How To Cook Authentic Hungarian Goulash (Magyar Gulyás) with Marika - YouTube
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- How To Cook Authentic Hungarian Goulash, step by step with Chef Marika..
This was a large portion so for smaller portions, just reduce the ingredients and don't be afraid to experiment adding whatever you want. Cooking is fun...
Thank you for sharing!!! I’m Romanian and my grandma grew up in a village with many Hungarians so all of her dishes had a Hungarian influence. This is exactly how she made the goulash
Hey, my mother is half hungarian (maternal side) half romanian (surname Olariu) 😃
I'm Jamaican and went to Budapest and out of all my travels around the world, Hungarian food was the best for me. So flavorful, so hearty... Just awesome!
I'm from Hungary and I am soo soo happy to hear that!!!thank you❤❤❤
I agree! I was a flight attendant and have traveled a lot. The food I ate in Hungary was the best I’ve ever had anywhere.
Could you use gnocchi to save time
I agree👍
Nice to hear that. Thank you..
I never knew my Grandmother who came from Hungary to the United States of America In the early 1900's. She passed away before I was born. As I'm watching this woman cook it put tears in my eyes. I can just imagine this is how my grandmother would of cooked. I understand she was a good cook. She had 9 children. My Dad was one of them. She tought my Mom how to make cabbage rolls. To this day they are my favorite dish in the whole world. I never had Goulash made like this but I'm going to try and tackle this recipe. Thank you for sharing this video. Much appreciated.
Cheers to Hungarian Food!
it's hard to find Hungarian food recipes. My father is Hungarian, my great grandparents came over in 1912. Their cabbage rolls are so different from anything you can find....mostly rice, some ground beef, crushed tomatoes and bacon layed on top if you can afford it. Their goulash is like this.
This sounds like my family's background, as well. My dad also made Greasy Bread in the Summer over a fire in our backyard. I still think about the nosy neighbors wondering what was going on. 😆 But OMG it is so delicious. Especially with fresh vegetables from the garden. He also made a gelled ham dish with lots of paprika. He called it "Kuch". Also delicious. Would another person consider those to be authentic? Maybe not. But they were so delicious and none of my friend families had food like that. I'm so thankful for my father's heritage, being the son of Hungarian immigrants that came over during WW1. They were poor, but they butchered a hog every year in their backyard, and had what they needed to put food on the table for a family of 8. That is authenticity in my book.
@@stephaniehammond4425 My grandfather made some kind of Hungarian dish with pig's feet in gel. He loved it so what you described sound like it. It's like ham loaded with paprika. He also used to fry up the fat from pork chops and called it something that sounded something like chudica......I know I am misspelling that but my father died ten years ago and I can't exactly ask him how to spell it. All I know is I loved it as a little girl and I made it for my kids and they loved it. You fry up the fat like bacon and then shake salt on it.
@@queenlynxana Yes!! The Hungarian's use pig's feet. Daddy's used ham with a bone in it. That's what makes it gel. That's why another Hungarian person might say it isn't authentic. But I think daddy probably knew that some if his kids wouldn't eat pig's feet!! 😆
Maybe someone who reads this will know the name of the food your talking about and will tell us.😊
@@stephaniehammond4425 your dish is called kocsonya
PLEASE consider doing a series of 'this type' of video.
I really enjoyed this with honest "stick-to-your-ribs" food.
Being part of an audience, invited into a Hungarian kitchen
was a unique experience. Traditional cooking at its Very Best!
The format of the "chat-along" commentary was very well done.
No overly paid TV Chefs - just a regular guy chatting about his Dad's
garden providing most of the key ingredients, Brilliant!!! (More please).
Thank you so much .. .. ..
rickyboy698 I have to agree. My grandma wasn’t patient enough to have another person in the kitchen while she was cooking/baking, so I couldn’t really learn from her. (Her famous phrase, in her thick Hungarian accent, was “Watch out of the way!”) I had to learn from my dad.
@@JewelBlueIbanez Paprika is an absolute MUST
@@rickyboy698 I don't cook but I would love to come to her house for dinner I'd eat that food in a heartbeat it looks delicious
@@dorothykeen4308 Save a chair at the kitchen table for me - please.
rickyboy698 I agree ☝️
I made this tonight following her recipe. Even made the noodles! I used beef instead of pork because I had it. It was cubed chuck roast, neck bones, and shank with the bone in. It was amazing! This video is such a treasure. This goulash is different from what I've had before, but to me, it's better! I think Americans are more used to German style goulash. I loved watching her cook and her stories. This is real culture and we have to be careful or it will be lost forever. It's so nice to have videos like this, because in some families, these traditions haven't been passed down. Thank you so much for documenting this and sharing it with us. It's such a treat to see a real Hungarian make goulash.
