As a Hungarian, you did pretty well! Use bacon fat next time to sauté the onions, and you can use as much paprika as you like! You can also add a pinch or two of smoked paprika to give it a different depth of flavor. We usually use green peppers and fresh parsley. We also serve it with noodles called “Nokedli” regular egg noodles are a good substitute, just cook them separately and add when ready to serve with a dollop of sour cream :) this is also a great in a crockpot, the longer it cooks the better the flavor!
Thanks. I do talk about the oil vs pork lard in the FULL video (ua-cam.com/video/Xm7m-_EcE0o/v-deo.html). It's hard to get all the info through on a UA-cam Short. Thank you!!
@evazdivaz I'm sure you cook the beef longer than 20 minutes after browning. He used chuck roast, that at least takes an hour for the meat to become tender unless the paprika is magic !
Yes, much longer for chuck. It's really to your personal preference, but it's usually 2 hours or more for very tender beef. The final 20 minute simmer is only for the added vegetables.
My Mom, who is Hungarian, makes this once a month when my sister's and I visit. She uses fat back pork for moisture and flavor as well as making homemade dumplings to pour this dish over. Her sisters and brothers also make different variations of this dish as well. They are all so GOOD😋
@@rodmm1235 geez, be nice. Any dish is a very big deal. Especially nowadays, with prices going up these days. There are quite ALOT of ppl that would appreciate this wonderful stew. Paz be with us all 🙏. "Isa"
Take a regular beef stew, add a bunch of paprika & peppers (go easy on the caraway; put only 1/2 of what you think it should have bcuz it's easy to overdo this strong flavour), let the flavours marry for a couple hours & the beef becomes so sooo tender... then serve it over some wide egg noodles. Not like grandma's beef stew anymore! ☺
@@CF71960 We Mexicans have the same thing only we roast our tomatoes, jalapeños, serrano peppers. We cook the beef meat or pork meat add salt and then add chopped onion sautee . In a blender blend the tomato,peppers and two cloves of peeled garlic and blend til smooth. You will then add 2-3 potatoes diced in medium size chunks. Then add the mixture from the blender add a about 1 -1 1/2 cups of water add salt and simmer for 20-25 minutes. We call it carne con papitas. Eat with freshly made pinto beans and tortillas. Homemade corn tortillas are best. its spicy but so good. You can eat with some queso fresco and fresh avocado slices. A very filling meal and so inexpensive.
My favorite thing about Hungarians is their prolific love of paprika. My second favorite thing about them is the different kinds of paprika they produce
In my country 🇵🇪we call It Guiso de carne (meat stew). Same preparation, 99% same ingredientes (add cilantro 😋), served with rice as main dish. Simple, powerful, yummie.
@ChiliPepperMadness When I was in grade school, about 11yrs old, we had a young Hungarian friend & she made Goulash. Such a simple delish dish, I never forgot it. Gracias so much for bringing back this memory. I so wish prices weren't so high, however I'm going to keep my eye out for a good sale n make this delish dish. Gracias Gracias 😋. Paz be with us all 🙏. "Isa"
@@alejandrocalle5326 i am Hungarian and i agree that this is more of a beef stew base made more watery. Gulyás normally would not have garlic in there no caraway seeds and no olive oil, these all change the taste. Obviously there are different variations (some ppl add beans and some ppl add a type of pasta called nokedli) depending on the area in Hungary but these 3 would normally not be used in any of the variations. Looks absolutely delicious tho :)
Yes, basically it is a beef stew with paprika. It can be made as a runny stew or a thick soup. And yes, I have found other Spanish recipes that have close relatives in Hungary, one of them was rabbit in Canarian salmorejo. The slight differences are in the type and amount of herbs and spices. The Flemish Carbonade is another fantastic beef stew.
@@alejandrocalle5326 I was thinking the same thing it's like beef stew with different seasoning. I don't use bell pepper or paprika to my beef stew but otherwise I make my beef stew almost exactly the same way as in this video.
The food in Hungary was so delicious. I couldn’t wait till it was time to eat lunch or dinner. This one I’m definitely gonna make. Thank you for the recipe.
This dish ayns bread seems like two things that every culture has a version of. I'm from the northeast of Brazil and this dish is something i grew up eating regularly with rice and/or farinha ( Cassava flour)
I was born in Hungary, I was raised in Hungary, I speak, write and read Hungarian, but I never in my entire life had know that you can make gulyás without beans. And I hate beans so this is a very happy day for me! ✨️
@@ChiliPepperMadness agreed!!! I live in Germany but my family is from Halogy near Körmend and I‘ve never seen beans in a Gulyás… My uncle lives in Budapest where the dish is completely different. 🤗
growing up i would cook this every couple weeks in big pots full with my grandma and aunt! I learned pretty quickly you gotta put in wayyy more paprika than you'd think 😂 grams would always yell and say it tasted like it had no kick to it if you didnt. oh and make sure you use bacon grease to brown the meat it'll make a huge difference!
