ORIGINAL HUNGARIAN GOULASH RECIPE
Vložit
- čas přidán 31. 07. 2021
- How to make hungarian goulash
500g beef
500g onion
3-4 cloves garlic
salt, pepper
20g sweet red pepper
5g chili
5g caraway seeds
5g marjoram
3g thyme
10g beef bouillon
100ml red wine
100ml tomato juice
40g tomato pasta
water
-----------------------------------------------------------------
Follow me on instagram: / traditional_kitchen_96
Email: traditionalkitchenblog@gmail.com
In this link you can watch one of my favorite dishes czcams.com/video/vt8OS4sBTxs/video.html. I hope you like the video. 😊Share your impressions with me and support my channel by liking and subscribing. ❤
Original recipe my ars , there is one crucial ingredient missing,
Im a 69 years old Hungarian born man.Sorry,this is not a Gulyas at all!
Man das ist kein gulasch,das ist ne bullshit!!
hungarians ghulash is yello not that collors burned without water
@@marcusfranconium3392 It is Original, the point is to brake beef stew to be soft and 50/50 with onions. Paprika this and that, paper, and etc. We, in Serbia serve Goulash over macaroni. (I like addition of Caraway - newer seen it before, got to give a try...)
Hungarian expat here. This looks yummy, even though it's neither Hungarian, nor original goulash :)
I mean, this is something that's called goulash outside of Hungary. Must be how my mapo tofu would look like to a Chinese person. :D
Original Hungarian version starts with frying up the onions (traditionally diced, not sliced) in oil or lard, then sear the diced beef, take it off the heat and add ground paprika and ground caraway seeds, with salt and pepper to taste, splash of water/beef stock/wine, back over the fire, let it simmer for a long while until the meat is tender. That's it. No tomato juice or passata, no herbs, no garlic in the traditional recipe. The stew you get this way is "pörkölt", and you eat it over some side dish, like boiled potato wedges or such. Basically the same process with different types of meat gives you pork or chicken "pörkölt", to only mention the most popular ones. For goulash or "gulyás", you add enough water to turn it into a beef soup, and add diced potatoes, sliced carrots and parsnip, maybe even small dumplings called "galuska", too. No red wine should go into the soup, but some parsley definitely helps. You can put some kind of hot pepper of your choice in both version for a spicier dish.
Give it a try if you want, I certainly will have a taste of your version. Beef and tomato is never a bad idea, it's just more typical of a Mediterranean style cooking. :)
Danish goulash is close to hungarian. But I like goulash soup more. Filled with chunks of boiled potatoes.
I knew an Austrian baker who had a little bistro, and he made up a goulash everyday. Much like you describe, with the potatoes and vegetables. Simmering on a back burner. It was always the same. He had the recipe down to an art.
Friends of ours to go Hungary twice a year, they eat with a family that makes goulash with 4 gloves of garlic and they start by searing the meat and onions. Guess there's local differences
yes and the thing about onions when you cook them you want them to be perfect yellow color, not too brown it will make the goulash bitter and if you undercook onions it will make goulash too sweet, and another "trick" which our great grandmothers used was you take a little pan and a couple of spoons of oil, couple spoons of paprika, when it is hot and the the smell of paprika perfect you want to take a spoon of vinegear to make the color of paprika deep dark red, and when it is mixed with goulash it makes goulash very good red color. Cheers from Slovenia
@@mandarina5199 Overcooked onions, is basically what we used here in Denmark, to create the color for our brown sauce's. Now we can het it premade. I like to use a bit more, as it gives a bitter taste. Always aim at: Salt+bitter+sweer+sour in equal amount, when making the brown sauce.
I'm from Hungary and I tell you that this is not the gulyas we Hungarians cook it. No butter, tomato paste and juice.
Call it Goulash....but not Hungarian
it is more similar to Viennese or Czech goulash than Hungarian. And lard should be used, not butter.
I agree with you
@@KorbenDalasCZ Fully agree with it! In Bavaria we prepare the "Goulasch" in this manner. Kinda Austro-Bavarian recipie.
@@hkkhgffh3613 ja dise ist nicht eine hungarisce rezepte..ist eine deutchland rezepte ..und hosterreich recepte..
@@hkkhgffh3613 Really? So now I definitelly know difference between Czech and Wiener goulash. And it differs a lot, see my desciption below.
A magyar gulyás, az mindig leves! A főzés nem vajjal, hanem zsírral kezdődik, és lehetne sorolni tovább. Mindenesetre az itt látható recept is finomnak tűnik, és azért valamennyire hasonlít a címben említetthez ;)
Hungarian here. The gulyás is a soup. And it contains carrot, potato and other vegetables. This is what we call pörkölt (stew). We eat this type of food and like both of it. Common mistake to mix up these two. Even this small mistake, it is a good video! Köszönöm! :)
Hi! Where can I find a good recipe?
@@anacasaux3274 Hard to tell. There are no traditional way to cook it. In Hungary, it is customary to say that there are as many houses as there are customs. Sometimes people able to make short-tempered argue about it. I try to write down my favorite. Link in below (but it is in hungarian language). And I modified it a little bit to my favor.
Ingerdients:
60 dkg beef shank
30 dkg of red onion
2 large carrots
1 large turnip
1 small piece of celery
40 dkg potatoes (peeled)
1 tablespoon paprika (smashed, sweet)
0.5 tsp hot pepper
1 tbsp salt
1 teaspoon ground cumin
2 bay leaves
1 teaspoon black pepper (freshly ground is better)
1 tomato
1 TV pepper
3 cloves of garlic
2 tbsp pork fat (mangalica, but if you not familiar with it you can use simple sunflower oil or cooconut oil)
0.5 bunches of parsley
5 celery leaves
2.5 liters of water
- Cut the onions into small pieces. Cut the meat it into 2cm cubes.
- Heat the fat, saute the onion in it (I add some salt to it at this point, it's help to dry out the onion), then pull it aside, mix with the powdered paprika.
- Then add the beef and stir-fry until white. Season with salt and pepper, sprinkle with cumin, add the crushed garlic, diced tomatoes, peeled whole fresh peppers, and bay leaves. You can add also some water.
- Cover with a lid and cook until the meat is almost tender.
