I made this dish yesterday and I'm try to find the words to describe how incredibly delicious it is! It felt like some kind of feel good endorphins kicked in with every spoonful. All I can say is that I'm still thinking about the taste 24 hours after we ate it...My husband got the look on his face and said "What,' that's all you made?" That's how good this is! I will certainly be making this again, only in triple quantities! I urge everyone who looks at this recipe to make it. You will not be disappointed! Thanks Greg for this awesome recipe!
Sir, I really love how you share your skilled cooking, life cooking experience with us here. I hope you are doing well, wherever you are living now. Thank you. I still remember your video tutorial on homemade sweet and sour sauce, from that old Chinese restaurant that has been closed for years. One day, I'm going to make a batch.
Finally somebody outside of Hungary has an authentic idea how to cook gulyásleves. Beautiful. Only a small hint: In Hungary, we would never ever use sour cream in or over the soup, it is only used for stews (pörkölt) or in any thickened vegetable/meat soup, but not in gulyásleves.
+blondecat666 Thank you for your comment. This is a restaurant version, and the name "Hungarian Goulash" is used in every country to describe this dish. It is common to add smetana or sour cream to this most everywhere else. Cheers!
Hello.. I've been looking for the most authentic and traditional Goulash recipe and TH-cam has so many versions. Some dry, some soupy, some with macaronis, some with or without vegetables, some with red wine, some without!!! Can you please provide the link for the most real one? Love from India.
That's not true. In some regions we eat like this.. my brother special like with sour cream on the top.. and in Jokai style bean goulash they put sour cream on the top.
Made this last week and it was simply the best goulash I made. The balance of the flavours, tenderness of the meat and the spices were perfect. I served it to my wife who doesn't like goulash, but she loved it so much that she asked me to make it again soon. Yes, this goulash is way different than the ones I usually get.
Wow this was fantastic. Initially I was worried about the use of hot paprika but not a problem. it really is needed to season the meat and the rest of the dish is truly flavorful. I used a chuck roast for the braise.
It was a cold and snowy day yesterday, so it seemed like the ideal time to give making this a go. Something hearty and warming to eat, comfort food. Very happy with how it turned out, and it's very tasty. Love the csipetke, they add a nice contrasting texture to the meal. My meat did turn out perhaps a little too tender, being more towards falling apart when I spear it with my fork it in the bowl of goulash, but I think this is partly down to leaving it too long in the pot before adding the csipetke. Next time I will be more careful to add the csipetke as soon as the goulash returns to a simmer. I used 3t of caraway seeds, ground, and reckon I'll go with 2 next time, just slightly too pronounced for me. All in all, very easy to make when following your clear and concise instructions, and well worth the time and effort - delicious!
I enjoyed this one as well. I cobbled together a bunch of leftovers so I made some shortcuts, but followed the general procedure. Came out great! :) Although I should have made the chipetke nuggets smaller (or maybe the dough was a little too hard because I just 'eyeballed' the amount of ingredients). Nice and rich flavor. It sprung in my head to add guiness to the last serving I had. The only close convenience store still open only had a locally made stout with coffee so I used that. Put in about a 1/4 cup of the beer, cranked it on high to burn out some of the alcohol. I saw it thickened up a bit quickly. But the end result was still real tasty! :) Yummmmm thx again :)
Chef, before making this, I have never had Hungarian Goulash before. There was a restaurant that opened near me by a wonderful European chef who had this on the menu, but he went out of business before I could try it! Growing up in northern Michigan, "Goulash" is not this, it's what Mom whips up with pasta sauce, ground beef and macaroni. No one I know has ever had the real thing. It's not in the culture here, so to speak. No one makes it, and no restaurants serve it. So I made your recipe, exactly as you described. All I can say is wow, just wow. I think this is the family's number one favorite of the CookingInRussia series so far. For all you people out there reading this and wondering if you should take the time to make this, or whether this recipe is the one to make given that there are so many available on TH-cam, look no more. Get the best ingredients you can. Take the time. Double the recipe because you will want seconds. I'm going to have to 4X it next time. Make it and enjoy. I'm pretty much addicted to this stuff. Winter will be here before we know it, and this will be the perfect dish for that time of year. I just can't believe I have never had this before! All I can say is I'm glad that the version I did find was Chef Easter's recipe. Simply the best. Thanks, Chef!
BigGrrr1 Thank you once again. It is gratifying to hear people were successful in making this! Sometimes I wonder what the percentage of failures are because I wasn't clear enough about some part of the directions, or I didn't put enough emphasis on some important aspect. So it is reassuring to hear back from people who succeeded!
+CookinginRussia Chef, I've made over 40 of your recipes till now. Including harder ones. Many of them even a couple of times. And I tell you, all were amazing. I've screwed up only two as far as I remeber - for the first time I've made them. The only thing is you always must try the acidity on your own, what I learned at the beginning. Cheers and all the best. Thanks for your amazing work.
***** Thank you! Acidity and salt always have to be adjusted because of variability in both taste and the other ingredients of the dish, so that's expected. Especially for Russians, who are highly sensitive to anything acidic.
Recently went to germany, and they were serving a great goulash where i was staying... i'm obsessed with goulash now and will try your recipe this week end ! thanks for sharing !
cccecccilia germans make Gulasch very differently... as I think EVERYBODY does... LOL!! perhaps you can ask for that German recipe?? Guten Appetit!! 👍 🇩🇪🇺🇸
Wow! Thank you, this is very different form Viennese "Goulash mit Spätzle" but i can clearly see the origins that the Austrians used to make their Goulash which is very onion heavy, almost like a french onion soup, just with all of the spices and meat - often severe with a Semmel-Knödel (bread dumpling) or Spätzle. So delicious... Even the name CSIPETKE is very similar to Spätzle. Winerishes Goulash und a Krügel Bier - glaubst Du kriegst daß hier?? It was the Austro-Hungarian Empire for a long time, which even included the Ukraine...
There are many, many different versions of this recipe and thank YOU for not being angry that it isn't the version that you are familiar with. I get that all the time from people who think that their local recipe is the only one in the world. As you said, you can see the similarity, but usually the recipe is influenced by the availability of local ingredients. Maybe you have a lot of onions growing around there, or at least you did in the past.
I love how everyone has their own unique way of making goulash! Everyone's is different and that's what makes goulash so fun!!! Thanks for posting! This looks amazing!!! :) God bless!
I think I'm going to use some of that Beef Stock for this recipe. 25 liters reduced to 1, it was on all night and tastes amazing. I think I could have got another batch out of the bones, but enough was enough. Thanks for the tips... no Rosemary and no Tomatoes! I do have some of those Knorr Stock pots, but I always feel as though I'm cheating when I use them. They are a handy go to though.
I'm from Ukraine and I live in Canada. gonna try this tomorrow for my in laws. I was in Hungary and Austria last summer so I can't wait to compare this
Yummy!!! I kinda went off a little and did my own thing. Like o didn't add more water at the end to make the soup. I first browned meat, then in that juice I fried the onions and paprika. After, I put it all back into the pot and added the peppers and tomatoes and tomato puree and garlic, salt and pepper, and almost covered it with chicken broth and simmered for 1.5 hours.
Yep, this is not goulash at all as we know that here in middle Europe, but definitely I am going to try this USA version or how to call it, may will be somehow really good or even better, will let you know since I will try to make it. I come from the Czech Republic and we usually doing there both version, the gravy Vienna goulash or the original version from Hungary, as a soup, but even more like a fusion both of those. But anyway love your videos and i hope will be this version great too. Cheers from London at the moment.
I used to do that at the age of 6 I have to say I took a big amount of dough and was done in 10 to 7 min and the dough was about a big bowl size XD children are pro at this stuff C:
This looks great, Chef. I knew Goulash had to be better than what people typically make. I've only had it once in my life, and it was horrid. This looks delicious and complex. Can't wait to give it a go!
Thank you. In fact it is even more different from the usual "goulash" than you could possibly imagine. The two stage cooking process brings a lot. By the way, more videos will be posted very soon now. Just finishing up.
So... Finally made it. This is one of the tastiest things I've ever eaten! Really really good. But... It's way way way too hot. Had to balance it with a lot of sour cream. My wife doesn't like most dairy so she couldn't eat it as it was too hot for her without anything to balance the heat. I don't know if it's my hot paprika but next time I'm trimming it down dramatically. I was also wondering why you haven't used naturally smoked paprika... Notice I said naturally. But wow... Regardless of the heat... It's seriously good. Really tasty. I always loved Hungarian food and this recipe kicks arse! The meat is unbelievable. I used Lincoln Red beef which worked perfectly and bought an insanely expensive Hungarian paprika. Highly recommended!
Thank you for your feedback. As for the spiciness, it could be that you just got a much spicier pepper than usual, or you might be sensitive to spicy food. I'm not sure which, because I wasn't there. Some people are more accustomed to spice than others. I'm in Helsinki, Finland now and they just opened the first Taco Bell a couple of days ago. There has been a huge crowd around the place trying it out, and already I've heard Finns complaining that it is so spicy that they can barely eat it - and this is Taco Bell! I wouldn't consider it even slightly spicy, but if you grow up eating mashed potatoes and fish in cream, even Taco Bell would seem hot, I guess.
I don't know. I definitely grew up on spicy foods so it can't be that. That said, there's something I've been noticing more and more over the years and that's that I am developing a dislike towards black pepper... everything else seems to be fine I just like black pepper less and less. Although I think my hot paprika is just insanely hot.
If you grew up on spicy foods, then indeed you got your hands on some very unusually hot paprika. Even the Hungarian Eros chilies are not really spicy compared to, say, Thai chilies. As for your growing dislike of black pepper, that's an odd one. I've never heard of anyone saying that before. Black pepper is an ingredient in virtually every savoury restaurant dish you will find almost everywhere in the world.
I don't quite understand it myself. I used to love black pepper and have used it a lot then one sunny day it just became less appealing and over the years I've used it less and less but it's not like I hate it either. I still use black pepper just less than I used to. Anyway... after more than 24 hours in the fridge the heat has subsided by at least 50% so it's far better now. I probably made around 20 of your recipes by now and this one is my second favourite (my favourtie by you are the tefteli meatballs). It really is the best goulash I ever had.
