Today we're going to try a recipe sent in by a fan! A huge thank you to julien for translating and sending me this recipe. Enjoy! The music used is from Streets of Rage.
hello i almost missed the upload!!! I'm glad you at least enjoyed it hot and like you said, i think this recipe has potential if you take away some of the more outlandish ingredients. also sorry for the whipped cream mistranslation, i did mean whipped unsweetened heavy cream. anyways this was a very fun watch, thanks 😄
"whipped cream" in that recipe most likely refers to unsweetened heavy cream, which actually makes it delicious. That's why you reheat it and add the heavy cream off the heat, like boeuf stroganoff
Love it! Just as a translation point, the "whipped cream" is supposed to be whipped whipping cream (unsweetened), even closer to something like half-n-half, and depending on the seriousness of the recipe, the whole guláš is then reheated before eating. It's a similar concept to stroganoff and you chill the pot so the cream sauce doesn't break. But, by no means is this the standard for a "good" guláš recipe. Keep on doing God's work with these videos.
I'm not entirely sure as a Czech myself when reading various recipes, but I _think_ it should be not the pre-made sweet spray stuff but rather unsweetened heavy cream from which whipped cream can be made. People call both of them "šlehačka", but the latter is usually labeled as _cream for whipping_ on packagings. Recipes seem to imply that it _should_ be whipped, but taste-wise it could be similar to how heavy cream is poured into Hungarian Szegedin goulash/székelykáposzta, but that thing is sour from the cabbage, so cream makes sense there. Not so sure here.
I vaguely remember that! I have no idea why but I seemed to remember a quote about Gerdur from Riverwood using juniper berries in her mead, but I think I'm completely misremembering. I searched Gerdur first but then found that it was Vilod.
If you're interested, this is one of my family's favorite recipes I make once in awhile! Beef Tips & Gravy with mashed potatoes Ingredients: 2.5 to 3 lbs of stew meat 1 to 2 onions (size depending), sliced in thin rings 2 cups beef broth 1/2 of 10 oz can French Onion Soup 3 to 4 pepperoncinis, sliced in rings Montreal Steak Seasoning 3 to 4 larger FRESH garlic cloves, minced 2 large or 3 small bay leaves Olive oil 4 tbsp Corn starch 4 tbsp water Directions: 1. Put sliced pepperoncinis and minced garlic into the Crock pot. 2. Season stew meat with Montreal Seasoning. Heat a couple tablespoons of olive oil. Add meat and sear both sides of meat for a minute or two in batches; do NOT overcrowd pan, it causes the meat to sweat its juices and boil. Add extra olive oil throughout the process as needed to prevent sticking. Don't cook through, you just want a nice sear on the meat. Set each batch aside in bowl or plate as you go. Transfer all the seared meat and their juices into the Crockpot. 2. After final batch of meat is finished and set aside, add a couple more tablespoons of olive oil and add the sliced onion rings. Sauté until they begin to become tender and clear and slightly browned. Add ONE CUP of the beef broth over the onions and begin to deglaze the pan, scraping up all the stuck on bits on the bottom. After a couple minutes, transfer the broth and onions into the crockpot over the meat. 3. Add the 1/2 can of French onion soup and the remainder of the beef broth (1 cup) over meat in crockpot. Add bay leaves. Give a quick stir. 4. Set on low and cook 6 to 8 hours until meat is fall apart tender (mine is perfect right at 6 hours). Mix corn starch slurry (the corn starch and the water mixed until smooth in a small bowl) into the crockpot about 30 minutes before serving, adding half at a time and giving a few minutes to thicken. If you want it thicker, you can continue to add more cornstarch slurry 1 to 2 tbsp at a time every few minutes until you get your desired thickness of gravy. 5. Serve over homemade mashed potatoes and your choice of sides (toasted garlic butter bread is amazing with it).
Hey unfortunate about the translation miss, here (Sweden) we call heavy cream whipping cream (except in Swedish obviously) and that seems to be common in Europe, I would've made the same error. So it sounds like it was actually pretty good, the cream would've made it even better (assuming only slightly chilled, not cold, just enough so that the sauce doesn't separate) and I would've used less fenouil, it may be close to celery root but it has a much stronger, more overpowering, taste.