We make it of beef traditionally, so it's ok
My husband and I was discussing what meat to use because eventually I’ll make this. At his work , he talks to a lot of people who are from Hungary, Ukraine and other small countries in that area of the world.
Then he passes the info off to me (American of Hungarian descent).
I’d rather do the beef as well including shank meat (my husband isn’t a fan of this idea) but also other cuts besides the shank.
I’ll also follow this recipe (I’ll also make it with pork eventually).
In the Midwest , Americans think goulash is macaroni, tomato juice/ diced tomato and ground burger. It isn’t goulash.
But, thank you for commenting on the meats you use bc that is what will be in mine.
@@macnchessplz I loved it with beef so much, that I still haven't tried making it with pork. The bone-in shank works great, it has a lot of flavor and comes with soup bones. I learned to use shank for soup from a Cajun, and I love it. You will need more meat than that though. I strongly recommend using soup bones with this recipe, just remember to take them out at the end. And then chuck roast is always good beef soup meat, just make sure it cooks long enough to get tender.
I'm also of Hungarian descent, and I love learning about their culture. Its so unique. My family had a horse ranch up near Slovakia. They came before WW2 and lost contact with their family during that time. My great grandmother said that while she lived there, the Austrians were in charge and they would try to force Hungarian girls take iron pills, and that would make their period stop. She asked her doctor what to do, and he said to move to America, so she did! When I heard that story when I was young, I thought it was strange, now I think what the hell was going on over there?! That sounds like they were trying to poison the Hungarians. That time period sounds like a nightmare in Eastern Europe. I'm so proud and grateful to my ancestors. Their will to survive gives me strength.
Good luck cooking! You won't regret it, its delicious!
I am not Hungarian, but have German and other Eastern European Roots. I have now become obsessed with finding a good goulash recipe. They always say that American goulash isn't really goulash, so I wanted to find out what is!
@@macnchessplz This doesn´t suprise me since I know other ´Midwest´ variants of world meals.
Thank you for preserving this knowledge from a traditional chef!
im watching an old hungarian lady cooking her traditional food half the way across the world in china. man internet is really awesome!
How is she old? I'm 76, and she looks pretty good, middle-aged to me, maybe 55-60. I love to cook and learned by watching my Sicilian mother: this woman is no different!
I also watched a woman in British Columbia who has Hungarian parents & grandparents; this is very close to the way she made goulash. She emphasised the importance of the paprika, make sure it is smoked, because that's not always available.
I must say she used what looked an enormous amount, but the flavour was unbelievably great.
And I upticked your comment, by the way!
@@josephefasciani7343 that's what I'm talking about. She is in the best age in every sense. If she is healthy than she is the most desirable woman. If she still loves a man that guy is the luckiest.
I agree, she díd NOT look like an old lady :D OMG you must not be Chinese, I understand they are incredibly respectful! She looks more like a well kept middle age lady!
But yes, like you said, awesome! It looks so darn good!!!!!
Mosi I’m sure she loved being called old.
abby guttowsky Old and CHINESE! My lord I think that this dude is watching a different cooking demonstration...this lady knows how to feed her family and she looks like a hard working woman! It’s healthier to eat IN HUNGRY THAN HERE...NO DISGUSTING ADDITIVES WHATSOEVER! We should be so lucky 🍀 as to not worry about the crazy things they put in OUR FOOD. LOOKS LIKE A FEAST!
That's one juicy onion. I don't think I've ever seen such a pretty onion b4. I knew immediately it wasn't store bought. Bet that goulash tastes amazing!
I saw the start of the video and I subscribe immediately.
This is really cooking with real ingredients:
I call that cooking from your heart! Thank you!
I see Chicken Paprikash on the stove, did you happen to record that recipe as well? this was very well done and helpful. thanks to you both!
Looks like stuffed pepper! Toltott paprika :)
Good spot! How do you know that?
@@PIPIPISTA By the look! If my mom makes it, looks the same, that's how.
Wow looks wonderful i can hardly waite to make this for my grandbabies
This is seriously one of the best TH-cam cooking videos I've ever seen. I've learned so much. Please give my compliments to Marika for teaching me this dish.
It is really good instructive and the way of cooking is terrific , more videos like this please . I love all the cooking videos from every one . Its great to try other peoples recipes .
M......
Joseph Kominkiewicz qqqqqqqqqqqqqqqqqq
@@essex1st I do concur!
I agree one of the best!
Thank you for sharing this video. I'm American and watching this reminded me of watching my grandmother cook. She had Hungarian roots and she would cook just like the woman in the video. I don't quite understand the controversy over this being "authentic" Golyas. As an American, the cook speaks Hungarian which is all the authenticity needed for this dish to be authentic.. To all the complainers, who cares if this isn't an according to Hoyle golyas, the woman cooking this dish was authentic and that's all that really matters.
