This is my Beef Goulash Recipe - SUPER TASTY!
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- čas přidán 15. 07. 2020
- This beef goulash is a hearty, warming stew of slow-cooked, fall-apart beef in a rich and slightly smoky tomato and paprika sauce. You can make it in the oven or the slow cooker. I love to use two different types of paprika for extra layers of flavour. This is my version, passed down to me from my dad and it's the best I've ever had.
I'll happily admit - this isn't a 100% authentic Hungarian goulash. Traditional goulash, I'm told, is more of a soup that doesn't rely on flour for thickening. Tomato is also a fairly modern addition.
My version (passed down from my Dad, with a few little tweaks) is a rich, slightly smoky, tomato-based version. I like to add slices of red bell pepper, then serve with pappardelle pasta and lots of sour cream.
Full recipe Inc Hints and tips here: www.kitchensanctuary.com/slow...
Oven Temp: 170C/325F (fan oven)
Ingredients:
3 tbsp vegetable oil
2 lb (900g) beef braising steak, cut into bite-size chunks
2 tbsp plain (all-purpose) flour
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 brown onions - peeled and diced
2 fat cloves garlic - peeled and minced
2 tbsp tomato puree
2 tbsp paprika
1 tbsp smoked paprika - just use regular if you don't have smoked
large pinch of salt and pepper
28 oz (800g/two tins) canned chopped tomatoes in juice
2 1/4 cups (600ml) hot beef stock (water plus 2 stock cubes is fine)
1 tbsp honey - optional - this is just to neutralize some of the acidity from the tomatoes
2 red bell peppers - deseeded and sliced
1 cup (225ml) sour cream
To Serve:
Cooked pasta - such as pappardelle, tagliatelle or penne
handful of chopped parsley
Extra sour cream
#ComfortFood #Recipe #CookingShow - Jak na to + styl
I cooked this for evening dinner - in the slow cooker. 8 hours and it turned out beautifully!
As a Hungarian, I can confirm this is delicious , my anyu makes this all of the time for the family.
It is not gulyás! gulyás is beef soup! its pörkölt!
You are not Hungarian if you think this is a gulyás
I’m Hungarian and never had it with diced tomatoes and honey.. I just wouldn’t make it that way .
@@valetand
Goulash is the stew .. and Goulash Leves is the soup.
@@valetand
Marhapörkölt, is Hungarian for stew.. Which you can use any meat .. and isn’t as thick as Goulash I thought.. Goulash is made strictly with beef and has a thicker consistency. We put it over Galuska.
Looks beautiful this, Nicky. I can't wait to try it. Thanks for sharing 💜
I love your recipes. Straight forward and easy to follow.I'll try the goulash tomorrow. Thank you 🤗
I made your recipe last night for some friends and we all thoroughly enjoyed it. Most of all, it was very easy to follow. Thank you
I did your Scotish beef stew a while ago we are having it again tonight. Next weekend I will do this goulash. Great easy to follow vids. Thank you.
Made this last night. Very good recipe and thank you for it.
omg that looks so delicious I wanted to cook this now so I was looking for a receipt and I found the right one. many thanks
I love your videos---so calming and relaxing---from Philadelphia!
Thank you so much!
So excited to try this out!!!
Hi Nikki iv just made this and I would like to say it was fantastic. Thank you
this looks so yummy and healthy! Spread positivity and wellness anyway we can people! Especially through delicious food!
I bought your book after watching some of your vids so happy thanks mate
Can’t wait to try this - love your channel. My kind of cooking!
Awesome! Thank you!
Wow, loved it. I recently found your channel and am watching non-stop. Thanks for the videos, you are so friendly 😊
Thanks Camila, that means a lot. Thanks for watching our videos. :)
You Rock Nicky, Wonderful keep up the great recipes.
I just love your video Nicky they are so easy to follow
Looks great wee" Lefty " ill let you know from Scotland.
Thank you. Looks delish!
That looks like it taste great!
We have this once a week, fabulous recipe !
I'm glad I found you👌🏻👏🏻😃 I love your recipes. You truly understand flavour 😋
Thank you so much 😃
Wonderful dish this. Great creamy paprika hit to it!
It's bloody lovely is what it is, I've just made some, waiting for it now in the oven
So far the best channel of food! Keep it on! Short and informative videos, no time waste! Perfecto! Thank You! :) :P
very good 🎉they wore really nice and fluffy , Thank you!!!
Made this and it turned out great, I used about 2 teaspoons of msg with less salt which I think boosted its flavour a lot too. I suspect you could make this go for like 2.5 hours and still get a fantastic dish but just giving it so much time is probably part of what makes it so great. Overall love this
I followed your recipe except I used diced, wild Irish venison instead of beef. It turned out beautifully, if I may say so myself.
I love your videos
This is outstanding 👏. Best goulash I’ve ever made or tasted👌🏅I used fire roasted tomatoes and threw in a tsp of caraway seeds
I saw a lot of people in the video who did goulash but didn't know perfectly.
