Beef Goulash - Hungarian Beef Goulash Recipe - Paprika Beef Stew
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- čas přidán 27. 07. 2024
- Learn how to make a Beef Goulash recipe! Go to foodwishes.blogspot.com/2013/0... for the ingredient amounts, more information, and over 780 more video recipes! I hope you enjoy this easy Hungarian Beef Goulash recipe!
- Jak na to + styl
Check out the recipe: www.allrecipes.com/Recipe/231009/Chef-Johns-Beef-Goulash/
Thx...kinda need it considering Im making it right now
I like to stew it thicker, without that much fluid. To avoid burning it, I bring it to boil and then put in the oven at 250 F for 2 hours.
I also add a couple table spoons of mild pepper (paprika) paste and a table spoon of hot pepper paste.
If you slice beef to thin strips, you'll have what is called beef Stroganoff, named after count Stroganoff.
A variant of this, simmered with sliced pickles added, is called азу (pronounced azu).
Yum
What part of the bief do we use please?
in hungary pepper is king, in particular beef goulash, where they seem to use a ton of it in the
recipe, with the beef being of secondary importance.
Gulyás (the word means herdsman or cowboy in hungarian) was originally a stew and was prepared from beef, onions, paprika, potatoes and the other ingredients in one big bowl over open fire in the Puszta. Later it found its way into the kitchen and became 4 different dishes:
1. Gulyás or Bográcsgulyás: A beef stew, where everything (fat, onions, beef, potatoes, paprika and other seasoning, sometimes vegetables, water and wine) is put together in a special order in a bowl and cooked for a long time, in the kitchen or over open fire.
Easy to prepare for a big group of people if you have the right size of bowl, so it became a typical military food everywhere in Europe, or nowadays a festival food 😊. It can be thick or thin, with a deep red color. It’s a main course, a one and only course. Eat it with a spoon.
2. Pörkölt: (Mostly this is called goulash in other parts of the world) A thick stew, made from the equal amount of onions and meat (not only beef, it can be made also from pork, sheep, wild, chicken, even fish. For beef, Gulyás is a better choice, because it is cooked longer) where the meat is scorched at first, before cooking it with the onions and paprika and other seasoning. No carrots or potatoes or whatsoever added! No flour used to thicken! The side dishes (egg noodles, dumplings, potatoes etc.) are prepared separately.
It is thick, mostly colored dark brown or dark red. Main course. Best with pickles or other sorts of “sour salads”. Eat it with fork and knife.
3. Paprikás: Like pörkölt, but with cooking instead of scorching, and adding sour cream to get an orange colored sauce. Main course. Eat it with fork and knife. And pickles! My favorite!
4. Gulyásleves (goulash soup): A modern soup version of the original gulyás, with beef, potatoes, carrots, onions, paprika, garlic and cumin or caraway seed.
It’s a thin, watery soup, dark or light red colored, sometimes not even red. If you try to order a goulash in a restaurant in Budapest, this is what you get most of the time. It is not considered a main course but a starter, combined best with sweet dishes or desserts. Eat it with a spoon.
There are several subtypes of these, like “Székely” goulash, prepared with sauerkraut, or “paprikáskrumpli”, a potato goulash with sausage instead of meat, or the famous fish soup called “halászlé”. From the USA to Japan, you can find some sort of goulash everywhere. It is delicious if done right, easy to prepare, and not only in a kitchen, but also over an open fire. In every army, where hungarian Hussars were utilized, they learned how to make goulash too. In a big bowl (in Germany called Gulaschkanone, goulash canon) it can be prepared for hundreds of people simultaneously, that’s why it is known today everywhere in the world.
I hope it will help you to find your favorite goulash!
Great information, thanks!
I love it, but we do not use cumin in classic Hungarian recipes, only the similar looking, but very different tasting&smelling caraway.
Thanks for taking the time to write in such detail. Usually, comment threads are just loaded with awful - it's great to find not just a recipe but side dishes of technique and history to go along with it.
That’s amazing. I’m slowly going through images and recipes for all these to see if I can find my best-meal-ever. Thanks for that.
@@lisaoconnor5139 you might want to start with the stripped down verison of only beef, onions, salt, paprika and maybe some garlic. and time.