It is very close to a boeuf-bourguignons, a very renown French stew. It is better when reheated or cooked very slow very long. Also you can substitute most veg and prot for anything you like. It is a absolut foolproof recipe as long as you don't go full Kay's Cooking(ltd).
You should have went for only a quarter of that fenouil, that stuff is very powerfull and tend to make everything taste like anis or black lichorice. But eh, that's only my personal preference, I love fenouil, but it needs to be kept on a leash otherwise it takes all the attention.
When you were so grossed out with the whipped cream addition I was thinking "surely he's not going to add the sugary can stuff" and then you did hahahaha taking one for the team homie thanks for going the distance with this video
Well shit homeboy if you're taking recipes sent in by people do mine: 1 can Flaming Hot Mountain Dew Tabasco sauce Red Solo cup full of ice Put tabasco sauce over the ice to coat, the more the merrier but you do you on how much you like. Pour your mountain dew over it Give it a little swirl, careful to not spill anything Drink and be quite surprised because that particular type of mountain dew pairs really well with tabasco sauce. Also that background music sounds like b-Tribe. Whatever it is, it's good taste.
I'm a tea connoisseur and have hundreds of flavors of it... and Republic of Tea's Tea of Good Tidings, which is a juniper-based tea, is my favorite. Ehe. I call it Christmas tree in a Cup! But I drink it all year. :}
Aww youre streamlining a lot of the prepping parts? I really like the raw feeling of your videos. Either way its always nice to see a new video from you
Actually yes, imagine the same recipe but add 4gal of water and voilà : Your portion of watered down stew, you are a lucky one if you have solid bits. He just had the prison warden portion. XD
Like uncle Roger - i had to put my foot down. Fennel is not the same like celery root. No no no no no. If u cant find celery root - take more parsnip/parcley root. Celery root is not the same as celery. It does not tasted like that green celery even its the root from it. But u tried it. 😂 Im not from Czech-im not sure if wipped creme at the and as toppings right. Mostly in my country - i was born -u put something like creme fresh cheese as topping. - btw U discriped it pretty well: im sure its a meal u usually make/eat in the winter season.
Yeah, I know it's not the same- but the internet told me that I could use it as a possible substitute. Now the internet tells me otherwise. Thank you, internet!
I like you do serious videos where a recipe looks like it's good, but if ever you want to try real disasters you should look up " semi homemade with Sandra Lee' unlike Jack and Kay she had a legit show on the food network. And she had some real disasters. If you want to look up her drunk cooking there's a UA-cam channel called " Aunt Sandy's gay son" he literally just uploads clips of her disaster recipes 😂 my personal favorite was when she made a cocktail out of vodka, lemon, and milk and obviously never made it before hand so she tries to hide her 'yuck' face cause she realized she literally made a recipe for spoiled milk 😂😂😂
As an uncultured swine American, I really did think it meant that since that's the exact wording we use for it. We do have the other and it's generally called "Heavy Whipping Cream". Subtle difference in wording, I know. In any case, this recipe was given to me as a meme recipe with very questionable ingredients so I didn't question it too much.
![Honest Try: Jack's "Perfectley [sic] Cooked Awesome Asian BURGER"](http://i.ytimg.com/vi/f27J03VFR-w/mqdefault.jpg)
hello i almost missed the upload!!! I'm glad you at least enjoyed it hot and like you said, i think this recipe has potential if you take away some of the more outlandish ingredients. also sorry for the whipped cream mistranslation, i did mean whipped unsweetened heavy cream. anyways this was a very fun watch, thanks 😄
"whipped cream" in that recipe most likely refers to unsweetened heavy cream, which actually makes it delicious. That's why you reheat it and add the heavy cream off the heat, like boeuf stroganoff
Love it! Just as a translation point, the "whipped cream" is supposed to be whipped whipping cream (unsweetened), even closer to something like half-n-half, and depending on the seriousness of the recipe, the whole guláš is then reheated before eating. It's a similar concept to stroganoff and you chill the pot so the cream sauce doesn't break. But, by no means is this the standard for a "good" guláš recipe. Keep on doing God's work with these videos.