Well, just like so-called Chinese-American food, which could still be tasty (judging from its popularity) even if it is not authentic. By the way, my name is not Hoyle, but I know what authentic gulyás is.
Well said
@@ianshaw34 in reality "authentic" gulyás is what ever your family passed down to each generation. Each family has their own version of the dish and that is how it has always been.
I think it was named “authentic” because there’s also an American guoulash dish that people confuse with the Hungarian gulyas.
Levendus This looks delicious! And I appreciate that different cooks have different recipes and sometimes use alternate or additional ingredients than what might be considered “traditional”. I LOVE that, because I believe that’s how we develop different recipes and fusion cooking. I can almost smell this right through my computer screen. Drooling ..........
She has some good sharp knives and knows how to use them.
My husband's grandma was Hungarian. I loved her chicken soup.
Thanks for this!!
sweet murder axe she's got there! wonder where I can find something like that for myself. It looks like it could cut through a '55 Buick.
Cold steel cleaver
You should be able to find something very similar in your nearest Chinatown.
Aldous Yelxuh Dear Suodla, I imagine every housewife in a Europe had one of these ...”meat cleavers” up to ... let’s say 1955 ;)
🤣🤣🤣 those were pretty solid cars weren't they?
I am from romania and on my trip to poland with my dad we passed through hungary, where we stopped by a restaurant and ate some goulash. It looked simmilar to the one in this video and it was amazing!
A _million thanks_ for sharing this!
My Gramma Emma was Hungarian, and she was the *best* cook, ever. I was a really skinny kid, and when I'd visit my grandparents in NYC, I'd sit in Emma's kitchen, and she'd feed me all day long. She'd always be making some delicious food and she'd always explain what she was doing. Pot cheese noodles, stuffed cabbage, chicken soup with homemade fine egg noodles, and lots of Hungarian soup-stews like this. She had a favorite knife to cut up veggies against her thumb like Chef Marika does here. Thanks again!
The driver email address fjhllpnjkuojoluh justjiit put tree g
AeroDoe !
Your grandmother Emma sounds wonderful. It reminded me that my grandmother Juliska did the exact same. I never understood why she insisted of me repeating out loud each and every steps in details till I became a mother and my son inherited my skinny figure. Before I realized I was doing the exact same and made my son repeat every single detail. Was one of the happiest moments of my life. Thank you for the memories and the smile.
My grandmother always made this for us . My grandmother was German but many Germans love hungarian foods. My grandmother was a fantastic cook. She served this hungarian dish with her tall butter milk biscuits . My grandmother used whatever meat we had. Some times it was made with her own German sausage she made herself. I love hungarian foods and German foods also. I ate so much of it as a child growing up. Grandma was the cook in our home. She lived with us. Its wonderful having your grandparents live with you in the same house.
My mom was Austrian and grew up on a farm very near the border with Hungary. She cooked all these great meals. Another is Szegediner Goulash, as she called it. She added potatoes so it would go 'round the table a little more. I paid attention as I got older and make some of those meals today. Ultimate comfort food.
What a wonderful comment Janice.
Ya Janice, it’s so nice to have this food growing up!
My mom was French, but she made German meals often. Sadly she didn't know Hungarian food, so her goulash was the American misnamed version. It took a local Austrian restaurant and a friend who spent years in Hungary to reveal these wonders to me. I appreciate having learned the basics from her however
Janice Bowman Grandmas are such a blessing, my Oma raised me after my mother became an invalid. It sounds like yours was as well.
Excellent narration on this video! I wish others would learn. The background sound is perfect levels to understand but not interfere. You did a wonderful job talking us through the recipe, even if a lot of people don't agree with the exact ingredients. But I say if this is a recipe that the chef was raised with, then thank you for sharing.
Well, I was raised with a more classical recipe, but if you liked it, then more power to you.
The dude has a problem with respiration
Didn't even notice any background music which l hate,f u hardly notice it then that's Art,consider the toons o Apocalypse Now
I dont understand why people have to nit pick , if the recipe is different to yours what does it matter , this cook is cooking what is authentic to her , i respect that , if your recipe is different thats ok also , let us have your recipe . I love to watch these programmes showing how everyone cooks their different meals and to different tastes . Keep up the good work , keep sharing , i love it , and any one that find it different please dont nit pick .
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love, and peace all over the world. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
Best ever video for traditional Hungarian Goulash!!
My grandfather was born in Hungry and came to USA with family in 1904 as a baby. His mom showed my grandma how to cook my grandfathers favorite dishes. She made sure to show me at an early age. There really was no measuring done.