- Now add the vegetables: yellow and white carrot (Sorry I'm not sure how to say in english the white carrot, chard or turnip, it is the root of the parsley), cut into rings, potatoes, chopped parsley and celery, pour approx. 2-2.5 Liter of water.
- And cook until it's done. And the end add the "csipetke" into it and cook more 5-10 mins.
Receipe for csipetke:
Basically it is a type of pasta. Ingredients:
- 1 egg
- 80 g fine flour
- 1 teaspoon of salt
Mix it together and cut small pieces of it. Check below the link about it.
If you have any question, feel free to ask it!
Original source: www.nosalty.hu/recept/tradicionalis-gulyasleves
Picture about csipetke: www.google.com/search?q=csipetke&sxsrf=ALiCzsYflPkIKDglng5p5RVjqL5lAkMexw:1656947571681&source=lnms&tbm=isch&sa=X&ved=2ahUKEwj9kq_bwt_4AhUH2KQKHUnfAkYQ_AUoAXoECAEQAw&biw=1920&bih=929&dpr=1
Dear Zoltán!
I promised not to respond to your post, but unfortunately I can't. Not least because these dishes are known and loved all over the world. I disagree with you about the name of the dish. Why?
The recipe you posted (I read it and found it excellent, by the way) is called Gulyás LEVES, not Gulyás.
When I read the comments, 3 different dishes were mentioned (goulash soup is the 4th).
-Gulyás
-Pörkőlt
-Paprikás
All three dishes are different! They differ in the cooking method and - to a lesser extent - in the ingredients.
He wrote well: "As many houses as there are habit". All three dishes come from different wonderful places and are based on wonderful traditions. We must not deceive those who are interested in our traditions. With respect, Attila Szabó/
@@attilaszabo493 Thank you for the reply! I never thought there is difference between gulyás and gulyásleves. Moral of this story, even hungarian people can't able to agree on this topic, so good luck to everybody else! :D
Így igaz Barátom! Ugyanakkor nem vajat használunk, hanem disznózsírt!
In Serbia when preparing Hungarian goulash, we try to keep it to original Hungarian tradition. We ONLY use lard, butter is a no go! And we under no circumstances fry the meat. It stews in it´s own juices. Also, the use of Hungarian paprika (red pepper) is mandatory. No thyme and marjoram, no bouillon....
You have it right. Also we cook it outside on open fire in the Bogracs 😁
@@stevetamas9537 of course..
U prravu si ĺazare ovo nema veze sa madaŕskim gulasom pozdrav care
I love Sarma. My favorite Serbian food. Serbian hamburgers with the traditional bread are good too.
You are absolutely right!
Biztos hogy ez egy rendkívül finom étel!Ki is fogom próbálni!!!De ne tévesszük meg a világot azzal hogy ez az eredeti magyar gulyás. Mielőtt jönnének a "beszólások",tényleg nem kekeckedni szerettem volna.Le a kalappal a szakács előtt aki ezt megfőzte!Tényleg zseniális!Csak nem gulyás.
Nagyon jó a meglátásod, ez valami marha paprikás szerűség!
Ez egy furcsán elkészített marhapörkölt.A furcsa a sör benne meg úgy a sorrend.De a gulyást annak idején a pusztán vszeg nem sörrel és petrezselyemmel főzték a csikósok marhapásztorok.Meg egy kis krumpli se ártana.
@@1979VALAKI És tényleg.Nem tudom miért láttam hogy beleönti a sört.A pörköltfőzéshez így valóban elengedhetetlen pár hideg üveggel.
Jól látom, hogy a végén alig maradt némi szaft, azt lehet mondani, hogy olyan hőfokon főzte, hogy a végére megsült?
Ez anyiban hasolit a Mi pörköltünkre hogy Tüzön föt.Sory!
love those immersive cooking videos, no talking, no annoying voices, just the calming sound of the sizzling food and some environment in the backgorund. Would love to try your gulash
A Magyar Gulyás nem így készül, és nem ilyen alapanyagokból, nem egészen ilyen technológiával. Ettől függetlenül jól néz ki és biztosan nagyon finom a videóban készült étel!
Igen Attila igen 👍
Ez egy olyan pörkölt, amiből kifelejtették az apróra kockázott zöldpaprikát.
Biztos nagyon finom ez is , hasonlít is , de mégsem az ! Nem tudni kitől tanulhatta ha így készítette jól félre vezette !
végig néztem,a gulyáshoz köze nincs,az eredeti magyar gulyás leves messze áll ettől
miben hasonlít?!
A nèmet ismerőseimet már felvilágosítottam hogy a gulyás az egy leves amit valaki idióta módon anno a nyugatiaknak lefordított az a pörkölt.....viszont ennek a recepturája ès a sorrendisège sem felel meg teljesen annak !
@@laszloadok2788 Semmiben!
This has nothing to do with a traditional hungarian Gulasch. Couple of things are executed in an uncorrect manner, but it's probably still a decent dish.
One of the greatest videos! How relaxing and nice! I'm not Hungarian and I have a huge pack of Hungarian sweet paprika from Hungary, so now I know what to do with it! Thanks a lot!
I was taught by my Hungarian father how to make this dish. I use onion s, capsicum red paprika, chilli, tomato paste, red wine and beef stock. The beef is stewed in the gravy slowly. I will stick to my Dads recipe thanks.
Daddys know best..so do Suzannes!
A common misunderstanding that this is hungarian gulash, matter of fact there is no such thing as a hungarian gulash, but there is gulyás. As I know close nations like slovaks, and polish cooking gulash like this. In Hungary this is "pörkölt", but we never use butter, we use rendered fat. Hungarian gulyás is a soup, with carrot cellery potatos and small dumplings.
Plus most of the hungarians doesnt know what a dutch oven is, we cook in bogrács, dude 🤘😁
Ich kome aus diser Region und weiß wie gute Küche ist.
Look where the name came from and you will know that the soup is probably more what the cowboys of Hungary cooked but that the stew is more widely known today.
@@dagmarl4447 more widely known....outside of Hungary
@@kismoricz84 I am from the Baltic Sea and have lived in Scandinavia, Western Europe, Canada and the United States and only heard of goulash soup a couple of years ago, but always known about the stew type. Onion, beef and paprika are a must. One of my favored dishes. I love mine over mush potatoes with some veggie on the side.
