac and Cheese ever – and that recipe is owned by Kellie’s grandmother – named Barbara. For some variety I also decided I should make something Hungarian. My most recipe Hungarian dish was an Eszterhazy Torta (cake) – it took a freakin’ long time to make! This time I decided on gulyás, and I got the recipe from one of my Hungarian students, also named Barbara.
For all of you unfamiliar with real gulyás, it is not the thick stew you typically get when you order goulash in the restaurant. If I were to go to a local restaurant that serves goulash here in the USA, I would likely receive pörkölt, a meat stew.
To paraphrase wikipedia (as I often do), The gulyás is the traditional mounted cattle-herdsman of Hungary. The gulyás tradition is associated with the Hungarian Grey or Hungarian Steppe breed of cattle. Gulyás is the origin of the word goulash.
And without further ado, here are some photos of the experience:
MAC N’ CHEESE
GÚLYAS (warning: photos not suitable for vegetarians)