Відео

1,5 kg. Meat, 1 kg. onions, how big is your family ?

I tried doing this this morning, before I found your video, mine are good but not pretty! Next time I'll use your method, much cleaner & better than mine! Thank you guys.

not even close

Tasty 👌Shrim cocktail appealing 🌷

Are aussie tablespoons larger that US tablespoons? That liked like a good 3-4 tablespoons of bullion. 😅

Wow !! A work of art

You forgot the tomato paste in the ingredients list!

That looks so nice I'm going to do my next shrimp like this

Soo lovely to see a chef with young apprentice

Love that your kid is so good and sweet. Great dad!

❤❤❤❤

Austrian, German, Hungarian etc varies but basically it is almost the same..slightly different techniques and ingredients..thank you for sharing.

Was the shrimps cooked??

Looks overcooked. dry.

Looks delicious. I was in Germany years back. I remember that goulash there was so good. Unfortunately I've haven't eat any since returning to America. I have to try this. Thanks for sharing your recipe with us.

Wow! Beautiful!

In Austria nobody make Gulasch like this

So good, thanks.

Looks amazing!!

Umm.... Looked at the ingredient list, shrimp, like sheep, is Both singular and plural.

Looks so delicious, I'm going to try.

Great recipe! I didn’t have lemon grass, nor sweet chili…. I added, mae ploy red curry in the end, a couple tablespoons and garnished with chopped thai chili and cilantro! Good stuff!!!! THANKS!

Great job!

what is the size of ring molder thing you use

This is not goulash, but a dish similar to beef stew.

I made your version and it was extremely good! 😋👍🏿

Lovely Pavlova.

Awesome 👌

Nagyon jó változat! Nem fárasztanék most senkit azzal, hogy én miben térek el ettől. Ez is nagyszerű! Magyarként nem szívesen vallom be, de életem egyik legjobb gulyását Ausztriában ettem. :)

Stolen Valour Chef Shirt methinks ?🤣🤣

Thank you! I'm in Edwards, and can't wait to try this!

I've been watching 10 goulash recipes which baffle me so much. Yours is easiest recipe. I definitely use yours. Thank you very much for sharing

Jesus,, that is beautiful. thanks.

I love how simple y'all made this with such an impressive demonstration. I will surely be making this soon!

Helo my Dear its beautiful why stop

Any tips on altering Nigella’s chocolate pav for high altitude? I try every year to make it here (Denver) for my Australian husband and always struggle!! It always falls flat. I end up making two and layering them

Interesting!

........

Every Aussie knows that Meat Pies are always shortcrust base and puff pastry tops. How much gravy and which spices to use for the filling is a personal preference, just like how much Vegemite you like to put on your toast (thick or thin, spread or in dabs). Also, you'd have to be really keen for a pie to muck around so much and likely the crust texture probably comes out wrong. For me, I'd probably still use the mince but just use bread to make toasties. Anyway, it was still a fun and creative idea......

I only use a cast iron pot, the only way to cook any stew.

So glad I found this! I can’t wait to try the Xantham gum! I’m in Utah and my pavs have tasted good but have sunk and I’m not getting that light, airy texture. Thanks so much!

Looks delicious!

The ingredieans are perfekt - I know this recipe and it is one of the best for Wiener Saftgulasch. But: it is not common in Austrai to fry the beef before putting it to the onions. We fry first the onions, a little more then in the video add a good amount of salt and pepper, then put the tomatopaste and the caraway seeds in an roast everythin till the tomatoepaste starts setting on the bottom. Then we throw the meet in which solves the set tomatoes für a great taste. After a fer minutes follow the 4 TBS of paprika. In Austria this is called: paprizieren. When everthing is really good mixed the broth or for me better, the dark beer, Malzbier, follows. A little Kethap Manis - what is not original but good and a TBS of instant broth. Thaits it ... trx it this way, fasteer, no pan washing .... and meet thats melts in your mouth. Not roasting it makes it softer.

Looks great

How do I whip egg whites to stiff peaks at high altitude? Just over 6,000 feet. I tried to make a meringue topping when in Wyoming. Couldn't even get soft peaks. Searched internet but can't find answers.

why would you call it Hungarian, if it is Austrian style?????

I personally would add the Caraway Seed towards the end of it's cooking cycle only because Caraway Seed can cause the dish to be slightly bitter. I'm Hungarian...

if you serve this in austria you ll be lynched.

I just made my hungarian gulash and got this video in recommended... Suspicious 😞 Anyway, your gulash is almost like the basic version of my recipie. I imagine it's pure beef flavour which is not bad but I like to give the taste a little more body. I deglave with red wine, add thyme and majorm which go great with beef. I also add carrot and bell pepper.

Aussie style Goulash mate!