Not to disappoint, but as a Hungarian I can tell you this is definitely not "original"/Hungarian recipe. Right from the start.. you don't start gulyas with butter :) Otherwise still looks good and I'd happily eat it.
@Scripturenest You are right and I also prefer using butter with onions in general, it's simply that no traditional hungarian recipes will tell you to do that for gulyas.
Butter ? Are Your kidding me ☺️
Szép munka és finomnak mondom az elkészített étel receptedet egy a baj;paradicsom pasztát és vajat soha nem teszünk a Gulyás receptekhez.zsír,egész paradicsom.ez a magyaros étel.(el készítettem a recepted nagyon finom.) Köszönöm.
@ScriptureNest sorry but it is a kind of stew and gulyás is a soup… and you should start with onion on oil or fat then add meat, tomato, paprika, garlic, pepper, kömény. Gulyás soup contains carrot and potato or small nudles as well. czcams.com/video/h-VDJTm8UAA/video.html
Origional can also mean fresh, new or novel...which satisfies the title, if it is his creation...thus the non traditional ingredients...just the facts...
I tried your way to cook Guolash for the first time. it's amazing and so delicious. Thank you so much ❤️
My brother, add a bit of carrot and cellery root at the beginning and u can up this recipe 10/10, might be less original, but it adds a massive depth to the taste^^
How many chefs, so many original recipes for real Hungarian goulash. 👍
This looks like the Goulasch commonly prepared in Germany. Tastes exquisite but by no means a traditional Hungarian style.
you are right
yes agree this looks like a Crap gouliash receipe too must over boiling at each stage and a waste of beef !!!! not good at all !!!!!!!
@@toneybucket2051 Goulash wether Hungarian or not belongs is a kind of stew - slowly cooked for a long time. E.g. the traditional Vienese Goulasch uses cuts from the shank not suitable for steaks. Therfore one goal in the process is to make the meat soft and tender which can be only achieved by this preparation.
I agree, I cook it for about 2-3 hours on low heat using meat from the shank. I never eat it the same day as it‘s so much better if you reheat it the next day.
Der echte Gulasch ist mit Maggi fix.
This is not an original Hungarian Goulash recipe. The meat is seared first and browned and does not drown in butter. Tomatoes are also not Hungarian. Paprika is also used, salt and pepper. The meat does not boil, it is allowed to simmer very slowly until it becomes fork-tender, which can take hours depending on the amount of meat. Some regions in Hungary also add sour cream to the dish.
This is not a Hungarian Gulyas. This is a stew, a so called in Hungarian "Porkolt". The gulyas is a soup.
PÖRKÖLT
Jah hát eléggé marhapörkölt feelingje van. 🤣🤣
Inkább Cseh gulás. Knedlivel jó.
A "pirate goulash"🤣🤣🤣
I mean....take the leftover porkolt and make your gulyas with it 🤣
I enjoyed this: looks yummy. Easy to follow directions/photography. I'm not Hungarian, but have tried several recipes for this.. they seem to vary, but the end products are always good. The version I have liked best (so far) has both kinds of paprika, bacon fat, some potatoes & carrots, some caraway; but no parsley-thyme-majoram; it did have red wine, tomato paste, bouillion, garlic. No tomato juice. I like every version, but am a curious guy.. so it's fun to experiment. Real Hungarians probably have a traditional version that seems "most" right. For me, the paprika is what makes it. I've never tried lard, like the Serbian guy suggests.. maybe I will, next.
back in the old days they used the stew as a base for goulash.. this is on a good path to became one :P
Should it be pork?
Ennek bizony csak annyi köze van a gulyáshoz, hogy szintén marhahúsból készült... Ez egy nem éppen magyaros fűszerezésű marhapörkölt változat, és a maga nemében biztosan finom.
De az a rengeteg vaj... A pörköltekhez nem használunk vajat. Vagy zsírt, vagy csak ami a húsból kifő. De zsírból sem kell ennyi... :)
És ha már marhapörkölt: nem esszük köret, vagy legalább kenyér nélkül. A hagyományos köret hozzá a nagy hasábra vágott, sós vízben főtt krumpli, vagy kanállal szaggatott nokedli.
A gulyás egy rövid lére eresztett leves, hagyományosan pörkölt alapon, marhahússal, gyökérzöldségekkel, krumplival, csipetke tésztával. Ennek is több változata van, de ez a közös jellemzőjük. Sosem használunk hozzá vajat... És mivel leves, klasszikus esetben egy tésztás második fogás is szokta kísérni...🙂
I'm Hungarian. I make goulash soup many times.
It's NO Hungarian Goulash!!! Hungarian goulash it is a SOUP!
It has to be made quite differently. We do not use butter, but oil or fat. First fry the onion, then the meat, which is then poured over a little water and steamed for at least an hour and a half.
WINE NEVER needs goulash. When the meat is tender, add the carrots, a little turnip, possibly diced celery root, diced potatoes and enough water to make soup. I put a lot of CUMIN seeds in it.
When these are softened, the food is ready.
The food shown in the video is certainly very delicious, but not the Hungarian goulash.
yes, its Pörkölt
I can't eat goulash if it doesn't contain wine, Croatian neighbor here. we call it wine goulash.
Francokat. Vegyék figyelembe az angolok.
Jo Etvagyat ! I am American Hungarian and have never seen gulyas made this way.I guess I am just old school.And gulyas is a soup, yes. Thanks for sharing...
my most favourite meal, my great grandmother was Hungarian, greetings from CZ!
Zsolt! Igazad van, én is másképp készítem a gulyast, olyan finom hogy a szomszédaim kértek tanítsák meg őket. Nem elek Magyarba elég távol vagyok nagyon de csak magyar ennivalokat keszitek.
Magyar létemre azt kell írnom, hogy így gulyás főzni még nem láttam. Ez NEM eredeti magyar gulyás. (Attól még lehet finom. Nem tudom.)
Goulash vagy beef stew-pörkölt!
Goulash soup- gulyás leves ! Ok?!!! Tetszik érteni és külömbséget tenni! Nem egy az angolra fordított elnevezés!
@@andras86 Köszönöm a kioktatát, mert sajnos nem beszélek angolul. De az original jelentésével naggyából tisztában vagyok.
