An authentic Hungarian goulash—called gulyás—is quite different from the thick, meat-heavy “goulash” you might find elsewhere. In Hungary, it’s closer to a soup than a stew, deeply flavored but not overly dense. We will kick it up with a delicious ribeye steak for our meat. How do you want it, rare or medium well? The choice will be yours! At its core, gulyás is built around a few essential ingredients: beef, usually shank or shoulder, but in our case, a ribeye! Onions, paprika, and potatoes. The defining flavor comes from Hungarian sweet paprika, which gives the dish its signature deep red color and mild, slightly smoky sweetness. This isn’t just a seasoning—it’s the backbone of the dish. Gulyás means “herdsman and you’ll feel like one with this fabulous dinner. Accompanying the dinner will be a traditional cucumber salad, with sourdough bread to round it off. Join me for my husband’s family’s upscale Gulyás, you won’t be disappointed.