I just looked at you and the color and texture of the food is the same as the original. bravo nice.
I LEARVE goulash and will try this recipe. Thank you very much. Guten Appetit! Wolfgang from Sydney
As a hungarian I can tell you that this is not how we make the traditional gulash, however your version probably elevates the outcome to a different and certainly good level. Congratulations
I'm from UK, we make goulash on a rare occasion, maybe once a month. My favourite dish. Its delicious
Try to add a very little quantity of
grated lemon peel.
Very good recipe.
Thank you
Regards from Germany
Reinhard
Thanks Reinhard, sounds good thanks for the tip. :)
Caraway seed is one of the most essential spice in Gulyas recipes. Also thyme and summer savoury (satureja hortensis). After the onion is done, take it from fire, let it cool and then put the paprika powder, mix it and put it back on fire with a bit of water... then the rest...
Another great recipe, thank you!
Diluted the leftovers the following day with some Chicken Stock, added fresh Tagliatelle, and enjoyed it with some Tender Stem Broccoli
Yummy!.
This makes me so hungry! Made my own version of this, then saw yours. Well jell. Next time....xxx
Boom! Another one right out of the park! Will be making this at weekend, cheers Nicky
Ha ha awesome thanks 😊
I am several hundred recipes behind but this one has to come closer to the top of the list. I think I would use the Slow Cooker for this, even in winter. Even in Summer though sheer comfort food.
Many Thanks.
Thanks James :)
You can use the Dutch oven as a slow cooker. Pop it in the oven covered at 300 degrees
@@MrIshumaru Except the Oven is using a LOT more electricity.
Sour cream is used inalot of hungarian dishes which makes it yummy I'll make I don't know how to spell it but it's a drop dumpling oh so good yes I'm hungarian Thank You it brings tears to my eyes the memory of this dish
just cooking this , i,m sure my wife and i will enjoy
I have learnt so much you!
Hi, new to your channel and loving your recipes. I have two questions: firstly are the oven temperatures you give for centigrade for a fan oven or conventional? Secondly, I have two types of paprika, both of which are smoked but one is sweet and the other hot. They come in a red tin.
Can this be made ahead of time, and does it freeze well? Looks amazing and can imagine it would be a great thing to batch cook and freeze for a few easy weekday meals. Thanks ❤
Congratulations! by talent, your recipes are delicious.
Thanks 🙏
looks FAB
Wow that meat sauce would be great on or with just about anything. Looks like it would make cardboard edible.
Thankyou for posting this.
This looks very good, i'm subscribing. I already made another one of your recipes, and it was very tasty... i'm looking forward to this one aswell!
I like your recipe is amazing 😻
Nice recipe!
Just made this tonight; and it was spectacular.
Beautiful creamy rich flavour and perfect for a cold Summers evening down here in Oz.
I have subscribed and look forward to doing more of your food.
I made your Tuscan Chicken the other day and to be honest neither my wife nor myself can decide which is the better.
Just outstanding.
Lovely
New subscriber here. Watching from Philippines.
another hit video, can i ask where you got your oven please, looks so much easier the door opening that way.
People saying this is not goulash it’s something else etc, I couldn’t care less what it’s called, it looks delicious and I’m gonna make it today. If it’s half as good as the Tuscan chicken, then it’s gonna be great.
Don't let people let you put off,this looks superb& I shall make it asap,it looks delicious & I'm sure tastes fantastic
No one denies that its a nice and delicious STEW. The problem and its very disrespectful towards Hungarian cuisine is the fact she calls it goulash when it's a stew. She misleading people and people whom not from Hungary nor Hungarian think this is goulash and when they come to our country for holidays and order goulash in a restaurant they start bitching why is it very liquidy, arguing with the waiters etc. I meet so many tourists who ordered goulash but expected stew and once they got their goulash they started arguing and didn't wanted to pay for what they ordered, making an issue in the restaurant and disturbing the other customers with it. As a chef, its very disturbing and annoying when you people think the Goulash is the stew you see in the video. Goulash is a liquidy soup, period. Respect our tradition.
Hey, don't get me wrong this food must be delicious however to avoid misunderstandings, it has nothing to do with the real Goulash. The Hungarian Goulash is a soup. This food is more like what we call "pörkölt" here in Hungary. Please see this wiki link here, it is pretty good:
en.m.wikipedia.org/wiki/Guly%C3%A1sleves
👍 100%
This is British style, we do things differently here!
@@theneutralplatform4834 that's cool I understand, however then this shouldn't be called Goulash which has a precise meaning though since the title might be misleading
@@bettinasuveges7735 Please give me your recipe for Hungarian Goulash, I would like to try it out.
@@theneutralplatform4834 still not a Goulash. Respect our tradition. Im not gonna call your Beef Wellington or Shepherds Pie a Spaghetti.
