The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. If you love honest and unpretentious food talk with a bit of sarcasm be sure to check out our podcast: www.youtube.com/@sipandfeastpodcast
My grandfather whom I inherit a very strong Hungarian line from never spoke to me, and I feel like I never got to experience my heritage like I longed to in the stories of his grandparents (who came to America and met on the same boat together from Hungary) and on, so I feel a great inspiration and comfort from this dish and will absolutely be making it ASAP!
Hi from Switzerland. My mother is from the Balkan and I love this dish. But you have to roast the paprika at the end roasting the onions and the meat. That gives it a kick.
Jim & Tara- I dated a guy who was Hungarian & a fabulous cook. He used to make me Hungarian Goulash & Chicken Paprikash all the time. It was phenomenal but he refused to give me his secret recipes. You made my day posting this & I can't wait to make it. Thanks.
You guys are my go to for absolutely anything. I never comment on anything on the internet, but I just trust your recipes. I know they are tried and true and have all been vetted by James!
your goulash is very good compared to most we can see on the internet. some advice from hungarian guy with cooking background: use 5 times the garlic, but give it a light colour by adding it before the onions. you can put the caraway seeds with with the garlic as toasting helps it, but make sure to chop it up on oily surface (so they dont jump away) or ground it up first. Bacon is not traditional but OK instead of the lard. You can use smoked paprika if you can get (huge difference in flavor at the end), but as paprika has a colour component that dissolves in fats, make sure to add it before adding any water and give it time to get mixed with the oils. This traditionally happens after the onions are golden. Trick is to make sure the paprika doesnt burn at all, so use thermometer and keep it under 130C or add a little water to bring down temp to 100C before adding the paprika. give the meat at least 3 hours to cook or 45 minutes in pressure cooker. Do these and it will be 10/10 guaranteed. optionals: you can add a bit of carrots before the potatoes, but not too much as onions already make it a bit sweet. Noodle pinches are really nice also ("Csipetke")
I always use a lot of toasted garlic in recipes like this. I did not know about gently toasting the paprika though. I always slow cook the veggies and cook the meat with bacon fat, seperately. The only thing I'll add is a teaspoon of celery salt. Good tips man. 👍
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These are soo good tips. Garlic is good everytime. Also smoked paprika into fat / lard is dealbreaker. And im not adding water until meats are cooked. So i have my meat seared with all herbs and stuff already in the pot. Then other vegetables as you said. Carrots before potatoes.
As a Hungarian, I thank you for not making pörkölt out of gulyás (goulash)... 😁 Goulash is a soup, pörkölt is a beef stew (without carrots and potatoes) and even if you call it beef stew you cook it like a soup, with carrots, potatoes, and with more broth (tbh we would make it with a little more broth, to make it more "soupy", and you missed the galuska aka dumplings, but it's ok 🙂), and it looks delicious! 😉Oh, and the peppers: these type of bell peppers have a nice, but totally different taste than the peppers we use for this, you might find them for example as Cecei peppers, they are light yellow, and usually sweet, try them once, makes a difference! 🙂Aaand if you want to go full Hungarian, add "hegyes erős" hot peppers cut into slices to your dish when you eat it, I think it's called Hungarian hot wax pepper in English - the best and hottest type of it is bogyiszlói (and I admit I have no idea how available those are outside Hungary, but who knows). 🙂
@@ThaFacey Az biztos. 😁Á, ezzel is megküzdöttem, angolul elég egybefüggő elnevezések vannak ezekre a fajtákra. 😄 Edit: egyébként megtaláltam, Capsicum annuum 'Macskapiros' néven fut latinul. 😀 Sorry for the language switch, guys, ThaFacey mentioned a type of hot paprika that has a pranky label in Hungarian, named after the genitals of tomcats... 😄 Actually it has a great taste and it's hot, the latin name is Capsicum annuum 'Macskapiros', if you would like to try it and you can get it from somewhere. 🙂
I'm glad you mentioned the hot peppers. My Hungarian BF used to put whole hot peppers into his Goulash while it was cooking but he would remove them before serving, & throw them out. The first time I saw him do that I asked him if I could have the peppers instead. While sitting at the table, with my BF & his best friend, I bit the tip of the peppers off, poured the liquid inside on my food, ate the peppers but not the stem & seeds, & then ate my food. After a little while, I reached for my glass of water, & I realized that my BF & his friend hadn't touched their food but instead were watching me eat & waiting to see how long it took for me to drink my water. I had plowed through half of my food. Both of them just shook their heads & said they never could have eaten the peppers or the food the way I had. He used Poblano peppers which score 1,500-4,000 Scoville heating units. Not very hot in my estimation- LOL.
@@dee_dee_place Not everybody likes it hot I guess... 😁 Hungarian hot wax pepper can be anything between 1.000 and 15.000 Scoville, so it's kind of a lottery when you buy them and start to eat them. 😄 Another way to put hot peppers in your food is to cook them with it, like your bf did, and press them out in your portion when you eat the food, this way the taste is in the food for everyone, but the spicyness is not, or just a little bit. The best kind of peppers used like this are what we call cherry peppers (Capsicum annuum var. cerasiforme), they are small, rounded and green or red, plus hot (they can go up to 10k-20k Scoville, if you are lucky, yeah, this is also a lottery). 🙂
Another Hungarian here (we are all coming out of the woodwork!) and I have to say this looks really good. Of course, like any other country, these recipes can be regional and in my family we never added tomato or carrots. Then we serve it over nokedli (small dumplings) and then top it with some sour cream. So lush! 🤤
Im actually a hungarian, and i really like to see hungiran food out there in the world, hope u enjoy it! Your soup look really good its not the traditional ways but its close enough, nice content as always, thank you! Keep it up bro.
It was fun to see so many Hungarians commenting on this video - I loved reading all of your suggestions and variations on this dish! Understandably, food and culture is very dear to people, so talking about them can get everyone's emotions riled up quite easily. But I noticed how kind everyone was to each other, and that really touched my heart. The Hungarians who commented let everyone know what ingredients were authentic, and they gave all of us some helpful cooking methods, but they were also very open and willing to let people make substitutions or variations for personal taste and regional availability. (And to their national dish, no less!) - How cool is that? 🙂 There is an upscale grocery store called Central Market in the southern US that has wonderful bulk spices. They have Hot and Sweet varieties of Spanish paprika, and they also have Hungarian paprika. However, it is not labeled "Hot" or "Sweet." It just says "Premium Hungarian Paprika" and it is more expensive than some of the other spices. (To me, it is worth that higher price! I use it a lot). Is there a Hungarian paprika that falls in between hot and sweet? If there is, maybe this is what I have? I love spicy food, and it does have some spiciness to it, but it also has a LOT of great flavor! When I cook, I use it in place of cayenne powder or mild Indian chili powder, because I want the heat but I also want more flavor. I don't think it is as spicy as kashmiri chili powder or cayenne, so I always use a larger amount than the recipe calls for. I am wondering if it is okay to use for this recipe. If it is very important to use the sweet variety, that is okay - I will be happy to go purchase it. 🙂 I just wasn't sure what to do. Thank you!!! I am really looking forward to making this. I have a feeling that it will become one of the recipes I keep returning to.
Hi Jen7867, Hungarian here with a lot of cooking experience. You can make it as spicy/hot as you like. Even addig chili wouldn’t be sacrilege. In Hungary we usually put a jar of hot paprika paste on the table, and everybody can make their gulyás (that’s how it’s written in Hungarian) as hot as they want. One thing though, I miss the ground black pepper here - we use it generously, it also adds to the hotness.
Happy to see so many fellow Huns here 🙌🏻 Recipe was REALLY close! Paprika only dissolves in fat (it pained me to see the sprinke of the hot one in the end), but you nailed the rest of the action! 👍🏻 We'd never use bell peppers, but the other kind (Cecei) is not so widely available outside Hungary. Thank you so much for making this video, it was heartwarming 🥰
Yum! My neighbors, as a child, were Hungarian and they cooked all the time - and shared, with my family and our neighbors. I still remember it…in fact, the matriarch and cook of the family, shared her recipe with my mom. This one is special. ❤️
As a American Hungarian ( born in Pecs ,Hungary) it’s nice to see something other than Italian ,Mexican or Chinese or fast food. We are a small minority with a huge food variety .