Mindenesetre egy magyar gulyás - aki őrzi az állatok egy csoportját - főzéshez nem fog olyan anyagot felhasználni, amit nehezen tud tárolni a 'pusztán'. A vaj (mivel olvadékony), paradicsompüré és -lé, nemigen volt a receptje része. Álltalában az egyszerűség és kevés alapanyagból jót főzés volt a cél.
A recept egyéb taglalása már majdnem a filozófiai síkra tereli a tárgyalást. Azt elfogadom, hogy az itt bemutatott recept is lehet finom. De jelzem, hogy szerintem (magyarként) ez nem eredeti magyar gulyás. Függetlenül attól, hogy a levesről vagy a pörköltrő beszélünk-e.
Üdvözlettel: Oroszi Csaba
@@MrOcsys A gulyás eredetileg nem leves volt és nem népi étel. A szabadságharc után a magyar kis és középnemesség étele volt, mint 'nemzeti' étel ezzel is kifejezve szembenállásukat béccsel. A recept nem rossz, a vajat leszámítva majdnem teljesen autentikus. Ami hiányzik, az a végén a szaftban megfőzőtt krumpli. Ugyan is ez az igazi gulyály, egy hígabb pörkölt, levében főtt krumplival, igazi egytál étel. A gulyás leves az a kádári kor találmánya, amikor a korábbi polgári konyha írmagját is kiírtották. Ezért van az, hogy a régi magyar konyha ma már majdnem teljesen ismeretlen.
EN Originaly, gulas is not a soup neither the food of lower classes. After the revolution, it was the food of the lower and middle class nobles, who wanted to eat 'natonal' food, herewith expressing their opposition to wien. The receipe is not bad, except the butter. It's almost authentic. The only thing is missing are the potatoes cooked in the gravy. The goulas is simple as that, a thinner stew with potatoes cooked with it. The gulash soup is a creation of the kádár era, when the regime wiped out the former cousine. That's why the old hungarian cousine is now mostly unknown.
Nálam már a hagymapucolásnál elvérzett a manus. :D
@@torvik0128 amikor meg belepottyantotta a vajkockát 😂😂🤣🤣... Meg a hagyma vágási módja, szóval az öntvény fazeka a fedővel együtt meg a jóféle rétegelt acél bárd az igen. A többit hagyjuk.
There is a place in Subotica where i go to eat Gulash once a month. I am from Belgrade, Serbia. One of the nicest regional meals here. I cant pronounce the name of the restaurant but they preapre it for 24h. Beef is so tender it just falls apart. When i eat it i like to put Spatzle a side when i make it at home
As we all know, Recipes, All Recipes, vary a bit from family to family and region to region. Basically they are variations of a theme, this recipe being one of those. I’ve been making my own Hungarian Goulash for decades that was taught to me by my mother (with my own little tweaks for my taste) and I myself do not fry the meat, I use a slow cooker and no lard or butter… but that’s my recipe. This one looks good and I’m going to secretly slip it in on my family to see how they like it. I dare not tell them ahead of time because my wife and daughters don’t like change and will reject it before I even start…but…if they taste it and like it then we ma have another recipe on our menu.
My Austrian father in law is a fantastic cook and makes a fantastic Goulasch (and...dare I say it...he claims Goulash originates in Austria).
I do not know the full recipe - but one thing I do remember is the importance of getting the meat with the tendon intact.
This tendon will essentially dissolve over the many hours of simmering and act as the "thickener" to the whole stew. I.e. turning it from thin soup to a thicker substance.
@@jarls5890 ea
As a hungarian, i have to say this is very far from the original.
I laughed out loud when I saw the butter and again when i saw the chili thyme or tomato paste.
i couldn't watch the whole video because it's a joke :D
I've never used chili, thyme or tomato paste. Hmmm
Can you give us your recipe?
Yes, u right.
Totally agree
@@9372463 that's it! I don't like critics who keep their secrets and only criticise. Then better a little wrong recipe than none
Very good recipe, definitely delicious too. But this is not a traditional Hungarian goulash. I'm Hungarian, I cook a lot like that.
I am from Slovakia, and yes you are right this is not Hungarian or any other kind of goulash.
Butter???
Ez minden csak nem gulyás :)
You are right. This is not Hungarian. In Siebenbürgen (Romania) a hungarian lady teached me to cook it as follows: Beef or pork and more or less in the same way like here but with much more Paprika pouder (Rosenscharf) and together with rice and peas.
It is closer than the American Pasta and hamburger dish that Paprika seems to be illegal to be in the kitchen
First time I was in Hungary I was surprised when I ordered goulash in restaurant and got soup. In most of Serbia and Belgrade where I'm from, "Hungarian goulash" is what is in this video (more or less) and we eat it with some kind of side dish like potato or noodles . My favorite are home made noodles with cheese and bacon ( turos csusza). Actually if you see "gulaš" or "goulash" on the menu in Serbian restaurant and order it, there is like 90% chance you will get some variant of this meal in video.
Later in my life I start dating (and still am) with Hungarian girl from Palics (near Subotica-Szabadka ) and learned what is difference between pörkölt and goulash. Still preferring pörkölt way much.
as a hungarian i agree with you. I never eat pörkölt (as shown in this video) without pasta or potato. My favourit is home made nokedli. You need to buy a tool to make it called nokedli szaggató. It is really easy and fun to make and very tasty. Pörkölt alone is too heavy. It is also adviced to serve with some kind of sour cucumber or anything you like from jars.
Yeah you're right we have the soup and the stew versions in Hungary. Also at home cooking quite often pork used instead of beef...
@@aldahus7139 Can't eat that alone...gotta' have some carbs!
It is both soup and dry
Ez akkor volt eredeti magyar gulash amikor én azték indián. A magyar gulyás az leves és nem pörkölt. Eredetileg a pásztor emberek egyik étele volt. A filmen látott elkészítési mód annyiban közös, hogy öntöttvas lábosban és "nyílt tűzön főzték".
nincs a pörköltre megfelelő angol szó. "Stew"-nak nevezni a pörköltöt meg nem éppen helyes. Ezért használja az angol a Gulyás szót a pörköltre is, meg a főzelékre is. Szóval ezért helytelen ezt kritizálni magyarként, ha egy külföldi pörköltet főz és gulyásnak hívja.... Mi magyarok is Goulash-ként hírdetjük a pörköltet angol nyelvű étlapokon....
