Hungarian Goulash! Mostly Traditional, Still Delicious | Chef Jean-Pierre
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- Опубліковано 11 жов 2024
- Hello There Friends! Hungarian Goulash is a traditional dish known for its rich flavors and hearty ingredients. This recipe features perfectly braised beef, vegetables, and the essential Hungarian sweet paprika, creating a delicious and comforting meal. Serve it as a soup or a stew according to your preference. Let me know what you think in the comments below!
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"You don't have to add butter but you don't have to drink wine either" Profound wisdom! Chef JP is my new guru
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Lol very wise indeed!
He's so right, you live only once.
Butter ain't bad anyway. Seed oils are.
Chef called it long ago by his love for delicious butter.
My Grandpa always told me to take half beef and half pork . I do my Gulash like that til today and keep the old man in my loving memories.
Yes. Some people make it like that. However the cooking time is different of those two kinds of meat. I like it made with beef, pork or lamb separately. 3 differently flavoured by the meat is my style of Gulyas. We say that in Hungary:As many houses - as many desire in taste.
the main reason why my family LOVE Chef Jean Pierre because of the flexibility... we don't always have all the ingredients here in Indonesia so unlike other channels where it MUST be this ingredients or this amount which puts us off cooking...
thank chef JP you the best
Honestly, you never need to have every single ingredient for like 98 percent of recipes.
I am from Hungary, and i approve this recipe. Thumbs up Chef!
Awesome! Thank you!🙏❤️
Also from Hungary, I also approve, not quite as we make it - we usually make it as stew (Gulyás) first and serve the rest as a soup (Gulyás leves) next day. I think there are quite many veriations as there are many households.
@@stevepine3568 Ne vicceljünk már. Első pillantásra is csak egy közepes izé ez...
@@zodiacthefirst3781 not to burst your bubble, but this is not simply mediocre as you say. I don't quite agree with the recipe (I love butter but it has nothing to do in Goulash), but it still looks delicious. Also you should bring some arguments instead of being a critique without one! :) Én se így csinálnám, de leszólni egy 4 évtizednyi tapasztalattal rendelkező mesterszakácsot az elég merész.
@@Kelta13 Jó gulyást bográcsban egyben csinálsz, fele marha, fele disznó, a zöldségek arányai is furák voltak... elég sokat főztem már.
I've been making this since the early 1990's when my family was stationed in Germany. One of the restaurants we loved taught me how to make it. It has become a staple the my grown kids asks for often. We always serve it over spatzel with rye bread. Thank you for sharing this timeless recipe.
Sounds like a great way to have it.
Dear Chef! I’m of Hungarian descent and have been making Gulyäs leves (soup) for about 40 years now. The only thing I have never added was Worcestershire sauce. I am definitely going to try that! Also I want to applaud you for using sweet Hungarian paprika! Once I made the mistake of buying a cheaper paprika…it was way too spicy! You can find Hungarian paprika in a European Deli store. It costs more, but so worth it!
Here is a Hungarian lady from Hungary! Gulyás is a soup! Pork and beef, onion, potato, carrot, turnip, potato, small-small noodles, smoked bacon, maybe smoked sausages, sweet and hot paprika, some tomato. First you toast and cook the meat, then put the vegetables. At the end the noodles. It's better to cook outside on fire. Very simple and very tasty!!!!! The word "gulyás" means literraly "cowboy". This was their meal. 😂😂
And "pörkölt" is the stew, right? Preferbly served with tarhonya in my opinion. Regards from Sweden. 🇭🇺🇸🇪
@@laurikuru6286 Correct, but that one doesn't have any vegetables (apart from onyo of course). Gulyás in Hungary is always a soup, if you go to a place where it is a stew it's probably some shitty tourist trap place.
@@guczy Yeah, I've seen those - and avoided them, haha. Have had the best marhapörkölt in the most modest, local hole-in-the-wall types of restaurants in Hungary. Absolutely delicious!
Thank you!
@@guczythat's not true. Having enjoyed Hungarian home cooking a lot, some people simply enjoy it thicker. Still gulyas. Not every restaurant making it thicker is a tourist trap either. Stop living in the past and broaden your mind. And even if, who cares. If people like it that way, then that's the way it goes. Food evolves. Always does. The version you like is 100% not the way they first made it either. It's already an evolution.
