I had some really good Hungarian Goulash on a visit to Hungary (and equally good in Warsaw Poland). I decided to learn to make it, wanted it to be as authentic as possible. The paprika is important, so I was advised to get Hungarian vs domestic...it's redder and more robust than "ours". I did. It is! Having achieved the perfect goulash I needed the correct bowls to serve it in. And here they are. I suppose any soup or stew will work in these too tho'.