Made this following exact directions for my husband after a long day on the job, he walked in to this simmering on the stove. It would have been my moms 93rd birthday today and she made the hamburger macaroni version while we were growing up. So this had extra meaning today. My mom adored my husband. It was just a wonderful meal. When I work out at the gym I don’t play music, I play Chef John and plan dinner 😂. I agree He is precious and a calm in the midst of the storm
The hamburger macaroni version is sometimes called American Chop Suey, sometimes goulash. It is a separate dish in it’s own right, but really has no relationship to Hungarian beef goulash. I wonder why it’s even called goulash? Or American Chop Suey? One of the world’s great mysteries, no doubt! It deserves another name altogether.
I made this recipe, it’s seasoned almost exactly like my grandmother’s! No one got her recipes before she passed 30 years ago and I could only remember it had a lot of paprika and she braised the beef cubes prior to cooking them (I was little). It takes me back. Tastes like childhood!
A Hungarian I used to work with told me that his goulash recipe began with the instruction, "First, you steal a large pot ..."
Roflol...oh dear. I laughed because my grandmother was gypsy and she made Hungarian goulash all the time. I don't need to say anymore.
Hahahhahahha
Steal? He's prolly related to the Bidens Lol
@@lauragriffin6512you wouldn’t know what a gypsy is if they screwed you.
Reminds of the disappearing bicycles your country is famous for!
I cook homemade ‘tv dinners’ for my recently widowed, 80 year old father. I don’t live close and he doesn’t cook - at all - so everything must freeze and reheat well. He’s a meat-potatoes-gravy man. I’m constantly on the look out for recipes to add to the rotation. I have a feeling this might be a winner! Thank you!
how are you holding up?
You make some of the best meat dishes my man!
This has been tried and tested several times, everyone loves it. Now it's one of our go-to dishes. Thank you so much!
When I was a kid in the late 60’s my parents took us to Europe for the summer several times. They bought a VW van in Yugoslavia and we drove the continent. I remember going to Budapest near a bridge, going into a restaurant and enjoying Hungarian goulash. It was music in my mouth, a wonderful meal. I don’t remember if this is the same but this is delicious. Thank you.
I am Hungarian and I can tell you this goulash is gorgeous! Not traditional by any means but gorgeous! Thanks for sharing.
I must add, I love your narration in your videos and your sense of humor. Subscribed!
can you please tell me whats authentic hungarian goulash?...Thank you.
Kons Varka use a lot of red onions, (most hungarians cook their goulash, actually pörkölt almost with 1:1 meat -onion ratio) and tomatoes and paprika as well. Cut the onions intosmall pieces, not so big as here so they can complet ,,dissolve,, as the meat cooks. This is the key to a thick pörkölt souce! Forget the balsamic vinegar, chicken stock, and the bay leaf. cumin is ok. You can also add a glas of red wine on to the meat. Sorry for the bad english.
i am from spain .lives in the US and love the goulash . Will try tomorrow !! would like to see the traditional recipe done by a Hungarian old Gran Ma !!!
I've been to Budapest and I have to say the goulash there was awesome. And the people are so nice!
csakapufin Your English is perfect, you don't need to apologize!
This man is precious. Thank you for making us feel that food is a relaxing blessing with your voice. I really love your voice and calmness and humour.
Exxxaaaatly
Thank you for Browning your onions! What a huge difference this makes in the flavor! If you hate onions in your stew or soup it's probably because they weren't caramelized beforehand!
HI chef john, i have made many of your recipes but i have never been compelled to leave a review of how excellent your recipes are, but this recipe has touched me deeply, it is the most delicious and heartwarming stew i have ever tasted, it makes me happy to be alive
Wow! What a wonderful comment. So heartwarming! We love Chef John!
I've tried cooking this for a couple of times, and it still suprises me on how delicious this recipe is. Thank you for sharing this wonderful recipe.
You've sold it to me John looks absolutely stunning I spent 3 years in Austria and its exactly how they make it I love this dish and you executed it to a t caraway is used alot in Austria 🇦🇹 especially with pork
This is the way my Germany-born mother-n-law made Hungarian Goulash too. I’m making some today. My noodles are all ready for this wonderful meat dish! Thank you for reminding me of this recipe!
This guy is the best on the internet.
John Carney You should "see" his early CZcams work... particularly try to track down the Sauce Hollandaise video...
The best of what on the internet? Definitely not cooking.
Maybe if he learned to talk like an adult he might have a chance to be best.
