MY FAVORITE food ever!!! cant wait --- will make when back this weekend. that hungarian paprika makes such a diff.....i bought heaps of G Fresh brand - delish!! cant wait to make this - will revert back. tx mate
Ok, back for an update on the Hungarian Beef Goulash. Yes, yes, it was absolutely delicious and none was left. I surprised myself on how well it came out. Thank you chef for giving me my professional chef night at my family table 😊
I did absolutely enjoyed your video! Also as a born and raised Hungarian I am very grateful that you were saying it more than once that this is based on a Hungarian Gulyas (stew version) but you made it your version! Also it looked very delicious 😋
My gf is from Hungary I've been trying to learn to cook this for a while and now she's pregnant all she wants is her native food thank you so much for this vid mate it's helped heaps
Looks delicious! My 95 year old mum who has been making goulash for as long as I remember, told me many many years ago the only meat to use in goulash is oyster blade steak. For many years I didn't follow that advice. From the time I started using oyster blade steak, my husband asked me to not make goulash unless I can get oyster blade. I recon it really does make a difference : )
For anyone not paying attention, he is making his own version. There are many other Euro countries that make their own Goulash. Hungarian Gulyas is a soup of beef chunks/potato/paprika/peppers/carrot/spices. There is also a similar stew often mistaken for gulyas called porkolt which meat/onions and a tomato base. Both can have noodle sides, one called nokedli which is technically a dumpling but very small like noodles (the batter is cut or "grated" straight into the boiling water). 👍
This is a dish I've always wanted to try, and now that the weather is starting to turn cooler this would be perfect. Thanks for the recipe and easy instructions.
Catching up on my videos after a week's holiday. When this one came out I was in a Budapest market and my wife bought smoked, sweet and hot paprika. You are a star!
Just checked out the cooking knives from your link. Pure beauty. I own a Japanese cooking knife I don’t use all the time. Priced a few years ago like the utility koi knife now! I sharpen it the traditional way on a special rectangular stone with running water. I would love a koi knife and will get one as soon as I can or when the fam asks me what I want for my birthday or Christmas. If you look after it/them they can last years and years.
I add an additional bell pepper, let it simmer on the stovetop for 3-3.5 hours, and serve it with basmati rice. This is a nice comfort food for the winter months.
Love your recipes my man. So easy yet so delicious and i feel like you can customise a lot of them. I made your creamy tuscan pasta and i loved it. I decided to make it again but add mushrooms, chicken thighs and capsicum. So yummy.
Yummy, thank you Chef Jack….love your signature whisper. I will make this next week. I actually have Hungarian paprika here I have a few different varieties as I love the stuff but have never made goulash
@@tulinfirenze1990 Botanically, the term "capsicum" encompasses both hot and sweet peppers. For me, if I want to convey something is inherently hot I will use the term chili.
Picking up a few things from the grocery and doing this today. Absolutely can not wait for dinner!!! Just recently found your channel, so looking forward to more of your recipes.
Jack, we LOVE you here in our home... especially my 16 y/o grandson! He says you look great in your "growing dad-bod"!.. Anyway, why did you not brown the beef in batches to ensure you get better browning? Would that not make it better? Thanx!
Haha thanks for that! The “dad” bod is short lived and will be gone very soon. Bulked up to then cut it. The pan is big enough to brown it in one go. Any more meat I would have batch cooked it
What a stunning recipe 😍. Iam going to order a Hungarian paprika. But it's asking me to choose from sweet hot or smoked? Please can you advise on which Hungarian Paprika to order please?
This is the goulash I remember from my childhood that my grandmother and mom made, not like the goulash my friends had, which was elbow macaroni and ground beef 😅
More paprika! Also if you can get your hands on the longer pointier light green capsicum they are more traditional. Farmers markets usy have them in aus
Finally a goulash I like. I hate the American way of making goulash(A stew with elbow maccaroni?? What the hell is going on there) and it just feels so weird when we Europeans are used to proper gulyás.