In Austria - neighbour of Hungary for those who don't know - we have a version of this named after the traditional coaches you can ride as a tourist in Vienna, Fiaker. The basic beef Gulasch here has no vegetables other than lots, and I mean, LOTS Of onions, and the meat is often sold ready to cook for this dish cut into cubes. You'd usually eat it with bread rolls, Semmeln, or a kind of regional dumpling, Semmelknödel or Spätzle. A variation of Gulasch here Kartoffelgulasch, which can be either a meatless version which focuses on potatoes, or a version that uses both potatoes and sausage. They're all very good.
We, in Slovenia have a very similar gulash, quite unsurprisingly due to our history. Usually, the ratio is 1 to 2, twice as much onions than meat. We usually use tuff cuts of meat since it forces you to cook it for a long time on a really low heat. That makes the onions to break apart and thicken. Some add some carrots, too, but you normally don't see them as they break apart. Goulash that cooks for less than 4 hours is not a real thing to us, sometimes, when we use really tuff meat it takes even 8 hours, but that's the best one. We usually serve with bread dumplings or polenta.
I like the cosy atmosphere on this channel. Feels like I am watching a good friend of mine cooking. Also added this recipe to my cooking playlist. Soups are probably my favourite dish, so try it is a no-brainer to me. Best wishes to the family.
this is one of those great channels that you stumble upon and realise its cooking gold. you guys make a great effort as a family to make our cooking better, and i hope you are making gazillions from you tube for your efforts. thanks so much to the team at sip and feast. cheers
little hint from europe.. to go a more traditional gulyás-road: you'll skip the fresh tomatoes. add the hungarian paprika powder to your mirepoix/sofritto and move it vigorously to keep it from burning. it's a kind of 'blooming' the paprika.. then immediately add tomato-paste instead of the aforementioned fresh tomatoes. ps: i really celebrate this channel. the recipies, the execution, the presentation.. and last, but not least: the family! extraordinary work, you guys.. thanks a ton!
Looks like a pretty good recipe. I'm from Szeged, same as your powdered paprika. We usually use fairly fresh, locally produced paprika powder, or even home made one which are more vibrant and have a fuller taste profile than what you can usually find abroad, but that's something that's hard to get around. We prepare gulyás traditionally in a slightly different way which some people might find a little simpler. I don't think I've ever see anyone coating the beef in flour, and we don't use beef stock either. We start by adding lard or beef fat as oil is more likely to burn, we chop up the onions into really small bits, put it in the heated fat, add a pinch of salt and roast until it gets soft. Then we add about 1,5dl of water and some paprika powder and boil away the water. When the water is gone you add the beef, which is also usually chopped up into smaller cubes, salt it, season it, add the cumin seeds, the garlic and roast it until the meat starts to get uniformly white. When the meat is about done you add the tomato and the bell peper, for which we usually only use the regular old white peppers or white bell peppers, sometimes also called Hungarian sweet peppers, not sure about its availability abroad, but technically any "standard" paprika can be used that doesn't have an overly strong sweet, bitter or spicy taste. We then cook the stew for about 90 minutes. The paprika is supposed to completely melt away you're not really supposed to find chunks of tomato or paprika in the stew. When the beef is sufficiently tender we add the chopped up carrots, parsley root, a small amout of chopped up celeriac / knob celery, parsley leaves and celery leaves along with the potato. Replenish water as you see fit so it doesn't burn, tailored to your taste. I prefer the more soupy version, some people use less water and prefer the thicker, more stew-like version. Cook for another ~45-50 minutes on low-medium heat until the carrots and potatos are done. You may add any additional salt, pepper and paprika powder as you see fit. In my region of Szeged and the Great Plains gulyás can be quite spicy so if you like hot food, don't hold back on the spicy paprika. We also add all sorts of hot paprika creams or cook a bit of chilly paprika in the soup to make it spicier. Some people also add "noodles" to the soup. You take one egg, mix it with 80 gramms of flour, one chopped teaspoon salt and work it together into a dough. You then take tiny little pinches of the dough with your finger, roll it into a little ball and add it to the stew towards the end. It only needs about 5 more minutes or less to cook completely firm. I think this method might be a little bit easier as there is less hassle with the meat, but it's a little more time intensive as you need to let the beef stew for a good while so it's tender enough.
My stepmother was of Hungarian descent and she cooked the most amazing and interesting meals. Super delicious! She was from a 13 sibling coal-mining family from Nanty Glo, PA. And her Christmas cookies/pastries were beyond delicious!
I use any stock I have, chicken, veggie or beef, I do 2/3 stock and 1/3 dry red wine. The wine makes a super smooth succulent sauce. I also use 1 table spoon spicy paprika and 4 tablespoons sweet. I slow cook it in the oven at 275 for 3-4 hours, delicious. This is a great comfort food for cold weather months.
I just recently I started to experiment with recipies for chuck roast because I was tired of pot roast (and here in Hawaii chuck goes on sale for $4.99lb often cheaper than ground beef). I made Hungarian Goulash & was blown away. I decided to make Chicken Paprikash since I had so much Paprika, another delicious dish that I'd never tried... Another chuck recipe I tried & was surprised by was German Sauerbraten. Its sweet & sour and will be something that goes into rotation. Even in these increasingly hard times you can eat well on a budget...
The right spices, herbs, & veggies make all the difference! My Mom only used salt, pepper, onion powder, paprika, & whole onions when cooking. The first time I cooked with garlic, I was hooked. I couldn't believe how garlic transformed the bland dishes that my Mom made; what a difference. She cooked liver & onions all the time. I hated the taste of the onions so I used garlic instead, & it was the best liver I had ever tasted. Some of the spices are expensive but most recipes call for using them sparingly so they last a long time. And they really elevate the taste of the food. One huge thing I learned from Jim & Tara was how important it was to use fresh basil, parsley, & oregano in Italian recipes. Until watching their channel I used only the dry herbs but what a difference the fresh herbs make- wow.
Another option is Ox-cheek. It's almost considered a throw away cut and is really cheap as a consequence. It's delicious though when slow cooked for a two or three hours.
Fellow Hawaiian here, my son has put two new chuck roast recipes into rotation- Birria which is the new hot thing in Mexican cooking and Italian beef sandwiches out of Chicago. I use a large can of red enchilada sauce instead of making it from dried chilies- too expensive and sometimes bitter. Italian beef uses pepperocini and giardiniere.
just a few hints: - bigger pot - use a lot more of fat. Don't worry about it. Literally big spoons of lard. This was a very "lean" version which may not make it taste strong enough. - meat could have been cut to smaller pieces. These pieces might be a bit too big even to put onto a spoon. I would say cut these pieces in half. Lots of water and 4-6 hours of cooking. The longer you cook it, the better...
My Austrian mother made this with the addition of celery (optional), parsnips, parsley, majoram, & red hot peppers. Authentic Hungarian sweet paprika & no bacon. It can be served on its own with rye bread or over noodles or dumplings depending on thickening. Delicious!
Some good cooking from mum. Lucky you. I agree, you can tweak this a bit and a some parsnip would work really well. I also like the idea of the marjoram for a bit of lift.
Another Hungarian here. This does look delicious as most of your dishes do. It's not how my family was taught how to make it, but that is the beauty of it. I like to change ours up all the time just for fun and to experiment with flavors.
Tara is right. I learned from a Hungarian and use the beef fat and a bit of lard to brown. Thanks for this, as a Midwest boy, allI we knew was beef and macaroni!
Great job on more authentic goulash! I'm part Hungarian, & also was exposed to the American style, but love the real Hungarian version. Looks so good, that I might try to cut the recipe down, as I'm now widowed, & only cook for myself. I do portion leftovers & freeze in prep/storage containers as well. Thank you for making this. :)
I am Hungarian and my parents are literally off the boat Hungarian immigrants. This is great recipe you made here. I see some other comments about authenticity and maybe they have the kindest intent but I will say that I’ve altered this recipe handed down from my parents and grandparents. They taught me to use cut up tomatoes but I don’t care for tomato skins so I use can diced tomatoes. I do use cubenelle peppers or hot wax peppers. I like to use a mortar and pestle to crush the caraway seeds to a powder (my family doesn’t care for the seed texture) oh and I add smoked paprika in with the sweet paprika. Authentic or not authentic, this was a great recipe and video! Thanks.