A nemetek is sajatosan keszitik.Nem sok köze van az eredeti gulyas recepthez.
I cook my gulyás with Pride of Szeged paprika (1/3 sweet, and 2/3 hot because I love spicy hot), and with just a little tomato puree instead of tomato paste and tomato juice. I use bacon fat instead of butter (a cardiologist's nightmare, but so damned good!) All the other ingredients in this video are spot-on. I fix up some home-made spaetzle to serve it over. I have a 70+ year old iron Dutch oven to cook it in. The aroma fills the house. It's such a good stew for a northern Vermont winter. My recipe varies a little from yours, but I loved this video!
Powder paprika from store? Impossible to be good. Best spice paprika origins from along the Danube region between Bogojevo (Serbia) and Kalocsa (Hungary).
@@esocidae7 You're absolutely right. I could be wrong in that I've assumed that Pride of Szeged is imported from Hungary. Where I live (northern Vermont, USA) it's hard to find specialty or ethnic foods. So I did grow red paprika peppers from seed this past growing season. They're all cut up and either dried or frozen, ready for stews. One thing for sure - I'd *never* use McCormick's paprika, which is like sawdust!
Ĺp
@@mrs.g.9816 We use here a similar phrase for bad paprika, we say for the powder like grinded red roof bricks 🙂 I agree that good paprika is difficult to find. If you grow your own and dry them good, you can try grind it to smooth powder in an electric hand-coffee mill. If hot be careful, because when you open, the hot powder can go into the nose. Do it outside.
I always cook my goulash using lard as the frying medium and sometimes use pork as the main ingredient rather than beef and Szeged Paprika is an absolute must. Waste of time trying to make goulash with anything else. It just wouldnt be proper.
Hahaha original
I'm not qualified to say whether this is an authentic Hungarian goulash recipe or not, but it sure looks delicious.
look up the word goulash... it is a hungarian word.. meaning 'stew'
@@georgekrukowski4680 The name originates from the Hungarian gulyás [ˈɡujaːʃ] (listen). The word gulya means 'herd of cattle' in Hungarian, and gulyás means 'herdsman' or 'cowboy'.
It's not trust me. Not even close. That's something similar we call a pörkölt but still missing a lot.
its not a gulyas. it is pörkölt. gulyas is a soup
@@danas123 herd of cattle is BEEF.... Goulash is BEEF stew. End of discussion
Yeah, this is pörkölt, not gulyás. With some interesting spice choises here and there. But it differs in every region how they prepare it, so it's okay. Nice work overally
Exactly what I was about to write. The recipes vary and I am mostly worried about the time he lets the ground paprika "bake in" without adding wine (my choice for this would be Egri Bikavér)/water, as it can turn the goulash/pörkölt bitter. My (secret?) ingredient is to use butter and (mangalica) lard in proportion 1:1. Also I would use meat from the legs, with much more ligaments and fat than what was used in the video (but I know there are legal receipts even with lean meat). And definitely add Majoram at the end. I am not sure if the video depicts an original Hungarian goulash, if such thing even exists, as you wrote, it differs by region.
Best if you cook it in a cauldron over a firepit. First of all, butter or vegetable oil is a no go! You should use lard, but better with smoked bacon. Heat it, let the grease melt out of it. Then comes the onion cut fine in small pieces. You'd better keep a 2:1 meat and onion ratio (e. g. 1 kgs of meat and half a kilo of onion). Stir the onion until it gets pinky, add some water, boil it till the water boiled fully. You can repeat this cycle for some time till the onion becomes some kind of jam. It needs patience but it worth it (drink your first beer). After that cut a bell pepper and a tomato in pieces, put it in the cauldron and stir it till the water boils out of them. Then comes the garlic, don't spare them, a good 5-6 cloves cut fine will do the trick. The next step is crucial. You'll need some premium or good quality grinded (and preferably smoked) red paprika for this. The best ones you can buy comes from southern Hungary or northern Serbia (Vojvodina) from private producers. First you should take the cauldron off the fire preventing the paprika gets burn and becomes sour. Put a good amount (2-3 spoons) of paprika in, stir it well and pour some water in it. Put it back over the fire add some water and stir it till it boils again. Then you can add the meat. At this point you need extra heat, so put some more wood to the fire or pump up your cooker. You should stir the meat continuously till it releases all of the water and gets brownish colour. Stir the meat till you can see the surface of the meat pieces get roasted a bit. Just like a well-done steak. At this point pour water to cover the dish. Add salt and grinded black pepper, stir it and moderate the heat (here comes you second beer). At this phase you have a choice. You can prepare a ‘gulyás’ soup or a ‘pörkölt’ stew. The first is a soup with vegetables in it, the second one is a thick, juicy, meaty dish without any vegetables. Both is a world champion of its kind but you’ll have to decide. If you go for a soup, you should add sliced carrots, turnip and potato and add a good amount of water. If you’d prefer a ‘pörkölt’ you’d just boil it till the meat softens and you have a thick, brownish-red sauce under the meat in the cauldron. At this point you can add some (200 ml) good quality of dry red wine (if you are in Hungary it is ‘Egri bikavér’ [Eger bull’s blood] or Villányi Cabernet Sauvignon) and boil for a while. You should serve the ‘pörkölt’ with boiled potato and bread. For the ‘gulyás’ soup you’ll need some bread as well. And never forget to add some spicy paprika. And an other beer.
Perfect!
As native Hungarian I can confirm that this is definitely not a Hungarian gulash. It has incorrect ingredients and cooking method but a burned nonsense. It seems to be an Asian stew but why does he involve Hungary in this? Does this guy any idea what is he cooking?
My top 5 of soulfood:
- Goulash (Hungarian / German / Austrian variants are all awesome)
- German Rinderrouladen (beef roulades) with potato dumplings, red cabbage and gravy
- Chili con carne
- Chicken Curry (no vegetables - only the meat of a whole fresh chicken, the broth out of it cooked with spices, mixed with Madras Curry and sour cream)
- Pasta Carbonara
Yeah, nice little menu. Love all
The chicken curry you mentioned is the foreign restaurant/make-do version. The authentic Indian version is much more complex & will open up your taste buds to unknown feelings you never knew even existed in the first place. Trust me 😊
awesome list bro, love them all! did you ever tried cheese-leak soup
Loved how you added the ingredients Thought the colour was great just missed a fresh red paprika and if using parsley FRESH at the end.