تسمي هذه عندنا مرقة لحم ويكون لحم خروف ونضعها اما علي الارز او نقوم بتقطيع الخبز الي قطع صغيره ثم نقوم بسكبه عليه انها من الذ الطبخات عندنا في الخليج العربي وفي لبنان تسمي يخنة لحم
Looks amazing and from what I can tell, quite authentic as well! Funny thing is, over here in Austria, we would call this Gulaschsuppe (goulash soup), while "our" goulash is a much thicker stew known as pörkölt in Hungary.
Looks really good! Usually we start with the onion and never remove the meat, also as others mentioned, pig fat instead of olive oil. But it's really close and looks delicious. You can also add celeriac, makes it even better.
I like how you just assume no one from Hungary would ever have reason to not eat something like pork. Familiar =/= normal. And why would I (or anyone) ruin the 1 perfect protein with boar stink? If I wanted that I would cook with pork.
@@Ahzpayne You've never had good Hungarian pork then. The quality is super high here, way better than in western Europe or the US. Many Hungarian families actually mix in pork with their beef in gulyás, or simply make pork gulyás.
This works fine as beef stew, but try using pork, sauerkraut, and cream for a more suave taste. We call it segedínsky guľáš (Szeged goulash) in Slovakia, even though they have never heard of it in Segedín.
@@HistoryTeaTales Not at all. There are plenty of African countries that make a similar dish. It was likely exported out to the rest of the world when Africans settled other lands. Neanderthals weren’t making such seasoned quality cuisine in the caves they hailed from.
Pretty close, As a Hungarian, I'd skip the oil and start up with some real bacon and if it's beef, add a lill red wine at the end, al tho it's not necessary. Many folks mix up Gulyás with Pörkölt, which is a different dish, Looks similar and have no carrots. Yours turned out to be awesome. Would love to taste it. Next time try frying some bacon and use the lard for the onions, you can also try frying your garlic and caraway seeds with it!
It does look good! Must say this recipe is legit Hungarian.😊 Also every Hungarian family has a slightly different variation, but often they'll swear there's is the only one! Paprika, like garlic, can burn and get bitter fast. But he's absolutely right in needing to heat that with the oil and onions so the paprika dissolves in oil / fat. Great dish since you can use the cheapest, toughest beef....it just needs to be cooked for hours. As long as you add the carrots and potatoes at the end. Whereas, the onions, tomatoes and peppers can cook until they disintegrate.... They just add to the flavor. ( I'm not going to nitpick the olive oil as oil has become standard around the world even in Hungary..... but I always use lard ir tallow ❤)
@@teresitahammond731 exacto acá en Argentina se llama así estofado de carne y no fue traido por hungaros la receta es de acá mismo . Se hacía en el campo las familias numerosas de campo lo hacían para aprovechar las parte de la vaca más duras y además que es una comida contundente y deliciosa pero no fue traída por hungaros los gauchos de acá ya lo hacían desde antes saludos !
In Serbia, the standard ratio for each kilo of meat, you need kilo of chopped onion, 3 cloves of garlic and one small carrot, plus spices and herbs. Potato is rarely add due to the preference of serving a Goulash with wide noodles and sour cream or with mashed potato. It is a great comfort food. My grandma used to make ''Székely Goulash" as well, but it was exclusively made in winter months....
In Eastern Europe we cook from scratch so we do not use beef broth. Usually we add garlic before removing the pan from the stove. Ah and we don't really use olive oil when cooking cause we have the sunflower oil. Cooking with olive oil is the invention of this century but in that part of Europe we cultivate sunflower and rapeseed.
Wow, that was very cool and very original. This food Goulash is very ancient; it has been prepared for 2000 years in all Turkish-speaking peoples of the world. The name translates as colorful food.
Never thought of gulyás as a "soup" to me it has always been a stew. Like, my family has always made it with the sauce super thick; I'm going to have to try this.
When I was pregnant with our son back in ‘16, I managed a hotel in Austin, TX that had Hungarian housekeepers (married couple). The smell of the food made me nauseous due to the hormones, but MAN it actually tasted so good! The wife would bring me soup and tell me how they use meats for their meals. Bless the people. ❤
From California and my mom use to make a simple (poorer) version of Goulash using ground beef (instead of chuck), bag of frozen mixed veggies, and canned tomatoes/tomato sauce. Then serve over white rice. A little went a long way❤
This dish looks so delicious! Thanks for telling us what the ingredients are as you cook. I'm going soups and stews in the Fall & Winter months! ❤❤❤😊😊😊
In 2014, I encountered a Hungarian who made authentic Goulash in a big kettle, about 30 generous bowls at a time, served with flatbread. Met him on the first day buying a bowl. He had intended it to be a one-off contribution to the camp community, but everyone including myself loved it to bits, and urged him to repeat, so he agreed to another day's labour of love, on which I joined him to help and learn, which took about 4-6 hours, depending how much prep you count in. It's patient and serious WORK, but absolutely worth it. So... He started with chopped onions, filling ¾ of the kettle, and copious amounts of vegetable oil. Stir and boil for a very, very long time. On day one, he and someone else had spent hours dicing 5kg of onions, which he refused to repeat, thus opted to buy pre-cut, but dice were out, so he bought onion rings. I don't particularly remember handling garlic, Maybe he also added whole peeled cloves at this point, maybe much later on, crushed, that's probably up to taste. But the onion timing is non-negotiable: Without burning, they need to break down completely, rings take a bit longer but while you stir them, (at this particular cut and kette size) they will start to make sounds that sound like the shouter of death metal band until all the water has evaporated. So the cooking spoon's voice calming and eventually fading into a hissing fart is your indicator that you can now add and sear the diced meat, because the oil has regained the potential to heat up properly. Once the meat is ready to bring the temperature back down, add back water and a truly ridiculous amount of sweet paprika powder. Salt and season to taste with hot paprika powder and pepper, and simmer on, stirring occasionally until the meat is deliciously soft. . Mind you:: He did not use any raw paprika, bell pepper or whatever kind of fresh capsicum fruit. The whole body of the sauce consisted of onion slush and rehydrated paprika powder. And although I seldom handle meat, it's really about time that I create a home-scale remake. At least in a 7l pot. Or 11.