Oh like heavy whipping cream! Ha that's funny
I'm not entirely sure as a Czech myself when reading various recipes, but I _think_ it should be not the pre-made sweet spray stuff but rather unsweetened heavy cream from which whipped cream can be made. People call both of them "šlehačka", but the latter is usually labeled as _cream for whipping_ on packagings. Recipes seem to imply that it _should_ be whipped, but taste-wise it could be similar to how heavy cream is poured into Hungarian Szegedin goulash/székelykáposzta, but that thing is sour from the cabbage, so cream makes sense there. Not so sure here.
Celery root is usually labeled as Celeriac, so if you don’t know what it looks like it could be difficult to find in stores
Fun Fact: If you go back to Helgan after the opening of Skyrim, you can find bottles of Vilod's Juniper Berry Mead in one of the buildings.
I vaguely remember that! I have no idea why but I seemed to remember a quote about Gerdur from Riverwood using juniper berries in her mead, but I think I'm completely misremembering. I searched Gerdur first but then found that it was Vilod.
If you're interested, this is one of my family's favorite recipes I make once in awhile!
Beef Tips & Gravy with mashed potatoes
Ingredients:
2.5 to 3 lbs of stew meat
1 to 2 onions (size depending), sliced in thin rings
2 cups beef broth
1/2 of 10 oz can French Onion Soup
3 to 4 pepperoncinis, sliced in rings
Montreal Steak Seasoning
3 to 4 larger FRESH garlic cloves, minced
2 large or 3 small bay leaves
Olive oil
4 tbsp Corn starch
4 tbsp water
Directions:
1. Put sliced pepperoncinis and minced garlic into the Crock pot.
2. Season stew meat with Montreal Seasoning. Heat a couple tablespoons of olive oil. Add meat and sear both sides of meat for a minute or two in batches; do NOT overcrowd pan, it causes the meat to sweat its juices and boil. Add extra olive oil throughout the process as needed to prevent sticking. Don't cook through, you just want a nice sear on the meat. Set each batch aside in bowl or plate as you go. Transfer all the seared meat and their juices into the Crockpot.
2. After final batch of meat is finished and set aside, add a couple more tablespoons of olive oil and add the sliced onion rings. Sauté until they begin to become tender and clear and slightly browned. Add ONE CUP of the beef broth over the onions and begin to deglaze the pan, scraping up all the stuck on bits on the bottom. After a couple minutes, transfer the broth and onions into the crockpot over the meat.
3. Add the 1/2 can of French onion soup and the remainder of the beef broth (1 cup) over meat in crockpot. Add bay leaves. Give a quick stir.
4. Set on low and cook 6 to 8 hours until meat is fall apart tender (mine is perfect right at 6 hours). Mix corn starch slurry (the corn starch and the water mixed until smooth in a small bowl) into the crockpot about 30 minutes before serving, adding half at a time and giving a few minutes to thicken. If you want it thicker, you can continue to add more cornstarch slurry 1 to 2 tbsp at a time every few minutes until you get your desired thickness of gravy.
5. Serve over homemade mashed potatoes and your choice of sides (toasted garlic butter bread is amazing with it).
"Huh. What makes this a meme?"
"So, I'm supposed to chill it and eat it with whipped cream"
"Wait what?"
Hey unfortunate about the translation miss, here (Sweden) we call heavy cream whipping cream (except in Swedish obviously) and that seems to be common in Europe, I would've made the same error. So it sounds like it was actually pretty good, the cream would've made it even better (assuming only slightly chilled, not cold, just enough so that the sauce doesn't separate) and I would've used less fenouil, it may be close to celery root but it has a much stronger, more overpowering, taste.
It is very close to a boeuf-bourguignons, a very renown French stew.
It is better when reheated or cooked very slow very long.
Also you can substitute most veg and prot for anything you like.
It is a absolut foolproof recipe as long as you don't go full Kay's Cooking(ltd).