Help! I used the ingredients according to the recipe. I checked the taste prior to placing the dutch oven in the oven and it seems very spicy. Can anyone tell me why this would be? I added no pepper flakes or excessive black pepper. Thank you
Luckily this is not an Austrian or Hungarian channel. Because now the comment section would be flooded with how this is not the real recipy and you *never* serve goulash with pasta. Unless you eat pizza with pineapples of course. Then they would argue which recipy is the correct one. *Then* they would start arguing who even invented goulash ... and so on and on and on. Dodged a bullet there mate ;))))
@@Gamgam4843n Now the comment section would reply that Serbian or Croatian goulash is not Hungarian goulash. Then they would all come down on you why you are even mentioning that off topic case. You see how that goes? Luckily for all of us this is not an Austrian or Hungarian channel and we can share our respective versions in peace. *Phew*
As a Hungarian I strongly disagree with this. The best thing with goulash is that you can eat it with pasta, home made noodles, rice, cooked potato, etc. So it is a quite versatile dish.
It looks good. But if you start with the meat.. Than is perhaps an Australian goulash, but not Hungarian. And what many countries gets wrong.. The Hungarian goulas and stew are two completely different dishes..
@@ChefJackOvens - thanks for the clarification. I plan to try your recipe over the weekend (without the pork lard, which is not available in the UK as far as I am aware?).
Hungarian here! What you made is Pörkölt and not Gulyás (Goulash). Gulyás is a soup and Pörkölt is a stew. Those two dishes are completelly different. Hungarian soups are very runny. imagine of 1:1 but preferably 2:1 of water to solid ratio. But my biggest problem is the use of olive oil! Hungarians DON'T EVER USE olive oil. Lard yes, butter yes, sunflower oil yes, but never olive oil
Hungarian Paprika, you're having a laugh. You mean Paprika. but a spoon full of Himalayan raspberry vinegar would enhance the flavours so long as it was pressed by virgin Monks.😄
Hi sorry to say but please don't mention this as Hungarian goulash, the Hungarian red pepper won't make this food goulash. Traditionally the goulash was filled with potatoes and carrots and root vegetables. It's more kind of Italian then Hungarian. And confusing in the name also you mentioned to try to keep it traditional but you made a stew with tomatoes and peppers. The goulash is a soup you not server it on pasta or anything. Thanks
Gulyas (goulash) is a soup not a stew. I appreciate the care for wanting to try our food but for the love of god do it correctly. This is not authentic at all. Like… none of this is like how it’s supposed to be made except for the beef.
As I said in the intro. There’s many different ways and no matter how well I try to make it traditional, there’s more than one tradition so it’s never going to please everyone. I’m always as respectful as possible when it comes to making these dishes and I will make the more “authentic” version later down the line
There is nothing wrong with this recipe. Creative! Cooking is fun, as I said earlier. Must be delicious! Maybe just say " Hungarian style beef stew," not a ' Hungarian gulash' because it's really not. You're right. There are more versions of traditional Hungarian Gulyás too, which is a soup. Pörkölt is a stew. Gulyás can be various types depending on the region of Hungary. But this one, none of them, that's all . Otherwise, it's nice.
Thanks for watching! Don’t forget to leave a like and comment. It helps the videos be seen by more faces and it’s completely free for you 🙌❤
MY FAVORITE food ever!!! cant wait --- will make when back this weekend. that hungarian paprika makes such a diff.....i bought heaps of G Fresh brand - delish!! cant wait to make this - will revert back. tx mate
Ok, back for an update on the Hungarian Beef Goulash. Yes, yes, it was absolutely delicious and none was left. I surprised myself on how well it came out. Thank you chef for giving me my professional chef night at my family table 😊
I did absolutely enjoyed your video! Also as a born and raised Hungarian I am very grateful that you were saying it more than once that this is based on a Hungarian Gulyas (stew version) but you made it your version! Also it looked very delicious 😋
Thank you very much for that! 🙌
My gf is from Hungary I've been trying to learn to cook this for a while and now she's pregnant all she wants is her native food thank you so much for this vid mate it's helped heaps
The pepper whisperer ... my favourite part 🥰😍😍
🤭🤭
Me too. I always find myself whispering "30 cracks worth" whenever I'm adding pepper to my cooking
This is how to edit a cookery video, no faffing just straight to the point. Well done.
