This is my mother's recipe from Budapest. I made it a couple of times already and all the nationalities (such as my oz boyfriend) liked it where I live in France...... it can be more of a soup but foreigners like it more like a stew (less water). I would definitely add egg noodles (csipetke) to it as well. It is a little bit of a slow work, needs to be stirred very often, keep adding water and salt whenever its needed. . . but the result is worth it! Usually tastes better the day after as all the flavours grow together. Jo etvagyat!