Like gulyas leves ($12), known as “goulash” elsewhere and often called the national dish of Hungary. The shop’s version was a deeply savory, crowd-pleasing beef stew with long-cooked tender ...

Begin by boiling meat in 4 cups of water over low flame for 45 minutes. Add potatoes, onions, tomatoes, vinegar, sugar, spices, etc. plus the catsup and cook again for 45 minutes with higher flame ...

"Whole peppers," notes his brother, Laszlo, 54, "and lots of paprika." The pot simmers for nearly an hour, and then -- Bam! -- three-dozen servings of Hungarian goulash. Laszlo leans in to inspect.

1 large onion, chopped 4 garlic cloves, minced 3 to 4 carrots, cut into 2-inch lengths 1 cup dry white or red wine 1/3 cup sweet Hungarian paprika 1/4 cup flour 3 cups chicken stock 4 tablespoon ...