Thank you for sharing.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love 💚 , and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
I have seen a number of these goulash videos on TH-cam to best figure out how to prepare this dish and i believe this particular video is the best one. I am of course having to look at other videos to learn how to make a stock be it pork or beef. I am gonna try to make this dish very soon and surprise someone :)
Beautiful, I always wanted to see real Hungarian goulash, thank-you! I loved the pasta instruction too :-)
Im not Hungarian but I grew up in a Hungarian farm community. I love Hungarian foods. Goulash and Lecho (Im sure I spelled that wrong) were my favorite,
Jeff James lecsó.
You spelled it right you just do not have the hungarian letter for leCSó, ch is an archaic form and usually found in old family names like Madach.
Leczo is so good (polish spelling 😁).
I was raised a good Hungarian boy here in Canada. Watching this wonderful video brought back a plethora of memories of my grandmother and my mother in the kitchen preparing every day regular meals like this wonderful goulash recipe and others like chicken paprikash, Potato and sausage soup, cabbage rolls, etc. etc. etc. and then there were the community gatherings at the Hungarian Hall, where all the old women would gather together and cook all morning for the wedding celebration that evening. Memories filled with simplicity, joy, and love! What a wonderful wonderful heritage that I am so thankful for having
My coworker is Hungarian and made goulash so that we could try it, it came out delicious. I'm Mexican so I added a little chili to my bowl.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love, and peace all over the world. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask
This the best explanation of real Hungarian cooking I have ever seen. But the best quality here, to me , is the presemters' relationship to his mom, his translation of her wisdom
The only thing I would add to this recipe is to drink a beer or two while cooking and eating.
Nah, drink a couple of pálinka shots instead:)
I think the narrator may have neglected to state that Marika added the spice marjoram to the soup. I think I heard her say that in HUngarian right after the black pepper was added....
I saw that the ingredient was missed, thanks!
Steve Csaky thank you! I knew there was another spice
I always buy Hungarian paprika! My mom’s best friend was Hungarian and taught me a lot about cooking. Miss her
It is a pity you don't write the ingredients while cooking: it could be better understood (and copied) by people from other countries)
I wish great grandma was still alive so I can learn from her. She was Hungarian. I was 5 or 6 when she died. 1985 86.
Part I remember from her was she made cabbage rolls, uhhh, the smell was amazing.
I love making/eating cabbage rolls 😍
Hey Princess Sabrina ... How about this? Cook on Saturday - eat on Sunday. Always tastier the day after. Whaddya think?
Toltott Kaposzta (Cabbage Rolls) are soooo good.
@@rickyboy698 just want us all to pour our energy into our children in these difficult times
How does that SOUND?
th-cam.com/video/fe2x4JRb2do/w-d-xo.html
This song is for our kids
I'll carry you on my Shoulders
How does That SOUND?
@@stavros333 Sounds good to me.
Lovely song - but - it always puzzles me as to why "comments are turned off"?????
I´M FROM MONTERRY, MEXICO AND IT IS ONE OF THE BEST EXPLAINED I´VE EVER SEEN ..........
Cecilia Rodríguez motor mouth verbal Diarra
I LOVED this!!! I wish I could spend a summer learning cooking from this lady! Great upload! THANK YOU!!
Hungarian Paprika Rules!!!👍
Thank you. I have had people argue with me that my family recipe ,handed down from my grandmother who was born in Hungary, was wrong because it calls for tomatoes and according to them "you don't put tomatoes in Gulyás. It all depends on the person and family.
Yes to tomatoes in this dish.
@Charles Fleury II I add a LOT of paprika. It is so good. The tomatoes in my recipe are added at the end with the bell peppers.
I will be now!
What are the seasonings she put in? The dry seasonings. I want to make this but I missed some of what he said and I think he may have missed some of what she added
@@christyinthecarolinas she used Vegeta, ground black pepper, marjoram, ground cumin and paprika powder
At last, I have been searching all over the internet for an original Goulash, thank you so much for uploading this.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love, and peace all over the world. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
Just beautiful, german chef here btw
Dirk Diggler I agree , Bavarian food is a lot like Austrian Hungarian food . Was stationed near Munich and loved the food and beer .
Oldmedic Bill I lived in Garmisch Partenkirschen and Bavaria had great food and the people were the best.What I would not do to go to the Winerwald for their roasted chicken.
Nico Seibel weiner schnitzel please!??
Onions and garlic cooking is the best food smell.
How to populate kill
Yes
Yes...Yes
It means happiness is about to be on a plate. It’s the best and smells like home.
@@kristinaandthegerman4554 proper grub for a working man to come home to I can taste and smell it from my screen the women must be loved because she cooks with love
mate... you missed telling everyone that spice before the caraway was majoram. thanks to marika and you for the vid.
thank you thank you thank you! xoxo
Not to be a word nerd, but I think it's spelled "marjoram."