🙌🙌
Looks delicious! My 95 year old mum who has been making goulash for as long as I remember, told me many many years ago the only meat to use in goulash is oyster blade steak. For many years I didn't follow that advice. From the time I started using oyster blade steak, my husband asked me to not make goulash unless I can get oyster blade. I recon it really does make a difference : )
Very nice! I’ll try it out
For anyone not paying attention, he is making his own version. There are many other Euro countries that make their own Goulash. Hungarian Gulyas is a soup of beef chunks/potato/paprika/peppers/carrot/spices. There is also a similar stew often mistaken for gulyas called porkolt which meat/onions and a tomato base. Both can have noodle sides, one called nokedli which is technically a dumpling but very small like noodles (the batter is cut or "grated" straight into the boiling water). 👍
This is a dish I've always wanted to try, and now that the weather is starting to turn cooler this would be perfect. Thanks for the recipe and easy instructions.
My pleasure! It’s perfect for a cold evening
Fabulous 👌👏👏. Can’t wait to prepare your recipe. Love this pan and lid you have in this video, beautiful design and quality 😮
Thank you. It’s essteele per vita 🙌
@@ChefJackOvens thank you
@@ChefJackOvens thank you
I’m Hungarian and I got to say you smashed it mate looks great
Thank you!
Catching up on my videos after a week's holiday. When this one came out I was in a Budapest market and my wife bought smoked, sweet and hot paprika. You are a star!
Good stuff! That will be delicious
Just checked out the cooking knives from your link. Pure beauty. I own a Japanese cooking knife I don’t use all the time. Priced a few years ago like the utility koi knife now! I sharpen it the traditional way on a special rectangular stone with running water. I would love a koi knife and will get one as soon as I can or when the fam asks me what I want for my birthday or Christmas. If you look after it/them they can last years and years.
Koi are beautiful knives. I use whetstones to sharpen too! If you look after a knife it will last you forever
I add an additional bell pepper, let it simmer on the stovetop for 3-3.5 hours, and serve it with basmati rice. This is a nice comfort food for the winter months.
Love your recipes my man. So easy yet so delicious and i feel like you can customise a lot of them. I made your creamy tuscan pasta and i loved it.
I decided to make it again but add mushrooms, chicken thighs and capsicum. So yummy.
Thank you 🙏 that’s what I always try to do with the recipes. Make them simple yet easily customisable. Glad you’re enjoying the recipes. Cheers 👌
That looks tremendous. I batch cook quite often and needed a new one to try...here it is.
This one is perfect for batch cooking
Excellent job as always chef. This Hungarian Beef Goulash will be dinner for Tuesday. Thank you for another delicious recipe.😊
Please enjoy! Thank you
looks delishious...will definitely try it!
Please do
Yummy, thank you Chef Jack….love your signature whisper. I will make this next week. I actually have Hungarian paprika here I have a few different varieties as I love the stuff but have never made goulash
Hungarian paprika is such an amazing spice. Sounds like you have everything to get it done 🙌
I adf a tin of drained Saurekraut also, super delicious xxxx
Thank you for saying capsicum! To me, the word "pepper" implies heat - like red spicy pepper chili.
🙌🙌
French vs English
Poivre vs Pepper (like black pepper)
Poivron vs Pepper (capsicum)
Piment vs Pepper (spicy)
@@deadmayday6702😮👏
@@handlenot030 Pepper is inherently "hot" for me.
@@tulinfirenze1990 Botanically, the term "capsicum" encompasses both hot and sweet peppers. For me, if I want to convey something is inherently hot I will use the term chili.
Picking up a few things from the grocery and doing this today. Absolutely can not wait for dinner!!! Just recently found your channel, so looking forward to more of your recipes.
Thanks chef, looks amazing and I will try it soon.
Most welcome 😊 please enjoy
I love the asmr being back!
