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A hearty soup/stew of meat and vegetables vigorously infused with paprika and other spices, goulash is an icon of Hungarian cuisine. It is not uncommon for restaurants to offer more than one kind. At the Goulash Place in Danbury, Connecticut, there’s traditional beef goulash, meatless all-vegetable goulash, and Transylvanian goulash made with pork and sauerkraut. In some old-fashioned U.S. kitchens, the term goulash is used to describe just about any higgledy-piggledy mix of beef, vegetables, tomatoes, and, usually, macaroni. In this sense non-Hungarian goulash is a cognate of non-Chinese American chop suey.