As a Hungarian I recommend trying to get your hands on some piros pista (paprika paste) or erös pista (hot paprika paste) or both and adding some of that
Yeah, the best reason for you to visit Hungary, by the way, how many species of paprika do you know? You know, paprika is made of dry bell peppers, there are red ones, green and yellow, pointed peppers or round ones, fat peppers or just thin. There's a place near the Austrian frontier called Sarvar, in Hungarian should mean, the Mud City, not far from famous Balaton Lake, there are hot springs, there's a very elegant SPA there, using healing muds for visitors, it's a holiday you could never forget. There's a place where most small restaurants have dishes based on paprika obviously. Only for me...a chicken should have to have six livers every lunch of how special that dish can be. Chicken liver and six different species of paprika. Yeah, something unforgettable guys, you can bet on it. Food is Holy Blessing, so good to unite us now watching TV entertainment in web connection and...let them more people get involved enjoying cooking, enjoying gardening saving weird veggies species because... Holy Blessing indeed
I'm Australian and I have little to no knowledge of Hungary, and I've never once thought of going to Hungary, but after seeing this, I'm suddenly very interested in learning more about the place and maybe even travelling there one day. Perhaps I'm just very hungry (no pun intended), but I'm sure it's a country well worth visiting.
My mum used to make it with Osso Buco, some sweet & smoked paprika which gave it more of a tuscan terracotta colour, along with a long light green pepper... I miss her and her cooking ❤ Looks really good though, great job ! 👍👍👍
Nice video, one of the best gulyás soups I've seen on youtube! 2 little hints: it misses some nokedli, and I'm in love with olive oil but maan, use pig fat! 😁
so that is Hungarian goulash!half a century after hearing about it on television over the years.as well as borscht!I would love to try that.looks delicious!
@@joachimsimon286 yes,so I believe!for all these years we were always told that borscht was a Russian dish.some believe it to be polish.i suppose that all food ingredients are available all over the world.food is universal!
When I was a young girl and my grandmother Lula Belle what's living she used to make Hungarian goulash like twice a month and it was so good I ate beef at that time so it was wonderful and me and my aunt that just passed the one that was a year younger than me we used to fight over it literally fight over the goulash my grandmother was an excellent cook that's how she made her goulash and she did a wonderful job with it I don't remember any sour cream with her goulash but she might have had it and we just refused to eat it😊😊😊😊😊😊😊😊😊😊😊😊
I’m half Hungarian and half Italian. Ever since moving to Italy my Hungarian mother started putting olive oil in it instead and Italian red wine. I prefer it this way actually.
@@avgur1575 Gulyás's were hired workers to take care of the cattle they probably couldn't afford the expensive beef too often. They did use pork too or whatever meat they could afford ;)
I went to Budapest a few years ago and hand this dish. It was so delicious! Their paprika seemed to have a little heat while the regular paprika in the US seems to have no heat and less flavor.
I think here in Brazil we call this "Picadinho" is Mondays dish in restaurants, here we have a culture that in popular places everyday has a specialty. The only difference I found was the peppers and we don't eat like a soup we mix this with rice and it's SO TASTY!
I appreciate it! Here is a full video if you are interested: ua-cam.com/video/Xm7m-_EcE0o/v-deo.html and here is the recipe: www.chilipeppermadness.com/recipes/hungarian-goulash/
This looks SCRUMPTIOUS, and I'm DEFINITELY going to try your recipe. Stews are my favorite meal. Thanks so much for your wonderful tutorial. Perfect! ❤🎉
That's Polish version of Hungarian gulasz. 😄 In Hungary, it's a soup! The only disappointment I've had in Budapest. Everything else - the people, country, city, food, climate - wonderful! ❤️🇭🇺
As a Hungarian, you did pretty well! Use bacon fat next time to sauté the onions, and you can use as much paprika as you like! You can also add a pinch or two of smoked paprika to give it a different depth of flavor. We usually use green peppers and fresh parsley. We also serve it with noodles called “Nokedli” regular egg noodles are a good substitute, just cook them separately and add when ready to serve with a dollop of sour cream :) this is also a great in a crockpot, the longer it cooks the better the flavor!