I started to write a snarky comment that began with “my neighbors had a dog that was a Hungarian Vizela, and she would NEVER add bay leaf….”, but I deleted it. You said it better and without being a jerk like I almost did . Well put. Recipes change over time, distance and available ingredients.
@@makelikeatree1696 my sister has one of those dogs! He’s gorgeous! Wonderful dog too. A bit jumpy when they’re puppies in very high strung but, once they’re about a year old, they settle down nicely. Great with children. Everybody loves Pongo.
Sounds good. Don't add bell peppers, bacon, and I wouldn't even flour the meat (as done in the video). Read other comments about how, and when to add the paprika, and you are all set. Also, this will be controversial, and not "authentic", but I love to add Univer's Csípős Gulyáskrém to it. Gives it a nice color, and the heat level is exactly what I'm looking for in a gulyás 🙂
LOVE the idea of using the beef fat rather than bacon which could be (I love bacon) too powerful a flavor (as opposed to salt pork etc)....genius! love your channel
I saw a Hungarian once, so im expert on the matter. My tip is to add all vegatables at the end, with potatos. Paprika and carrots turn into mush after 2,5h and onions will disolve completly. I like to add onions twice, one time at the beginning, finley minced with garlic, and big chunks at the end. Hope this helps.
I'd imagine they first borrowed the name and the *very* basic idea of the dish (beef seasoned with paprika). It originated in the early 1900s (1914, it seems) and macaroni was added a bit later. If I had to guess, I would say they tossed in macaroni as a cheap filler due to widespread financial hardships in the late 20s and 30s. People made do with what they had, and all kinds of weird recipes resulted from that period. That's just a guess, though.
@@Notturnoir I'm not dogging on Midwestern food. We have plenty of good food. It's just the nomenclature in this one case. We should call it 'chili mac' and it would all be fine.
Ah! When I was a kid I lived in Hungary for about 6 years. Gulash was always my favourite soup. I haven't had it since I was small...I'll definitely give this a try! Thanks for reminding me of this soup ^^
Paprikash is great too, it's onions, potatoes and chicken usually, served alongside knedle(not the sweet ones, basically bigger spatzle). You can use broth and veggies for flavoring, but usually the veggies are removed(and often fed to pets/farm animals). Also feel free to try smoked paprika, from the same brand, mix and match and experiment whether you prefer sweet or smoked for various recipes.
Oh please, someone, give me the recipe for Chicken Paprikash. My BF used to make it & Hungarian Goulash for me but he refused to give me the recipes. They were both delish. I'm so salivating right now. I'm hungry! Thanks, everyone.
The kid sitting down to a bowl of it was the best part. Few things in this world give you a greater feeling than feeding your kid and having him enjoy your cooking. One of the best parts of being a dad. Of course, if it sucks, they’re going to tell you about it. For years! Noticed a hint of nervousness in his tone when he was asking that boy what he thought. Made my day. It passed! If it hadn’t, He’d probably be hearing about it for a good long while. Mine never let me forget the time I put too much spinach in when I tried to make eggs Florentine. My son still calls it the green horror.
Thanks Tara for asking about alternatives for people who don't eat pork! I keep kosher and was wondering about alternatives for the bacon until Tara spoke up.
Traditionally it's lard but the obvious alternative is beef dripping which is easily available. The other option is butter and oil and you could add a bit of flavour with a couple of anchovy fillets if you wanted.
anchovies in a Hungarian dish are a big no-no. I am from neighboring Croatia and we have two distinctive culinary traditions, central European and Mediterranean, but we never, never, never mix them. For example, we use olive oil on potatoes that are served with fish, but pumpkin oil if they are served with wild game.
As your wife suggested, I always use the fat I trimmed to brown the meat. I even make sure the meat has enough fat for that purpose. One great advantage of this method (apart from the flavour) is that if you put the fat in first and allow it to start renedering, you can brown the meat in batches and never have to add any additional oil as the rendering keeps on giving!
Gulyás is a soup, not a stew traditionally made over an open fire by cowherds (Gulyás) with ingredients available on the open range.. Beef shank works well as the meat cooks tender and bone adds flavor . Forget dredging with flour but you do need flour and a egg to make pinch noodles (nokedli) directly in the broth. Peppers are also a rarely used ingredient , more often celery root .
I love the fact that your son is your recipe critic and he eats everything! He's too, too funny with the ratings. I have boys and I love to see them eat... they don't even come up for air, Lol! 😁 Thanks for the recipe share.
Amazing recipe. Hadn't made Goulash before but have eaten plenty in Hungary, this tasted just like it. The potato mashing trick works really well to thicken up the stew. I left out the bacon and used butter for the fat. I tried browning the garlic early by putting them in before the onions like a commenter suggested. Most important for a good dish was getting all ingredients fresh. I got everything from the market and it cost me €18 (~ $20) including 1kg of beef. Total got me about 6 servings if served with some bread. Thanks for the recipe, will make again!
FROM A HUNGARIAN: Add celery root and parsley root...add them with your potatoes.I also add 1/2 tp of caraway. These add more flavour. I'm making this today.
Talking of Brocolli soup, have you tried a real English staple, Brocolli & Stilton soup. Onion and Garlic Fresh Broccoli Celery (optional) Potato (Maris Piper works well) Stock (vegetable or chicken stock) Stilton cheese (you can also use a different type of blue cheese) Seasoning according to taste You can optionally sauté the onion and garlic
I love the recipes, just made the beef stroganoff, but what brings me back is how wonderful yall relationship is. As a viewer you can see how you care for each other and are so kind and respectful. Love seeing creators truly have fun with what they do and share it with those they love!
Watching your channel for the first time. The video is so well structured, narration is very clear and easy to remember. Great idea to lay out ingredients in the beginning. Thank you!
fun fact: gulya is the beef herd and gulyás is the cowboy. These Hungarian cowboys were cooking gulyás (goulash soup) on open fire in big cauldrons. Germans confuse goulash with pörkölt, which is a beef stew, so unless you add "soup" (Hunarian goulash soup) you will get a stew if you only ask for Hungarian goulash there. But both are Hungarian anyway. Actually I like bean goulash more where you have beans in it. Much thicker and much tastier. You can make a similar soup with lentils too but interestingly we do not call that goulash, just lentils soup. But essentially it is the same, just with lentils instead of beans.
Every time I watch your videos, my mouth starts watering. Such beautiful but basic ingredients, and your techniques for heat distribution are flawless. I usually throw a pinch of flour into the mix if it's not thick enough, but crushing the potatoes works just as well. I'm definitely making this next week. Hope the beef isn't too expensive. 👍
Hey! I'm from Slovakia, so I don't have as much authority talking about goulash as my Hungarian friends here, but a part of my family is from southern part of the country and we've made alot of goulashes in my time. I think your goulash looks absolutely great & I'm actually thinking of making it exactly to your recipe to see what it tastes like! My experience was that every town, family or person makes it slightly differently. If I personally was making a goulash, it would look different in many small ways to yours. For example I wouldn't add the tomatoes, carrots or bell peppers, nor would I have additional stock in there. Although all of those are very usual local veggies, so they are not at all out of place in there. I'd probably sear the meat together with the onion in the beginning and just leave it in the pot. And some other small choises. But then again this reminds me of having a goulash from a relative, who would make it in many ways different from what I'd make and then we'd have a discussion on how we would usually make it haha. Also a favourite way to do this is to have a cauldron over a fire while camping or in the garden and going a bit loco with various amounts of resources that go in based on how you feel in the moment lol. What is pretty usual is adding the thickening stuff before the end, not on the meat itself. Although your way might be a better way to do it to have a great meal. Usually you would have a separate pan, where you'd sear fat, onion and flour together and then add that mix to the soup shortly before the dish is finished and leave on very low heat for some time to homogenize while gently mixing on occasion. Cheers! Awesome goulash, man! Looks absolutely delicious
I think the most important thing fir us all to learn is when any of us immgrates to another country, you have to do the best with the items you have. That is why I like cooking and cooking history. I will try this recipe. 😊
I just made this recipe for a family get together and it was a hit! Thank you so much for this! I am saving this recipe, it’s great for our chilly night here in Chicago and special occasions too!