Thank you! The solution to food being too spicy is almost always in letting it rest in the refrigerator for a day or two. In fact, many of the recipes here have had the amount of spice toned down for home cooks because they are likely to eat them as soon as they are cooked, but in a restaurant many things are refrigerated for hours and then reheated on demand, so they have to be much more powerful tasting to come out of that process with good, fresh flavor.
Im cooking this dish for my girlfriend for tomorrow night. I will start in very early in the morning to get the long cooking time finished. Wish me luck!
Will be trying this today. The Bourginon was perfect. Also made a batch of your brown sauce following your directions and the result exceeded all previous attempts by a wide margin. That, and a good fish stock are the most difficult things to come by in home cooking, as far as I'm concerned. I was wondering if you have a good Sauerbraten recipe? After 2 attempts I can't get a fair flavour balance for the sauce. Either too sweet or too sour - too much vinegar. Not an easy dish to make or fix. Will be trying the Goulash this weekend. cheers, and thanks for sharing your professional knowledge.
Thank you for writing. I appreciate it! No, I don't have a Sauerbraten recipe right off. It isn't something that I have made in a restaurant ever, and so I would have to spend some time working it out. Right now I am primarily trying to finish up this cookbook / channel companion guide, which is why I am not putting up as many videos as usual, either (although I do have another one that should be up in a few days).
I want to make this soon but I have a few questions: First, I just want to say that I agree with everything you said and wrote. I too don’t understand to combination of potatoes and pasta but my solution to that so far was to put just one whole potato (almost like a spice) then remove it in the end. Second, I too don’t really like how thin most places make it. Makes perfect sense to me to make it thicker like you. Three, I used to live next to a lot of Hungarians and like I said in other videos I couldn’t care less whether something is authentic or not but just as a side note - the Hungarians I knew used to have like three different variations: one being with the csipetke, one without but with a shit load of potatoes and one without the csipetke and with little potatoes but they would eat it with a lot of bread and essentially used the “soup” as a dip. Questions: Q1 - Do you think it’ll be ok to put the caraway seeds in a Bouquet Garni tea bag or is it important to have it mixed in? Q2 - Why do you specify lean meat? It actually makes sense to me because I never liked having a floating layer of fat on top but… oh, I almost wrote “traditionally”… umm, lets just say that where I come from (which isn’t Hungary nor have I ever been to Hungary) it is usually made with top shoulder meat (which can be faty) mixed with some neck meat (if you want to be fancy).
Q1 - Why would you want to do that? To make changes in a recipe, one should have a clear reason and goal in mind. Q2 - Because most restaurant customers don't like a pool of fat in their soup. I realize that it is traditional; sometimes to a great extent, such as authentic Georgian and Azerbaijan dishes where there can be a centimeter (nearly half an inch) of fat on top. As a chef you have to please your local audience, and although Russians are not nearly as afraid of fat as Americans these days, the reviews on a truly authentic HUNGARIAN Hungarian Goulash would be terrible in most other developed industrialized nations.
I’m not going to change the recipe. Especially not the first time I make the dish. Many of my questions are educational. I’m not sure I can explain it any better than that. I’ve learned, years ago, that you learn a lot from asking questions about things you actually know a thing or two about. I’d guess 60% of my questions are from a place that seeks to deepen an idea as opposed to ones stemming from obliviousness. It’s just how I do things, like I said, can’t explain it to someone else. I “cook things in my head” before I cook them in real life. When I can’t imagine something it intrigues me. For example, I watched a video the other day by a Cambodian girl (channel called Rural Life) where she cooked snail with banana flower. I can’t even begin to imagine that so it makes me ask questions. In this case I guess I was intrigued by the way the caraway will get infused. I really don’t know how to explain myself better… sorry.
The caraway needs a higher temperature that it would get if it was protected by the covering of a Bouquet Garni to properly break down. Adding more won't work, either. If you have read Volume 3 of my cookbook series, you should know why. Regarding the snails in banana flowers, I'm not sure if you realise that banana flowers have a very different taste from banana fruit.
I'm coming back to this recipe to prepare goulash, and I'm saddened by the fact all of the annotations were deleted by youtube! I looked in my Cooking in Russia Vol 1 book, and the recipe only states the quantities. Chef, or someone else who remembers -- what was the temperature and cook time for the beef?
I'm coming back to this recipe after a few years, and I can no longer see the annotations on the TH-cam video. Is there a fix for this, or some other source for a version of this which does have the annotations? I'd be happy enough to buy the book, but apparently it's missing critical information like the oven temperature and time for braising the meat.
Several. years ago TH-cam deleted all annotations from everyone's videos. The information is in my cookbook series if you have that. Alternatively, members of my channel receive links to all of the videos on another site where the annotations have been laboriously restored. Sorry, I hope you understand, but I have been getting requests like this for years now and I can't take the time to research each thing for free. If you do decide to become a member, be sure to follow the directions on the "Member Benefits" video so you get the links.
CookinginRussia I'm loving it actually - it can be read almost like a novel with an underlying storyline developing through the recipes. I'll collect some thoughts when I finish it and let you know, but yes - very entertaining reading so far.
Chef, you are on a roll! This is very different from the Goulash I'm used to, which is basically a simple beef stew. I remember trying your Georgian Kharcho which was amazing so I'm happy to see that you posted another stew recipe. By the way, you would be a good sponsor for Knorr after all those Knorr products you use now. Especially now that everybody is complaining that Marco quit (on the Knorr channel). They still do have a good product though.
Thank you again! This is going to be a very different kind of Goulash for most people, and you will be very surprised by how delicious it actually is - and not just another beef stew. As for Knorr, I'll never be a paid spokesperson for them, but their products are among the best available to home cooks for cutting corners - and in certain cases, that's a justified measure. I'll be using another Knorr product in the next upcoming video, too - but only to generate chicken-flavored steam, as you'll see.
Hi chef, I'm about to make this goulash but was wondering: did you add water to that pot or did the liquid come out of the beef and veg alone? Thanks! Also -- I recall reading in Modernist Cuisine that boiling to kill surface pathogens is more thorough than frying in oil. I would defend your method for adding flavour more than boiling however...
When water is added I usually show it, or at least write it in the annotations. As for boiling vs. frying in oil, I pity the bacteria that can live through being fried in oil. LOL
My mother, and I love this woman very much, was several of those cuts that destroyed what Goulash really is. She browned hamburger with onions and bell peppers and added tomato sauce, then served it over boiled macaroni. Its not a bad, but it is NOT Goulash. Thanks again for sharing Chef.
This is what my Great Great Grandma would have made Chef? My Uppa got off the boat from Hungary as a baby....I've never once had the real deal. I suspect it's not what Great Great Grandma would have made she was a poor immigrant lady and she lived in Pittsburgh and Great Great Grandpa worked in a steel mill, but I feel like She would be proud of me for trying it.
Jake Riethmeier This is a restaurant version, and there is no "one" goulash any more than there is "one" borscht, but it has been a very successful dish in terms of it being liked by everyone who tried it. I'm sure you will like it, too.
CookinginRussia Chef.... Um it's traditionally cooked over an open fire and I am an outdoor cooking nutjob. which you may have gathered... I mean I can do this over a campfire in my backyard, that's cool, right?Looking really forward to doing something My Great Granddad did as a little boy, well maybe his sisters made the csipetke, But Aunt Jewell and Aunt Betty were awesome. And I'm sorry if I always ask you silly questions, what you do is very different from what I do. I think it's awesome. All the barbecue guys, we're all doing the same thing, all the darn time.You can't get better like that. for the last 18 years I have been doing roughly the same thing... Time to fix it.
Jake Riethmeier By all means cook it in a cauldron or Dutch oven over a fire, if you can. Then leave out the liquid smoke, of course. You can scale up the recipe to make more, which is what I would do if I was bothering with a fire outdoors.
No, it was made with only onion and black pepper - but we are talking about a very long time ago. The Turks brought paprika to Hungary in the 16th century, but it didn't become a popular ingredient until the early 1800's, when there was a cholera epidemic and it was believed that paprika was a remedy. Then they started making everything from liquors to desserts with paprika, and long after the cholera was gone, the paprika fields remained.
Other than not getting to see your kids every day what sucks the worst about working second shift is... Not having them make the Czitepke and not being there when they eat this tonight. based on my taste tests.... I got a feeling the kiddos are gonna wreck this stuff come suppertime. This one has me re-thinking Turkey Tetrazzini. In that video you said you hail from San Francisco... Right now pending family approval is Giants win the Pennant. Congrats on the World Championship if you care, you might not but hell you mighta grew up wanting to play center or short for the Giants. My Uppa he always talked about his Mothers Goulash a recipe lost for all eternity.. I see why now. BTW I left the wine out... I mean if I am making czitepke so a dragon don't eat me, I mean you said that Hungarians don't want it in there... I wasn't chancing the Ghost of my Great Great Grandmother showing up in the kitchen and yelling at me in Hungarian whilst whooping me with a wooden spoon. Meant to be funny, I mean if it wasn't.. I don't know how good I did yet. I know how good I THINK I did. Wish I could have the man himself in for Supper tonight, well when I get off work around midnight. I hope they love it, because I want to use this dish to teach my kids about their Great Great Grandpa, one of the finest men that ever lived in my humble opinion.
Family says thanks Chef. This one is proof that mediocre to bad dishes don't become famous famous dishes get bastardized till they become mediocre to bad.
Jake Riethmeier Exactly. The big turning point for that was the 1960's and the popularization of canned and frozen foods that were often based on classic recipes. People started associating those classic dishes with the inferior manufactured product sold under the same name.
Chef 90 percent of this comes from what I was given tonight. Damage control. Ol lady hands me a pound and a half of ground Turkey a can of diced tomatoes and a can of kidney beans and asked me to make chilli. .. freaking impossible. So I fried some bacon browned the Turkey with paprika and sea salt and some zatarains creole seasoning in the fat made a white roux sauteed some onions in it. Poured that in the crock pot with the fowl and all the juices because I knew it would suck if I didn't. Then the tomatoes a can of ro-tel the beans... 10 oz pasata the chilli powder. A chopped green bell and a chopped red bell a cup of knorr chicken stock. 2 drops of liquid smoke. Is it gonna be edible? Yeah probably. Is it Carne Con Chile? Hell NO!