Thanks. I do talk about the oil vs pork lard in the FULL video (ua-cam.com/video/Xm7m-_EcE0o/v-deo.html). It's hard to get all the info through on a UA-cam Short. Thank you!!
@evazdivaz
I'm sure you cook the beef longer than 20 minutes after browning. He used chuck roast, that at least takes an hour for the meat to become tender unless the paprika is magic !
Yes, much longer for chuck. It's really to your personal preference, but it's usually 2 hours or more for very tender beef. The final 20 minute simmer is only for the added vegetables.
Why don’t you do it then?
@@evazdivaz can I use lamb instead or has it got to be beef?
I'm Hungarian Grandma. Mostly, we use rendered bacon fat for cooking. Dish looks Delish...I'm drooling! Great Job.
Yes, bacon fat or pork lard, which is more traditional. YUM.
In sunflower sunflower oil
idk, in such large pieces i've never had had carrots cooked soft in 20min, i would leave it there for 1.5hours to simmer with the beef,
Go for it! It's yours to make now. Always simmer to preference. They can get pretty darned soft in 1.5 hours.
My Mom, who is Hungarian, makes this once a month when my sister's and I visit. She uses fat back pork for moisture and flavor as well as making homemade dumplings to pour this dish over. Her sisters and brothers also make different variations of this dish as well. They are all so GOOD😋
I’ve never had it, but I was drawn to the recipe, because I’ve heard of it so many times before. Looks good! Thanks for posting the recipe
Hope you enjoy!!
A paprika flavour beef stew! No big deal.
@@rodmm1235 geez, be nice. Any dish is a very big deal. Especially nowadays, with prices going up these days. There are quite ALOT of ppl that would appreciate this wonderful stew. Paz be with us all 🙏. "Isa"
Take a regular beef stew, add a bunch of paprika & peppers (go easy on the caraway; put only 1/2 of what you think it should have bcuz it's easy to overdo this strong flavour), let the flavours marry for a couple hours & the beef becomes so sooo tender... then serve it over some wide egg noodles. Not like grandma's beef stew anymore! ☺
@@CF71960 We Mexicans have the same thing only we roast our tomatoes, jalapeños, serrano peppers. We cook the beef meat or pork meat add salt and then add chopped onion sautee . In a blender blend the tomato,peppers and two cloves of peeled garlic and blend til smooth. You will then add 2-3 potatoes diced in medium size chunks. Then add the mixture from the blender add a about 1 -1 1/2 cups of water add salt and simmer for 20-25 minutes. We call it carne con papitas. Eat with freshly made pinto beans and tortillas. Homemade corn tortillas are best. its spicy but so good. You can eat with some queso fresco and fresh avocado slices. A very filling meal and so inexpensive.
My favorite thing about Hungarians is their prolific love of paprika. My second favorite thing about them is the different kinds of paprika they produce
In my country 🇵🇪we call It Guiso de carne (meat stew). Same preparation, 99% same ingredientes (add cilantro 😋), served with rice as main dish. Simple, powerful, yummie.
@@axeflanker we also add peruvian chili ( ají panca)
Looks like beef stew to me. Or Carne Gizada. Different cultures has such similar dishes. Looks delicious
If you enjoy soups and stews, you are in for a treat! ;)
@ChiliPepperMadness When I was in grade school, about 11yrs old, we had a young Hungarian friend & she made Goulash. Such a simple delish dish, I never forgot it. Gracias so much for bringing back this memory. I so wish prices weren't so high, however I'm going to keep my eye out for a good sale n make this delish dish. Gracias Gracias 😋. Paz be with us all 🙏. "Isa"
@@alejandrocalle5326 i am Hungarian and i agree that this is more of a beef stew base made more watery. Gulyás normally would not have garlic in there no caraway seeds and no olive oil, these all change the taste. Obviously there are different variations (some ppl add beans and some ppl add a type of pasta called nokedli) depending on the area in Hungary but these 3 would normally not be used in any of the variations. Looks absolutely delicious tho :)
Yes, basically it is a beef stew with paprika. It can be made as a runny stew or a thick soup. And yes, I have found other Spanish recipes that have close relatives in Hungary, one of them was rabbit in Canarian salmorejo. The slight differences are in the type and amount of herbs and spices.
The Flemish Carbonade is another fantastic beef stew.
@@alejandrocalle5326 I was thinking the same thing it's like beef stew with different seasoning. I don't use bell pepper or paprika to my beef stew but otherwise I make my beef stew almost exactly the same way as in this video.
I love Hungarian goulash. I'm a Pole living in the UK and whenver I go back to Poland I go to my favourite restaurant for a Hungarian goulash.
@@非常道 why do you lot live everywhere but Poland ?
@IfI-o9g stfu
@IfI-o9g lol
Ive been making this dish for 30+ years now. Love it! My grandmother was from Hungary. She taught me well!
Happy to hear it! Thanks for sharing!
My grandma taught me how to make chicken paprikas. And it's my favorite recipe in the world!
Ive heard about Goulash, first im seeing how its prepared. It looks delicious 😋
I love Hungry and Budapest.❤from Iran
Looks so damn good! I’m not Hungarian, but I am a hungry university student craving mom’s cooking!