I made this today with elk meat. I had beef fat which I used instead of pork fat and used a 16oz tin of tomatoes, so cut down on stock by a third. I also used one third smoked paprika and the rest regular. Wasn’t so sure about the caraway but it finished quite well and was, as you said, an interesting flavor. My potatoes took over 40 minutes to cook. It is delicious.
Another Hungarian here. Nice job on this recipe. My family didn't coat the meat in flour first, but pretty much the rest of the recipe was right on. The reason I don't have an issue with the flour is because we always made nokedli to go in it at the end, which probably did the exact same thing with the flour that would come off of those. Either way, this looks amazing and I would recommend this video to my friends who want to try making Gulyas for the first time
I have to say, and I’m sure all your fans would agree, you and Tara present top notch videos and your website is beautiful! Son, James, is also a top notch taster. Looking for him to be a judge on “Chopped”! Thanks again for the great recipes ❣️
Apparently I have been cooking Hungarian Goulash for 20 years! I always called it beef stew with peppers (as opposed to without peppers and just more root veg). Next time I take it to potlatch, gonna use the "Hungarian" name tag. Fancy! Lol, seriously that looked great. Never used bacon always fat trimmings. But next time...bacon. Because, why not?
Looks great, as an avid home cook i do a similar Hungarian recipe to yours but i use 3/4 passata & 1/4 beef stock for the liquid and also smoked paprika instead of sweet, gives it a more hearty feel to the stew. But each to their own i say.
Many thanks for all your great content, guys! I've tried 3 of your recipes (lentil soup, pasta e ceci and goulash) and every one of them went super tasty! Greetings from Eastern Europe!
If you make tomato soup, may I suggest that you try adding some whole cloves to the soup as it cooks? It gives a nice depth of flavor. I got that ingredient from a cookbook from the 1950s
Grind the caraway seeds and add all the spices at or just before the onions, don't burn the spices. Cook them in the fat/fond. I dont add peppers but use parsnips and marjoram, sometimes mushrooms if I have them. Otherwise nice stew.
@SipandFeast Tara asked a great question! As a person that doesn't eat pork, I was thinking the same thing. Love the recipe and I plan to try it soon. Thanks guys!
Best goulash is made over the natural fire in a big kettle. Here in Slovakia (neighbour to Hungary) we never add carrots. But some red wine (while meat is stewing), tomatos and tomato sauce. And yep, fresh branch of sprout. It comes from the fact that many of sheep shepherd made a goulash like this in nature and it probably came from parts of austria hungarian empire. Goulash made at home might be good but it never tastes like one with a smoky flavor
We make ours precisely the same way, (maybe a bit soupier) but we just call it "beef soup". You can also make it with chicken. We make a huge pot and eat 1/3 and freeze enough for 2 more meals. It freezes wonderfully, tastes perfectly fresh! It's wonderful over rice or with saltines. Gotta cook chuck a long time to get it tender!
Soup/Stew made in a Dutch Oven but using a stovetop and not cooking it in the oven is just crazy to me. So much easier to put in the oven, and no worry about the bottom sticking. Eitherway, this looks great!
bogrács means cauldron as gulyás is cooked on open fire traditionally in a big cauldron. Gulyás is a profession, practically a cowboy and they were cooling this meal on open fire.
Try adding half the paprika to your flour dredge when cooking the beef for deeper flavor, also try about a tablespoon of good balsamic vinegar to the pot once cooked, not sure if that is authentic or not, but adds just a touch of acid and umami and really deepens the flavor, alternatively, use Maggi liquid seasoning (learned this from an old German lady) also a plop of sour cream in each bowl.
My grandmother and great-grandmother would hands down give this a 10 out of 10. They never used bacon in their recipe but they would not turn it down. Can't wait to make this.
My Granny Roberts used to make this all the time only she used smoked Hungarian, German sausage or Polish kielbasa, whatever was on sale. Most ingredients like tomatoes, celery, onions and carrots, she grew in her garden, and she grew her own spices so meat was really the only thing she was paying for yet she was really frugal, she learned to cook during the 1930s and 40s, her family didn't even have electricity or running water until 1942, being thrifty stayed with her all her life.
Hungarian sausage is pork and uses paprika, it's the best choice, German sausage is beef with all the fat trimmed but with pork added as a kind of glue, kielbasa is pork shoulder with veal or beef added, it's the one she'd use if she couldn't get Hungarian or German.
Thank you for this recipe. It looks delicious and great for the fall weather. I've read a few of the comments from Hungarians and they provided some good tips, too. I will be making this recipe this weekend. Good Job James 8.5 🥰🥰😋😋
Great dish!! Definitely use the sweet paprika. I also recommend Chicken Paprikash dish. One difference that I learned in Hungary is that the paprika goes in after onions. You get a toasted paprika by adding it before all the liquids.
When I prepare Goulash, it's often like 1:1 meat and onion. Only one ore two carrots and a single bell pepper. Beside the broth and some spices that's basically it. My family is not always a fan of it, but I like to use heart meat (come on, it's only muscle fibers... 😅) - because other meat gets quite pricy here in Switzerland. I like this variant. It's rather sweet. But... 🤷♂
I'm 30 years outside of high school, but a friend of mine even back in middle school was an immigrant from Hungary. His rant on "American goulash" still burns in my ears all these years later. I showed him this recipe months ago when I first saw it posted. it and he was very excited to see it just like the others here. As far as the spicy paprika (pap-rih-ka, not pap-ree-ka), another friend of mine went to Hungary on deployment with the USAF in the 90s and brought back a satchel of it for me. My wife (girlfriend at the time) was making just a random "Betty Crocker Cookbook" recipe for baked scallops that called for a "light dusting of paprika" and she grabbed some of THAT instead of just your American garden variety McCormick paprika. I like heat, but that stuff took me be surprise. LOL My current plans are to make your recipe for our post-midnight Liturgy potluck at Pascha (Eastern Orthodox Easter) next month. Absolutely looking forward to it and sharing it with our friends in the parish, and will probably send picks to my high school buddy to show I've been schooled properly. :)
I've eaten authentic Gulyas once. It was phenomenal! She was a Cottage Cook that sold her wares at Pop Ups here in Cypress, Texas (Bites of Transylvania) - Hungarian and Romanian food and baked goods. She seems to have cut back on her business, but I think of her Gulyas often and want more!! Yummmm. I am of English, Welsh, Scots-Irish descent and I love this stuff. Tex-Mex and SW cuisine is wonderful, but sometimes you want something from the Old World. 😋❤❤❤
Made this for dinner tonight and we both liked it. Next time I'll start earlier because some of the steps are time consuming, such as the cutting of the beef and the dredging of it. Couldn't find caraway seeds at the store but Google said fennel seeds are an appropriate substitute so that's what I used.
Im Hungarian, basically you start out like you would with pörkölt just you pour more water ( beef broth ) half way done,you put your veggies in, carrots,turnip, celery,potatoes . Bell peppers big No-no It gives a totally different taste! Usually we make csipetke ( or some other pasta for soup). Enjoy.
we dont really fry the meat separate over, but its a quite good idea. and usually, you dont fill that much water at the beginning, instead you can just let the water fry/cook out of the meat and the veggies and please dont put paprika in it when its done(only the spicy version), do it in the last 20 minutes
Looks great. Thank you. Going to try a keto version without flour or potatoes. Can you do Chicken paprikash? Definitely can make that keto. Great job Jim.
Man! Great entrance with my favorite shirt/chair combo. I haven't even watched the rest of the video yet, and I know I'm gonna like this one. Big energy.
I can't wait to make this ! I only have smoked paprika but perhaps I can spice it up with a little cayenne pepper in the mix. That is one wholesome looking dish of comfort food.
yummy...have just cooked this, although i forgot to get parsley...however... awaiting the other half to come home and have for dinner...how james reviewed this was true. the flavour of the broth is fantastic. if the other half likes this, then this is a keeper,,,,i want a collection of 365 receipes to have on hand so that i dont always end up cooking the same thing all the time. thank you
My Hungarian refugee neighbors taught us how to make chicken paprikash with nokedli when I was a kid. That should be your next adventure in Hungarian cooking, it's amazing!