I'm gonna make this today or tomorrow. I can't wait! 😊
Hope you enjoy
Making this tomorrow wish me luck !😊❤
Jack, we LOVE you here in our home... especially my 16 y/o grandson! He says you look great in your "growing dad-bod"!.. Anyway, why did you not brown the beef in batches to ensure you get better browning? Would that not make it better? Thanx!
Haha thanks for that! The “dad” bod is short lived and will be gone very soon. Bulked up to then cut it. The pan is big enough to brown it in one go. Any more meat I would have batch cooked it
There is a variety with beans and freshly made pasta and it is even better.
Wow, that looks so good.
Oh this is an instant classic
Sure is!
YEEEESSS thank you!!
No problem!!
Would this work in a slow cooker? Looks delicious.
Yes it would, as long as you brown the meat first and saute the veggies
Yes it would
You never fail to make me drool 😂😋😋😋😋👌
Haha 😜
Looks yum
Thank you
Oh Lordy, looks so good. Will use ostrich as that is what I took out this morning. Thanks so much Jack. X
😁why not.
This looks immense 👍
It really is
I’m sure this is delicious 😋
Sure is. Had it for dinner tonight 👌🤤
Delicious 😋
Thank you 😋
My good friend is Hungarian and he approved :D!
🙌🙌
would you recommend chuck steak or chuck eye for this?
Chuck steak
Always save the peels or a stock and it dose make nice stock to Jack. Looks very Delicious and great dish mate. Thanks for sharing😮😢😊
Cheers Des! 🙌🙌
I am going to enjoy this Chef, hope you are keeping well.
Thank you 🙏 I’m not doing too bad! Hope you’re well
Sorry - dumb question. Can I just add the caraway seeds from the jar into the dish or do I have to grind them in a pestle and mortar, thanks.
Not dumb at all 🙌 I recommend grinding them before hand otherwise you’ll be biting whole seed in the finished product
What a stunning recipe 😍. Iam going to order a Hungarian paprika. But it's asking me to choose from sweet hot or smoked? Please can you advise on which Hungarian Paprika to order please?
Sweet! "Édesnemes" is the best.
Can’t find Hungarian paprika here in Sweden. Have to order it online 😢
This is the goulash I remember from my childhood that my grandmother and mom made, not like the goulash my friends had, which was elbow macaroni and ground beef 😅
Haha that’s the American version 🙌
Good ol beef goulash ;)
That’s right 🙌
@@ChefJackOvens Thats leni loud says :)
More paprika!
Also if you can get your hands on the longer pointier light green capsicum they are more traditional. Farmers markets usy have them in aus
Thanks Jack.
I love a good Goulashing.
This one is making me Hunger-arian 👍🤤
Would that go well with grits?
Hi Jack. When will your recipe book by published please?
All in good time my friend 🙌 there may just be something coming around August, September time 😉🤔😬
How well does this do without the bell pepper? Allergen concern
Easy to leave it out. You can replace it with carrots and potatoes 🙌
Still convinced this guy is a long lost Hemsworth brother 😂
Haha
Dam you jack .. I'm gonna have to make this now !!
Top! ❤
🙌🙌🙌
Finally a goulash I like. I hate the American way of making goulash(A stew with elbow maccaroni?? What the hell is going on there) and it just feels so weird when we Europeans are used to proper gulyás.
💙💙👍👍😍😍
Gulyás/Goulash is a soup not a stew. Based on stew - what you made - but it's not gulyás/goulash. anyway looks good.
Help! I used the ingredients according to the recipe. I checked the taste prior to placing the dutch oven in the oven and it seems very spicy. Can anyone tell me why this would be? I added no pepper flakes or excessive black pepper. Thank you
Hey Chef could you do Chicken Biriyani?
Definitely
1. May I know the calories of that Gulashi dish?
2. Is it a good choice to make that dish into a meal perp?
This dish is good for meal prep. I don’t have the calorie info as of yet
goulash is a soup, what you made is pörkölt
Luckily this is not an Austrian or Hungarian channel.
Because now the comment section would be flooded with how this is not the real recipy and you *never* serve goulash with pasta.
Unless you eat pizza with pineapples of course.
Then they would argue which recipy is the correct one.