@john Barry I love his voice and humour! 😁
His voice and his humor are what caught my attention. His cooking is definitely what keeps me.
Always best to buy the chuck roast and cut yourself. Packages of pre-cut stew meat are often assembled by the butcher or meat department from the odds and ends from other different cuts. All those little scraps from different muscle groups often cook quite differently. Some might take longer or slower, resulting in some perfectly tender bites and some tough and chewy bites.
MerkinMuffly Wow. I knew it was better to cut it yourself because it might be odds and ends assembled by the butcher. However, I did not know because of that it may take longer for some parts of the meats to cook. Thanks.
MerkinMuffly has
. .. xghhhh
And plus they charge extra because of "better cuts" added but the result is inferior if it isn't proper stew meat.
we can't get chuck roast joints in the UK we have topside, silverside, steak etc
This is amazing! My dad makes it all the time. My favourite dish ever. Thanks so much for the recipe❤️❤️❤️
Thank you Chef John for the recipe. Every recipe of yours has been a hit, and this was no exception!!!
This recipe was awesome to make. Once everything was reduced down the sauce was thick and the meat was so tender. The sour cream was the kicker in this. My kids even enjoyed it. I know I’ll be making this again.
Best served with bread dumplings and Pilsner. Trust me.
Czech dump0lings for sure. They make any sauce 1000000x better.
Bread dumplings sound good, but I'd replace the a watery pilsner with a tastier beer, maybe a somwthing dark, like my heart.
I had to look up a framboise, and now I must have one!
A glass of water is just fine. No poison adds to a meal
Wrong the best is some good vodka and EROS PISTA
Made this verbatim and it was a HUGE hit in my house. Thank you again for another incredible recipe. Chef John never lets me down!
Made this last night and it was absolutely AMAZING! Thank you for sharing this recipe Chef John! ♥️
Sometimes I watch your videos just to relax, better than watching a movie.
i watch these late at night all the time
Same. Plus Hollywood is cesspit of degenerate propaganda nowadays.
barry herpes couldn’t agree more
Both a good and bad state of affairs. There are good alternatives; so, no wonder the "stars" have lost their minds!
Yes, I agree, but all of them make me TOO hungry!
That looks amazing. I wish I had smellovision. I love you, Chef John.
Just made this for my daughter and I on father's day and it's absolutely amazing! Thank you so much.
Doing exactly this for my daughter on Father’s Day too.
We just finished our dinner with the gulash and I must say it is indeed delicious. We couldn't stop eating. So this is a Big Yes and Thank you Chef John!
This was a HIT with my family! Thank you Chef John!
This looks like the most insanely delicious thing ever.
I just tried this recipe today. The end result served on a bed of rice was fantastic. I made enough for tomorrow’s leftovers and to put 3 servings in the freezer. Comfort food on a winters night at its best 😋
I tried this recipe for my wife and myself, we absolutely loved it! I added peas and carrots but just an awesome rich flavor! Thank you!
Dude! This is outstanding. Perfect for the chilly weather here by the bay. I had to use a non-freakishly small spoon, though. Since I didn't substitute any ingredients, though, it tasted fine. You rock, man!
In Hungary this dish is called Porkolt (with two dots over each of the Os). Goulash, in Hungary, is soup.
Yes; I think in Serbia too
Slovakia as well
Same for Romania.
@@alban1959 I heard that originally goulash / gulasz was pronounced with "J" instead "L" - gujasz. Is it true?
@@KAESowicz written as gulyás, proper pronunciation is /gooyush/. imagine the /u/ pronounced as a lengthened version of the first part of the sound /ou/ or /ow/ or more simple just "ah" which is phonetically the /a:/ sound. also, it was already mentioned in the comments section but this is what's known as pörkölt, and not gulyás.
Yummm! I love you video instructions. Always enough details without overwhelming. And a dash of humor to keep the interest. Thanks for being you Chef John!
I've been craving goulash and spatzel for a while now, and had assumed that it was really hard to cook. But now I see you have both recipes and it looks very do-able for an amateur home cook like me. I will try these this week for sure! Thank you
If you want some extra intense flavour try out making it with red wine. It's amazing. I love this with potatoes which also thicken the stew. In my experience it needs more like 3 hours, but it's completely worth it.
This is a little far from what I know as goulash, but it's absolutely beeeeeeautiful. I cooked it, I loved it.
