This is a classic Hungarian stew. Many people would actually call this a goulash, but a Hungarian goulash is actually more soup-like. See the definitions of goulash and pörkölt in Wikipedia if you’re interested to know more. I’m not making any claims to authenticity with this recipe, but from what I’ve understood, what makes pörkölt […]
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- 1.0 dl equals 0.4 cup
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- 175° Celsius = 350° Fahrenheit
- 200° Celsius = 400° Fahrenheit
- 225° Celsius = 440° Fahrenheit