Wow you are on a roll with great videos!! Should I get short ribs? or a roast? and how do I know what high quality paprika is? do you have some brand names? Thanks.
Thank you. I have some time right now because of summer. That only happens once a year, so I'm trying to get some good ones knocked out. The beef should not be too tender, or it will be liquidized by the end of the very long braise. Think in terms of round or brisket. As for paprika, look for one from Hungary that says "csemege" on it. This translates to something like "absolute best", and will live up to that reputation.
I never seen make Goulash (gulyas) like this !! That was a little bit off from Hungarian way!!!! Goulash has many regional version , I know one think we never cook the meat before like this seems to me the hole meat was over cooked !! Dear chef if this Hungarian Goulash was your version that was great ! But not for Hungarian !!! We know goulash is soup nothing else!!! Thank you ! & I love to watch your videos !!!
The meat looks like it's from the beef chuck, judging by that line of connective tissue that you removed. It looks like the tough connective tissue that is removed to make a flat iron steak (US), and it has other names in other countries.
I've actually watched a bunch of videos on goulash lately. It's very confusing. Seems there is a difference between making it as a soup, stew or some kind of a pasta sauce. Also, the sheer amount of pastas is very confusing as well. Do you know when it's appropriate to use each of these: Nokedli Galuska Porkolt Csipetke ?
There are many variations and no rules that someone won't argue about. I get comments on this video every couple of weeks by someone who's offended for one reason or another (i.e. it isn't the way their mother made it). Just go with what you like and don't tell anyone. LOL
As a Transylvanian historian - and the Szeklers know the best -, I have told to many that the 'goulash' was invented by the famous Prince 'Dracula Tzepesh' for his soldiers having huge number of cattle in Pannonia (Hungary) and Transylvania: "Dragoulas' - the precious Dragon-vampyre...
While i am no historian, i never heard about Dracula Tzepesh the chef. The base of most stew type Hungarian dishes are simply lard, onions, paprika, some spices and meat. It's easy to imagine a herdsman 'inventing' these sorts of food with the scarce local resources available. There is no mystery around it in my opinion.
kiskopter - in regard to your other post, I never claimed this was an authentic original version. I said it was the best, and the name "Hungarian Goulash" is applied to this type of dish around the world, whether or not it is true to the classic. Just as pizza is still called pizza even when it has pineapple and cream cheese on it, which no Italian would make. The classic Hungarian Goulash is not as tasty as this is, and that's the point. I encourage you to actually make this and see for yourself - and I cooked this in Budapest with great reviews, by the way.
How many kinds of Paprika does Hungarians make? I accidentally bought a Hungarian Paprika many years ago, and after I got it home, I noticed it wasn't the kind I always bought, and also noticed it was "HOT" Hungarian Paprika. I don't like things "HOT". Is there a normal Hungarian Paprika? or can American Paprika be ok to use.
thanks chef, for presenting a nice goulash! Can't wait to make this version, ...I just have to find someone to do the csipetke for me - looks boring! :-)
CookingInRussia, I am very impressed with your cooking, you take the time to research and make the dishes properly and I must say they look delicious. I agree that good food takes passion and time for it to be what it is. Do you have any tips and advice for creating a cooking channel? My passion is cooking and I would like to start my own youtube channel with dishes I make at home. Keep up the great work :)
Thank you. Yes, my advice is to only make videos about things you are an expert at. TH-cam's biggest problem right now is the vast amount of self-indulgent bad information put up by jokers and amateurs, unfortunately.
CookinginRussia Ok I will try my best :) I need to save up for a good enough camera so in the meantime I will try to improve on my cooking skills and get some good practice in. Thanks for the advice.
Corrie G What is your motivation for this project? If you genuinely want to teach people with accurate information, then involve experts directly. You know?
CookinginRussia The main reason is because it makes me happy. It brings me great joy to make a dish and when people comment on my cooking, I use their advice when I make a dish next. I love making other people happy too. I would like to show people that Scottish people can actually make good food and have fun whilst doing it, whilst expanding my knowledge futher. I feel feedback could aid my practice.
I have a question about drying things (it's not directly related to this video I just thought it's the most suitable place to ask): I ran out of bittersweet paprika and while I was at it I thought of making more dry tomatoes, celery and had some space so placed a few leeks as well (always trying to utilise as much of the space). I'm trying not to "give the secret away" for those who haven't bought the books so I'll say this... It's been in the oven overnight at your recommended normal temperature. At the time of writing this it's close to 12 hours (11 hours and 54 minutes) and it's not even remotely close to being done and because there are other things (that aren't ready yet) I haven't even started the second phase at the higher temperature to make it bittersweet. Throughout the first few hours I was still awake and had to open the oven's door several times because there was an insane amount of steam. I've dried things according to your specifications at least ten times and have never had any issues at all yet this time after 12 hours it honestly only looks like it's been about four hours. The peppers haven't even gone flat yet. I'm assuming it's because the environment was too wet? Too much steam? Any suggestions? Again, this is all live... still ongoing... like I said it's in the oven as I'm writing this. I don't imagine you'll have anything to add other than giving it more time but since it never happened to me before I thought I'd ask what you think.
You can throw it out and start again, unfortunately. You can't put other wet things (especially tomatoes) at the same time because the steam keeps them from drying - and also the flavor in that steam changes the flavor of the final product of all of them.
Live and learn, die and burn. The safest approach is always to stick to the recipe without modifying it. When you change things, then you invite problems.
The recipes are in print in my cookbook series. The videos are a promotion for those books. You are free to make notes and write directions for yourself, of course.
Thanks for posting this vid. I'm a little worried about adding the remaining spices to the veg unless you cook the heck out of it since meat bacteria is in it. I would not use it but would cook the veg in fresh paprika, etc. to be safe
There are a million recipes for goulash from around the world. This is how it was made in a restaurant in Budapest when I was there. A restaurant version and a home version are always different, and there is no one recipe that is "authentic", my friend.
It looks like 2 different dishes, your finished product looks different then what was in the pot, did you add anything else? Or is it just the cooking process? Or just different camera color filter.
It's a different camera. The video camera that I'm using is really bad for showing colors correctly, and to make matters worse, the lighting in this kitchen has several different sources including fluorescent, halogen, tungsten, and a window facing a northern blue Russian sky - so depending on where I'm at, and whether or not I bothered to reset the white index on the camera before shooting (which I'm bad at remembering to do) - the video is often very off-color. However, the final photo is taken using a Nikon digital camera with true color recognition. Unfortunately I don't have a fortune to invest in professional video equipment for this.
If you are talking about the fresh peppers that you dry yourself to make your own paprika, then there is no single "Hungarian sweet pepper". There are dozens of types, as I explain in Volume 1 of my cookbook series. If you are talking about the dried Hungarian paprika, then there are many types of that, too. I go down the list of those in Volume 3. There's too much information to repeat in a short answer, but I can tell you that I am in Saint Petersburg, Russia.
Here in Canada we have Hungarian peppers or at least that's what they call it they are yellow but turn red over time they' re fatter than the paprika peppers I tried to copy a picture of them on here but no luck I always use those for Lecso .Thanks for answering my question have a great day :)
@@CookinginRussia The only problem is the Hungarian word... In Hungary is with potato, and never served with sour cream. And I am sorry, but how you made, is not how the Hungarian Gulyas is made...
I guess there are some similarities between chicken Paprikash and Goulash. But the versions i've seen here in Norway is generally disappointing. A hungarian coworker once went into a restaurant kitchen and lectured the cooks about what a real goulash is. She found meatballs, tomato paste and peas in her "goulash". As she said, authentic goulash and chicken paprikash are simple preparations, not ruined preparations with lots and lots of ingredients.
There are two issues here. First, restaurants prepare food for their clients. They are not museums of culinary cultural heritage. Norwegians have different tastes than Hungarians, and a restaurant is a business. Consider the extreme example of what is served as "Chinese" food in Hungary! You don't see Chinese people lecturing the kitchen about what they are doing wrong, but it is the same thing. Second, dishes are not "ruined" by lots of ingredients. Home cooks usually make simplified versions because they don't have time to make an elaborate holiday meal every night. A good restaurant doesn't have that limitation. They have many skilled professionals and access to ingredients on a daily basis that a home cook would find difficult to procure. In short, comparing a regional interpretation made in a restaurant with a home cook version made in a country thousands of miles away only shows a lack of understanding on the part of the person complaining. Finally, I see you liked the "Instant Butter Chicken" on someone else's channel. Do you realise how appalling that is to anyone from India? Think about that.
I'm totally aware that restaurants adapt and business would go down if they don't please the local taste buds. And about Chinese food, yes I agree. That's why I personally eat mostly in places where local chinese eat themselves (we have a few places). I worked as a assistant in a chinese restaurant once and what we had as staff lunch was completely different than what would go out to the locals. About the Instant butter chicken, it should be taken for what it is. Instant, however the authentic complex version will always taste better as there are steps in the preparation that cannot be rushed.
Anyway, I probably will when i get the time to do so. I agree with you and most of the opinions from the original post does not reflect my personal opinion. As you commented on another post, there is no one way to make goulash. Same goes for many indian dishes, there is no one single way of making a dish or "one and only authentic" way to do a dish like this. But at least you are not playing copycat and just "aping" after other recipes which is one thing. That's a major problem i have with youtube, people often times don't put their own spinoffs on things.
Thank you. I am working towards the ultimate dream of the most amazing restaurant, but with that dream comes a nightmare of complications that I will explain in some detail later when we are closer to opening.
Hmmm, I wasn't watching my heat closely enough and burned some of the paprika during the meat searing process. I scrubbed the burned paprika from the bottom of the pot before I continued to fry the vegetables. Probably not going to turn out this time.