Bon appetite. The place looks great too.
Paul Gran Canaria
Unfortunately, this has nothing to do with Hungarian goulash. There is NEVER any butter or thyme in it. Otherwise it looks good.
It´s not even close.
oda van irva, h original...! :)
Unortodox HUNGARIAN GOULASH RECIPE...
ez aztán a jó országimage :)
I mean the guy is black, do you expect it to be Hungarian?
@@des87908 lol
@@gidarobert5550 Ezt anyám elém tette volna kinevetem :D csili? gulyásba? egy "original" gulyásba? :D Jó hogy nem tett bele wasabit, vagy kaviárt :D
Szevasztok. Sem nem gulyás sem nem pörkölt. A gulyást levesnek hívják a pörköltet pörköltnek amihez pörkölt alap kell. De nem egészen ez a sorrend. Azon felül a gulyás alapja a pörkölt alap. Egyébként nagyon guszta csak nem eredeti magyar recept. Javaslom az Ételkészítési ismeretek Vendéglátóipari szakközép- és szakmunkásképző iskolák számára tankönyvet Pető Gyulabától. Sokan tanultunk belőle. Minden tiszteletem a szakácsé! 😉
Szégyen és sértő!
last ingredient is tomato paste. my mother has a similar recipe which is one of my favorites
I am Hungarian and my grandfather used to cook me his version of Hungarian goulash when I was a child and he made his a bit different than this recipe but I’m sure there are many different versions of this dish because he would tell me it’s basically putting what ever you have from the garden and fridge into a pot with the Clasic spices Hungarians use in their dishes. I live making it for my children and they live it!
It has nothing any similarity kind of variation. In sn emigratiob. May be but never in Hungary. It could be italianbor french food bot eiter the ingrecduens norvthe technology has no original roots!!
@@robertmakovinamiocic4014 No. Just no.
Well put. I get so weary of the food police on cooking videos.
If your grandpa was indeed Hungarian, he definitely did not call this Goulash, since it's Pörkölt. 😆
@@perturabo420 he was as Hungarian as there is. No need to start shit where there wasn’t any shit! You have a great day! Like I said it was his version he had names of dishes like suckymput and goulash just because it doesn’t fit your definition doesn’t mean he didn’t have his version of those dishes!
Oh I have Famalie in Hungary. There are so different recipes for Goulash... My Great Great Unkle, does it more like Soup. He Takes roasted beef fillets, soups broth, Potato, Sweet paprika poder, Onion, Fresh Paprika cut to small Peases... also very good
Se adaugă și cartofi cubulete
Who cares !!! It looks yummy ❤
Great, original hungarian, with pepper, chili, tomato paste and tomato juice. No comments.
Köze nincs a gulyáshoz!
Who told you that it's a "traditional Hungarian" goulasch? Being Hungarian I'm fed up explaining continuosly that:
1. Goulasch in Hungary is a soup. Similar taste but SOUP.
2. What you mean goulasch we Hungarians say "pörkölt" actually a stew.
3. Never use butter, it's crazy butter!!, rather fat. No vegetable oil either.
4. 500 g onion is too much for 500 g meat!
5. Necessary ingredients for a pörkölt. cca 1,5 -2 kg meat (pork, lamb, beef OK) cca 500 g onions 100-150 g pork fat, cca 0,5-0,7 l water, cca 2-3 table spoon red paprika powder, salt, 1-2 pce garlic, pinch of black pepper. Stew it for cca 2 hours.
See this Hungarian video czcams.com/video/pjnfHYM-_bQ/video.html
THANK YOU! Finally someone who gets it
And you gotta use Hungarian Sweet Paprika, thats the key.
@@lostmoose7352 100%, my mother-in-law and I likes when its hot, so I also use some hot paprika for us aswell
@@yoslo2117 well, its the combination. Hungarian Sweet Paprika is bottom line, and just before youre ready to serve, you can add some more heat, or even little smoked Spanish paprika.
But dont add too much heat too soon as it gets hotter and hotter whilf cooking. (Like chilly flakes and black pepper...)
Cooking for crowds ....I have to be very careful with heat, otherwise I get easily carried away and even Mexicans would call 911 😂😂😂
nálam már a hagymapucoláson elvérzett...
This is a bit more close to the english beef stew without the carrot and celery, but definitely not hungarian gulash. It supposed to be a rich soup made with fresh vegies as carrot, celeric root, turnip and kohlrabi. These are must have ingredients in this traditional dish. It can also be made with chopped parsley dumplings.
Brits and americans always call something traditional , and there is absolutley nothing that holds true to the recipe.
Vinnies lamb goulash is the soup but the beef goulash is the main course almost shown in the video perhaps the potatoes,carrot and tomatoes are missing though.
Looks so GOOD , Can't wait to make SOME . THANK YOU FOR SHARING THIS ! 🎉👍😮💯%
Looks like a nice stew, but it is not Hugarian gulyás (goulash) which is a soup in Hungary.
Gulyás leves is a soup, gulyás is a stew. Similar to pörkölt and marhapörkölt.
Sounds delicious!! I need to try the recipe! Thank you 😊👍👏
Dear friend! What you cooked is nice and good, but nothing to do with Hungarian goulash. it is called goulash on the outside. The original name of the dish is stewed, but it is not prepared that way either. I will link the recipe for the original goulash to you by a friend: czcams.com/video/LNmFv2cHO18/video.html recipe for red wine beef you thought of: czcams.com/video/a8bgM399di4/video.html
The sound is from a pig. When he's eating
Onions, peppers, tomatoes, garlic, beef stalks, salt, pepper, red peppers, ground cumin, hot peppers (red gold, strong pista, goulash cream) at the very end max a little parsley are the ingredients for this roast.
All foreigners mix the stew with the goulash soup, these are two different dishes (completely different) from Miki Hungary !!
My grandmother was a gourmet chef for a wealthy family in the Austro/Hungarian empire and I have her recipe, it's different, but all dishes have regional recipes.
Hi, why not share the recipe?
@@DieEineMieze yes PLEASE share your recipe ????