*Then* they would start arguing who even invented goulash ... and so on and on and on.
Dodged a bullet there mate ;))))
Absolutely want to be respectful when creating a dish. Everyone does this differently 🙌
@@ChefJackOvens True words spoken calmly :))
most serbs and cros have it with pasta or potato. Doesn't matter.
@@Gamgam4843n Now the comment section would reply that Serbian or Croatian goulash is not Hungarian goulash.
Then they would all come down on you why you are even mentioning that off topic case.
You see how that goes?
Luckily for all of us this is not an Austrian or Hungarian channel and we can share our respective versions in peace.
*Phew*
As a Hungarian I strongly disagree with this. The best thing with goulash is that you can eat it with pasta, home made noodles, rice, cooked potato, etc. So it is a quite versatile dish.
No Gulyas, this is marhapörkölt
Smoked paprika should never be 'optional'
It looks good. But if you start with the meat.. Than is perhaps an Australian goulash, but not Hungarian.
And what many countries gets wrong.. The Hungarian goulas and stew are two completely different dishes..
Actually it is a stew. Goulash is a soup.
What the hell is “pork clud”? Well that’s what is sounded like and what was written in the transcript!🤔
Pork lard. I don’t write the captions that TH-cam automation
@@ChefJackOvens - thanks for the clarification. I plan to try your recipe over the weekend (without the pork lard, which is not available in the UK as far as I am aware?).
@@bryanduncan1640 I don’t use pork lard either. Olive oil is better
“Depending on the size of your meat” 👀
☺️
Shplendid, just shplendid.
Thank you 😬
Hungarian here! What you made is Pörkölt and not Gulyás (Goulash). Gulyás is a soup and Pörkölt is a stew. Those two dishes are completelly different. Hungarian soups are very runny. imagine of 1:1 but preferably 2:1 of water to solid ratio. But my biggest problem is the use of olive oil! Hungarians DON'T EVER USE olive oil. Lard yes, butter yes, sunflower oil yes, but never olive oil
This is not the Hungarian Gulyas but it's looking good anyway.
As I said in the intro, I know it’s not traditional
Just needs some cheeeese
You’re more than welcome
Hungarian Paprika, you're having a laugh. You mean Paprika. but a spoon full of Himalayan raspberry vinegar would enhance the flavours so long as it was pressed by virgin Monks.😄
Guess you don’t know that there’s such thing as Hungarian paprika then…
Hungarian paprika is very sweet and the best!
Yeah goulash is a soup not a stew
Yeah I know. That’s why I said it’s not traditional
Hi sorry to say but please don't mention this as Hungarian goulash, the Hungarian red pepper won't make this food goulash. Traditionally the goulash was filled with potatoes and carrots and root vegetables. It's more kind of Italian then Hungarian. And confusing in the name also you mentioned to try to keep it traditional but you made a stew with tomatoes and peppers. The goulash is a soup you not server it on pasta or anything. Thanks
This is actually NOT Goulash. With the "real" recipe the meat is not fried but cooked. Does not matter tasted grand too.☺
?
Gulyas (goulash) is a soup not a stew. I appreciate the care for wanting to try our food but for the love of god do it correctly. This is not authentic at all. Like… none of this is like how it’s supposed to be made except for the beef.
As I said in the intro. There’s many different ways and no matter how well I try to make it traditional, there’s more than one tradition so it’s never going to please everyone. I’m always as respectful as possible when it comes to making these dishes and I will make the more “authentic” version later down the line
There is nothing wrong with this recipe. Creative! Cooking is fun, as I said earlier. Must be delicious!
Maybe just say " Hungarian style beef stew," not a ' Hungarian gulash' because it's really not.
You're right. There are more versions of traditional Hungarian Gulyás too, which is a soup. Pörkölt is a stew.
Gulyás can be various types depending on the region of Hungary. But this one, none of them, that's all . Otherwise, it's nice.
I can only find the insanely hot version of hungarian paprika in my neck of new york. Going to have to order it.
Regular paprika can be used so you’re not blowing your socks off with heat. Unless of course you enjoy that haha