It’s actually nothing to do with the Hungarian goulash! It’s can be delicious but it’s most definitely not a goulash, especially not Hungarian!
Made this in the pressure cooker, 30 minutes, quick pressure release. Used a skillet only for the spices, everything else in the cooker pot. Was amazing. This goes in my special recipes list! I used boneless spare ribs.
Looks so good! My Grandma used to make this OMG so delicious and she did serve it over noodles.
Folks,
I get a kick out of all the comments about this not being authentic....most traditional recipes from pretty much anywhere in the world was peasant food and they used what was in season or in the pantry.
Get over it there's probably as many versions of this and many other recipes as there are people who cook them....so lighten up and enjoy.....oh yeah this is 2015 and many things including recipes evolve over time.
Regards
Bill
+william „bill from lachine“ mcduff I get it and I agree to some extent. But olive oil and balsamic vinegar in a traditional central European dish is just nonsense. Anyway just as Chef John said in the beginning of the video, this is Austrian recipe. Hungarian goulash is simpler (in most cases seasoned only with paprika and salt) and much thinner, almost like a soup.
Anologrime,
The best version I have and enjoy more than the traditional one involves equal amounts of meat and onions.
It also has some tomatoes and tomato paste and lots of paprika.
Try it you'll like it.
Regards
Bill
william mcduff
1:1 of meat and onions is how it's frequently done here in Czech Republic, so I'm very much familiar with it. Although to my taste, this much of onion adds too much sweetness to the stew. So I prefer it as follows:
About 2:1 of meat and onion. Since the onion also serves as a thickening agent, my stew can seem to be too thin. In that case I thicken it with crumbled bread or rarely with dark roux. I only season with salt, Hungarian paprika and some black pepper. If I feel adventurous I even add some freshly ground caraway. The perfect side-dish are bread dumplings or fresh bread (sourdough rye and wheat bread).
Yeah, I'm really into my goulash... :-)
BR
András
Wrong, way wrong.
william mcduff Really? So you make traditional Italian spaghetti with canned chili? Or do you make Schnitzel with teriyaki marinated chicken? That recipe is not Hungarian Goulash, it's a SOUP. MCDUFF, Don't recall any Hungarians with that last name. How bout I make u some blood pudding, without any blood in it, is it still blood pudding!? lol
Chef John, I love your videos. And you always make me laugh!
Very good.
I've been a fan for years! 👍 I have been blessed by parents who were excellent cooks in the kitchen, European, and East/West Indian. Through the years I have developed into an accomplished cook, and through the tutelage of Great Chefs, like you, pass it on to both my boys. Thank you. 😎👍 I'd eat dinner in any restaurant where you were cooking.
Absolutely fantastic recipe, just tried it! John, you're the best!
Made this last weekend exactly according to Chef John's specifications and it was GREAT! Tonight I'm making it again, but with veal stock instead of chicken stock. Should be rad!
Don't call it gulyás it's not. Put anything in it fish stock major anna sugar milk tea etc. Lol
Ok, I just made this according to his recipe and it turned out great! Only small change I made was to let it simmer longer, like 3 hours. I'll be honest, I wasn't wild about the scent while it was cooking, but the longer it simmered, the better it smelled. It smelled like Deer stew in the beginning. I think next time I'll try it with beef broth and maybe add a can of succotash because I think it needs more veggies, carrots for sure. Wife baked a fresh crusty loaf and we ate like Royalty today! I'm GW and I recommend this recipe! 😉
Yes! Carrots are a must!
OK, cooked this dish this afternoon and it's delicious. A new favourite for me. Thanks for sharing.
Hi I’ve just made and eaten your beef Goulash and I have to say it’s the best stew I’ve ever made ,I would give it 6 stars it’s that good .I had boiled potatoes and garlic bread and a large click of sour cream which gives it another dimension altogether,fantastic thank you again 🙏
This is one of the most delicious recipes I've ever made. No joke. Good job, Chef John!
most delicious you say? hold my Erős Pista
@Ursula Widawska go count somewhere else, troll.
@@alexsicko *ONE* of the most delicious.
@Ursula Widawska you infantile moron, you don't even know English. Piss off.
One of the best foods in the whole world! We all love it here in Hungary!
Enjoy your meal :)
Yes, it definitely is. Glad that it's popular worldwide.
BTW,when will you come back with new videos?
