Everything you need to know about Hungary’s national dish
, by Gyorgy Hargitai, all had versions of gulyás in them, of course. Hargitai's is made with pig's knuckles and beans soaked overnight, which, while intriguing, was a solid pass for me., a Hungarian wedding party, in the Bakony Mountains, the summer after we married, that I got serious. We'd planned to cook gulyás in a giant bogrács, the traditional way, for 40 guests. András's mother, who I affectionately callby Gundel Károly.
In the late 19th and early 20th centuries, another 650,000 to 700,000 ethnic Hungarian speakers migrated to the U.S., seeking better economic conditions. Finally, another 40,000 Hungarians came in 1956, during the Soviet reign over Hungary and a failed 1956 revolution. By 1969, according to the Gallup Poll, gulyás was reported as one of the five most popular meat dishes in American cooking.
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