OMG Monsieur Jean-Pierre you make me so proud now, "Éljen soká a csodás ízek bajnoka, az egyszerű és nagyszerű mestere!
Jean pierre is the person I watch whenever I'm sad at all. His positive energy is so contagious. I absolutely love this channel. I wish I could meet Pierre in real life one day. That would be a dream come true
He could draw a great crowd. Think Trump Rally!
🙏🙏🙏❤️
Me too will be a dream to meet chef JP😊
@@ChefJeanPierre I have to say what I was saying about the visual side of the keller proves why you present your food with such care. Your brain is affected by the look. As an artist I can well understand it.
My favorite stew/soup. I usually make it as a stew . Watching you cook makes my mouth water. Beef, onions, red and green bell peppers and Hungarian paprika are the basis of my dish. Everything else is garnish in my pot. Meal idea for the weekend
Thank you, Chef.
I use those vegetables and add Bull's Blood wine.
Dear Chef,
I hope you read this comment:
I cooked that recipe for my future fiance and it was the most delicious dish she ever tasted from my hands.
God bless you Chef!
Greetings from Bulgaria! 🇧🇬❤️
One of my favorite memories of living in Frankfurt, GE was one night around Christmas we were shopping downtown for gifts with a German friend. It was bitter cold (can't believe this FL girl did that) with a sharp wind off the river. We wanted to warm up so our friend took us to a Keller. We went down the steps to the vaulted brick basement (prob. air raid shelter) where they had round tables each with their own light and high back upholstered chairs. We sat down and they brought a hearty red wine without us ordering it. Steffen said goulash and they brought steaming bowls that were large Kaiser rolls with the tops cut off and filled with the best goulashsuppe ever. I felt like I was a deep thinking European out of a movie.
Did you unlock the Seventh Seal?
@@kirbyculp3449 No, but I did learn more about what a great country I was born into than I ever knew. Of course it was during the end of the Cold War and my soldier husband was involved in work that was out of a Tom Clancy novel. Very enlightening.
Don’t they sell that beautiful spiced wine in Germany at Christmas markets? We learned about it in my German class here in the US, I’ve always wanted to try it. It sounds delicious!
@@Sniperboy5551 Aldi sells it or you can order the spices in a teabag online.
@@Sniperboy5551 You have never smelled anything as delightful as the Christmas market. First time and last in my life I ever gained any weight. I ate my way through so many cultures gathered in their own neighborhoods around Frankfurt. Hungarian here, Italian there, and Chinese like I had never had before. But the Christmas markets were awesome. I had waist length hair but after I first got there I stopped wearing in down because this Turk chased me down the escalator touching it. I was in the Kaufhof department store and went outside and saw two Politzi eating hot dogs and went over next to them and ordered one. He sidled off. My job in a large Ad agency had me eating in the best French Restaurants with my boss while he entertained clients.
THANKS FOR ALL YOU DO! You deserve the great success you are experiencing! Have you ever considered a segment on wine and pairing with Foods?
Oh, and I forgot--best cooking channel on UA-cam. (Not saying there aren't other amazing ones, I watch SE Asian street food videos all the time. But Chef is #1)
I agree, this is the man who single-handedly taught me proper techniques without the showmanship and BS you find on other channels. Chef JP is a great teacher, even my grandmas are impressed by my cooking now.
YES! Chef Jean-Pierre making one of my favorite beef recipes, This is the video I've been waiting for!
I now want to make this. I only have Spanish paprika though, I put that in everything its so good. Lately I've been buying only the best ingredients and I've noticed a massive difference. I like to sear my meat in my AllClad stainless steel pan in batches until its extremely browned.
I love to make large batches of stews. A few hours cooking in bulk and I've not got to cook for the next few days.
The best thing about this channel is Jean-Pierre doesn't rush through the recipes unlike pretty much every video recipe on UA-cam.
Thanks for coming to my TED talk.
Your recipe is only as good as the ingredients you’re putting in better ingredients makes better recipes! 😊👍
I made this 2 days ago. Used leftover smoked chuck roast and half smoked paprika and half sweet. I will try your recipe next time as it looks better than what I made. Thanks Chef
Going to Costco today. to buy my beef. I as a teen (30 years ago) had beef goulash in Vienna and it was served as a soup and to this day I still say it was the best beef Goulash I have ever had, something tells me that your recipe today is going to surpass all my expectations for the Best Beef Goulash in my world. Love you Chef!