I've made this recipe many times, but watch this one continuously every time I make it.. maybe it's his comforting voice? Thank you Chef John !!
I made this,and it turned out sooo good ,everyone loved it.i switched out chicken broth for beef and put it over garlic dill mashed potatoes. Highly recommended 👌
My only problem with this channel is I am gaining weight! Thanks for such an incredible series of videos!
Reminds me of my Aunt Mary`s beef and noddles. That`s what they called it anyway, down in the Florida gulf coast, in the 60`s.
One of the greatest things I’ve ever had was beef goulash with mashed potatoes while I was in Prague. Now I can make it at home! Thank you!
My Grandmother, who came from Hungary, used to make "Gulyas". As here, she always used to buy beef chuck, cut it up herself and brown it before putting it into the pot. Of course, hers was nowhere near this fancy. Just beef, onions, garlic, potatoes (never noodles), and plenty of paprika and cayenne pepper. Incidentally, contrary to popular misconception, "Gulyas" is NOT the Hungarian word for "stew". It is actually what Hungarians call guys who herd cattle on horseback. I other words, "Gulyas" is the Hungarian word for "Cowboy", and "Gulyas Leves" (pronounced "GOULyash LEVesh") basically translates as "Cowboy Stew", like the food you used to see being cooked in chuckwagons for the cowboys in all the old western movies.
Rdr2 stew
My Oma used to make this all the time when I was growing up in Germany and always served it over wide egg noodles, it's still my absolute favorite dish to eat and what makes it so good is the Hungarian paprika, it's the best and the Spanish version, even though it's very good, is too mild for this dish......just my opinion of course :)
Well, we Hungarians when say "goulash" means a soup with vegetables carrot, parsly etc.for us. It's called in Hungary gulyás-leves "goulash soup". It can be made of beef, veal, pork maybe turkey. The recipe introduced in the video we call "marha pörkölt" beef stew. Some remarks to the video. At Hungarian homes we never prepare this way i.e. heating-up the meat first. Maybe restorants do this way, I don't know.
To add vinegar and OLIVE oil??? is total fault. Never! The autentic recipe:
Heat-up the shredded onions on pork fat first. After 5-10 mins add meat. Heat until meat gets white. Add salt, red paprika powder, pepper, cumin, some (2-3 dl )water and garlic. Slow boiling for 2,5 - 3 hours. At the end of boiling add 1-2 dl red wine, and boil over 10 mins. The recipe valid for pork meat as well, red wine can be missed. Enjoy.
Jup definitely wine instead of vinegar.
👍 ( hat igen...)
I love Chef John's recipes! ❤️
@UFB-NFW X 1dl is equal to 100 mililiters it is 1/10 of liter 2dl is normal glass of water
This video is about German gulash, not about Hungarian gulyás.
I could hug this recipe forever, Chef! Thanks so much!
I’ve cooked a lot since Covid, and before but not like now. Cooked a decent amount of Food Wishes recipes…but this takes the cake for my favorite meal ever and best I have ever made. Props to you on this one!
I made this tonight and it was excellent. My house smells so good right now. I should have opened the windows so the neighbors could enjoy the smell.
Lol at the last part
myriadcorp Share the love lol
So you could torture the neighbors, you mean.
Chef John, I read your blog posts in your voice. When I cook your recipes, I have a little you in my head telling me what to do. Is that weird?
No. I myself sent about 100 emails wrote 10 letters, made 57 phone calls and sent 3 kitchen utensils to Chef Jon yesterday, mostly just checking up on him. Its for his own good and there's nothing wrong with it. I mean look at me: does this seem like the avatar of a crazed stalker living in a room he hasn't left for several months with posters of a single specific person plastered all over his walls as he runs his sweaty, food-laden hands across already crusted keyboard buttons? Of course not.
banana awesome. I do the same.
Warvell1 I hope that's a joke!!! 😂💀
Tiffany Ekwonna
No; I am obviously 100% serious.
In fact, I am currently holding Jon hostage in the basement of a mozzarella industry owned office building in [secretly looks up map of United States dairy farms] Lexington Nebraska, feeding him overdone chicken parm made with Kraft brand parmesan sogged over with store brand pre-made pizza sauce and shortening (in place of olive oil). Despite being in a mozzarella industry owned facility, there is in fact no mozzarella readily available, so I substituted it with processed white cheese.
