To make traditional cordon bleu, prosciutto (or other ham) and cheese should be layered in between thin slices of poultry meat then fried. It is similar to the Serbian (Zagreb) schnitzel. Here I post “Pulyka (wild turkey) cordon bleu”.
Gulyásleves (pronounced goo-yash levesh) is one of the quintessentially Hungarian stewed dish which is made of beef and vegetables. It is often called as just ‘Gulyás’ because ‘leves’ literally means just for the ‘soup’. The people of Hungary had fiercely held onto their national traditions against enemies in their history. An its example refers to be this recipe. Today almost of Hungarian recipes employ Hungarian paprika powder for the color and flavor, but might not be essential as other country usually don’t.