@@DuffTorres_93KG 😭
Looks great. My father-in-law is of Hungarian/Croatian heritage and he adds kielbasa to his goulash. Good stuff!
i had it in zagreb and it was very delicious...they serve it cold tho
In hrvatska mostly people make it with chicken and eat it with njoki 😍
My very favourite food for life is this. I cN eat it all the time and never get tired of it!
The food in Hungary was so delicious. I couldn’t wait till it was time to eat lunch or dinner. This one I’m definitely gonna make. Thank you for the recipe.
As a maramureşean from romania, bravo frate! You make it as well as my hungarian great grandmother, may she rest in peace. ❤
I made this today! Glad someone is thinking about Hungarians. Pls make more of our food!
As a Sudanese this is one of the popular food in Sudan🎉🎉
Most European and Middle eastern countries have a dish that is pretty much the same. In Portugal we call it “guisado” or “carne guisada”.
basically just a Hungarian version of beef stew. Uses paprika, tomatoes and red pepper.
@@andre_simoes_pt yea in syria we have the same dish but we add beans also
În România there is a similar dish. The Baltic region loves it!
Im Colombian and my parents do “papas guisadas and carne guisada” except without the soup. It’s almost like a curry, good stuff
Yes, el Guisado
Beef chuck is the best and less costly meat for all soups and stews containing beef.
Also good for ground beef !
Love from Norway 😊❤
This dish ayns bread seems like two things that every culture has a version of. I'm from the northeast of Brazil and this dish is something i grew up eating regularly with rice and/or farinha ( Cassava flour)
I was born in Hungary, I was raised in Hungary, I speak, write and read Hungarian, but I never in my entire life had know that you can make gulyás without beans. And I hate beans so this is a very happy day for me! ✨️
I've only visited Hungary and don't recall beans, but you would know much better than me!
There are two types:
1. Gulyás soup (no beans)
2. Babgulyás (with bab=beans)
The recipe is very different for the two.
Even the people in Hungary make it in different ways.
The goulash with beans in it is a completely different recipe and is called "Babgulyas" - which translated means: "goulash with beans"
@@ChiliPepperMadness agreed!!! I live in Germany but my family is from Halogy near Körmend and I‘ve never seen beans in a Gulyás… My uncle lives in Budapest where the dish is completely different. 🤗
And that’s one of the best dishes ever. One of my favorites ever ❤ Hungary is an amazing country too, I have to go there again 🇭🇺❤🇫🇷
I never even knew what goulash was but that looks perfect for a winter meal.
@@PhillipV-qm4mf Oh it's really good you should try it
As a Malaysian, I'm SO IMPRESSED with your cooking skills and recipe. LOOKS SO TASTY! Great job, brother!!!🎉❤
Thanks! 😃
I am Taiwanese from Taiwan. What is that Cuban thing power? It is an art. Thank you. It is a presentation.
One of the best foreign made Gulyás what i seen on the net ! Good job!
Thanks. I LOVE this dish.
growing up i would cook this every couple weeks in big pots full with my grandma and aunt! I learned pretty quickly you gotta put in wayyy more paprika than you'd think 😂 grams would always yell and say it tasted like it had no kick to it if you didnt. oh and make sure you use bacon grease to brown the meat it'll make a huge difference!
Imagine coming home from work to this emotional roller coaster every day. Couldn't happen to a nicer couple.
, Goulash is my favourite dish. There is also goulash soup that i was cooked last week and super yummy specially in winter season. ❤
تسمي هذه عندنا مرقة لحم ويكون لحم خروف ونضعها اما علي الارز او نقوم بتقطيع الخبز الي قطع صغيره ثم نقوم بسكبه عليه انها من الذ الطبخات عندنا في الخليج العربي وفي لبنان تسمي يخنة لحم
Looks amazing and from what I can tell, quite authentic as well! Funny thing is, over here in Austria, we would call this Gulaschsuppe (goulash soup), while "our" goulash is a much thicker stew known as pörkölt in Hungary.
@@Astrophysikus Gulyás and pörkölt are not the same.
Yeah, i love the austrian goulash as well...that's why i prefer cumin over parsley
Вкусно, чисто суп который везде готовят
Looks really good! Usually we start with the onion and never remove the meat, also as others mentioned, pig fat instead of olive oil. But it's really close and looks delicious. You can also add celeriac, makes it even better.
Enjoy!
In America we call it beef stew and wined soaked beef and it's beer burgundy in France
@@rhondaskiles5740 You're wrong. American beef stew, Hungarian goulash, and French boeuf bourguignon are all different recipes.
I like how you just assume no one from Hungary would ever have reason to not eat something like pork. Familiar =/= normal. And why would I (or anyone) ruin the 1 perfect protein with boar stink? If I wanted that I would cook with pork.
@@Ahzpayne You've never had good Hungarian pork then. The quality is super high here, way better than in western Europe or the US. Many Hungarian families actually mix in pork with their beef in gulyás, or simply make pork gulyás.