THANKS !!!
Thank you
Also known as Oregano
My mother was Hungarian and this brings back memories. I'm going to make this for sure following this recipe. Thank you for sharing.
Father, Hungarian taught my Mother how to prepare all the typical recipes exactly.
Most delicious food memories...
good homemade European food beats it all....thanks for sharing...I am eating gouash as I was watching...it was very flavourful...I love spice.
Would someone please get me a bowl?! I have a spoon, and I'm ready to eat!
Lawrence Klein
LOL... My thoughts exactly :)))
🤣🤣🤣🤣 ohhhh me toooo..😜😋😛
im exhausted from watching and all that talking...wow...soup looked wonderful
Is it a SMOKED paprika??? Thanks for the great video💝💝💝💝💝💝💝💝💝💝
I 'm from Transilvania, România, i cooking idem! The Best food!
Pojoni Angela așa făcea și bunica exact
So were my husbands family Vida is the last name!
Please don't empale me count!
NEW **** How To Make Authentic Hungarian KOVÁSZOS UBORKA (Dill Pickels) with Marika - TH-cam
JCVdude
JCVdude
Thank you for your wonderful goulash! I love your translation and this beautiful memory of my momma and papa too. Look I cry!
JCVdude996
@JCVdude
, I can hear on your voice when you talk, how hungry you are :-D, please make more videos liket this !! Cheers from Sweden.
I absolutely LOVED this video (I guess you've done others which I will search for). I was born Hungarian but was taken from my family at the age of 10 or so. Both parents passed away only a few years later so although I can still speak 10-year-old Hungarian (I'm in my 50s now), I can remember the gorgeous taste of mum's cooking. I love this video because I can hear Hungarian, your commentary and see the process I had long forgotten. Thank you so much.
Very sorry for your lost Pali. I suppose you live in America.
My grandmother was a hungarian lady. After the war she cooked for the american airforce commander at neubiberg base, close to Munich.
She was a fantastic cook, and a marvelous cake maker, believe it!
She also said that cooking is not rocket science!
The first dishmy Mom ever learned to make was goulash (never tought that I still could understand hungarian quite well).
This lady seems like my grandmother and her goulash is quite the same!
Thank you for such good memories!
I didn't remember how to cook it but next Sunday, goulash will be on my table.
Please thank the old Lady for this pleasent time.
Holy meat clever, Batman!
CleAver?
Joshua Carrico lol I thought the same thing. She’s not playing.
It should have its own show
I want one
It's always funny seeing how the American version is totally different than the original one. My mom was from Romania and she used to make this all the time. She cooked it just like this with the big pot and the meat on the bone simmering. It was very good...I sure do miss my mom's cooking and it was great watching this! Thanks.
Love u showed us about cutting onions, Loved this, and Thanks for sharing this recipe, so glad I found this great video, ymmmm.
I need to cook goulas. I was in Hungary for a vacation last week & darn goulash there was so darn delicious.
Oh yum...Hungarian cooking! My Mom's side were from Hungary. She was the best cook!
But sorry, I have never heard, that in the Hungarian Goulash go peppers, you would be a compatible person to answer me, since your mom is Hungarian. Thank you very much.
@@dragomirmiric7210 I'm not Hungarian but Polish. We do same dish but mostly without fresh pepper but we bring it from Hungary. For us goulash with pepper is typical Hungarian goulash. I would even say quite a lot of bell pepper. It's extremely tasty.
A place near me makes this and sells out everytime lol CityScape Deli, Bloomfield hills, michigan
When I was about 12/13 years old, I remember a friend married a Hungarian n wow, she made Goulash. This brings bsck those beautiful memories. Gracias 😋. Peace be with us all 🙏. "Isa"
Really fun video/tutorial... thanks so much for sharing :-)
Despite some of the posters here saying this recipe seems too time consuming to want to make the attempt, I'd have to disagree. Your chef was cutting all the meat and vegies one by one for the camera but without all the explaining and the extras for the sake of the tutorial I think the prep time would go rather fast otherwise. This really seems like a simple soup to make... and with healthy/hearty/earthy ingredients. Knowing myself I'd be perfectly happy with eating just the vegetables because the broth has all that lovely meat flavor... Yum! Thanks again for sharing, I will post again and let you know what my family thought about this recipe. I'm off to the garden! ;-)
Vegeta is from Croatia ❤️🇭🇷
It's Croatian mixed seasoning; actually combination of seasonings and dried vegetables. There is so many different variations of Vegeta. It's usually in form of combination of dry spices, herbs and dried vegetables but in this recipe she uses bouillon cube. It's excellent.