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The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. If you love honest and unpretentious food talk with a bit of sarcasm be sure to check out our podcast: www.youtube.com/@sipandfeastpodcast
My grandfather whom I inherit a very strong Hungarian line from never spoke to me, and I feel like I never got to experience my heritage like I longed to in the stories of his grandparents (who came to America and met on the same boat together from Hungary) and on, so I feel a great inspiration and comfort from this dish and will absolutely be making it ASAP!
Hi from Switzerland. My mother is from the Balkan and I love this dish. But you have to roast the paprika at the end roasting the onions and the meat. That gives it a kick.
Jim & Tara- I dated a guy who was Hungarian & a fabulous cook. He used to make me Hungarian Goulash & Chicken Paprikash all the time. It was phenomenal but he refused to give me his secret recipes. You made my day posting this & I can't wait to make it. Thanks.
@@dee_dee_place don't overroast it, the paprika will become bitter.
You guys are my go to for absolutely anything. I never comment on anything on the internet, but I just trust your recipes. I know they are tried and true and have all been vetted by James!
your goulash is very good compared to most we can see on the internet.
some advice from hungarian guy with cooking background:
use 5 times the garlic, but give it a light colour by adding it before the onions.
you can put the caraway seeds with with the garlic as toasting helps it, but make sure to chop it up on oily surface (so they dont jump away) or ground it up first.
Bacon is not traditional but OK instead of the lard.
You can use smoked paprika if you can get (huge difference in flavor at the end), but as paprika has a colour component that dissolves in fats, make sure to add it before adding any water and give it time to get mixed with the oils. This traditionally happens after the onions are golden. Trick is to make sure the paprika doesnt burn at all, so use thermometer and keep it under 130C or add a little water to bring down temp to 100C before adding the paprika.
give the meat at least 3 hours to cook or 45 minutes in pressure cooker.
Do these and it will be 10/10 guaranteed.
optionals: you can add a bit of carrots before the potatoes, but not too much as onions already make it a bit sweet. Noodle pinches are really nice also ("Csipetke")
I always use a lot of toasted garlic in recipes like this. I did not know about gently toasting the paprika though. I always slow cook the veggies and cook the meat with bacon fat, seperately. The only thing I'll add is a teaspoon of celery salt. Good tips man. 👍
These are soo good tips. Garlic is good everytime. Also smoked paprika into fat / lard is dealbreaker. And im not adding water until meats are cooked. So i have my meat seared with all herbs and stuff already in the pot. Then other vegetables as you said. Carrots before potatoes.
As a Hungarian, I concur with the advice of the OP.
As a Hungarian, I thank you for not making pörkölt out of gulyás (goulash)... 😁 Goulash is a soup, pörkölt is a beef stew (without carrots and potatoes) and even if you call it beef stew you cook it like a soup, with carrots, potatoes, and with more broth (tbh we would make it with a little more broth, to make it more "soupy", and you missed the galuska aka dumplings, but it's ok 🙂), and it looks delicious! 😉Oh, and the peppers: these type of bell peppers have a nice, but totally different taste than the peppers we use for this, you might find them for example as Cecei peppers, they are light yellow, and usually sweet, try them once, makes a difference! 🙂Aaand if you want to go full Hungarian, add "hegyes erős" hot peppers cut into slices to your dish when you eat it, I think it's called Hungarian hot wax pepper in English - the best and hottest type of it is bogyiszlói (and I admit I have no idea how available those are outside Hungary, but who knows). 🙂
Ahogy olvastam remélem kifejted a "macskapöcse" paprikát is, az lett volna ám egy magyarázat :D
@@ThaFacey Az biztos. 😁Á, ezzel is megküzdöttem, angolul elég egybefüggő elnevezések vannak ezekre a fajtákra. 😄 Edit: egyébként megtaláltam, Capsicum annuum 'Macskapiros' néven fut latinul. 😀 Sorry for the language switch, guys, ThaFacey mentioned a type of hot paprika that has a pranky label in Hungarian, named after the genitals of tomcats... 😄 Actually it has a great taste and it's hot, the latin name is Capsicum annuum 'Macskapiros', if you would like to try it and you can get it from somewhere. 🙂
As Another Magyar, I thank you
- koszonom szepen - for pointing out all the things that I was about to address!!
I'm glad you mentioned the hot peppers.
My Hungarian BF used to put whole hot peppers into his Goulash while it was cooking but he would remove them before serving, & throw them out. The first time I saw him do that I asked him if I could have the peppers instead. While sitting at the table, with my BF & his best friend, I bit the tip of the peppers off, poured the liquid inside on my food, ate the peppers but not the stem & seeds, & then ate my food. After a little while, I reached for my glass of water, & I realized that my BF & his friend hadn't touched their food but instead were watching me eat & waiting to see how long it took for me to drink my water. I had plowed through half of my food. Both of them just shook their heads & said they never could have eaten the peppers or the food the way I had. He used Poblano peppers which score 1,500-4,000 Scoville heating units. Not very hot in my estimation- LOL.
@@dee_dee_place Not everybody likes it hot I guess... 😁 Hungarian hot wax pepper can be anything between 1.000 and 15.000 Scoville, so it's kind of a lottery when you buy them and start to eat them. 😄 Another way to put hot peppers in your food is to cook them with it, like your bf did, and press them out in your portion when you eat the food, this way the taste is in the food for everyone, but the spicyness is not, or just a little bit. The best kind of peppers used like this are what we call cherry peppers (Capsicum annuum var. cerasiforme), they are small, rounded and green or red, plus hot (they can go up to 10k-20k Scoville, if you are lucky, yeah, this is also a lottery). 🙂
Another Hungarian here (we are all coming out of the woodwork!) and I have to say this looks really good. Of course, like any other country, these recipes can be regional and in my family we never added tomato or carrots. Then we serve it over nokedli (small dumplings) and then top it with some sour cream. So lush! 🤤
stop it, my mouth is watering, now i need a napkin. My grandmother was Hungarian and in incredible cook is what i heard. I never got to meet her. 😥
That sounds really good. I love sour cream.
What you´re talking about sounds like paprikás or pörkölt, not gulyás.
sounds yum
Bingo!
Im actually a hungarian, and i really like to see hungiran food out there in the world, hope u enjoy it! Your soup look really good its not the traditional ways but its close enough, nice content as always, thank you! Keep it up bro.
It was fun to see so many Hungarians commenting on this video - I loved reading all of your suggestions and variations on this dish!
Understandably, food and culture is very dear to people, so talking about them can get everyone's emotions riled up quite easily. But I noticed how kind everyone was to each other, and that really touched my heart. The Hungarians who commented let everyone know what ingredients were authentic, and they gave all of us some helpful cooking methods, but they were also very open and willing to let people make substitutions or variations for personal taste and regional availability. (And to their national dish, no less!) - How cool is that? 🙂
There is an upscale grocery store called Central Market in the southern US that has wonderful bulk spices. They have Hot and Sweet varieties of Spanish paprika, and they also have Hungarian paprika. However, it is not labeled "Hot" or "Sweet." It just says "Premium Hungarian Paprika" and it is more expensive than some of the other spices. (To me, it is worth that higher price! I use it a lot). Is there a Hungarian paprika that falls in between hot and sweet? If there is, maybe this is what I have? I love spicy food, and it does have some spiciness to it, but it also has a LOT of great flavor! When I cook, I use it in place of cayenne powder or mild Indian chili powder, because I want the heat but I also want more flavor. I don't think it is as spicy as kashmiri chili powder or cayenne, so I always use a larger amount than the recipe calls for.
I am wondering if it is okay to use for this recipe. If it is very important to use the sweet variety, that is okay - I will be happy to go purchase it. 🙂 I just wasn't sure what to do.
Thank you!!! I am really looking forward to making this. I have a feeling that it will become one of the recipes I keep returning to.
Hi Jen7867, Hungarian here with a lot of cooking experience. You can make it as spicy/hot as you like. Even addig chili wouldn’t be sacrilege. In Hungary we usually put a jar of hot paprika paste on the table, and everybody can make their gulyás (that’s how it’s written in Hungarian) as hot as they want. One thing though, I miss the ground black pepper here - we use it generously, it also adds to the hotness.