Hi, great video, but could you please tell me at what degree to put the oven?
Hi KS lady, I have a combi oven with intelligent browning system (Siemens) that won't take more than 750 gr in weight otherwise it strips the threads off the motor that drives the turn table. Why do you put the casserole pans in the oven? Why not just leave them on a low heat on the cooker? What difference would it make for a stew like this?
Looks so tasty I grow up on gulash yumm
Mouth watering stuff 👍
Thank you ☺️
Can we make same recepie with chicken instead of beef... Loved it 👍👍
Thank you for following me on Twitter. Your channel inspires my channel. Love this recipe, thank you for sharing.
You're welcome 😊
How many does this serve please? Looks great 👍
Made this today was superb only thing is the wife liked it that much i will have to make another
Goulash is a soup, which is often confused with Pörkölt, which is very similar to what you made. Even our neighbours in Austria confuse them, im not sure why.
Update. I have literally just made and eaten this. I made a smaller version of the dish but WOW!!!!!! What a dinner that was. So super tasty.
Super delicious 😋.
Thank you 😋
Aha, found you on YT :) New follower, you have great recipes here :)
Welcome to our channel. Thanks for watching 😀
She: Hey, how mutch of this Goulash do you want on your plate?
Me: Yes.
Try with boiled buckwheat and some pickled cucumbers (the Polish way). Buckwheat on the side (instead of pasta) and pickles on the side or as part of the dish (thinly sliced). Another level!
I’m making this for tea. Just wanted to check… the first paprika is that the sweet or hot one? Thank you so much. Love your recipes. ♥️
Sweet
What temperature for the oven?
How would you cook this in a slowcooker？Thank you❤️
I have notes on how to cook this in the slow cooker on my site www.kitchensanctuary.com/slow-cooked-hungarian-beef-goulash/. Hope you enjoy 😊
Just making this tonight (looks lovely) and reading your notes on types of beef - very helpful tips…. but do cows have arms? 😂😂
Hi what has mark would you put this on
I hate all her recipes.... it’s forcing me to cook every day coz they are so delicious. Amazing recipes and all easy to make. Great videos...can’t wait for dinner tomorrow
Can this be freezed?
yes the Hungarian Gulyás is very popular world ways.
nice dish almost authentic,, i miss the herbs [karaway] miss also to start whit larb,,,,, i
This might be a stupid question, but can you give a suggestion to somebody without a Dutch oven, can I just place on low heat for 3 hours in a stewing pot on my cooker? Thanks, love these recipes so far
This recipe may be 2yrs old...But today...18/1/2023.. I'm cooking it for the first time.....Fast forward 3half hrs.. Sweet Sweet Jesus....Absolutely out of this world...😋 . I tweaked the ingredients just a little...meaning..added a little more or decreased slightly....for my family taste buds... ...But HUMMMM HUMMM HUMMM.....Just describe to yr channel. X
Great 👍
Great recipe. I would personally leave out the red peppers. Mashed potatoes with spring onions (aka champ) would be amazing with this.
Great video, very clear, subscribed!
It's very easy to overpower the dish with smoked Paprika because you can't take away only add ,so I would recommend sweet paprika
I know you said its your own take but for me its GOT to have caraway in it.
Just cooked this for 3 hours and its like soup. Why hasn't it thickened? Its also red not brown -_-
nice video stay connect
As a Hungarian, I'm pretty sure, this is not Goulash. Goulash is strictly a soup with vegetables made of leftover beef-paprika stew (in which there is no trace of flour, and no, you're not making it in the oven - even if you do that's not traditional).
❤
It's good and everything but it's not goulash.
It's a soup and we eat it with white bread or any kind of bread. But it's a soup not a stew!
A thicker and richer goulash, similar to a stew, originally made with three kinds of meat, is called Székely gulyás, named after the Hungarian writer, journalist and archivist József Székely.
We always put paprika, potato, meat, spices, carrot and water into it. A lot of water.
And we never eat it with pasta or anything besides bread.
But we're really happy that you like our food. In Hungary it's really important to us.
It's nice please right the ingredients
I also found out I have been pronouncing Hungary wrong all along.
Back again
For all that beef ayou need more than half teaspoon of salt especially if your not adding any to the sauce. At least a teaspoon.
We call that pörkölt. Most people don't understand the differences between pörkölt, paprikás and gulyás.
And I'm back
thank you I'll try it. I camed from genshin impact
That's not goulash, but it looks wonderful.
Honey on Gulasch?!hallelujah bros abd sis, thats new.
O those Hungarians!
Great recipe thanks Nikki. BTW: If you get money from people visiting your website (you prolly do since there are advertisers) then dont post the recipe here. If i see the recipe here thats all i need and I would never go to your or anyone elses site---no need to. Use youtube to drive viewers to your other site to generate more $$$. Hope this helps.
Thanks Gary.