Without being able to see it, I don't know if you REALLY burned it, or if what you scrubbed out was the fond - which is what you want. That's the depth of flavor. Was it literally black and smoking like burned wood? In that case, then yes - you trashed it on a very high heat. Otherwise I suspect what happened is you worried prematurely and trashed it by getting rid of the most flavorful part. At any rate, practice makes perfect!
CookinginRussia I think I trashed it. What I scraped from the bottom was a crust of black powder that smelled quite burnt and I had to rinse and brush the pot to get it out. The meat seemed fine but I suspect the burnt taste migrated into the meat and I won't know until tomorrow morning when the braising process has completed. I will let you know how it does turn out but I'm not too optimistic. :)
Grace Gems Video Treasures That's unfortunate. You may have had this problem from using a thin pan, too. Inexpensive cookware is more prone to burning foods because the heat is not evenly distributed. A heavier pan is less likely to have that problem.
CookinginRussia I used a heavy creuset pot which tends to build up a lot of heat. I just wasn't paying attention. The goulash turned out fantastic still though. I think I got all the burnt paprika out before proceeding to the next step. No doubt would have been better without the error but won't know the difference until next time.
+Keith Brooks They are discarded. In a restaurant we usually use vegetable waste for this stage (trimmings from vegetables). They are there for flavor, but not tasty after that cooking stage.
There is some confusion here. This is not intended as a traditional Hungarian Goulash, as I explained in the annotations. The name "Hungarian Goulash" is used around the world for this sort of dish, and it is rarely made exactly the same way by any two people. Tradition is not important compared to taste, and I've made this and served it in Budapest with great reviews (as well as in five other nations).
I wasn't disappointed in this recipe at all, I thought it showed ingenuity and some real knowledge.....But this ain't no Hungarian goulash. Not to be a nit-picker, but maybe title your videos better? For example "my favourite unique goulash recipe"
Kris Gaines As I explained here, and in the first volume of my cookbook, there is no "one" recipe for Hungarian Goulash, and there is a huge difference between what restaurants serve and what home cooks make - and (more important) what is served as Hungarian Goulash in different nations outside of Hungary. To say that the only "Hungarian Goulash" is what a Hungarian grandmother cooks in her backyard over an open fire is not how the English language works. There is a lot of room for variations on a theme and still have it be easily recognized as the dish of that name.
+CookinginRussia " and (more important) what is served as Hungarian Goulash in different nations outside of Hungary" ... there's the point... just because it is served as hungarian goulash out of Hungary, doesn't mean that's hungarian, and YES for the respect of traditions, it is important to follow rather the rules of grandmother cooking in the backyard( of any nation) than a foreign guy from an other continent "wanna-be-exert-cook" of different nations
Eyo K I specifically said that it was not the home style dish, and I did not use the Hungarian language name for it, did I? This is what the dish is called around the world, like it or not. No one is telling you not to make it the way your grandmother did, if that's what you like - but we would still be cooking bugs on sticks over an open fire if cuisine hadn't continued to evolve. Older doesn't necessarily mean better, and tastes change with each generation.
+CookinginRussia cool, but still... dont call it hungarian though! its the way u like it, the way u transformed it for yourself and im not saying its bad or good, just dont call it like that!
Eyo K Sorry, but that is the name of the dish everywhere - Hungarian Goulash. It would be like saying not to call Chicken Kiev by that name because it didn't come from Kiev, Ukraine. You don't get to decide the name of a dish unless you are the inventor. If you make pizza in a different way from how it is made in Naples, it is still pizza, isn't it?
Unfortunately you would have to buy a couple of thousand copies for me to make enough to pay for pro video gear. Try to overlook the production values. Cheers!
CookinginRussia the pure quality of your content blows any of the other cooking channels outta the water, despite their multi-angle shots, sound tracks, & random editing. You’re the man bro. Hoping there’s a Vol. 4 in the works? If not hope the new restaurant is coming along as planned. Merry Xmas ✌️
A név "magyar gulyás" használják az Egyesült Államokban és más országokban, hogy olvassa el ezt a fajta étel, nem feltétlenül valami lenne Magyarországon készült.
That picture of the goulash in the bowl looks nothing like what this guy was cooking... just look at those big chunks of meat compared to the small cubes he was cutting up earlier. The color is also much redder than what was in the pot, which looked like a typical brown beef stew. FWIW, the bowl of goulash looks much better than what he was cooking...
First of all, Goulash is served all over the world by the same name. Second, no one cares what you think. The recipe has been used successfully in fine dining restaurants in three nations. Get back to me when you have 2 Michelin stars.
Criticising a recipe you have never made is like reviewing a movie you have never seen. "Well, I liked Star Wars and this wasn't Star Wars, therefore it was terrible."
The name "Hungarian Goulash" is used around the world. Tastes are different in other countries. Just as the pizza served just about everywhere other than Italy seems "wrong" to Italians, the same is true of Goulash and Hungarians.
k wait, you imply that bacteria will survive the 'low' temperature of 80 c. i trust your cooking methods, but do you really think bacteria can survive 6 hours at that temp? 75 c internal temp of a chicken is considered 'safe'.
No, you don't understand. The meat is being put into a low temperature oven. If you start it out cold, the outside surface of the meat will remain in the danger zone for a very long time with bacteria growing rapidly on it before it finally gets to a temperature hot enough to kill them all. Bacteria produce toxins that will make you sick - toxins that are not destroyed at 80°C.
It isn't supposed to be authentic, as you would know if you had read the text at the start. First, there is no one recipe that makes it "authentic" because everyone has their own variations. But, more important, the term "Hungarian Goulash" is commonly used around the world. I assure you that the "Italian Pizza" you get in Hungary is very different from what is authentic in Italy. That's how food works. The name tells people what to expect. The name does not mean it is going to be flown in from the country of origin. All dishes are made to suit local tastes - or didn't you notice the name of this channel?
You just keep arguing, get it that this has nothing to do gulyas leves, and Hungarian goulash is a specific dish as opposed to your Italian Pizza argument. Hungarian Goulash is a specifically made dish starting with onions, then paprika and then the cubed raw beef and so on. Your way making it is fine for another dish, but not for this soup. I am Hungarian and yes I cook, so just stop arguing, and be happy that you made an excellent dish, just don't get high on you definition. Amen.
charlotte barnes - just as pizza served outside of Italy is still called pizza, even if there is pineapple on it. Did you even bother reading the intro text in this video? Apparently not. It's a peculiar thing for Italians, Hungarians and Ukrainians. Those are the only nations where you get comments like, "I'm from XXX and this is not authentic" - because the person does not know there are different versions even within their own country. By the way, I worked in Budapest for a while. This is pretty much how it was made in our restaurant. Home cooking and restaurant cooking are often not the same thing. When you make something in a restaurant it has to be better than what a home cook makes. Try it.
I made this dish yesterday and I'm try to find the words to describe how incredibly delicious it is! It felt like some kind of feel good endorphins kicked in with every spoonful. All I can say is that I'm still thinking about the taste 24 hours after we ate it...My husband got the look on his face and said "What,' that's all you made?" That's how good this is! I will certainly be making this again, only in triple quantities! I urge everyone who looks at this recipe to make it. You will not be disappointed! Thanks Greg for this awesome recipe!
Thank you for leaving feedback. I'm glad you enjoyed this!
Sir, I really love how you share your skilled cooking, life cooking experience with us here. I hope you are doing well, wherever you are living now. Thank you. I still remember your video tutorial on homemade sweet and sour sauce, from that old Chinese restaurant that has been closed for years. One day, I'm going to make a batch.
Finally somebody outside of Hungary has an authentic idea how to cook gulyásleves. Beautiful. Only a small hint: In Hungary, we would never ever use sour cream in or over the soup, it is only used for stews (pörkölt) or in any thickened vegetable/meat soup, but not in gulyásleves.
+blondecat666 Thank you for your comment. This is a restaurant version, and the name "Hungarian Goulash" is used in every country to describe this dish. It is common to add smetana or sour cream to this most everywhere else. Cheers!
Hello.. I've been looking for the most authentic and traditional Goulash recipe and TH-cam has so many versions. Some dry, some soupy, some with macaronis, some with or without vegetables, some with red wine, some without!!! Can you please provide the link for the most real one?
Love from India.
That's not true. In some regions we eat like this.. my brother special like with sour cream on the top.. and in Jokai style bean goulash they put sour cream on the top.
@@AP-fg8vtThis is the most closer one. We just didn't cook the meat before that. it's a simple thick soup you can cook it as you like. :)
@@AP-fg8vt th-cam.com/video/SLSImKeFzNo/w-d-xo.html
Revisited this video to get inspired to make a gulyas today.
I hope you are doing well, Thanks for your information.
Made this last week and it was simply the best goulash I made. The balance of the flavours, tenderness of the meat and the spices were perfect. I served it to my wife who doesn't like goulash, but she loved it so much that she asked me to make it again soon. Yes, this goulash is way different than the ones I usually get.
Vicious Suspicious Thank you - and good to hear from you again! Another pair of videos are very nearly finished.
Looking forward to it! As long as Im eating food, you will be hearing ftom me...
... and just because it is not traditional Hungarian gulasch. Maybe Russian Gulasch ??
Wow this was fantastic. Initially I was worried about the use of hot paprika but not a problem. it really is needed to season the meat and the rest of the dish is truly flavorful. I used a chuck roast for the braise.
I made this for the first time, but with venison instead of beef, turned out wonderfully! One of the best things I've ever tasted!
It was a cold and snowy day yesterday, so it seemed like the ideal time to give making this a go. Something hearty and warming to eat, comfort food. Very happy with how it turned out, and it's very tasty.
Love the csipetke, they add a nice contrasting texture to the meal. My meat did turn out perhaps a little too tender, being more towards falling apart when I spear it with my fork it in the bowl of goulash, but I think this is partly down to leaving it too long in the pot before adding the csipetke. Next time I will be more careful to add the csipetke as soon as the goulash returns to a simmer. I used 3t of caraway seeds, ground, and reckon I'll go with 2 next time, just slightly too pronounced for me.
All in all, very easy to make when following your clear and concise instructions, and well worth the time and effort - delicious!
Thank you for taking the time to leave feedback!