Happy to see so many fellow Huns here 🙌🏻 Recipe was REALLY close! Paprika only dissolves in fat (it pained me to see the sprinke of the hot one in the end), but you nailed the rest of the action! 👍🏻 We'd never use bell peppers, but the other kind (Cecei) is not so widely available outside Hungary.
Thank you so much for making this video, it was heartwarming 🥰
Yum! My neighbors, as a child, were Hungarian and they cooked all the time - and shared, with my family and our neighbors. I still remember it…in fact, the matriarch and cook of the family, shared her recipe with my mom.
This one is special. ❤️
As a American Hungarian ( born in Pecs ,Hungary) it’s nice to see something other than Italian ,Mexican or Chinese or fast food. We are a small minority with a huge food variety .
Pecs!, I studied for 4 years in Pecs, very pretty town with nice architecture and nature
In Austria - neighbour of Hungary for those who don't know - we have a version of this named after the traditional coaches you can ride as a tourist in Vienna, Fiaker. The basic beef Gulasch here has no vegetables other than lots, and I mean, LOTS Of onions, and the meat is often sold ready to cook for this dish cut into cubes. You'd usually eat it with bread rolls, Semmeln, or a kind of regional dumpling, Semmelknödel or Spätzle. A variation of Gulasch here Kartoffelgulasch, which can be either a meatless version which focuses on potatoes, or a version that uses both potatoes and sausage. They're all very good.
We, in Slovenia have a very similar gulash, quite unsurprisingly due to our history. Usually, the ratio is 1 to 2, twice as much onions than meat. We usually use tuff cuts of meat since it forces you to cook it for a long time on a really low heat. That makes the onions to break apart and thicken. Some add some carrots, too, but you normally don't see them as they break apart. Goulash that cooks for less than 4 hours is not a real thing to us, sometimes, when we use really tuff meat it takes even 8 hours, but that's the best one. We usually serve with bread dumplings or polenta.
Same in Croatia, no other vegetables besides onion, but I will try this version, too, I love vegetables.
I like the cosy atmosphere on this channel. Feels like I am watching a good friend of mine cooking. Also added this recipe to my cooking playlist. Soups are probably my favourite dish, so try it is a no-brainer to me. Best wishes to the family.
this is one of those great channels that you stumble upon and realise its cooking gold. you guys make a great effort as a family to make our cooking better, and i hope you are making gazillions from you tube for your efforts. thanks so much to the team at sip and feast. cheers
I appreciate that, thanks so much.
@@SipandFeast you bet. keep up the good work, and never under appreciate how much you are appreciated. cheers
I love this channel, too!!!
If you want to try another Hungarian dish, I would highly recommend Chicken Paprikash!
little hint from europe.. to go a more traditional gulyás-road: you'll skip the fresh tomatoes. add the hungarian paprika powder to your mirepoix/sofritto and move it vigorously to keep it from burning. it's a kind of 'blooming' the paprika.. then immediately add tomato-paste instead of the aforementioned fresh tomatoes.
ps: i really celebrate this channel. the recipies, the execution, the presentation.. and last, but not least: the family! extraordinary work, you guys.. thanks a ton!
Love seeing James do his review. He has a great appetite and enjoys the cooking.
Looks like a pretty good recipe.
I'm from Szeged, same as your powdered paprika. We usually use fairly fresh, locally produced paprika powder, or even home made one which are more vibrant and have a fuller taste profile than what you can usually find abroad, but that's something that's hard to get around. We prepare gulyás traditionally in a slightly different way which some people might find a little simpler. I don't think I've ever see anyone coating the beef in flour, and we don't use beef stock either. We start by adding lard or beef fat as oil is more likely to burn, we chop up the onions into really small bits, put it in the heated fat, add a pinch of salt and roast until it gets soft. Then we add about 1,5dl of water and some paprika powder and boil away the water. When the water is gone you add the beef, which is also usually chopped up into smaller cubes, salt it, season it, add the cumin seeds, the garlic and roast it until the meat starts to get uniformly white. When the meat is about done you add the tomato and the bell peper, for which we usually only use the regular old white peppers or white bell peppers, sometimes also called Hungarian sweet peppers, not sure about its availability abroad, but technically any "standard" paprika can be used that doesn't have an overly strong sweet, bitter or spicy taste. We then cook the stew for about 90 minutes. The paprika is supposed to completely melt away you're not really supposed to find chunks of tomato or paprika in the stew. When the beef is sufficiently tender we add the chopped up carrots, parsley root, a small amout of chopped up celeriac / knob celery, parsley leaves and celery leaves along with the potato. Replenish water as you see fit so it doesn't burn, tailored to your taste. I prefer the more soupy version, some people use less water and prefer the thicker, more stew-like version. Cook for another ~45-50 minutes on low-medium heat until the carrots and potatos are done. You may add any additional salt, pepper and paprika powder as you see fit. In my region of Szeged and the Great Plains gulyás can be quite spicy so if you like hot food, don't hold back on the spicy paprika. We also add all sorts of hot paprika creams or cook a bit of chilly paprika in the soup to make it spicier. Some people also add "noodles" to the soup. You take one egg, mix it with 80 gramms of flour, one chopped teaspoon salt and work it together into a dough. You then take tiny little pinches of the dough with your finger, roll it into a little ball and add it to the stew towards the end. It only needs about 5 more minutes or less to cook completely firm.
I think this method might be a little bit easier as there is less hassle with the meat, but it's a little more time intensive as you need to let the beef stew for a good while so it's tender enough.
I can't help but smile whenever I see someone enjoy our culture/food. not exactly how we make goulash at home, but looks great regardless 😋
My stepmother was of Hungarian descent and she cooked the most amazing and interesting meals. Super delicious! She was from a 13 sibling coal-mining family from Nanty Glo, PA. And her Christmas cookies/pastries were beyond delicious!
I love the way you present each step of the recipe so clearly. It makes it easy for me to follow along and recreate the dish at home. 👌👌🤩
I use any stock I have, chicken, veggie or beef, I do 2/3 stock and 1/3 dry red wine. The wine makes a super smooth succulent sauce. I also use 1 table spoon spicy paprika and 4 tablespoons sweet. I slow cook it in the oven at 275 for 3-4 hours, delicious. This is a great comfort food for cold weather months.
I love how you show everything. You might not like this though, please don’t go commercial, you’ll lose control. This is what makes this channel gold.
Love this channel!!!
I just recently I started to experiment with recipies for chuck roast because I was tired of pot roast (and here in Hawaii chuck goes on sale for $4.99lb often cheaper than ground beef). I made Hungarian Goulash & was blown away. I decided to make Chicken Paprikash since I had so much Paprika, another delicious dish that I'd never tried... Another chuck recipe I tried & was surprised by was German Sauerbraten. Its sweet & sour and will be something that goes into rotation. Even in these increasingly hard times you can eat well on a budget...
The right spices, herbs, & veggies make all the difference!
My Mom only used salt, pepper, onion powder, paprika, & whole onions when cooking.
The first time I cooked with garlic, I was hooked. I couldn't believe how garlic transformed the bland dishes that my Mom made; what a difference. She cooked liver & onions all the time. I hated the taste of the onions so I used garlic instead, & it was the best liver I had ever tasted.
Some of the spices are expensive but most recipes call for using them sparingly so they last a long time. And they really elevate the taste of the food.
One huge thing I learned from Jim & Tara was how important it was to use fresh basil, parsley, & oregano in Italian recipes. Until watching their channel I used only the dry herbs but what a difference the fresh herbs make- wow.
@@dee_dee_place
You should also try fresh bay leaves. Until I had fresh bay I didn't think bay leaves did much... I was wrong.
Another option is Ox-cheek. It's almost considered a throw away cut and is really cheap as a consequence. It's delicious though when slow cooked for a two or three hours.
Fellow Hawaiian here, my son has put two new chuck roast recipes into rotation- Birria which is the new hot thing in Mexican cooking and Italian beef sandwiches out of Chicago. I use a large can of red enchilada sauce instead of making it from dried chilies- too expensive and sometimes bitter. Italian beef uses pepperocini and giardiniere.
just a few hints:
- bigger pot
- use a lot more of fat. Don't worry about it. Literally big spoons of lard. This was a very "lean" version which may not make it taste strong enough.