Parsnips!
Do Not go to Costco! Go to your local Butcher who has Pure Beef and Pork, grass fed, with No antibiotics, etc! It makes a world of difference. Support LOCAL, Support Mom & Pop Butcher stores! Get away from corporate groceries who feed you Questionable proteins and produce! Did you Not learn anything from the Plandemic???
I make a Hungarian goulash once a month in winter. I was taught by an old Yugoslavian friend of my mother's back in the day, no marjoram or Worcestershire obviously. I'm definitely trying them though. I prefer it as a stew, every time. Thanks, as always for sharing your expertise, enthusiasm and your humour. ✌ 🇦🇺
That looks Delicious! As usual I learned another lesson from you. Hungarian soup made with the best paprika! Hungarian paprika is my favorite. I have a couple of different ones in my pantry. I like hot Hungarian paprika. Thank you for another great lesson!
You are the only chef that mentioined beef cheeks good for making stew. I agree I think they are best meet for making stew.
I make this for my BFF all the time. It's one of her winter favs that I make.
(It is winter here in Australia)
I saw this last night and gave it a try today, and wasn't disappointed, seemed like I was eating real food for a change.
I didn't measure carefully and probably put a little too much sweet paprika, but still tasted good.
Always enjoy your cooking skills & we try & love your dishes. Thanks for coming to the UA-cam universe Chef
I had the fortune of eating Goulash in the streets of Budapest, Hungary. Friends, let me tell you, there is nothing like it. It's been my favorite beef dish since.
God Bless You Chef! ❤ Always great cooking ❤
I really like your attitude, chef, it's all about slow cooking, meat and some vegetables- and that adds so much variety, different meats, different sauces, different greens- I like it with a lot of parseley and dill- just do whatever you want and you get those tender bits of meat, gravy and your favourite ingridients.
Where I am, it’s winter, cold and pouring with rain and a goulash is just perfect, but I added a lot more paprika, including some smoked Spanish paprika, to give it the kick I thought it needed. One needs to perspire a little to especially enjoy this meal! Glad you showed us this more international dish!
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We love you Chef Jean-Pierre All your recipies are so inventive and inspiring. In addition, the depth of your detail really makes the recipies easy to follow. You are so entertaining that we don't want to miss any of your videos. Thank you for your enthusiasm, energy and incredible knowledge!
My favourite winter food. Thanks Chef, you are the best ‼️
100% agree about the paprika, it is a game changer for so many foods, I use it in cabbage soup, to marinate most of my meats, as a seasoning on roasted potatoes....
I don’t care if it’s a soup or a stew, it looks amazing! My mouth is watering now! Fantastic Chef. Many thanks!😊😊
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So versatile. Thank you, Chef ❤. I prefer soup because more people I feed would want soup, but it is always good to options. I love the non-traditional wine because I have never put wine in my soup before only in my meat stews. ❤❤❤
Chef: I enjoy every video you put out. You have changed my cooking going forward for the better. I decided to send you a ‘thanks’ every new video going forward . I’m hoping to start a new trend for us regulars that have been around a while and can’t wait for each video to come out. It’s not much money but if people join me, you can afford to pay Jack more money. You both deserve it. Cheers!
I just ordered Hungarian sweet paprika online. Can't wait to make this!😋😋 TY Chef.
I got some paprika from Walmart. I could feel my Hungarian grandparents frowning at me. Im sorry.
I have some half-sharp paprika (I got it from Penzey’s), and I wonder how it would be in this dish? It has a definite flavor, very bold. I guess there’s only one way to find out, right? Also, I made some of JP’s stock last year that I’ve kept in the freezer (it should be good for another 16 years), so mine should be close to this. I may wait a couple months for when it’s not so hot, but I definitely going to try this one.
Chef you are genius! And I love how you give us stuff we can make that’s is things we can really make! I love all of your videos!! Thank you Chef❤
Sounds fantastic Chef! I have learned so much from you! Thank you :)
In the Southern hemisphere we have Winter now, stew / soup is the order of the day. Goulash is very near my first choice. This looks absolutely 😋!