(Vegeta - you pronounce the letter G as you would pronounce G in grandma)
❤️💕
Thank you to Marika for teaching me this! I am 1/2 Hungarian raised in America. I do make amazing kiffles with homemade Lekvar but never learned the pasta step for my goulash....this video brought me warm and loving memories, after all, the kitchen is the heart of the home.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love 💚 , and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
my father-in-law cooked a lot during holidays, He would make chicken dumplings for Thanksgiving and Christmas, He'd make a big batch the day before and we'd all end up eating the whole pot so he would have to make more after we left. His dumplings were so light they would melt in your mouth and full of flavor. He wouldn't tell us how he made them though. He's been gone since 2004, I sure miss him and his dumplings too :o)
Janet Franklin. shame he didn't share recipe. took it with him to the grave.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love, and peace all over the world. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
We cook the exact same way in Mexico! We use lard and fresh ingredients. I learnt a different way of cutting onions, tomatoes, etc., but they look great! I would use Poblano chiles here at home (speaking of opportunism). They are fresh and green, and they're a pretty good option. 7:37 - we do that in Mexico, too ... we can get any cut of any part (yes: ears, tongues, criadillas, cheek meat, etc.) in any amount at any time we wish. 9:10 - Yup! We love fat and deliciousness. 12:33 - we make "birria" out of lambs or rams or whatever we have. Thank you, Chef Marika! WOW!!! What was cooking in that pot up front? Yum! In fact, after seeing the finished soup, it looks a lot like the Mexican "puchero" except for the veggies, viz, corn, squash, choyote, etc. I remember my mother-in-law saying that she loved the Polish in the United States because they were a lot like the Mexican people: warm, loved parties, loved being with family, etc. I think Hungarians are the same. You guys are great. Thank you for sharing, and I will make this with some "local" additions, but wow ... how delicious that looked! God bless you!
It kind of looks like menudo.
This is very similar to how I make my goulas, a lot less fatty though. A little rough on the liver with the pork and the lard. I know that in the countryside the Romanian peasants also cooked with a lot of pig lard, but it's a little too fattening. We call it: unsoare. Actually pig lard was spread on bread with a little paprika and salt and it would be a child's lunch many times at school (esp. during the hard communist times). I remember eating it as well when I was a kid. We have a lot of great recipes from the Hungarians that we make in our Romanian cuisine. My grandmother spoke Hungarian very well and I learned a smattering of words and phrases from her. My native city has many Hungarians in it as well being closer to the Hungarian border. I got to visit Budapesta once several years ago as well. My parents used to bring delicious Hungarian chocolate back from Ungaria and some delicious sweets.
Fat doesnt make you fat. Actually, trade all your carbs for fat and proteins and watch the weight fly off, which will make you healthy and strong.
Michael Casdia it's interesting how many countries use lots of fat in their food cooking compared to America (U.S.), and yet it's in "fat conscience" America that has most obesity problems compared to other countries :D
True I started a keto diet ate a 2lb meat loaf that is all I ate for the day with a salad next morning stepped not he scale lost a pound. modern day high gluten grains and sugars will kill you.
WOW loved your comment. I am from a little town called Gerendás. It’s in between Bekéscsaba and Orosháza. About 50 kilometers from Romania 🇷🇴. Our school used to go to Romania a lot on summer time for a school trip. Loved your country. And the people are the kindest and loveliest one can ever know.
You are absolutely right about the pig lard. That was my lunch till I went to high school. I still eat it very often. And I’m one of the skinniest girl I met. No matter how much I eat I never gain wait and I absolutely don’t believe in any of the gluten or “ ice cube diet “. The ice cube was sarcasm. 😂. Thank you for reminding me of my beautiful little town and neighbors. God bless you and yours as well.
WOW I live in Romania in a small village and we still use lard. Lard will always be a thing even in the cities. Not necessarily a “peasant” thing
Excellent presentation! It sounds like you're dying while narrating this. That's heart. Heart is cooking. I'm hungry watching this.
HAHAHAHA
Seriously. It sounds like he's dying. Now I'm dying. ROFLMFAO
His breathing is concerning. He either has asthma or smokes like a chimney.
I am Hungarian also, My maiden name is Deri, and my Grandparents on my Grandmothers side were last name Farkas. They came from Hungary in late 1800 through Ellis Island, and I am third Generation born here in the USA. I remember my Grandmother cooking this, and also she used to make her own egg noodles, she would lay the noodles out to dry on a sheet on the guest bedroom bed, and cover with another sheet to dry out.
the best
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love 💚 , and peace all over the world. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
I'm not sure how Chef Marika cuts carrots like that-- she's a pro. (I would end up with some 'thumb meat' if I didn't chop them on a board.) I am making this tonight on Christmas Eve! It smells incredible already. Thank you, Chef Marika!