- meat could have been cut to smaller pieces. These pieces might be a bit too big even to put onto a spoon. I would say cut these pieces in half. Lots of water and 4-6 hours of cooking. The longer you cook it, the better...
K.
My Austrian mother made this with the addition of celery (optional), parsnips, parsley, majoram, & red hot peppers. Authentic Hungarian sweet paprika & no bacon. It can be served on its own with rye bread or over noodles or dumplings depending on thickening. Delicious!
Some good cooking from mum. Lucky you. I agree, you can tweak this a bit and a some parsnip would work really well. I also like the idea of the marjoram for a bit of lift.
@@welshtoro3256 Thank you!
Oh, I love the bowls made from bread. Christimas trip to Vienna always include hot gulasch served in bread on some Christmas market
Another Hungarian here. This does look delicious as most of your dishes do. It's not how my family was taught how to make it, but that is the beauty of it. I like to change ours up all the time just for fun and to experiment with flavors.
Tara is right. I learned from a Hungarian and use the beef fat and a bit of lard to brown. Thanks for this, as a Midwest boy, allI we knew was beef and macaroni!
Great job on more authentic goulash! I'm part Hungarian, & also was exposed to the American style, but love the real Hungarian version. Looks so good, that I might try to cut the recipe down, as I'm now widowed, & only cook for myself. I do portion leftovers & freeze in prep/storage containers as well. Thank you for making this. :)
I am Hungarian and my parents are literally off the boat Hungarian immigrants. This is great recipe you made here. I see some other comments about authenticity and maybe they have the kindest intent but I will say that I’ve altered this recipe handed down from my parents and grandparents. They taught me to use cut up tomatoes but I don’t care for tomato skins so I use can diced tomatoes. I do use cubenelle peppers or hot wax peppers. I like to use a mortar and pestle to crush the caraway seeds to a powder (my family doesn’t care for the seed texture) oh and I add smoked paprika in with the sweet paprika. Authentic or not authentic, this was a great recipe and video! Thanks.
I started to write a snarky comment that began with “my neighbors had a dog that was a Hungarian Vizela, and she would NEVER add bay leaf….”, but I deleted it. You said it better and without being a jerk like I almost did . Well put. Recipes change over time, distance and available ingredients.
@@makelikeatree1696 my sister has one of those dogs! He’s gorgeous! Wonderful dog too. A bit jumpy when they’re puppies in very high strung but, once they’re about a year old, they settle down nicely. Great with children. Everybody loves Pongo.
Sounds good. Don't add bell peppers, bacon, and I wouldn't even flour the meat (as done in the video). Read other comments about how, and when to add the paprika, and you are all set. Also, this will be controversial, and not "authentic", but I love to add Univer's Csípős Gulyáskrém to it. Gives it a nice color, and the heat level is exactly what I'm looking for in a gulyás 🙂
LOVE the idea of using the beef fat rather than bacon which could be (I love bacon) too powerful a flavor (as opposed to salt pork etc)....genius! love your channel
I saw a Hungarian once, so im expert on the matter. My tip is to add all vegatables at the end, with potatos. Paprika and carrots turn into mush after 2,5h and onions will disolve completly. I like to add onions twice, one time at the beginning, finley minced with garlic, and big chunks at the end. Hope this helps.
I tried telling my Midwestern friends that macaroni and hamburger was NOT goulash for a long time and then just gave up.
Great job on this video!
What’s going on food wise in the Midwest?
I'd imagine they first borrowed the name and the *very* basic idea of the dish (beef seasoned with paprika). It originated in the early 1900s (1914, it seems) and macaroni was added a bit later. If I had to guess, I would say they tossed in macaroni as a cheap filler due to widespread financial hardships in the late 20s and 30s. People made do with what they had, and all kinds of weird recipes resulted from that period. That's just a guess, though.
@@Notturnoir I'm not dogging on Midwestern food. We have plenty of good food. It's just the nomenclature in this one case. We should call it 'chili mac' and it would all be fine.
Ah! When I was a kid I lived in Hungary for about 6 years. Gulash was always my favourite soup. I haven't had it since I was small...I'll definitely give this a try! Thanks for reminding me of this soup ^^
Paprikash is great too, it's onions, potatoes and chicken usually, served alongside knedle(not the sweet ones, basically bigger spatzle). You can use broth and veggies for flavoring, but usually the veggies are removed(and often fed to pets/farm animals).
Also feel free to try smoked paprika, from the same brand, mix and match and experiment whether you prefer sweet or smoked for various recipes.
Paprikash has no potatoes, it has onions, meat (yes, usually chicken), a lot of paprika and sour cream, and we eat it with spätzle. 🙂
Now I want spatzle. I miss my Mom!
no potatoes in paprikash, but we often add sour cream to it.
Oh please, someone, give me the recipe for Chicken Paprikash. My BF used to make it & Hungarian Goulash for me but he refused to give me the recipes. They were both delish. I'm so salivating right now. I'm hungry! Thanks, everyone.
@@dee_dee_place Daring Gourmet has a recipe in English on their site that's not bad, just search for "Authentic Chicken Paprikash" at the top. 🙂
The kid sitting down to a bowl of it was the best part. Few things in this world give you a greater feeling than feeding your kid and having him enjoy your cooking. One of the best parts of being a dad. Of course, if it sucks, they’re going to tell you about it. For years! Noticed a hint of nervousness in his tone when he was asking that boy what he thought. Made my day. It passed! If it hadn’t, He’d probably be hearing about it for a good long while. Mine never let me forget the time I put too much spinach in when I tried to make eggs Florentine. My son still calls it the green horror.
Thanks Tara for asking about alternatives for people who don't eat pork! I keep kosher and was wondering about alternatives for the bacon until Tara spoke up.
Traditionally it's lard but the obvious alternative is beef dripping which is easily available. The other option is butter and oil and you could add a bit of flavour with a couple of anchovy fillets if you wanted.
@@welshtoro3256 Anchovy in goulash? 🤢
@@janellek21 Yeah, I know it's a bit weird but it's a flavour hit for for folks that don't want meaty stuff in their meat.
anchovies in a Hungarian dish are a big no-no. I am from neighboring Croatia and we have two distinctive culinary traditions, central European and Mediterranean, but we never, never, never mix them. For example, we use olive oil on potatoes that are served with fish, but pumpkin oil if they are served with wild game.
@@doppel5627 I understabd but this video is intended for all kinds of people all over the world.
As your wife suggested, I always use the fat I trimmed to brown the meat. I even make sure the meat has enough fat for that purpose.
One great advantage of this method (apart from the flavour) is that if you put the fat in first and allow it to start renedering, you can brown the meat in batches and never have to add any additional oil as the rendering keeps on giving!
Gulyás is a soup, not a stew traditionally made over an open fire by cowherds (Gulyás) with ingredients available on the open range.. Beef shank works well as the meat cooks tender and bone adds flavor . Forget dredging with flour but you do need flour and a egg to make pinch noodles (nokedli) directly in the broth. Peppers are also a rarely used ingredient , more often celery root .
Goulash is one of the best smelling things to cook, it's worth cooking just for that.
I love the fact that your son is your recipe critic and he eats everything! He's too, too funny with the ratings. I have boys and I love to see them eat... they don't even come up for air, Lol! 😁 Thanks for the recipe share.
Amazing recipe. Hadn't made Goulash before but have eaten plenty in Hungary, this tasted just like it. The potato mashing trick works really well to thicken up the stew. I left out the bacon and used butter for the fat. I tried browning the garlic early by putting them in before the onions like a commenter suggested.
Most important for a good dish was getting all ingredients fresh. I got everything from the market and it cost me €18 (~ $20) including 1kg of beef. Total got me about 6 servings if served with some bread. Thanks for the recipe, will make again!
FROM A HUNGARIAN: Add celery root and parsley root...add them with your potatoes.I also add 1/2 tp of caraway. These add more flavour. I'm making this today.
Talking of Brocolli soup, have you tried a real English staple, Brocolli & Stilton soup.