Thumbs up to you, for posting a link to the printable recipe! Thank you. Most do not do this. :)
Glad it was helpful!
@@ChiliPepperMadness Can't wait to make it. Stews and soups are awesome! Thanks!
This works fine as beef stew, but try using pork, sauerkraut, and cream for a more suave taste. We call it segedínsky guľáš (Szeged goulash) in Slovakia, even though they have never heard of it in Segedín.
Awesome, thanks for sharing, Mr. Leiduowen!
Favorite and common soup in East Africa as well. Just different spices to one's preferred taste 😋
Exactly what I was about to post, in South Africa we call it meat stew.
@@SpamNeggz23 probably came down there with the settlers
@@HistoryTeaTales Not at all. There are plenty of African countries that make a similar dish. It was likely exported out to the rest of the world when Africans settled other lands. Neanderthals weren’t making such seasoned quality cuisine in the caves they hailed from.
@@HistoryTeaTales ridiculous
Hot soups are popular all over the world. Different cultures have different versions.
@@SpamNeggz23
This type of braised meat stew is made all over the world 😊
Pretty close, As a Hungarian, I'd skip the oil and start up with some real bacon and if it's beef, add a lill red wine at the end, al tho it's not necessary. Many folks mix up Gulyás with Pörkölt, which is a different dish, Looks similar and have no carrots. Yours turned out to be awesome. Would love to taste it. Next time try frying some bacon and use the lard for the onions, you can also try frying your garlic and caraway seeds with it!
Thanks for your comments and input! I love Hungarian Goulash! So fun to see how everyone is so passionate about this dish. I get why.
We do it when we have left over pörkölt. Much more fast.. With carrot without bacon (i dont like the taste of it).
That’s the only different thing I do…I marinate my beef in red wine before hand. Other than that it’s identical.
Browning meat under the broiler has been a game changer. Tastes just as good, and no mess.
There is a mess. You just can't see it until you kneel and take a closer look at at your oven.
@@natazer
But then you get no fond to help flavor your goulash with that beefy goodness 😳!
I would eat this with white rice!!! Mmm mmm mmm thank you!!! God bless 😍🥰♥️💕🙏
It does look good!
Must say this recipe is legit Hungarian.😊
Also every Hungarian family has a slightly different variation, but often they'll swear there's is the only one!
Paprika, like garlic, can burn and get bitter fast. But he's absolutely right in needing to heat that with the oil and onions so the paprika dissolves in oil / fat.
Great dish since you can use the cheapest, toughest beef....it just needs to be cooked for hours. As long as you add the carrots and potatoes at the end.
Whereas, the onions, tomatoes and peppers can cook until they disintegrate.... They just add to the flavor.
( I'm not going to nitpick the olive oil as oil has become standard around the world even in Hungary..... but I always use lard ir tallow ❤)
It's true, everyone has their own secret ingredient! 👍
Its on the stove right now ❤️ It feels like a winters day in the Netherlands today
I hope you love it!
Tastes better Next day
One of the most popular dishes in Brazil; brought by Hungarians like my father. Here is called PICADINHO or GULA, in south Brazil.
@@paulocraice isso não foi trazido por húngaros
Beef Stew
@@eriveltonsantos5039 pelos portugueses
@@teresitahammond731 exacto acá en Argentina se llama así estofado de carne y no fue traido por hungaros la receta es de acá mismo .
Se hacía en el campo las familias numerosas de campo lo hacían para aprovechar las parte de la vaca más duras y además que es una comida contundente y deliciosa pero no fue traída por hungaros los gauchos de acá ya lo hacían desde antes saludos !
Every day I pray it is goulash day...
In Serbia, the standard ratio for each kilo of meat, you need kilo of chopped onion, 3 cloves of garlic and one small carrot, plus spices and herbs. Potato is rarely add due to the preference of serving a Goulash with wide noodles and sour cream or with mashed potato. It is a great comfort food. My grandma used to make ''Székely Goulash" as well, but it was exclusively made in winter months....
Thanks for sharing the Serbian way!
In Eastern Europe we cook from scratch so we do not use beef broth. Usually we add garlic before removing the pan from the stove. Ah and we don't really use olive oil when cooking cause we have the sunflower oil. Cooking with olive oil is the invention of this century but in that part of Europe we cultivate sunflower and rapeseed.
Great to hear - enjoy!
Wow, that was very cool and very original. This food Goulash is very ancient; it has been prepared for 2000 years in all Turkish-speaking peoples of the world. The name translates as colorful food.
It exists even in Afghanistan and Pakistan, once dish is called Rosh, the other called Aloo Gosht
@isoxy229 Actually, no. The name comes from gulya, gulyás, that's a kind of sheperd in hungarian.
this loooks yummm!! We have a similar dish in the Philippines called Kaldereta :) we add tomato paste/sauce and liver spread to make the sauce richer
@@reend706 mechado also
same kung palaputin pa
Thank you so much! I made this soup for my husband for Father’s Day and he loved it! 😍
I'm so glad to hear that. Enjoy!
Never thought of gulyás as a "soup" to me it has always been a stew. Like, my family has always made it with the sauce super thick; I'm going to have to try this.