It looks delicious and it’s unbelievable how the other nations of the world have changed their laws and they forbid messing with fools sold and they don’t use gmo’s or growth hormones by law! How did your food come out????
I bet it was delicious 😋! Merry Christmas and Happy New Year 🎊🎈!
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love 💚 , and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
😂i know this goulash cipetka soup very well, it's D-licious! 😋
😋
This is just beautiful
After watching your video several times, I made this dish and it was absolutely exquisite. Thanks so much for sharing!
The 4 spices were black pepper, paprika, caraway seeds and one I can't quite catch. Did you catch it?
@@iheartbridalcouture5989 Vegeta. It's a kind of mix of dried vegetables. Google it, it is sold all over Europe, so probably also in the states
@@dx5018 Thank you!!
Rita Divine Bridal I thought he said boillon
@@Squirrelfriends22 yes, you make bouillon, which is a clear soup, with Vegeta
My husband too is Hungarian! 😃
That was the most detailed and wonderfully made video! I so appreciated the recipe and especially the love going into every detail, dice,chop and color of this soup. Thank you and I will be making this in the near future. Blessings from New Mexico
In Iran we have the same "ancient" dish......its called "aabgoosht"
Lmfaooooo
Приветствую
Outstanding video, and please thank Marika for sharing everything with us.
My mother's side of the family is German. My grandmother's mother was Hungarian and made goulash very similar to yours, but she said that the meat you used was what you had depending on the season and where you lived. Sometimes she made the "dumplings" a little bigger to make the more German "kids" (my uncles) happy but for my mother and I she made me work the dough and pinch off tiny bits. It was worth it, too.
I have always since been a big fan of "peasant" food- that's where all the flavor and nutrition is, and "fancy" food is just peasant food dressed up and served in too-small portions!
I was in Budapest last week and thoroughly enjoyed 3 bowls of Hungarian Goulash!!! Can I say that I liked it?? I told myself, I will learn how to make this at home and the café was kind enough to email me the recipe. It was quite simple with simple ingredients with such an AWESOME taste!! A nice loaf of bread with a big bowl of goulash!!
Fun Stuff would you be willing to email the recipe you got from that restaurant? I'm very interested in making Hungarian food. I found out that I have(from DNA tests) Hungarian DNA! So I want to understand the culture and what better way than to eat their food.
The best food is European food and that's fact ❤
Yes, please I'd woukd love the recipe, I am 51% Eastern European and the first born American on my Dads (Hungarian) side,, i love papakash Chicken,( paprika chicken) and a potatoes, sour cream and beef? Cassarole.
Miss all those great restaurants on east coast now all gone
I'd love to receive a copy of the recipe from the cafe.
I would understand if not, since they did give it to you only.
Thanks for realising the importance of preserving this valuable moment and Hungarian history on video - and sharing it with the world.
Looks like the Beef Stew we cook in Kazakhstan by the Macar tribe of the Kazkah Argyn confederation.
I wonder if Magyars/Hungarians and Macars/Argyns are distantly related?
This would not make you fat unless you add carbs like potatoes and eat bread with it
I'm Serbian and grew up on goulash quite similar to this recipe
That's the most badass cleaver I've ever seen.
My grandfather was born & raised in Hungary and he made Hungarian Goulash alot! He always prepared it using lamb like the shepherd's did...Thank you so much for this wonderful video showing the correct way to make this traditional Hungarian dish!!! * warning: you will not be able to stop eating this MAGNIFICENT soup!!
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love 💚 , and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
It looks Absolutely Delicious. I hope to make this this fall. ThankYou for sharing
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love, and peace all over the world. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask
That looks delish! The dough reminds me of the dumplings from my culture, but we use flour & water instead. The dough is kneeded & formed into dumplings.
Because it's a hard dough, it doesn't absorb the liquid much, but just cooks up beautifully.
I'm definitely going to try this.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love 💚 , and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
Vegeta suck. Vegeta is monosodium. I am surprise she is using that.
There is now MSG Free Vegeta....
@@lydiamclaughlin7100 LOL...What load of... eat a tomato you just had MSG many vegetables naturally contain it...the whole MSG thing is a myth!
This is fabulous, being able to see authentic Hungarian goulash being cooked!! I'm salivating just watching it :-)
@Chrissie 1950 I think he said it was the green top of the parsnips
@Chrissie 1950 I've just read further on in the comments, that parsnip tops are poisonous, you might want to check that out
@@6700cfh they are not, using them in soups for 40 years
This is a great receipe. I didn't have everything but wanted to make it anyway. It would be nice if the ingredients were listed I had to keep going back and forth on the video none the least wonderful.
