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Hungarian soup = Goulash. Hungarian stew = Pörkölt.

Incredible!

I lived in Hungary for a long time. Most legit authentic gulyás recipe on TH-cam right here… szép munka barátom!

RIP Mr. Spoon, too soon . Forever young.

Hello from Slovakia :) ... very good video

Only bay leaf and dumplings i would add

Yep you got this exactly how I make it 🎉😋😋

After watching a lot of youtube channel TRY to make Hungarian Goulash, you my friend made it right. This looks just like what my mom made, and how I make it too. Great video

Just cooking goulash and decided to find a hungarian to see the original recepie...m8ne is pretty close but i'm glad i found you. ..also , i make spoons ...allot of spoons so if you want, i would be glad to make one for you as thank you for the original recepie and good video. ✊️

I just came back from Budapest yesterday! I bought the seasoning to make this delicious Hungarian dish. I’m going to try to make it as soon as my luggage is here… but I forgot to get their chili mix…

Thank you, I'll follow your version of goulash

Mine was GREAT - thanks!!

And made outside on an open fire, in the ust( cauldron)

It is ok, but you missed the lard the smoked pork fat (szalona) (slanina, clisa in romanian) 😂 the nokedli ( dumplings) galuska, some wine, glyas paszta and perfection

THIS is how you cook Goulash

This is the gulyás.👍

I'm hungarian. This recipe is correct. In hungary we roasted with pork fat, not vegetables oil.

Napraforgóolajban? Egy frászt, disznózsírral az igazi.

Outstanding video. Thank you. The only thing I would add is to put more emphasis on the reason for and importance of pulling the onions off the heat before adding the paprika. The powder is so easy to burn if you skip that step.

Looks better than my version.

I almost killed you video when I saw those cans of tomatoes…😅 fortunately, you appeared soon to correct it✨

Your vege tables look delicious.

Just visited Budapest, fell in love with this soup, will try making it now!!

Magyar vagy?

💙💙💙💙💙

DEAD wrong....#1 boil the meat 1st to get rid of all the dirt and blood...otherwise you will eat dirt...(you will see how much dirt will be in the meat.. A LOT,,,,)...#2 clean/WASH the pot and start making the Gulyas soup...

As a Slovakian I approve your accent and your goulash as your original dish and there is not other goulash only Hungarian and then butchered versions.

I'm gonna make it your way - it looks amazing

I love goulash - I subscribed

How is life in Malta?

yummo!

Így kell ezt csinálni !❤

sayin PROPER use sunflowerseeds oil....LOL

Nagyon jó látszik! Most éhes vagyok!

Yaj de finom!

I did try your recipe, excellent. Thanks.

So far this is the best video to follow. As a Hungarian I do the same way. Thanks for the video...

Looks good. I think the only thing I'd change would be to sear the meat first in the pan before doing anything then remove it and readd it and it's juices back at the step where you would normally add it in.

I thought caraway was more Austrian than Hungarian. Am I wrong?

Yummy love the recipe and the method.

How many portions did you make in this video? Looks more then the recipe says.

I'm originally from Czechoslovakia. My father used to make Czech style goulash, which was fairly thick and very different and Hungarian style which he learned during his trips to Hungary in the late 1950's and early 60's. That style was much as what you have made here, except it was more soup like and the pasta he made was a bit smaller. He also used a bit more paprika is my memories are correct. How nice it is to see a real recipe, rather than the silly ones using Olive oil and other heresies applied to "Hungarian" goulash nowadays on youtube. Thanks!

I'm head over heels for this recipe, and the accent gives it two thumbs up! However, it seems the bay leaf decided to play hide and seek in the soup. Thanks for whipping up a culinary adventure, and here's to reaching a glorious 1000 subscribers!

I made the recipe exactly like this, it's excellent, but what's definitely missing is acid. Onions and carrots are sweet. Add vinegar or lemon to create a flavor explosion

EEGEN! EEGEN!

Thanks you so much for this correct version, but three times cooking is too much waiting for the kids in the school I cook. 😮

In the recipe you have given, it says 180g of onion..., could there be an error in the quantity?, because it seems much more! thank you

When i was in hungary i was taught to not use any water, the best way to do it is to use about 3x the meats weight just in onions, so the only liquid is onion juice and pork lard, that way it has an incredible strong taste.

Sono italiana e mi sembra che che la ricetta originale preveda il grasso di maiale e non l'olio. Ma sono sicura che comunque la tua zuppa sia fantastica! 😍... Da italiana 🇮🇹 piuttosto dell'olio di semi, a questo punto, metterei l'olio extravergine di oliva😉🌹

That pronunciation is miserable 😂😅