a chain and a campfire. Every type of gulyás is a strictly one-pot dish and considered a main course, even if it is a more soupy version. Except for paprikás, Hungarian stews do not rely on flour or roux for thickening. Original Hungarian recipes rarely use tomatoes and only in small quantities, the deep red colors come all from the authentic Hungarian paprika spice.

Modern gulyás is made from beef, while the original herdsmen had more access to mutton (called birkagulyás). Typical cuts include the shank,