Also, Vegeta is a no-no. It is a salty spice loaded w/MSG and, unfortunately, very popular in Hungary and the Balcans, made in Croatia. It actually spoils the taste of natural ingredients and it is unhealthy.
Knife for celery and parsley is a German Zwilling 😎
LOL yes, a sharp one!
I made a sertesporkolt (pork stew) which we typically serve with some pasta or rice for convenience. However, today I made the cipetke as Marika does. But I grew quickly tired after kneading the dough of pinching off the bits, so I wound up pinching off larger chunks which I rolled out and then cut a knife into bit sized pieces. The result, while not necessarilly pretty, was really quite yummy with the pork stew and was scarfed up by all - including my 2 year old. I was a little worried if he would be able to eat the firm pasta (definitely firmer than when made with water), and he ate enthusiastically. It is worth the extra effort, I believe (having had 'soft' cipetke many times in Hungary). I believe I will always use this method, though I am tempted to consider seasoning the flour in the future. Great to have made this 'discovery.'. Thanks JVC Dude and Marika, Kosszonom szepen.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love, and peace all over the world. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
Fantastic. Thanks you so much.
We've been priviledged by this uplaod. Thanks JCV's Mum!
(I really must remember to invite myself round for supper).
Must say that in Hungary we hardly use parsnip root, and absolutely NEVER the leafs of it. We use parsley root in almost every soup we make and parsley leaf in most of everything.
my dad, 84 grows his parsnip and uses it regularly - he came from Vecses
JCVdude
@Roger Burnett text contradicts itself...says doesn't use either & then says doesn't use... I've read it several times but that's how I'm processing it...I could surley be wrong cause I'm rather old lol
I Thought Gulash is with Beef Meat that's Pork???.
My Nan was 50/50 Hungarian and checkslovocian. I'm very proud of my Hungarian heritage. She use to cook allot of Hungarian dishes. I've been really getting into my culture recently including cooking. Thank you so much for sharing this. And thank you to the chef for allowing you to film her prepare this amazing meal.
I cant believe that no one has asked this yet.... WHAT'S IN THE OTHER POT!!!!???? Dammit man! some kind of stewed pepper dish or something ... where's that video!!??
+Dave Anderson Yes. What's in the other pot. I want to know too.
In the pot beside it is hungarian stuffed pepper.
+Dave Anderson It's stuffed pepper. Usually the paprika in it is filled with pork meat (flavored) and has to be boild in tomato sauce (also flavored). The consistence of that meal is close to the "American spaghetti" (the meat ball ones). You should imagine it as a meat ball with a lot of spaghetti sauce and sweet pepper without pasta. But of course in the end the taste is totally different. :)
+Dave Anderson Stuffed pepper=töltött paprika,it's a real hungagarian delicious dish.
+hellithepaparazzi We also eat stuffed peppers in the US in many different ways. I'm not sure how this is like American Spaghetti.
Great video I just love gulaš,paprikaš,fiš and all sorts of that kind of food , greetings from Croatia 😉
I made this and it was amazing.
Oh my this looks so awesome, I can smell it from here. ( Denver, Colorado) I can’t wait to make this for my family. Thanks so much for sharing your video with us. Yum Yum 😁
Makes me so proud to have Hungarian blood I love my nans recipe but I want to try my own
Thank you so much for sharing!! First time I tried Hungarian food was when I lived in Europe for a few years, and the goulash was awesome!!
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love, and peace all over the world. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
Thank you for taking us into your heavenly abode and sharing an down to earth authentic goulash recipe. It seems the Hungarians love the food a lil spicy, a little less than Indian that I am. The best part about watching the video was the preparation was straight from the heart, rustic, so real and full of love. 👍 to the person who tasted the goulash and said woooooooow 😜. I totally agree with you, once you start eating you can stop. Goulash soup with crusty bread is a match made in heaven. Thank you and God bless and wishing your family Happy Holidays 2020.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love 💚 , and peace all over the world 🌏. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
I love watching authentic food being prepared by old school chefs, it’s very interesting to learn from the masters.
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love 💚 , and peace all over the world. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?
I M.I.S.S. my Grandma!!!!!!!!!!! & her cooking.!!!!!!! My favorite video I've watched on you tube thus far. Thank you.
Jen Lippay Same here
Love this cooking video, it's so real, real kitchen real people feels like home, thanks for this. Marika cooks like a boss she just don't stop amazing
Hello, I hope you're safe over there? I hope this year brings happiness, prosperity, love 💚 , and peace all over the world. I would love us to be good friends in honesty and in trust so as time goes on it will bring something great for us in the future, hope you don't mind? I'm Doctor Christopher Johnson from San Francisco, California, where are you from if I may ask?