I am making him watch me gnaw on poorly cooked chicken wings and have a bottle of cayenne pepper at gun point.
My only demand is that he cease all contact with that conniving slut spatula and any kitchen utensils it associates itself with.
+Warvel1 I'll bet you served the chicken park over pasta that you rinsed first, didn't you? You're so evil!!
This was spectacular! I thought my hubby would go apoplectic. You totally had me when you said "sometimes I do things for no reason at all" LOL Thank you for this awesome recipe!
Followed this recipe and eating it right now with my homemade papardelle pasta and omg it is AMAZING! I love it!
"Chef to English Dictionary" hahahahahahahahaha I almost spit up my wine on this one. Note to Self: do not drink during Chef John's commentary, you crack me up all the time! Looks delicious btw.
Never use anything but Hungarian paprika! My father, a pure Hungarian, taught me well 😋
Yep! If you dont use Hungatian pepper the taste is not even close. Wait until you have some before preparing this dish.....You won't regret it
Hot or sweet?!?!
@@JackManEveryday Sweet, for sure Biddley Boo
@@steveelku1827 Thanks mate
@@JackManEveryday You're very welcome, my friend
I loveee your voice. It’s so calming and the background music
Made this tonight, scaled down based on the amount of beef I had from my farm share. Turned out excellently, and I think I'm gonna have to use caraway seeds and marjoram in my cooking more often because they really made this special.
OMG, You are so cool. You made me laugh, I was concentrating! Hey, I missed the other ingredients, now I have to watch again...
I cooked this for tea tonight and it was divine! As I didn't have any chicken broth, I substituted it with a high quality chicken stock from the supermarket (assuming broth and stock are two different things), and it came out great. Thanks chef John, I'll be making this again! Ennnjoooooyyyyyyy
Technically, yes, they are different (save veg stock/veg broth) because broth tends to focus on just meat, while stock uses the bones and cooks down to get all that lovely collagen out of them, which turns to gelatin once it's cold. Sadly, my freezer is small enough that if I want to make stock, it's not going to be much.
Between the two, I'll probably go with stock most of the time. In this case though, most of that mouth feel will come from the connective tissue of the beef, and a broth will usually cost less.
Sure but don't call it Hungarian gulyás because it's not!
Absolutely amazing, OMG!
I am not a great cook but I made this for my family last night. Hungarian Goulash was my favorite meal growing up that both my mom then stepmom would make. This recipe was delicious. I loved it! my mom and husband also liked it a lot. My 5year old said it was spicey (which it is) however he kept eating it lol.
Made this using a slow cooker for the simmering process. Added mushrooms and peppers, it was amazing on some mash potatoes. 😋
Actual goulash is more like a soup rather than a stew.
Here in Hungary we call meat stew "pörkölt".
Didn't know that actually and I am living close to Hungary :D
But pörkölt is with chicken meat right ? But you can make goulash from almost every meat .
@@JaWimGaming no. Actually the opposite.
Goulash is gulyás in Hungarian which comes from gulya which means a horde of cows
But pörkölt can be made from any meat. The one you are talking of is chicken paprikash
@@GermanHerman123 happy to teach you
I usually let it simmer as long as it takes to reduce it to something that won't flow through the Spätzle (which I think fits the stew the best......
I love this recipe, Chef John! Thanks so much. I never used caraway before in my Hungarian goulash. It’s such a unique flavor combination with the paprika. I add more sour cream and stir into the sauce. Soo gooood!
I made this the other day for the first time but for eighteen people. Obviously I increased the ingredients but it worked really well and was easy to make despite the amounts.
It went down really well and I thought it was better than the more traditional goulash recipes I've made before.
He is arguably best CZcams chef.
OH sweet Jesus it looks soooo good!
Made this last night & it was amazing! Great flavor & the egg noodles go perfect!
Thank you sooooo much! This recipe is amazingly good! My goulash is still cooking, but it is insanely tasty already
why do I watch these at 1:30 in the morning.now I'm hungry.
would go great with spaetzle :)
rally618 haha. Me too! It's 12:45
4:26 here in the trackless uncharted wilds of the Midwest.
Yum, Spaetzle are about the same as the Hungarian Nokedi and I love them. Making them yourself is interesting though. One of those very simple dishes with only 3 or 4 ingredients but if you don't do it exactly right, and cook for exactly the right amount of time you get a whole pot full of rubber bands...