I love goulash. I come from a region where goulash means american goulash (macaroni, ground beef) and paprika is something you put on deviled eggs to add color (not flavor). I make real goulash for family and friends and they are AMAZED. Real Hungarian-style paprika, and lots of it, is absolutely essential - if you live in the US, the generic (or smoked) stuff you find in the spice section of your supermarket is NOT an adequate substitute. I live in a rural area and buy mine online.
Ya... American Midwest 'goulash' is awful lol.
I don't even need to see the whole video AND I KNOW IT WILL BE A GREAT RECIPE :) ! Nice one Chef !
Yes, Gulyás is a soup! Finally someone who is not Hungarian says it right!
It's not an authentic Hungarian gulyás, but it's very close and looks good.
AND yes, cooking has to be fun and creative! What you do is definitely creative and fun cooking. It must be delicious.
Well done!
I made this yesterday for myself and my girlfriend. We loved it. I didn’t use turnip nor potatoes. I did make a butter egg noodles and it was amazing! From the first bite to cleaning the plate with buttered bread it was incredibly delicious. Thank you Chef and God bless you and Jack!
Chef, I am Hungarian and trained at Le Cordon Bleu Culinary Institute but I first learned to cook from my Hungarian grandparents and Mom. I love your "mostly traditional" Hungarian Gulyás. In a perfect world this would be made over an open fire, not always duplicatable, so what you've done is excellent. Using authentic Hungarian paprika is key and I loved that you used parsnips and Marjoram, a dry herb that one of my Grandmothers always used. I use Hungarian smoked paprika as a final touch to bring in the element of smokiness that you'd get from an open fire. I hope you share more Hungarian/Hungarian-style recipes with us here on UA-cam! Like a fellow subscriber mentioned, you are like the Bob Ross of culinary arts. Merci, köszönöm! 💖
Chef! You just make day! Anytime I get to watch a new video of yours it just puts a smile on my face. You really are a treasure. I've been following you since you only had about 100k subs. I'm so happy you have blessed us all with your knowledge and wit!
🙏❤️
Chef you are absolutely correct. Traditional and delicious. Good recipe again. ❤ Can you give us Mediterranean - Balkans recipes with French and Italian twist. 😊
Hungary is NOT a balkan country!!
I had to get the ingredients right away and it came out Amazing!! I made the stew version and added some spinach and served it with pita bread and the leftovers I served over rice. Another great recipe! Thank you, Chef!🙏🏾
I’ve been waiting for this one. Rushed to the store and it’s already in the crock pot finishing. Looking forward to it, thank you chef!
My father made this. Thank you Chef.
Looks great! An amazing video and presentation! Thank you!
God bless all here! 😊😊😊😊
I grew up on this food as my as my dad was 100% Hungarian and also a 1st generation American. We also ate a lot of chicken paprikas. Thank you for the video.
Oh it beautiful and wonderful masterpiece. Thank you Chef
I love you chef you're the best inspire me in culinary ,God bless Uganda ,God bless America
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Chef . You are a culinary captain ,Steering us on a cuisine cruise, when the weekend arrives and i cook, I will always be guided to a safe port...for those about to cook....we salute you..
It’s been a long time since but whenever we went on a family skiing trip at the end of the day our kids and us enjoyed a good bowl of goulash. Good memories I will definitely make this recipe and it will be delicious I’m sure. Thanks Jean Pierre.
Parsley is wonderful. There's a reason people sprinkle chopped parsley over everything. It adds freshness and color but never overwhelms the other flavors. For an unusual fruit salad, try adding a little to strawberries, melon, and shaved fennel.
@Chef Jean-Pierre I made this dish today, and to not make Hungarians sad I made it is a soup, and this is a very very delicious dish! Thank you very mudh for the journey in cooking you have inspired me to take which has both made me better at cooking and also made it vastly easier to cook.
Your love of the craft really lift my spirit and has made cooking an even better and joyful experience!
I really enjoy your energetic presentations
I am definitely making this tonight. Yummmm
I was in Budapest last year, it's easily shaping as one of the best cities in Europe. It's clean, people are nice, got amazing views, prices are reasonable and there are no areas "you're not supposed to go" like Paris or Berlin. I got a few kinds of paprika, which are surely priced and packaged for tourists, but it just had to be done. I hadn't set onto making goulash yet, but since Chef Jean-Pierre now brought a recipe it means it's time.