This is the very definition of a "goulash". A soupy stew, or stewy soup. I am sure you will love it!
I swear that is one of the most satisfying dishes anywhere.
The ultimate hangover food. Delicious.
@@jcsk8 I agree with you daddy
When I was pregnant with our son back in ‘16, I managed a hotel in Austin, TX that had Hungarian housekeepers (married couple). The smell of the food made me nauseous due to the hormones, but MAN it actually tasted so good! The wife would bring me soup and tell me how they use meats for their meals. Bless the people. ❤
From California and my mom use to make a simple (poorer) version of Goulash using ground beef (instead of chuck), bag of frozen mixed veggies, and canned tomatoes/tomato sauce. Then serve over white rice. A little went a long way❤
Awesome
Still cooking that other famous Hungarian gulasch with ground beef and sour kraut.
Am Kikuyu from Kenya and this is our to go favourite meal 😋😋
I could eat that everyday and wouldnt complain. Looks damned delicious!
Heck yea! Sign me up for a 5 gallon bucket of this. 🍻
This dish looks so delicious! Thanks for telling us what the ingredients are as you cook.
I'm going soups and stews in the Fall & Winter months! ❤❤❤😊😊😊
Thanks, enjoy!
Reminds me of a pilipino dish. Kaldereta!
Filipino goulash!!😂
Looks awesome. If it wasn’t so late right now id start cooking it now!
Wow made this my high school cooking class 1980. Each had to select a dish to cook at the end of year. This was my selection. 😊
In 2014, I encountered a Hungarian who made authentic Goulash in a big kettle, about 30 generous bowls at a time, served with flatbread.
Met him on the first day buying a bowl. He had intended it to be a one-off contribution to the camp community, but everyone including myself loved it to bits, and urged him to repeat, so he agreed to another day's labour of love, on which I joined him to help and learn, which took about 4-6 hours, depending how much prep you count in. It's patient and serious WORK, but absolutely worth it. So...
He started with chopped onions, filling ¾ of the kettle, and copious amounts of vegetable oil. Stir and boil for a very, very long time. On day one, he and someone else had spent hours dicing 5kg of onions, which he refused to repeat, thus opted to buy pre-cut, but dice were out, so he bought onion rings. I don't particularly remember handling garlic, Maybe he also added whole peeled cloves at this point, maybe much later on, crushed, that's probably up to taste. But the onion timing is non-negotiable: Without burning, they need to break down completely, rings take a bit longer but while you stir them, (at this particular cut and kette size) they will start to make sounds that sound like the shouter of death metal band until all the water has evaporated. So the cooking spoon's voice calming and eventually fading into a hissing fart is your indicator that you can now add and sear the diced meat, because the oil has regained the potential to heat up properly. Once the meat is ready to bring the temperature back down, add back water and a truly ridiculous amount of sweet paprika powder. Salt and season to taste with hot paprika powder and pepper, and simmer on, stirring occasionally until the meat is deliciously soft. .
Mind you:: He did not use any raw paprika, bell pepper or whatever kind of fresh capsicum fruit. The whole body of the sauce consisted of onion slush and rehydrated paprika powder.
And although I seldom handle meat, it's really about time that I create a home-scale remake. At least in a 7l pot. Or 11.
Interesting.
As a Hungarian I recommend trying to get your hands on some piros pista (paprika paste) or erös pista (hot paprika paste) or both and adding some of that
Absolutely! I do have some paprika paste that I love.
Milyen magyar vagy Te? Olyan nincs, hogy piros Pista. Piros Arany van, vagy Erős Pista.
Yeah, the best reason for you to visit Hungary, by the way, how many species of paprika do you know? You know, paprika is made of dry bell peppers, there are red ones, green and yellow, pointed peppers or round ones, fat peppers or just thin. There's a place near the Austrian frontier called Sarvar, in Hungarian should mean, the Mud City, not far from famous Balaton Lake, there are hot springs, there's a very elegant SPA there, using healing muds for visitors, it's a holiday you could never forget. There's a place where most small restaurants have dishes based on paprika obviously. Only for me...a chicken should have to have six livers every lunch of how special that dish can be. Chicken liver and six different species of paprika. Yeah, something unforgettable guys, you can bet on it. Food is Holy Blessing, so good to unite us now watching TV entertainment in web connection and...let them more people get involved enjoying cooking, enjoying gardening saving weird veggies species because... Holy Blessing indeed
Awesome, thanks for sharing, Melania!
What is this spice after the onions?@@ChiliPepperMadness
I grew up eating that in my native country, Costa Rica, and I'm not Hungarian. We called it "estofado de carne con papas y zanahorias.
Delicious 😋😋😋
I love how this dish looks universal.
It really is! Let me know if you give it a try!
My Mom used to make this! Ohhh man, I'm soooo Hungary lol 😂
This is a Kenyan dish too. The moment you added more water, my Murima peeps felt it in their souls.
You can add some water (or stock, even better) for more of a soup, or serve as a thicker stew. Delicious. I'll have to look for the Kenyan dish.
@emmanueltimothy5855 It's an African dish. I was like hag what...
