Thanks for the information! My mother usually made palacsinta where we rolled out own from choices of jam, or cocoa, etc. Our favorite palacsinta filling is a little sugar and a few drops of lemon. Roll it up (eat right away) and you have this slightly crunchy lemonade. It’s delicious!

Hello Katika!
I’m so glad you enjoyed it! As for why gulyás became a stew in the US — it’s a mix of translation confusion and adaptation. In Hungary, gulyás is a soup, while pörkölt and paprikás are the thicker, stew-like dishes. When the recipe first traveled abroad, many cooks didn’t know the difference, so they used the word ‘goulash’ for any paprika-based beef dish. Over time, Americans came to expect a hearty stew, and the ‘U.S. goulash’ style stuck.
Dessert: Palacsinta is one of my favorites — the Hungarian crêpe style pancake is simple, quick, and always delicious. Whether you fill it with apricot jam, cocoa sugar, or sweet túró, it never disappoints. You can even roll it, fold it, or bake it as a layered dessert — it’s endlessly flexible!

That sounds like such a beautiful memory! I’m so happy you found the right recipe, and I love that you’re planning to surprise your husband with it—what a thoughtful and delicious way to relive those memories!

Wishing you a cozy, flavor-filled evening when you make it. Enjoy every spoonful! ❤️