Julie Biddle that what im most known for making, you can call it my signature dish
I'm laying out my mise en place for this stew right now. I'm so excited to make this, and I can't wait to try it!
Edit: Wow! Once again, Chef John did not disappoint! My picky husband loved it too! I'll be making this recipe many more times.
I made this last night for dinner. It was delicious and very satisfying. Can’t wait to have it again!
I use my pressure cooker for my goulash recipe and the aroma and taste are wonderful. It only takes about 20 minutes in the pressure cooker to cook the beef after browning and it's nice and tender. I do use beef broth though and whole allspice and bay leaf. I was teaching my husband tonight, how to make it and it's also our daughter's favorite comfort food.
Wow that looks delicious! And I love your singsong narration. 😂
Excellent recipe and yes - remember the Austro-Hungarian Empire? Lots of Hungarian food in Vienna!
Various ethnicities within the vast territory ruled by them adopted some of each other's dishes and seasonings to create their own take on a recipe. Made for numerous regional variations.
I have seen so many versions of goulash on youtube. The one I was introduced to as a kid was more of a pasta sauce base with whatever meat you have on hand mixed with whatever veggies you have on hand. My father always made it for us with keilbasa, hamburger, macaroni noodles and some reason there was always corn in it (which sounds really weird) but it was always really tasty. Brings back a lot of memories.
The one you described is "American goulash " and is not really related to Hungarian goulash at all.
I remember this when my Dad made it. Austrian heritage, eastern Europe. It was yummy. Thanx.👍🏻👍🏻
Looking forward to making this lovely stew tonight. Thanks for all your great videos!
It was delish!
Went to Bulgaria in the late 80's with my parents and we stopped off at a hotel kitchen who served us goulash. I remember them bringing it out to us half cooked, then they poured some kind of methelated spirits into a bowl and set it in fire, so the goulash cooked in front of us on the table while we ate starters. It was fucking BOILING and I had to blow on it for 10 minutes before I could eat, but it was amazing. Still remember the taste now 30 years later.
Thinking of trying this one. Thanks for the recipie. But I think I'm gonna need to invest in some new pots and pans.
Cannot wait to cook this. Just discovered you Chef John on All Recipes and tonight tried your Turkish chicken kebabs, sooooo good! Can’t wait to try some more of your recipes 😀
Made it today. It was lovely. The entire family loved it. I am on plus with my wife again. ;) Thank you!
Well, Austria and Hungary used to be part of the same empire called "Königreich Österreich Ungarn", so... not too far off ;)
Whispering words of wisdom as always my bird friends
Kaiserliche und Königliche Monarchie Österreich-Ungarn
Chef John! Can we get a "freakishly small wooden spoon" t-shirt? Seriously!
YES, PLEASE!
Perhaps with the words "A Dash of Cayenne" on the back.
Great idea
My first time eating goulash was many years ago in Budapest, it was delicious as my favourite food has always been hearty, rich comfort food. Although this recipe isn't exactly as I remember goulash to taste, it is certainly, equally delicious and is a mainstay on our Autumn/winter family menu. Many thanks.
I love the commentary. Excellent recipe! I will be sure to try it!
The beef soup called: gulyás , and the beef stew (or any stew) called: pörkölt . This one on this video is far away from a soup :)
And from Hungarian gulyás, too.
It’s damned good though, there’s no denying that!
I LOVE Pörkölt! Could you please send me your recipe? I used to live in Budapest (actually in the Buda hills on the street called Ora Ut). It is best when homemade.
It doesn't matter. Everyone makes it different
Just fed my whole family with your recipe! Thank you so much! My youngest is very choosy to say the least and he went head first into the beef! Total dad victory thanks to you!
I thought I had carvi and did not - found out too late! - but swapped for cumin instead (read the trick online) and the final result is very good. No control group so not very scientific, but just enough that I know I now have a new home classic. Yay!
I love this recipe. Excellent dish and a fave in our house!
Excellent receipt and the meat just melts in your mouth. I think this just became my #1 comfort food.
I made the following changes:
Used a Dutch Oven and let simmer for a total of (3) hours.
Used beef broth instead of chicken broth.
Only used (3) cups of broth and added (1) cup of rough at the end because we like the thicker gravy.
I’m no food critic but I have to rate this 5 out of 5.
Thanks much!