@emmanueltimothy5855 I am a murima person and this dish slaps different especially the way he added thufu😊
Where there's waru, there's water.
@@bettygatitu303 I see you gatitu😂
I'm Australian and I have little to no knowledge of Hungary, and I've never once thought of going to Hungary, but after seeing this, I'm suddenly very interested in learning more about the place and maybe even travelling there one day. Perhaps I'm just very hungry (no pun intended), but I'm sure it's a country well worth visiting.
You can stay in Park Hotel.
My mum used to make it with Osso Buco, some sweet & smoked paprika which gave it more of a tuscan terracotta colour, along with a long light green pepper...
I miss her and her cooking ❤
Looks really good though, great job !
👍👍👍
Similar to our dish in Indonesia. It's called Semur Daging. It's taste a bit sweet and savory
A dish I must try!
As a Hungarian approved.🇭🇺👍🏻
Que rico estofado gracias por compartir saludos de Tuxtla Gutiérrez Chiapas México
Looks deli but i tried it in budapest, Praga and Germany and it had dumplings. I loved it
Great with dumplings! The goulash I had in Budapest did not have dumplings.
Indeed it looks great..i wanna taste it with added beacon...and dill
That looks very good. As they say, variety is the spice of life.
Nice video, one of the best gulyás soups I've seen on youtube!
2 little hints: it misses some nokedli, and I'm in love with olive oil but maan, use pig fat! 😁
so that is Hungarian goulash!half a century after hearing about it on television over the years.as well as borscht!I would love to try that.looks delicious!
Borscht is Ukrainian !!
@@joachimsimon286 yes,so I believe!for all these years we were always told that borscht was a Russian dish.some believe it to be polish.i suppose that all food ingredients are available all over the world.food is universal!
I was leaving in Germany and LOVE this recept but is with red wine this give the special taste and more libge kochen cocinar
Oh once I tasted this, this could be my favorite.
When I was a young girl and my grandmother Lula Belle what's living she used to make Hungarian goulash like twice a month and it was so good I ate beef at that time so it was wonderful and me and my aunt that just passed the one that was a year younger than me we used to fight over it literally fight over the goulash my grandmother was an excellent cook that's how she made her goulash and she did a wonderful job with it I don't remember any sour cream with her goulash but she might have had it and we just refused to eat it😊😊😊😊😊😊😊😊😊😊😊😊
I am happy I was able to bring back so many great memories for you, Cynthia!
Hungarians use pork fat or sunflower oil. Other than that, you did a very good job!
sunflower oil yes but pork )))))))) original gulash (BEEF)
I’m half Hungarian and half Italian. Ever since moving to Italy my Hungarian mother started putting olive oil in it instead and Italian red wine. I prefer it this way actually.
@@avgur1575 Gulyás's were hired workers to take care of the cattle they probably couldn't afford the expensive beef too often. They did use pork too or whatever meat they could afford ;)
What a nutritious soup/meal!
I like it! It really looks like our beef caldereta from the Philippines ☺️☺️
In Spain we call this delicious recipe "estofado". We add red wine too 🍷. Thanks for sharing ❤🍲
I went to Budapest a few years ago and hand this dish. It was so delicious! Their paprika seemed to have a little heat while the regular paprika in the US seems to have no heat and less flavor.
Must have been an awesome trip!
This is mouth watering🤤🤤🤤 looks Delicious yummy😋😋😋
I think here in Brazil we call this "Picadinho" is Mondays dish in restaurants, here we have a culture that in popular places everyday has a specialty. The only difference I found was the peppers and we don't eat like a soup we mix this with rice and it's SO TASTY!
The first Goulash on youtube that is actually Goulasch! Good job, looks yummy :)
I appreciate it! Here is a full video if you are interested: ua-cam.com/video/Xm7m-_EcE0o/v-deo.html and here is the recipe: www.chilipeppermadness.com/recipes/hungarian-goulash/
Looks soooooo delicious!!! Please keep the great videos coming!!!
Thank you so much! I'm glad you like it. I will keep trying.
Nice looking and easy to make meal
Will definitely make it! ❤
Mouth watering
Looks like curry. Tasty tasty 🤤
Beef Stew, Pot Au Feu, Beef Bourguignon, and now Beef Goulash. There are many varieties of beef stew I don't know of.
I love this dish. In Russia we cook it too and my mother and grandmother did it regularly. 😊
Chuck steak is great as it's cheap but I find it better to use a slow cooker. Perfection!
This looks SCRUMPTIOUS, and I'm DEFINITELY going to try your recipe. Stews are my favorite meal. Thanks so much for your wonderful tutorial. Perfect! ❤🎉
Hope you enjoy!!
That's Polish version of Hungarian gulasz. 😄 In Hungary, it's a soup! The only disappointment I've had in Budapest. Everything else - the people, country, city, food, climate - wonderful! ❤️🇭🇺
Looks so good 😊
I'm Bangladeshi
Nice & delicious recipe
Yah... 👍 Beginner understand well... All the ingredients mentioned though not written... Good job. I will do this. Filipina from the Philippines.... 😘
You will find all the ingredients in the post - the link is in the description.