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Another A+ for the perfect dish done right. Thank you.
Good day to all. A MUST!
This is a fantastic recipe from a fantastic chef, i would love to see his take on the New Zealand dessert Pavlova
It was great to see you make a traditional hungarian dish yet again. Thank you for showing this to the audience.
Greetings from Hungary! :D
this basic stew process is perfect for lots of one pot dishes... this looks delicious!
Watching this on an empty stomach is making me very Hungarian.
Funny.
Very nice beef Ratatouille from Bucharest 🤣🤣👍👍
@@aiami2695 you mean Budapest, dont remind us that Romania joined the alied forces on the last day of war and they got 2/3 of our country and i need a pasport to visit my grandma.
@@laszlofekete1405 majd visszavesszuk 😉
😂
SUPERBO AS USUAL!!! BRAVO CHEF!
I've been making a Wiener (Viennese for non German Speakers) version I found in a cookbook for many years now. It's basically the same, but you only use beef and onion, 1:1 by weight. It comes out as a delicious hardy stew, and it always impresses.
Great video chef, this looks absolutely amazing!
Accompaniments to this - buttered flat noodles every time, carb tastic !
If you want it to be "traditional" you eat it with bread, nothing else
Mashed potatoes are great with soup or stew, that looks amazing and delicious. Parsley is very tasty. Thankyou Chef JP
I found your channel last week and I swear I've just about watched every video 😅 I love watching you cook.
I love this! I would love to have seen you make langos, the Hungarian fried bread, to accompany the gulyas. That’s the way I was taught to serve it. Rub a a cut fresh clove of garlic on the langos and sprinkle with salt. Yum! The best dish in the world!😋
Exactly so!
I Hungarian and this is the first time I see suggesting it. Though what Jean-Pierre cooked is not a goulash either, the original is a soup.
Or you can serve it with a side dish called túrós csusza, basically pasta with bacon and cheese or cream.
@@optimalkfrt I am from Vojvodina, here it is a staple side dish, or even just plain penne pasta. Then again, goulash is made as a stew here, and is served as a main course rather than a soup.
@@ЂорђеКозић Oh yum! I haven’t had that since the last time I was in Hungary a looooong time ago when my grandmother made it.
Thank You Chef. I am travelling to Budapest tomorrow, so I definitely won't miss it.
I make my Hungarian Goulash the same as you as a soup, but my family likes it thicker so I add some macaroni or shells to absorb the extra fluid so it is thicker like they want. Works for us and I love the Goulash anyway.
Hi Chef, thank you very much! I’m absolutely sure your goulash is very delicious but it is a French goulash because you forgot to add a chili pepper and of course added butter. Chef , I’m not complaining, I’m learning from you all the time.
I am Hungarian, making my living as a cook in Canada. I made/make this dish to international crowd a lot; everybody loves it. / This is your version of GOULASH. / However we have Gulyas and Gulyas soup (two different dish), made of pork or beef or lamb. We also have Bean Gulyas, as well. Gulyas have meat and onion, potato and egg drops and spices. Gulyas soup have all the same plus other variety of vegetables and more liquid.🤩Love your recipes Chef Jean-Pierre - Sorry, this' not one of them. Anyway thank you for sharing them.
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@@SzerenM Thank you for sharing. It is good to know.
Ah perfect timing! I just got done sliding a pot roast (from your Easy Pot Roast recipe) into the oven and sat down with a cup of coffee.
My mom made (might still) make goulash on occasion, it was NOTHING like this, but it was more like a spaghetti...... this looks absolutely FABULOUS!!!!!!!! I'm making it tomorrow! Thanks chef!
My mother used to make a Goulash with zucchini and pasta. I've been dying to figure out the ingredients she used, since the recipe was my grandmother's and both have passed. I'll use this video as a base and try to recreate the dish. Thanks chef.
Looks great, Chef! There are a few minor differences from the Goulash I learned to make in Budapest, but if I were to taste that, I’m sure I would recognize it as authentic ~ what’s authentic, anyway!? And you’re absolutely right: Goulash is normally a soup, or at least a very brothy stew.
Now, I can do the proper Hungarian Goulash from scratch. I used to buy Knorr Goulash mix packages in the past. Somehow, they started to taste more and more bland in the last few years, requiring two packages instead of one. I asked myself why did I bother buying Knorr mix, then this video showed up! Thanks!