I enjoyed this one as well. I cobbled together a bunch of leftovers so I made some shortcuts, but followed the general procedure. Came out great! :) Although I should have made the chipetke nuggets smaller (or maybe the dough was a little too hard because I just 'eyeballed' the amount of ingredients).
Nice and rich flavor. It sprung in my head to add guiness to the last serving I had. The only close convenience store still open only had a locally made stout with coffee so I used that. Put in about a 1/4 cup of the beer, cranked it on high to burn out some of the alcohol. I saw it thickened up a bit quickly. But the end result was still real tasty! :) Yummmmm thx again :)
+fu man chu Thank you for the feedback. I just posted another Hungarian recipe a few minutes ago.
Chef, before making this, I have never had Hungarian Goulash before. There was a restaurant that opened near me by a wonderful European chef who had this on the menu, but he went out of business before I could try it! Growing up in northern Michigan, "Goulash" is not this, it's what Mom whips up with pasta sauce, ground beef and macaroni. No one I know has ever had the real thing. It's not in the culture here, so to speak. No one makes it, and no restaurants serve it. So I made your recipe, exactly as you described. All I can say is wow, just wow. I think this is the family's number one favorite of the CookingInRussia series so far. For all you people out there reading this and wondering if you should take the time to make this, or whether this recipe is the one to make given that there are so many available on TH-cam, look no more. Get the best ingredients you can. Take the time. Double the recipe because you will want seconds. I'm going to have to 4X it next time. Make it and enjoy. I'm pretty much addicted to this stuff. Winter will be here before we know it, and this will be the perfect dish for that time of year. I just can't believe I have never had this before! All I can say is I'm glad that the version I did find was Chef Easter's recipe. Simply the best. Thanks, Chef!
BigGrrr1 Thank you once again. It is gratifying to hear people were successful in making this! Sometimes I wonder what the percentage of failures are because I wasn't clear enough about some part of the directions, or I didn't put enough emphasis on some important aspect. So it is reassuring to hear back from people who succeeded!
+CookinginRussia Chef, I've made over 40 of your recipes till now. Including harder ones. Many of them even a couple of times. And I tell you, all were amazing. I've screwed up only two as far as I remeber - for the first time I've made them. The only thing is you always must try the acidity on your own, what I learned at the beginning. Cheers and all the best. Thanks for your amazing work.
***** Thank you! Acidity and salt always have to be adjusted because of variability in both taste and the other ingredients of the dish, so that's expected. Especially for Russians, who are highly sensitive to anything acidic.
Recently went to germany, and they were serving a great goulash where i was staying... i'm obsessed with goulash now and will try your recipe this week end ! thanks for sharing !
cccecccilia
germans make Gulasch very differently... as I think EVERYBODY does... LOL!! perhaps you can ask for that German recipe??
Guten Appetit!! 👍 🇩🇪🇺🇸
Wow! Thank you, this is very different form Viennese "Goulash mit Spätzle" but i can clearly see the origins that the Austrians used to make their Goulash which is very onion heavy, almost like a french onion soup, just with all of the spices and meat - often severe with a Semmel-Knödel (bread dumpling) or Spätzle. So delicious... Even the name CSIPETKE is very similar to Spätzle. Winerishes Goulash und a Krügel Bier - glaubst Du kriegst daß hier?? It was the Austro-Hungarian Empire for a long time, which even included the Ukraine...
There are many, many different versions of this recipe and thank YOU for not being angry that it isn't the version that you are familiar with. I get that all the time from people who think that their local recipe is the only one in the world. As you said, you can see the similarity, but usually the recipe is influenced by the availability of local ingredients. Maybe you have a lot of onions growing around there, or at least you did in the past.
I made this and it turned out great :)! Thank you for the video!
I love how everyone has their own unique way of making goulash! Everyone's is different and that's what makes goulash so fun!!! Thanks for posting! This looks amazing!!! :) God bless!
I think I'm going to use some of that Beef Stock for this recipe. 25 liters reduced to 1, it was on all night and tastes amazing. I think I could have got another batch out of the bones, but enough was enough. Thanks for the tips... no Rosemary and no Tomatoes!
I do have some of those Knorr Stock pots, but I always feel as though I'm cheating when I use them. They are a handy go to though.
I'm from Ukraine and I live in Canada. gonna try this tomorrow for my in laws. I was in Hungary and Austria last summer so I can't wait to compare this
+Kv Denko How was it? I'm cocking for hungarian realtives tonight :)
Yummy!!! I kinda went off a little and did my own thing. Like o didn't add more water at the end to make the soup. I first browned meat, then in that juice I fried the onions and paprika. After, I put it all back into the pot and added the peppers and tomatoes and tomato puree and garlic, salt and pepper, and almost covered it with chicken broth and simmered for 1.5 hours.
Yep, this is not goulash at all as we know that here in middle Europe, but definitely I am going to try this USA version or how to call it, may will be somehow really good or even better, will let you know since I will try to make it. I come from the Czech Republic and we usually doing there both version, the gravy Vienna goulash or the original version from Hungary, as a soup, but even more like a fusion both of those. But anyway love your videos and i hope will be this version great too. Cheers from London at the moment.
I used to do that at the age of 6 I have to say I took a big amount of dough and was done in 10 to 7 min and the dough was about a big bowl size XD children are pro at this stuff C:
This looks great, Chef. I knew Goulash had to be better than what people typically make. I've only had it once in my life, and it was horrid. This looks delicious and complex. Can't wait to give it a go!
Thank you. In fact it is even more different from the usual "goulash" than you could possibly imagine. The two stage cooking process brings a lot.
By the way, more videos will be posted very soon now. Just finishing up.
CookinginRussia Cool, catching up on a few today. Stay well!
Looking at the beef it is most likely what is called "Blade" which is from the front shoulder. A great cut for stews and roasting as well.
Any type of shoulder is always a great stew cut.
Nice job Chef, my Grandmother made this many years ago. This is different than I remember, however that was 30 years ago or more. Fine looking dish.
Lumpy Q Thank you. This is a restaurant version, not a home version such as a grandmother would make, which is probably why it looks different to you.
So... Finally made it.
This is one of the tastiest things I've ever eaten!
Really really good.
But... It's way way way too hot.
Had to balance it with a lot of sour cream.
My wife doesn't like most dairy so she couldn't eat it as it was too hot for her without anything to balance the heat.
I don't know if it's my hot paprika but next time I'm trimming it down dramatically.
I was also wondering why you haven't used naturally smoked paprika... Notice I said naturally.
But wow... Regardless of the heat... It's seriously good. Really tasty.
I always loved Hungarian food and this recipe kicks arse!
The meat is unbelievable. I used Lincoln Red beef which worked perfectly and bought an insanely expensive Hungarian paprika.
Highly recommended!
Thank you for your feedback. As for the spiciness, it could be that you just got a much spicier pepper than usual, or you might be sensitive to spicy food. I'm not sure which, because I wasn't there. Some people are more accustomed to spice than others. I'm in Helsinki, Finland now and they just opened the first Taco Bell a couple of days ago. There has been a huge crowd around the place trying it out, and already I've heard Finns complaining that it is so spicy that they can barely eat it - and this is Taco Bell! I wouldn't consider it even slightly spicy, but if you grow up eating mashed potatoes and fish in cream, even Taco Bell would seem hot, I guess.
I don't know. I definitely grew up on spicy foods so it can't be that.
That said, there's something I've been noticing more and more over the years and that's that I am developing a dislike towards black pepper... everything else seems to be fine I just like black pepper less and less.
Although I think my hot paprika is just insanely hot.
If you grew up on spicy foods, then indeed you got your hands on some very unusually hot paprika. Even the Hungarian Eros chilies are not really spicy compared to, say, Thai chilies. As for your growing dislike of black pepper, that's an odd one. I've never heard of anyone saying that before. Black pepper is an ingredient in virtually every savoury restaurant dish you will find almost everywhere in the world.
I don't quite understand it myself. I used to love black pepper and have used it a lot then one sunny day it just became less appealing and over the years I've used it less and less but it's not like I hate it either. I still use black pepper just less than I used to.
Anyway... after more than 24 hours in the fridge the heat has subsided by at least 50% so it's far better now.
I probably made around 20 of your recipes by now and this one is my second favourite (my favourtie by you are the tefteli meatballs). It really is the best goulash I ever had.
Thank you! The solution to food being too spicy is almost always in letting it rest in the refrigerator for a day or two. In fact, many of the recipes here have had the amount of spice toned down for home cooks because they are likely to eat them as soon as they are cooked, but in a restaurant many things are refrigerated for hours and then reheated on demand, so they have to be much more powerful tasting to come out of that process with good, fresh flavor.
Im cooking this dish for my girlfriend for tomorrow night. I will start in very early in the morning to get the long cooking time finished. Wish me luck!
shair00 Okay, good luck! It isn't too challenging, though. You should do fine. Be sure to write back how it went.
Will be trying this today. The Bourginon was perfect. Also made a batch of your brown sauce following your directions and the result exceeded all previous attempts by a wide margin. That, and a good fish stock are the most difficult things to come by in home cooking, as far as I'm concerned. I was wondering if you have a good Sauerbraten recipe? After 2 attempts I can't get a fair flavour balance for the sauce. Either too sweet or too sour - too much vinegar. Not an easy dish to make or fix. Will be trying the Goulash this weekend. cheers, and thanks for sharing your professional knowledge.
Thank you for writing. I appreciate it! No, I don't have a Sauerbraten recipe right off. It isn't something that I have made in a restaurant ever, and so I would have to spend some time working it out. Right now I am primarily trying to finish up this cookbook / channel companion guide, which is why I am not putting up as many videos as usual, either (although I do have another one that should be up in a few days).
CookinginRussia Oh, I look forward to purchasing a copy of your book.
I want to make this soon but I have a few questions:
First, I just want to say that I agree with everything you said and wrote. I too don’t understand to combination of potatoes and pasta but my solution to that so far was to put just one whole potato (almost like a spice) then remove it in the end.
Second, I too don’t really like how thin most places make it. Makes perfect sense to me to make it thicker like you.
