This traditional Hungarian country dish has almost as many variations as it has spellings. (The English goulasch, or goulash, is derived from the Hungarian gulyas, meaning a shepherd – the original goulasch being, apparently, a shepherd’s dish.)

Goulasch, basically, is a warming beef stew or soup, liberally seasoned with paprika, and with sour cream either added at the end of the cooking period or served with the dish. In practice, almost anything can be added to a goulasch (and often is!) and veal or pork are often substituted for the traditional beef.