My husband is an immigrant from Bavaria, GE and I have had a terrible time getting off the Knorr mix. But we live in FL and he won't eat soup in the Summer. Hoping he will give this method a try.
I backpacked in Europe in the early 80s with not a lot of money. When I was in Vienna I ate Hungarian goulash everyday. It was served everywhere and it was so cheap and so absolutely delicious!
Chef JP, your recipes are very complex, but they are for top tier chefs, so no complaints.
J'en ai l'eau à la bouche! Je vais faire cette recette tout de suite!!!
I just love this guy.
Austrian here. Since the Austrian-Hungarian monarchy these meals are traditional here too. In my opinion the characteristic of Gulash is that the meat isn't roasted, but only cooked. But as always, do it as you like! 😋
But do try the traditional Viennese "juicy" Gulash (in German: "Wiener Saftgulasch", a stew) too! Use same amount in weight for onion and beef (shank is traditional), slightly roast the onions, add the beef, sweet pakrika powder (as shown here) and concentrated tomato paste, fill with stock and add seasoning ( salt, pepper, marjoram, bay leaf). Cook it for at least 3 hours and then bind it with some starch. Serve with potatos, bread dumplings, potato dumplings, or spätzle. Every time you warm it up again, it will taste better! 😋
Gulasch schmeckt am nächsten Tag so oder so am besten!
Bitte KEINE Stärke ins Gulasch! Die Bindung kommt von den Zwiebeln.
NO STARCH IN GULASCH!
But anyway…do it as you like…it’s your gulyas 😉
That’s my receipt too, the best taste and without starch , but with good red wine in goulash 👌🏼👌🏼👌🏼
brilliant. making it this weekend. TY chef!
You always make me want to go out and buy all the ingredients and make your dishes, they look so mouth watering good. Especially when you’re tasting your dish. Love your show and recipe
I'm gonna try and cook this meal Chef thank you for the amazing video.
the hungarian other variant is the Pörkölt, that compared to the Gulyas, can be with different meats, not only beef. There is a third variant, the Szegedin Gulyas, where they put Sauerkraut and quite some caraway seeds, like you did.I do prefer the stew variant or the Szegedin one.The potatoes inside I am not so convinced, very well goes croqeuttes, fusilli pasta or potatoe puree. Lovely show, after having received my STAUB pot last week, I will right do one again ;-)
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I'm from Hungary and I like this version
I never had it with butter...
The best version of this is when you use young deer meat...
Sweet paprika (highest quality as possible) is key!
Try it with freshly baked bread!
Thanks Chef for the video!!!
best charming tv chef in the word. Keep up the good work mon ami. Love from Sweden.
You didn’t mention it, but the goulash can be served also over noodles.
That’s how i had it as a child.
Been a long time since i tasted this dish.
You made it beautifully.
Guess I’m due for a “revisit!” 😃
Thanks for teaching us!
Merci
My wife is Hungarian and I can assure everyone this is authentic. I see my wife cooking and she follows all these steps. I have not seen her add parsnips in goulash, but she uses them in chicken soup. And she never uses dairy, so there is no butter in our goulash at home. This is the real deal. My wife makes it less thick and more soupy. Some Hungarians might add sour cream. Good job Chef Jean-Pierre. This is mostly traditional goulash. And if your paprika doesn't say Hungarian, then it is pooprika. Sweet paprika is always my wife's choice and most of ours comes directly from Hungary from friends and relatives. In Humgary, it is called goulash leves(h)., because leves is soup.
I love your enthusiasm, humour and cooking lessons ♥️♥️
As always, excellent more, more, more! I have finally learned how Hungarian Goulash is made. Now all we need is for you to come and open a restaurant here.
I have had authentic Hungarian Goulash at a Hungarian restaurant in St. Louis, MO of all places. I am 100% confident as our dear Chef Jean-Pierre can make even better. 😇😀😇
Good evening Chef.
I made this tonight per your instructions, and everyone loved it.
Carrots and parsnips were a bit undercooked. But that was my fault.
Thank you again for everything you do.
Yummy Chef! Thank you and Jack!
This guy always makes me smile😊
I was looking for a goulash recipe! It flew into my phone!😆 Thank you Chef!