Three, I used to live next to a lot of Hungarians and like I said in other videos I couldn’t care less whether something is authentic or not but just as a side note - the Hungarians I knew used to have like three different variations: one being with the csipetke, one without but with a shit load of potatoes and one without the csipetke and with little potatoes but they would eat it with a lot of bread and essentially used the “soup” as a dip.
Questions:
Q1 - Do you think it’ll be ok to put the caraway seeds in a Bouquet Garni tea bag or is it important to have it mixed in?
Q2 - Why do you specify lean meat?
It actually makes sense to me because I never liked having a floating layer of fat on top but… oh, I almost wrote “traditionally”… umm, lets just say that where I come from (which isn’t Hungary nor have I ever been to Hungary) it is usually made with top shoulder meat (which can be faty) mixed with some neck meat (if you want to be fancy).
Q1 - Why would you want to do that? To make changes in a recipe, one should have a clear reason and goal in mind.
Q2 - Because most restaurant customers don't like a pool of fat in their soup. I realize that it is traditional; sometimes to a great extent, such as authentic Georgian and Azerbaijan dishes where there can be a centimeter (nearly half an inch) of fat on top. As a chef you have to please your local audience, and although Russians are not nearly as afraid of fat as Americans these days, the reviews on a truly authentic HUNGARIAN Hungarian Goulash would be terrible in most other developed industrialized nations.
I’m not going to change the recipe. Especially not the first time I make the dish.
Many of my questions are educational.
I’m not sure I can explain it any better than that.
I’ve learned, years ago, that you learn a lot from asking questions about things you actually know a thing or two about.
I’d guess 60% of my questions are from a place that seeks to deepen an idea as opposed to ones stemming from obliviousness.
It’s just how I do things, like I said, can’t explain it to someone else.
I “cook things in my head” before I cook them in real life. When I can’t imagine something it intrigues me.
For example, I watched a video the other day by a Cambodian girl (channel called Rural Life) where she cooked snail with banana flower.
I can’t even begin to imagine that so it makes me ask questions.
In this case I guess I was intrigued by the way the caraway will get infused.
I really don’t know how to explain myself better… sorry.
The caraway needs a higher temperature that it would get if it was protected by the covering of a Bouquet Garni to properly break down. Adding more won't work, either. If you have read Volume 3 of my cookbook series, you should know why. Regarding the snails in banana flowers, I'm not sure if you realise that banana flowers have a very different taste from banana fruit.
I'm coming back to this recipe to prepare goulash, and I'm saddened by the fact all of the annotations were deleted by youtube! I looked in my Cooking in Russia Vol 1 book, and the recipe only states the quantities. Chef, or someone else who remembers -- what was the temperature and cook time for the beef?
I'm coming back to this recipe after a few years, and I can no longer see the annotations on the TH-cam video. Is there a fix for this, or some other source for a version of this which does have the annotations? I'd be happy enough to buy the book, but apparently it's missing critical information like the oven temperature and time for braising the meat.
Several. years ago TH-cam deleted all annotations from everyone's videos. The information is in my cookbook series if you have that. Alternatively, members of my channel receive links to all of the videos on another site where the annotations have been laboriously restored. Sorry, I hope you understand, but I have been getting requests like this for years now and I can't take the time to research each thing for free. If you do decide to become a member, be sure to follow the directions on the "Member Benefits" video so you get the links.
Another great recipe, thanks. I'm about half way through your cocktail book now, very eye opening it is too :)
Thank you for the feedback. You see what I meant about it not being a cocktail book in the usual sense of the word.
CookinginRussia I'm loving it actually - it can be read almost like a novel with an underlying storyline developing through the recipes. I'll collect some thoughts when I finish it and let you know, but yes - very entertaining reading so far.
Natterjak2012 Awesome! Thank you.
Chef, you are on a roll! This is very different from the Goulash I'm used to, which is basically a simple beef stew. I remember trying your Georgian Kharcho which was amazing so I'm happy to see that you posted another stew recipe. By the way, you would be a good sponsor for Knorr after all those Knorr products you use now. Especially now that everybody is complaining that Marco quit (on the Knorr channel). They still do have a good product though.
Thank you again! This is going to be a very different kind of Goulash for most people, and you will be very surprised by how delicious it actually is - and not just another beef stew. As for Knorr, I'll never be a paid spokesperson for them, but their products are among the best available to home cooks for cutting corners - and in certain cases, that's a justified measure. I'll be using another Knorr product in the next upcoming video, too - but only to generate chicken-flavored steam, as you'll see.
Chicken flavored steam, man how fancy I will sound if I tell that to someone. I'm looking forward to it. This channel keeps on rocking!
Vicious Suspicous Two videos using that have been posted now.
Thank you for
letting me know!
Vicious Suspicous Sure thing. Another video is going up within a matter of moments, too.
Thank god, finally a real recipe. Could I use more expensive cuts of meat for this???
+Christine Walton, You can put whatever you want in your soup.
Hi chef, I'm about to make this goulash but was wondering: did you add water to that pot or did the liquid come out of the beef and veg alone? Thanks!
Also -- I recall reading in Modernist Cuisine that boiling to kill surface pathogens is more thorough than frying in oil. I would defend your method for adding flavour more than boiling however...
When water is added I usually show it, or at least write it in the annotations. As for boiling vs. frying in oil, I pity the bacteria that can live through being fried in oil. LOL
This was fantastic even with the crappy supermarket paprika I used. Thanks for the recipe.
My mother, and I love this woman very much, was several of those cuts that destroyed what Goulash really is. She browned hamburger with onions and bell peppers and added tomato sauce, then served it over boiled macaroni. Its not a bad, but it is NOT Goulash. Thanks again for sharing Chef.
shair00 You are very welcome. I hope you enjoy it!
This is what my Great Great Grandma would have made Chef? My Uppa got off the boat from Hungary as a baby....I've never once had the real deal. I suspect it's not what Great Great Grandma would have made she was a poor immigrant lady and she lived in Pittsburgh and Great Great Grandpa worked in a steel mill, but I feel like She would be proud of me for trying it.
Jake Riethmeier This is a restaurant version, and there is no "one" goulash any more than there is "one" borscht, but it has been a very successful dish in terms of it being liked by everyone who tried it. I'm sure you will like it, too.
Or any one Chili. I' ll give it a shot.
CookinginRussia Chef.... Um it's traditionally cooked over an open fire and I am an outdoor cooking nutjob. which you may have gathered... I mean I can do this over a campfire in my backyard, that's cool, right?Looking really forward to doing something My Great Granddad did as a little boy, well maybe his sisters made the csipetke, But Aunt Jewell and Aunt Betty were awesome. And I'm sorry if I always ask you silly questions, what you do is very different from what I do. I think it's awesome. All the barbecue guys, we're all doing the same thing, all the darn time.You can't get better like that. for the last 18 years I have been doing roughly the same thing... Time to fix it.
Jake Riethmeier By all means cook it in a cauldron or Dutch oven over a fire, if you can. Then leave out the liquid smoke, of course. You can scale up the recipe to make more, which is what I would do if I was bothering with a fire outdoors.
Thanks Chef I'm pretty sure I'll make around a gallon of this over a smoky hardwood fire.
Merci. Really enjoy your videos and recipes. The pasta looks a little like spatzel.
Looking good, will try. Only, what did the Hungarians' use before the paprika powder? Some hot chillies?
No, it was made with only onion and black pepper - but we are talking about a very long time ago. The Turks brought paprika to Hungary in the 16th century, but it didn't become a popular ingredient until the early 1800's, when there was a cholera epidemic and it was believed that paprika was a remedy. Then they started making everything from liquors to desserts with paprika, and long after the cholera was gone, the paprika fields remained.
Thanks, interesting.
how long did you braze the meat ?what owen temperature
Now that's a goulash I can live with!
Is bacon grease a good substitute for rendered pork fat? Sounds like basically the same thing. Used to be a staple in southern U.S. homes.
+F-84 Driver Yes - that's perfect.
Other than not getting to see your kids every day what sucks the worst about working second shift is... Not having them make the Czitepke and not being there when they eat this tonight. based on my taste tests.... I got a feeling the kiddos are gonna wreck this stuff come suppertime. This one has me re-thinking Turkey Tetrazzini. In that video you said you hail from San Francisco... Right now pending family approval is Giants win the Pennant. Congrats on the World Championship if you care, you might not but hell you mighta grew up wanting to play center or short for the Giants. My Uppa he always talked about his Mothers Goulash a recipe lost for all eternity.. I see why now. BTW I left the wine out... I mean if I am making czitepke so a dragon don't eat me, I mean you said that Hungarians don't want it in there... I wasn't chancing the Ghost of my Great Great Grandmother showing up in the kitchen and yelling at me in Hungarian whilst whooping me with a wooden spoon. Meant to be funny, I mean if it wasn't.. I don't know how good I did yet. I know how good I THINK I did. Wish I could have the man himself in for Supper tonight, well when I get off work around midnight. I hope they love it, because I want to use this dish to teach my kids about their Great Great Grandpa, one of the finest men that ever lived in my humble opinion.
Family says thanks Chef. This one is proof that mediocre to bad dishes don't become famous famous dishes get bastardized till they become mediocre to bad.
Jake Riethmeier Exactly. The big turning point for that was the 1960's and the popularization of canned and frozen foods that were often based on classic recipes. People started associating those classic dishes with the inferior manufactured product sold under the same name.
Chef 90 percent of this comes from what I was given tonight. Damage control. Ol lady hands me a pound and a half of ground Turkey a can of diced tomatoes and a can of kidney beans and asked me to make chilli. .. freaking impossible. So I fried some bacon browned the Turkey with paprika and sea salt and some zatarains creole seasoning in the fat made a white roux sauteed some onions in it. Poured that in the crock pot with the fowl and all the juices because I knew it would suck if I didn't. Then the tomatoes a can of ro-tel the beans... 10 oz pasata the chilli powder. A chopped green bell and a chopped red bell a cup of knorr chicken stock. 2 drops of liquid smoke. Is it gonna be edible? Yeah probably. Is it Carne Con Chile? Hell NO!