Semmi köze így a Magyar gulyáshoz ez egy marhapörkölt volt szabadon választott ízesítéssel....nem vajjal, nem égetem a paprikát a borsot stb. végül pirított tarhonyával vagy hasább főtt krumplival, esetleg galuskával esszük. Megkövezhettek, de ez a véleményem.
This is not goulash,
Nažalost to nije orginalni Mađarski gulaš,ali hvala i na ovom receptu.Pozdrav iz Hrvatske
There are Hungarian goulash videos on youtube and there are slightly different ingredients. And the end result looks different. But I really like this version. Thanks for the video and the inspiration.
I've got to say watching you eat that was EPIC lol looks awesome . GOD BLESS YOU I'm making that very soon .
Instant-Brühe? .... hatte man vor 100 Jahren schon in Ungarn ? 🤔 .... da kannst du gleich den aus der Dose essen. Das ist alles, aber kein Gulasch.
Didn't expect Bora Dugic song in the intro lol
Nice video, thanks. I am off to make some goulash!
Parsley and goulash are definitely two things Hungarians would not often mix but otherwise a great preparation!
Für jemand der nicht Kochen kann! Für ein Gutes Gulasch brauche ich 2 Tage.
No ,ez kérem, egy kozmás hús, hagymával, meg ami a konyhában volt! recept.
Méghogy kiváló, aaaaz........
Ugy nez ki mint amit a tetofedok foztek, katranybol. Tul sok udvarias ember irt, hogy jol nez ki.
Hat nem nez ki jol. Annyi.
Hungarian goulash done with butter?
Not at all. Butter killes the original taste of gulash either stew. Use pork fat or veg oil.
Igen. Thus the comment on the original part of the title.
Akik nem ismerik közelebbről a Magyar gasztronómiát, azok nem tudhatják, hogy ez nem "gulyás", hanem "pörkölt". Ha viszont ízlik, akkor mi Magyarok nem haragszunk érte. A végeredmény mindenesetre nagyon jól néz ki.
Things I learned from this comment section today:
1. Goulash is a soup not a stew (I always thought it was the latter too, it seems this is a common Western/Anglo misconception).
2. Goulash is actually spelled _gulyás_ , but I assume it's pronounced like "goulash" hence the common anglicised spelling.
Regardless of what it's called or how it's pronounced this looks like a tasty recipe for a stew, similar to those from many regions but with some interesting additions of spices and the red pepper ("capsicum" to us Aussies). I'll give this one a go for sure, thanks for sharing your recipe. I am also a big fan of Paprikás Krumpli (paprika potatoes), Hungarian cuisine has some of the best soups and stews!
And a thumbs up for cooking outdoors, and cooking with care and patience... slow food is the tastiest food, and the chef must be well lubricated with beer! Cheers 😁👍
You are right. This looks tasty even tho its not gulyás. " but I assume it's pronounced like "goulash" hence the common anglicised spelling." Well, not exactly, goulash sounds in hungarian as if we said gulás, but the name is gulyás, which is pronounced like gu (as gu in goulash) + ly (as Y in yes) + Á (as in A in Albuquerque) and S (as sh in ash). I guess that's closer to it.
Love this. Will be making this soon!
I am particularly fond of the fact that there is no obnoxious music in the background. Love to hear the sizzling of the goulash :")
I'm glad you like it. We will try to continue like that with further work. :)
agree nice and relaxing if want music will put on some Slayer Pantera Metallica , or some Sintra depends on the mood. look forward to more of your post. ignore the critics.@@shoneskitchen
Ennek semmi köze a magyar gulyáshoz. Melyik magyar készíti vajjal zsír helyett bográcsban? Hol a köret a kovi ubi? Na ugye. Egyébként nem rossz flamó mondjuk paradicsomos marhának hívva.
I liked it !!!!
Now... I want to make it !😂
You know it’s true Hungarian by the butter and thyme , yum👍👍
Nice goulash . Happy you had caraway in your recipe. Many Hungarians unfortunately omit this crucial ingredient. I personally prefer to use fresh tomatoes and green peppers instead of puree and juice but that's just down to taste and convenience/preference.
Gullash ha e a turk ottoman origin from 14sen
Elmentek a fenébe ezzel a tradicionális magyar gulyással.
Én magyar vagyok ,de sosem készítjük vajjal meg kakukkfűvel majorannával.Hol van belőle a sárgarépa a zeller a babérlevél ne adj isten a csombor stb?
Ja és a hagyományos gulyás az egy leves, egytálétel sűrű de leves,! Ez inkább egy francia beef de buillon-ra hasonlít! Ha magyarországon ilyet csinálnál gulyásnak,megvernének!
Én már sokszor főztem gulyást fazékban, bográcsban, de magyarként kikérem magamnak ezt a receptet! SZÉGYEN a videót készítő részéről ezt a galádságot elkövetni! Tele hazudta a világot ennek a nemes ételnek a készítésével!
Looks goid even not the Traditional way. How long did yu cook it for to get it tender ?
Original or not looks fantastic 👌
This is not a Hungarian goulash! I come from a country that has been part of the Kingdom of Hungary for a thousand years. And they would drive me out of the kitchen if I served this like a Hungarian goulasch! Video nice, but don't call it Hungarian goulash ....
I agree. I am not even Hungarian but Danish. The dish prepared here is similar to what you will get in German restaurants also called Gullasch. Main ingredients veal, lots of onion, garlic, paprika, caraway seeds, thyme, some add red wine etc. Its a stew that just as easily can be transformed into a soup. But, as said, its not the original Hungarian version. There is no gullasch police each to his liking how they make it. It's just not original Hungarian
Absolute right!!
3rd tier countries like Hungary don't get a say in the matter. Hungarian goulash it is.
What a worthless comment.
Svensk kalops.
Beautiful delicious stew goulash
Awesome video and recipe 👌
My favourite dish..Nice with bread 🍞
sounds great, but goulash is like meatloaf or stew in that every single Magyar household has their own traditional way of making the original, and I love them all.
Yea, the description says original though. Not traditional
there are variations but this recipe most resembles the hungarian beef stew (pörkölt)
He caramelised everything at least three times. After the garlic water it is again caramelised and looked burnt.
The process is "all" about the flavor
In america goulash is noodles hamburg and tomato soup. Add can tomatos and onion. Maybe green pepper. Tomato sauce stewed tomatos.
Well done…💪🏼💪🏼💪🏼can’t wait to make it …!!!