You should have went for only a quarter of that fenouil, that stuff is very powerfull and tend to make everything taste like anis or black lichorice.
But eh, that's only my personal preference, I love fenouil, but it needs to be kept on a leash otherwise it takes all the attention.
When you were so grossed out with the whipped cream addition I was thinking "surely he's not going to add the sugary can stuff" and then you did hahahaha taking one for the team homie thanks for going the distance with this video
Never thought id see a cooking video scored by Yuzo Koshiro, but ngl its oddly fitting.
Well shit homeboy if you're taking recipes sent in by people do mine:
1 can Flaming Hot Mountain Dew
Tabasco sauce
Red Solo cup full of ice
Put tabasco sauce over the ice to coat, the more the merrier but you do you on how much you like.
Pour your mountain dew over it
Give it a little swirl, careful to not spill anything
Drink and be quite surprised because that particular type of mountain dew pairs really well with tabasco sauce.
Also that background music sounds like b-Tribe. Whatever it is, it's good taste.
i want to see this
bruh this is vile wtf
Juniper berries are used in making gin
I'm a tea connoisseur and have hundreds of flavors of it... and Republic of Tea's Tea of Good Tidings, which is a juniper-based tea, is my favorite. Ehe. I call it Christmas tree in a Cup! But I drink it all year. :}
Nothing gets me jiving like Streets of Rage
Aww youre streamlining a lot of the prepping parts? I really like the raw feeling of your videos. Either way its always nice to see a new video from you
"I can see eating it at a prison camp." What a glowing review---lol 🤪
Actually yes, imagine the same recipe but add 4gal of water and voilà :
Your portion of watered down stew, you are a lucky one if you have solid bits.
He just had the prison warden portion. XD
HAHAHA eating it with whipped cream and being like wtf. 🤣
Pro tip: Remove the meat before adding the onions to get better more even browning and therefore a better goulash.
either something is lost in translation or your friend is messing you, pretty sure that was suppose to be sour cream or heavy cream
Streets of Rage music got me on a different level rn.
Like uncle Roger - i had to put my foot down.
Fennel is not the same like celery root. No no no no no.
If u cant find celery root - take more parsnip/parcley root. Celery root is not the same as celery. It does not tasted like that green celery even its the root from it.
But u tried it. 😂
Im not from Czech-im not sure if wipped creme at the and as toppings right. Mostly in my country - i was born -u put something like creme fresh cheese as topping.
- btw U discriped it pretty well: im sure its a meal u usually make/eat in the winter season.
Yeah, I know it's not the same- but the internet told me that I could use it as a possible substitute. Now the internet tells me otherwise.
Thank you, internet!
@@HonestTries im sorry bout that. 🥹.
Yes. Fuckin yes.
Smoked paprika =/= paprika. Please do understand this. And as others have pointed out, that's not what whipped cream is referring to.
I like the goulag jokes given that Havel spent 5 years in communist prison xD
I like you do serious videos where a recipe looks like it's good, but if ever you want to try real disasters you should look up " semi homemade with Sandra Lee' unlike Jack and Kay she had a legit show on the food network. And she had some real disasters. If you want to look up her drunk cooking there's a UA-cam channel called " Aunt Sandy's gay son" he literally just uploads clips of her disaster recipes 😂 my personal favorite was when she made a cocktail out of vodka, lemon, and milk and obviously never made it before hand so she tries to hide her 'yuck' face cause she realized she literally made a recipe for spoiled milk 😂😂😂
This does seem interesting, but the whipped cream? I'll pass on that as well...
Except as others have said.
Brah warm and bread yum cold and wip cream ya f that
Lets see if august the duck makes fun of you...
The garbage stew looked more agreeable if I’m being honest
americans thinking whipped cream means the sweet cream from a can lololol
As an uncultured swine American, I really did think it meant that since that's the exact wording we use for it. We do have the other and it's generally called "Heavy Whipping Cream". Subtle difference in wording, I know. In any case, this recipe was given to me as a meme recipe with very questionable ingredients so I didn't question it too much.
@@HonestTries aw no worries dude im just pullin your leg. love ur channel :3