I mean if somebody gives you chicken shit you ain't makin chicken salad. Ya know?
The best goulash (gulyás) in the world is the eastern Austrian one. It came to perfection in Vienna!
Clemens Kindermann Try this one.
try+Clemens Kindermann
Okay!
+Clemens Kindermann Gulyás is hungaryan food. Austria goulash from Hungary...:D
Jáfet Márkus I know, that it is Hungarian; I'm from Vienna!
Wow you are on a roll with great videos!! Should I get short ribs? or a roast? and how do I know what high quality paprika is? do you have some brand names? Thanks.
Thank you. I have some time right now because of summer. That only happens once a year, so I'm trying to get some good ones knocked out. The beef should not be too tender, or it will be liquidized by the end of the very long braise. Think in terms of round or brisket. As for paprika, look for one from Hungary that says "csemege" on it. This translates to something like "absolute best", and will live up to that reputation.
CookinginRussia Great thanks.
I never seen make Goulash (gulyas) like this !! That was a little bit off from Hungarian way!!!! Goulash has many regional version , I know one think we never cook the meat before like this seems to me the hole meat was over cooked !! Dear chef if this Hungarian Goulash was your version that was great ! But not for Hungarian !!! We know goulash is soup nothing else!!! Thank you ! & I love to watch your videos !!!
My great grandma made Hungarian style and always browned the meat first. You don't get the same depth of flavor just boiling it.
Hey Chef you can also serve this with potato cake! I love this dish...
The meat looks like it's from the beef chuck, judging by that line of connective tissue that you removed. It looks like the tough connective tissue that is removed to make a flat iron steak (US), and it has other names in other countries.
I've actually watched a bunch of videos on goulash lately.
It's very confusing.
Seems there is a difference between making it as a soup, stew or some kind of a pasta sauce.
Also, the sheer amount of pastas is very confusing as well.
Do you know when it's appropriate to use each of these:
Nokedli
Galuska
Porkolt
Csipetke
?
There are many variations and no rules that someone won't argue about. I get comments on this video every couple of weeks by someone who's offended for one reason or another (i.e. it isn't the way their mother made it). Just go with what you like and don't tell anyone. LOL
As a Transylvanian historian - and the Szeklers know the best -, I have told to many that the 'goulash' was invented by the famous Prince 'Dracula Tzepesh' for his soldiers having huge number of cattle in Pannonia (Hungary) and Transylvania: "Dragoulas' - the precious Dragon-vampyre...
+d. krausser Very interesting!
While i am no historian, i never heard about Dracula Tzepesh the chef. The base of most stew type Hungarian dishes are simply lard, onions, paprika, some spices and meat. It's easy to imagine a herdsman 'inventing' these sorts of food with the scarce local resources available. There is no mystery around it in my opinion.
kiskopter - in regard to your other post, I never claimed this was an authentic original version. I said it was the best, and the name "Hungarian Goulash" is applied to this type of dish around the world, whether or not it is true to the classic. Just as pizza is still called pizza even when it has pineapple and cream cheese on it, which no Italian would make. The classic Hungarian Goulash is not as tasty as this is, and that's the point. I encourage you to actually make this and see for yourself - and I cooked this in Budapest with great reviews, by the way.
+CookinginRussia. Will do.
I'll be giving it a go! Thanks, Jo.
Goulash is as nebulas of a description as curry- this looks delicious - I will be trying and I will just call it good food
Que rico me gusta con CSIPETKE !!!
Gracias.
How many kinds of Paprika does Hungarians make? I accidentally bought a Hungarian Paprika many years ago, and after I got it home, I noticed it wasn't the kind I always bought, and also noticed it was "HOT" Hungarian Paprika. I don't like things "HOT". Is there a normal Hungarian Paprika? or can American Paprika be ok to use.
Yes. There are 7 different kinds. I explain all of them with their names in Hungarian in Volume 3 of my cookbook series.
thanks chef, for presenting a nice goulash! Can't wait to make this version, ...I just have to find someone to do the csipetke for me - looks boring! :-)
even with annotations on i can't see instructions?
MMMMmmmmmm looks delicious!!!
CookingInRussia, I am very impressed with your cooking, you take the time to research and make the dishes properly and I must say they look delicious. I agree that good food takes passion and time for it to be what it is. Do you have any tips and advice for creating a cooking channel? My passion is cooking and I would like to start my own youtube channel with dishes I make at home. Keep up the great work :)
Thank you. Yes, my advice is to only make videos about things you are an expert at. TH-cam's biggest problem right now is the vast amount of self-indulgent bad information put up by jokers and amateurs, unfortunately.
CookinginRussia
Ok I will try my best :) I need to save up for a good enough camera so in the meantime I will try to improve on my cooking skills and get some good practice in. Thanks for the advice.
Corrie G What is your motivation for this project? If you genuinely want to teach people with accurate information, then involve experts directly. You know?
CookinginRussia
The main reason is because it makes me happy. It brings me great joy to make a dish and when people comment on my cooking, I use their advice when I make a dish next. I love making other people happy too. I would like to show people that Scottish people can actually make good food and have fun whilst doing it, whilst expanding my knowledge futher. I feel feedback could aid my practice.
CookinginRussia
Is there a way of involving experts directly? Such as asking many different chefs?
I have a question about drying things (it's not directly related to this video I just thought it's the most suitable place to ask):
I ran out of bittersweet paprika and while I was at it I thought of making more dry tomatoes, celery and had some space so placed a few leeks as well (always trying to utilise as much of the space).
I'm trying not to "give the secret away" for those who haven't bought the books so I'll say this...
It's been in the oven overnight at your recommended normal temperature. At the time of writing this it's close to 12 hours (11 hours and 54 minutes) and it's not even remotely close to being done and because there are other things (that aren't ready yet) I haven't even started the second phase at the higher temperature to make it bittersweet.
Throughout the first few hours I was still awake and had to open the oven's door several times because there was an insane amount of steam.
I've dried things according to your specifications at least ten times and have never had any issues at all yet this time after 12 hours it honestly only looks like it's been about four hours. The peppers haven't even gone flat yet.
I'm assuming it's because the environment was too wet? Too much steam?
Any suggestions?
Again, this is all live... still ongoing... like I said it's in the oven as I'm writing this.
I don't imagine you'll have anything to add other than giving it more time but since it never happened to me before I thought I'd ask what you think.
You can throw it out and start again, unfortunately. You can't put other wet things (especially tomatoes) at the same time because the steam keeps them from drying - and also the flavor in that steam changes the flavor of the final product of all of them.
la merde
Live and learn, die and burn. The safest approach is always to stick to the recipe without modifying it. When you change things, then you invite problems.
💗💗💗💗😋😋😋😋🤩🤩
The video was fine. My problem is not being able to print your written recipe. That is frustrating.
The recipes are in print in my cookbook series. The videos are a promotion for those books. You are free to make notes and write directions for yourself, of course.
Thanks for posting this vid. I'm a little worried about adding the remaining spices to the veg unless you cook the heck out of it since meat bacteria is in it. I would not use it but would cook the veg in fresh paprika, etc. to be safe
It is cooked a long time. Even if you put raw meat itself in it, the bacteria would be long dead from the cooking time.
The dough addition is like the German Spaetzle.
authentic gulash starts whit larb,,, en contents always kaRaWAY
There are a million recipes for goulash from around the world. This is how it was made in a restaurant in Budapest when I was there. A restaurant version and a home version are always different, and there is no one recipe that is "authentic", my friend.
i like this guys quirkiness
It looks like 2 different dishes, your finished product looks different then what was in the pot, did you add anything else? Or is it just the cooking process? Or just different camera color filter.
It's a different camera. The video camera that I'm using is really bad for showing colors correctly, and to make matters worse, the lighting in this kitchen has several different sources including fluorescent, halogen, tungsten, and a window facing a northern blue Russian sky - so depending on where I'm at, and whether or not I bothered to reset the white index on the camera before shooting (which I'm bad at remembering to do) - the video is often very off-color. However, the final photo is taken using a Nikon digital camera with true color recognition. Unfortunately I don't have a fortune to invest in professional video equipment for this.
when do you add the carrot?
Mikki Lim - you need to watch on a laptop or regular computer. All information is there, but won't display on phones or tablets.
My grandma made it this way and she came from Hungary to America in 1893 . some thing a little less or more of the ingredients .
In my are we do get the Hungarian sweet peppers .Not sure where you're posting from.
If you are talking about the fresh peppers that you dry yourself to make your own paprika, then there is no single "Hungarian sweet pepper". There are dozens of types, as I explain in Volume 1 of my cookbook series. If you are talking about the dried Hungarian paprika, then there are many types of that, too. I go down the list of those in Volume 3. There's too much information to repeat in a short answer, but I can tell you that I am in Saint Petersburg, Russia.
Here in Canada we have Hungarian peppers or at least that's what they call it they are yellow but turn red over time they' re fatter than the paprika peppers I tried to copy a picture of them on here but no luck I always use those for Lecso .Thanks for answering my question have a great day :)
And why you serve with sour cream??
Because that's how it is eaten in Russia. The name of this channel was Cooking in Russia for many years.
@@CookinginRussia The only problem is the Hungarian word... In Hungary is with potato, and never served with sour cream. And I am sorry, but how you made, is not how the Hungarian Gulyas is made...
I guess there are some similarities between chicken Paprikash and Goulash. But the versions i've seen here in Norway is generally disappointing. A hungarian coworker once went into a restaurant kitchen and lectured the cooks about what a real goulash is. She found meatballs, tomato paste and peas in her "goulash". As she said, authentic goulash and chicken paprikash are simple preparations, not ruined preparations with lots and lots of ingredients.
There are two issues here. First, restaurants prepare food for their clients. They are not museums of culinary cultural heritage. Norwegians have different tastes than Hungarians, and a restaurant is a business. Consider the extreme example of what is served as "Chinese" food in Hungary! You don't see Chinese people lecturing the kitchen about what they are doing wrong, but it is the same thing. Second, dishes are not "ruined" by lots of ingredients. Home cooks usually make simplified versions because they don't have time to make an elaborate holiday meal every night. A good restaurant doesn't have that limitation. They have many skilled professionals and access to ingredients on a daily basis that a home cook would find difficult to procure. In short, comparing a regional interpretation made in a restaurant with a home cook version made in a country thousands of miles away only shows a lack of understanding on the part of the person complaining.