I liked the recipe although as some mentioned , it might not be "the" recipe. But since the goulash is the Hungarian pizza , there is no one original recipe. The base ingredients might be and should be the same but the beauty of this dish is that it is malleable. Make it your own and be a Hungarian , y'all !
We would get run out of Texas if we put beans in chili at a cook-off.
@@FreezyAbitKT7A 😀
This is how Goulash is made in the 🇺🇸. A lot of Hungarians came to the USA in the early 20th century and you can imagine that over a few generations the recipe has changed a bit.Poor prople also work with what they have! Some ingredients may have been hard to find on the East Coast of the USA where came most Central and Eastern Europeans to our country. Lets all remember that recipes-like cultures and people and language-adapt and change and evolve over the generations and thru many lands.
The word Goulash was borrowed (culture appropriation) with little reverence to the national dish of Hungary. The American homemade Hamburger Helper meal with macaroni is an insult. We would get run out of Texas if we put beans in chili at a cook-off. Macaroni in a hamburger red sauce may as well be call Hasenpfeffer. It doesn't contain Paprika or Rabbit. Hungarian immigrant families may make that pasta dish, but they don't call it Goulash/Gulyás. The USA throw's around the word Gourmet like confetti also.
The title of the recipe is "original Hungarian goulash" so I would think that it's reasonable to expect it to at least resemble that. What we have here is much closer to what Hungarians would call "pörkölt".
Unsure what you'd consider ingredients hard to come by, but the reality is "gulyás" is a soup. Carrots, potatoes, onions, celery, parsnips. All of these are hardy vegetables with a rather long shelf life that I would think should be obtainable pretty much year round, particularly where that volume of meat is available.
I have no issues with evolving and adapting recipes. I just think it's equally valuable
To call a thing what it is.
@@belavet ? I did not post the video and I am no expert on Central European cuisine. The problem is really. Who actually KNOWS what 'the original recipe' contained? In the USA goulash has aways been sort of a beef stew, not a soup. I can certainly believe that the way it is cooked in Hungary is the most 'authentic' .
And they forget how to cook goulash because this is look pörkölt to me 🤣 🤣 🤣 🤣 🤣
@@belavet 👌
Looks like something they were cooking in the wrong turn movies
Im all for it 😋
Meine Mutter hatte einmal die Ehre Jury Mitglied bei einem regionalen Porkolt-Wettkochen zu sein.
Diesen Vergleich bräuchte es ja nicht wenn alle 'Das Eine Original Ungarische Gulasch ' kochen würden.
Hier hat jeder sein regionales überliefertes Familien Rezept würde ich sagen.
Hauptsache ist es smeckt 😁😋
Я знаю одно,что я ела венгерский гуляш и это безумно вкусно.)))
Magyarként megjegyezném,ennek nem sok köze van a gulyáshoz,de még a pörköltet sem így készítik!!Ez így sem nem eredeti,sem nem magyar!
Od originál maďarského gulášu, to má dosť ďaleko.
does the butter burn ? thanks
Almost exactly the way my wife makes it, except that the onion and garlic go in together. We also serve it over egg noodles with German style Red Cabbage. Yummy!
Thank you. That's good idea. 👍😊
Pasta?
this is NO goulash.
Každý by měl pojmenovat jídlo podle sebe - Můj guláš.
Tohle bohužel s gulášem nemá nic společné. Já bych to pojmenoval Syntetický perkelt, protože i na jeho přípravu se používá čerstvá zelenina a ne pasty, kečupy či podobné polotovary.
Tradiční maďarský guláš je velmi jednoduchý i když v současnosti si jej nemůže každý připravit. Připravuje se v pověšeném kotlíku na otevřeném ohni. Maso nejběžnější je vepřový bok, žebra se oddělí a nasekají s kostí na cca 8-10 cm kousky, zelenina - cibule cca 1/3 v poměru k masu, čerstvá paprika, nejlépe červená cca stejná hmotnosti masa, očištěnou zeleninu nakrájet na větší kousky a spolu s masem a kořením vložit do kotlíku, zalít vodou a vařit, Protože se toto jídlo tradičně připravovalo venku na pustě pastevci či na poli, proto se používal kotlík a nebyla potřeba ani vařečka na míchání či podobné náčiní. Guláš se vždy zakvedlal pomoci závěsného ucha trhnutím do stran celým kotlíkom. Jedlo se z misek, jednou miskou se hustá polévka s rozvařenou cibulí a paprikou nandávala ostatním, maso se vyndalo nožem, nebo rukou za obnažené žebírko.
Jako koření se tradičně používalo celé nemleté nové koření, černý pepř, bobkový list a sůl. K dochucení těsně před podáváním lze dochutit tzv trávícím kořením - majoránka, nebo dobromysl či tymián.
Toto je jednoduchý základní recept, každý si jídlo připravuje podle své chuti, takže si jej může různě obohatit, například dalším druhem zeleniny, česnek, brambory ... Příloha - chléb.
kotleciku
Je to tak.
No jo, ale ona je to vlastně polívka.
Moje řeč 😉👍🏻
A ještě jedna připomínka a to je, že používali maso hovězí. Na pustě kde právě honili dobytek nebyli prasata.
I really love this taste before am being a mosleem so if you don't mind what can change a red wine for it
The original is "gulyás" not "gulash". This is already a German takeover. What is made here is ""marhapörkölt".
As a hungarian it is so strange for me. But looks good.
As a chef that's traveled world wide, ingredients vary according to availability of country in question.
However, many old traditional recipe differ today simply because better ingredients are now available where they once were not, and so today people will change some things for the better, resulting in a better taste.
Food is all about taste.
Food preparation is all about what we have to hand in order to make something taste as good as we can make it.
There are no definitive rules to cooking anything in life.
Just enjoy. ❤️😘🥰🙏
Thank you. I am making a goulash soup right now. I prepared all the ingredients into a Dutch Oven an threw it over into my slowcooker for 8 hours. Just to read that it is all wrong. Anyway I do love the end product. (Sigh.)
Nomad-what about the red wine added here? The Hungarians seem to think that's a no-no.
Dragi Gospodine super wam je Gulasch Rezept mnogo wam hvala wow i mnogo pozdrava za was I wasu porodicu Milanka iz Stuttgart Germany 😂❤😊