Before the onions can brown, add about two and a half pounds of stewing beef, cubed. Stir them over low heat to mingle their flavors, but do not brown the onion. Let the gulyas cook on low overnight or all day. Try to cook gulyas a few days ahead, as it's one of those recipes that improves with reheating. Serve over noodles.
Hungarian pastry is famous.
Here is a recipe that is time-consuming but extremely simple. These little crescents keep well in cookie tins or in the freezer. Makes two cookie sheets full. When cool, sprinkle with powdered sugar.