Finally, I see you liked the "Instant Butter Chicken" on someone else's channel. Do you realise how appalling that is to anyone from India? Think about that.
I'm totally aware that restaurants adapt and business would go down if they don't please the local taste buds. And about Chinese food, yes I agree. That's why I personally eat mostly in places where local chinese eat themselves (we have a few places). I worked as a assistant in a chinese restaurant once and what we had as staff lunch was completely different than what would go out to the locals.
About the Instant butter chicken, it should be taken for what it is. Instant, however the authentic complex version will always taste better as there are steps in the preparation that cannot be rushed.
Try my recipe for Butter Chicken...
th-cam.com/video/mXOilg7TFIE/w-d-xo.html
Anyway, I probably will when i get the time to do so. I agree with you and most of the opinions from the original post does not reflect my personal opinion. As you commented on another post, there is no one way to make goulash. Same goes for many indian dishes, there is no one single way of making a dish or "one and only authentic" way to do a dish like this. But at least you are not playing copycat and just "aping" after other recipes which is one thing. That's a major problem i have with youtube, people often times don't put their own spinoffs on things.
Considering the lack of skill and experience by about 99% of people on TH-cam, the less they try to put their own spin on things, the better.
we miss u men! hope u doing god!
Thank you. I am working towards the ultimate dream of the most amazing restaurant, but with that dream comes a nightmare of complications that I will explain in some detail later when we are closer to opening.
wow ,didnt expect u reply so fast! u mean your restaurant in helsinki? i hope the best for u men! cant wait for some news!
Yes - the restaurant in Helsinki. I'm not posting new videos, but I'm here checking posts every day.
good luck! maybe we come to visit when u open! best wishes from croatia!
Hmmm, I wasn't watching my heat closely enough and burned some of the paprika during the meat searing process. I scrubbed the burned paprika from the bottom of the pot before I continued to fry the vegetables. Probably not going to turn out this time.
Without being able to see it, I don't know if you REALLY burned it, or if what you scrubbed out was the fond - which is what you want. That's the depth of flavor. Was it literally black and smoking like burned wood? In that case, then yes - you trashed it on a very high heat. Otherwise I suspect what happened is you worried prematurely and trashed it by getting rid of the most flavorful part. At any rate, practice makes perfect!
CookinginRussia I think I trashed it.
What I scraped from the bottom was a crust of black powder that smelled quite burnt and I had to rinse and brush the pot to get it out.
The meat seemed fine but I suspect the burnt taste migrated into the meat and I won't know until tomorrow morning when the braising process has completed.
I will let you know how it does turn out but I'm not too optimistic. :)
Grace Gems Video Treasures That's unfortunate. You may have had this problem from using a thin pan, too. Inexpensive cookware is more prone to burning foods because the heat is not evenly distributed. A heavier pan is less likely to have that problem.
CookinginRussia I used a heavy creuset pot which tends to build up a lot of heat. I just wasn't paying attention. The goulash turned out fantastic still though. I think I got all the burnt paprika out before proceeding to the next step. No doubt would have been better without the error but won't know the difference until next time.
Paprika is the national spice of Hungary I assume ? 😜
Absolutely.
Kind of like Cayenne in Louisiana . Only smokier
No, not smoked, but five different flavors from mild to very hot.
what happened to the original vegetables that cooked with the meat.
+Keith Brooks They are discarded. In a restaurant we usually use vegetable waste for this stage (trimmings from vegetables). They are there for flavor, but not tasty after that cooking stage.
volume of cookbook?
Volume 1, pages 94-95. There is an index in the back of the books, you know?
Lard, not veggie oil.?
Either way. Lard has more flavor.
Made this along with your giabusada. Jesus fucking Christ was it good.
Thank you!
you cooking in the wrong steps but is similar how we make this soup.contact me i will help you.
i am a chef hungarian :)
There is some confusion here. This is not intended as a traditional Hungarian Goulash, as I explained in the annotations. The name "Hungarian Goulash" is used around the world for this sort of dish, and it is rarely made exactly the same way by any two people. Tradition is not important compared to taste, and I've made this and served it in Budapest with great reviews (as well as in five other nations).
I wasn't disappointed in this recipe at all, I thought it showed ingenuity and some real knowledge.....But this ain't no Hungarian goulash. Not to be a nit-picker, but maybe title your videos better? For example "my favourite unique goulash recipe"
Kris Gaines As I explained here, and in the first volume of my cookbook, there is no "one" recipe for Hungarian Goulash, and there is a huge difference between what restaurants serve and what home cooks make - and (more important) what is served as Hungarian Goulash in different nations outside of Hungary. To say that the only "Hungarian Goulash" is what a Hungarian grandmother cooks in her backyard over an open fire is not how the English language works. There is a lot of room for variations on a theme and still have it be easily recognized as the dish of that name.
+CookinginRussia " and (more important) what is served as Hungarian Goulash in different nations outside of Hungary" ...
there's the point... just because it is served as hungarian goulash out of Hungary, doesn't mean that's hungarian, and YES for the respect of traditions, it is important to follow rather the rules of grandmother cooking in the backyard( of any nation) than a foreign guy from an other continent "wanna-be-exert-cook" of different nations
Eyo K I specifically said that it was not the home style dish, and I did not use the Hungarian language name for it, did I? This is what the dish is called around the world, like it or not. No one is telling you not to make it the way your grandmother did, if that's what you like - but we would still be cooking bugs on sticks over an open fire if cuisine hadn't continued to evolve. Older doesn't necessarily mean better, and tastes change with each generation.
+CookinginRussia cool, but still... dont call it hungarian though! its the way u like it, the way u transformed it for yourself and im not saying its bad or good, just dont call it like that!
Eyo K Sorry, but that is the name of the dish everywhere - Hungarian Goulash. It would be like saying not to call Chicken Kiev by that name because it didn't come from Kiev, Ukraine. You don't get to decide the name of a dish unless you are the inventor. If you make pizza in a different way from how it is made in Naples, it is still pizza, isn't it?
I'll buy your book if you buy a proper camera. Deal? ;)
Unfortunately you would have to buy a couple of thousand copies for me to make enough to pay for pro video gear. Try to overlook the production values. Cheers!
CookinginRussia the pure quality of your content blows any of the other cooking channels outta the water, despite their multi-angle shots, sound tracks, & random editing. You’re the man bro. Hoping there’s a Vol. 4 in the works? If not hope the new restaurant is coming along as planned. Merry Xmas ✌️
Bizonyára ez az étel is finom, de a gulyás nem így készül, közel sem. Egy magyar. :)
A név "magyar gulyás" használják az Egyesült Államokban és más országokban, hogy olvassa el ezt a fajta étel, nem feltétlenül valami lenne Magyarországon készült.
I'm sure it's delicious, it is a little overdoing it, never braise mine,
That picture of the goulash in the bowl looks nothing like what this guy was cooking... just look at those big chunks of meat compared to the small cubes he was cutting up earlier. The color is also much redder than what was in the pot, which looked like a typical brown beef stew. FWIW, the bowl of goulash looks much better than what he was cooking...
Firstival this is not goulash,, this is a soup, second, this is the strangest peparation of a goulash soup ever
First of all, Goulash is served all over the world by the same name. Second, no one cares what you think. The recipe has been used successfully in fine dining restaurants in three nations. Get back to me when you have 2 Michelin stars.
Criticising a recipe you have never made is like reviewing a movie you have never seen. "Well, I liked Star Wars and this wasn't Star Wars, therefore it was terrible."
I think it will be delicious, but it is everything, but not a goulash. I am hungarian.
The name "Hungarian Goulash" is used around the world. Tastes are different in other countries. Just as the pizza served just about everywhere other than Italy seems "wrong" to Italians, the same is true of Goulash and Hungarians.
k wait, you imply that bacteria will survive the 'low' temperature of 80 c. i trust your cooking methods, but do you really think bacteria can survive 6 hours at that temp? 75 c internal temp of a chicken is considered 'safe'.
No, you don't understand. The meat is being put into a low temperature oven. If you start it out cold, the outside surface of the meat will remain in the danger zone for a very long time with bacteria growing rapidly on it before it finally gets to a temperature hot enough to kill them all. Bacteria produce toxins that will make you sick - toxins that are not destroyed at 80°C.
ah. that makes sense. good to know. thanks
,!
Not anywhere near authentic. I am Hungarian born in Budapest. I am sure it is very good, but not truly Hungarian.
It isn't supposed to be authentic, as you would know if you had read the text at the start. First, there is no one recipe that makes it "authentic" because everyone has their own variations. But, more important, the term "Hungarian Goulash" is commonly used around the world. I assure you that the "Italian Pizza" you get in Hungary is very different from what is authentic in Italy. That's how food works. The name tells people what to expect. The name does not mean it is going to be flown in from the country of origin. All dishes are made to suit local tastes - or didn't you notice the name of this channel?
You just keep arguing, get it that this has nothing to do gulyas leves, and Hungarian goulash is a specific dish as opposed to your Italian Pizza argument. Hungarian Goulash is a specifically made dish starting with onions, then paprika and then the cubed raw beef and so on. Your way making it is fine for another dish, but not for this soup. I am Hungarian and yes I cook, so just stop arguing, and be happy that you made an excellent dish, just don't get high on you definition. Amen.
This is not Hungarian goulash I'm Hungarian and thats not Hungarian goulash
charlotte barnes - just as pizza served outside of Italy is still called pizza, even if there is pineapple on it. Did you even bother reading the intro text in this video? Apparently not. It's a peculiar thing for Italians, Hungarians and Ukrainians. Those are the only nations where you get comments like, "I'm from XXX and this is not authentic" - because the person does not know there are different versions even within their own country. By the way, I worked in Budapest for a while. This is pretty much how it was made in our restaurant. Home cooking and restaurant cooking are often not the same thing. When you make something in a restaurant it has to be better than what a home cook makes. Try it.