Cooking class experience — learning Goulash properly

I took a cooking class specifically to learn how to make Goulash correctly. The instructor explained why onion is used the way it is — something I'd never understood from just eating it. The creamy and savoury result when you make it yourself is different.

paprika only entered Hungarian cooking in the 17th century but now defines the cuisine. We learned how a family Sunday lunch shapes the way this dish is eaten. The class ended with the meal and a glass of Tokaji wine. I've made it three times since and each time it improves. Highly recommend the cooking class approach.