What we are typically familiar with in North America as goulash, is quite often more similar to pörkölt, another Hungarian dish that earned much popularity around central Europe. The largest difference between pörkölt and gulyás is consistency, gulyás being more soup-like, and broth focused, where pörkölt tends to be thicker and more stew-like. Pörkölt also tends to have more ingredients, particularly more vegetables, like peppers. Other herbs like marjoram may be added too.

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