Onion and Garlic
Fresh Broccoli
Celery (optional)
Potato (Maris Piper works well)
Stock (vegetable or chicken stock)
Stilton cheese (you can also use a different type of blue cheese)
Seasoning according to taste
You can optionally sauté the onion and garlic
Because stilton will make it edible....😂
I love the recipes, just made the beef stroganoff, but what brings me back is how wonderful yall relationship is.
As a viewer you can see how you care for each other and are so kind and respectful. Love seeing creators truly have fun with what they do and share it with those they love!
I’m a big fan of your channel and originally from Hungary. What a nice surprise it was to see this recipe! ❤
Watching your channel for the first time. The video is so well structured, narration is very clear and easy to remember. Great idea to lay out ingredients in the beginning. Thank you!
I'm Slovakian and I love Hungarian goulash... Your ingredients are correctly picked except maybe bacon instead of lard ... Looks great!
You could always use a shank bone with the marrow instead of bacon. Makes the soup very flavorful. That’s how my family makes it. Jó étvágyat!!
fun fact: gulya is the beef herd and gulyás is the cowboy. These Hungarian cowboys were cooking gulyás (goulash soup) on open fire in big cauldrons.
Germans confuse goulash with pörkölt, which is a beef stew, so unless you add "soup" (Hunarian goulash soup) you will get a stew if you only ask for Hungarian goulash there. But both are Hungarian anyway.
Actually I like bean goulash more where you have beans in it. Much thicker and much tastier.
You can make a similar soup with lentils too but interestingly we do not call that goulash, just lentils soup. But essentially it is the same, just with lentils instead of beans.
I love how you get your family involved too, that’s what cooking and eating is all about. Sharing it with a friend or loved one ♥️
I made this tonight and it was a big hit. I'm not surprised, everything I have ever tried from this channel has been amazing!
It's so interesting, I'm Hungarian and we (I mean me and my family) do it quite differently. But this one looks delicious, too. 😊
Obviously different. Whatever this guy cooked, it is is NOT Hungarian Goulash.
This looks soooooo rich and delish 🤤🤤🤤
Your presentation is perfect too 👌
So glad I just discovered your videos.
Every time I watch your videos, my mouth starts watering. Such beautiful but basic ingredients, and your techniques for heat distribution are flawless. I usually throw a pinch of flour into the mix if it's not thick enough, but crushing the potatoes works just as well. I'm definitely making this next week. Hope the beef isn't too expensive. 👍
My parents were Hungarian and I'm delighted that you called gulyás (Goulash) a soup! That's exactly what it is. Love your channel!
I like your way of presenting. Clean and neat, all ingredients and timeline are clear to catch.
Hey! I'm from Slovakia, so I don't have as much authority talking about goulash as my Hungarian friends here, but a part of my family is from southern part of the country and we've made alot of goulashes in my time. I think your goulash looks absolutely great & I'm actually thinking of making it exactly to your recipe to see what it tastes like!
My experience was that every town, family or person makes it slightly differently. If I personally was making a goulash, it would look different in many small ways to yours. For example I wouldn't add the tomatoes, carrots or bell peppers, nor would I have additional stock in there. Although all of those are very usual local veggies, so they are not at all out of place in there. I'd probably sear the meat together with the onion in the beginning and just leave it in the pot. And some other small choises. But then again this reminds me of having a goulash from a relative, who would make it in many ways different from what I'd make and then we'd have a discussion on how we would usually make it haha. Also a favourite way to do this is to have a cauldron over a fire while camping or in the garden and going a bit loco with various amounts of resources that go in based on how you feel in the moment lol.
What is pretty usual is adding the thickening stuff before the end, not on the meat itself. Although your way might be a better way to do it to have a great meal. Usually you would have a separate pan, where you'd sear fat, onion and flour together and then add that mix to the soup shortly before the dish is finished and leave on very low heat for some time to homogenize while gently mixing on occasion.
Cheers! Awesome goulash, man! Looks absolutely delicious
I think the most important thing fir us all to learn is when any of us immgrates to another country, you have to do the best with the items you have. That is why I like cooking and cooking history. I will try this recipe. 😊
I just made this recipe for a family get together and it was a hit! Thank you so much for this! I am saving this recipe, it’s great for our chilly night here in Chicago and special occasions too!
I made this today with elk meat. I had beef fat which I used instead of pork fat and used a 16oz tin of tomatoes, so cut down on stock by a third. I also used one third smoked paprika and the rest regular. Wasn’t so sure about the caraway but it finished quite well and was, as you said, an interesting flavor. My potatoes took over 40 minutes to cook. It is delicious.
Goulash is a soup, pörkölt is a beef stew eaten with "nokedli" (Nudels) as a side dish!
Another Hungarian here. Nice job on this recipe. My family didn't coat the meat in flour first, but pretty much the rest of the recipe was right on. The reason I don't have an issue with the flour is because we always made nokedli to go in it at the end, which probably did the exact same thing with the flour that would come off of those. Either way, this looks amazing and I would recommend this video to my friends who want to try making Gulyas for the first time
I have to say, and I’m sure all your fans would agree, you and Tara present top notch videos and your website is beautiful! Son, James, is also a top notch taster. Looking for him to be a judge on “Chopped”! Thanks again for the great recipes ❣️
Apparently I have been cooking Hungarian Goulash for 20 years! I always called it beef stew with peppers (as opposed to without peppers and just more root veg). Next time I take it to potlatch, gonna use the "Hungarian" name tag. Fancy! Lol, seriously that looked great. Never used bacon always fat trimmings. But next time...bacon. Because, why not?
Beautiful job
Your video quality is good. You have a decent screen presence as well. Your wife and son are a nice touch. Thanks for sharing.
Looks great, as an avid home cook i do a similar Hungarian recipe to yours but i use 3/4 passata & 1/4 beef stock for the liquid and also smoked paprika instead of sweet, gives it a more hearty feel to the stew. But each to their own i say.
Many thanks for all your great content, guys! I've tried 3 of your recipes (lentil soup, pasta e ceci and goulash) and every one of them went super tasty! Greetings from Eastern Europe!
I really enjoy the format of your videos, it is entertaining. Having your son scoring the dish adds credibility and is original also.
If you make tomato soup, may I suggest that you try adding some whole cloves to the soup as it cooks? It gives a nice depth of flavor. I got that ingredient from a cookbook from the 1950s
Grind the caraway seeds and add all the spices at or just before the onions, don't burn the spices. Cook them in the fat/fond. I dont add peppers but use parsnips and marjoram, sometimes mushrooms if I have them. Otherwise nice stew.
Not a Stew person, but that looks DIVINE!!!!
@SipandFeast Tara asked a great question! As a person that doesn't eat pork, I was thinking the same thing. Love the recipe and I plan to try it soon. Thanks guys!
Best goulash is made over the natural fire in a big kettle. Here in Slovakia (neighbour to Hungary) we never add carrots. But some red wine (while meat is stewing), tomatos and tomato sauce. And yep, fresh branch of sprout. It comes from the fact that many of sheep shepherd made a goulash like this in nature and it probably came from parts of austria hungarian empire.
Goulash made at home might be good but it never tastes like one with a smoky flavor
We make ours precisely the same way, (maybe a bit soupier) but we just call it "beef soup". You can also make it with chicken. We make a huge pot and eat 1/3 and freeze enough for 2 more meals. It freezes wonderfully, tastes perfectly fresh! It's wonderful over rice or with saltines. Gotta cook chuck a long time to get it tender!
James is a great taste tester! So cute and is very honest and gives it all a lot of thought!
Soup/Stew made in a Dutch Oven but using a stovetop and not cooking it in the oven is just crazy to me. So much easier to put in the oven, and no worry about the bottom sticking. Eitherway, this looks great!
The fat is so delicious! Adds so much flavor and texture.
I am a big fan of stews and things that all get thrown into a single pot or crockpot or whatever. Can't wait to try this, looks amazing.
One thing it needs is eros pista (hot pepper paste) but looks great anyway!
I make a gulasz similar to this called "bograch" and it has bacon, too.
bogrács means cauldron as gulyás is cooked on open fire traditionally in a big cauldron. Gulyás is a profession, practically a cowboy and they were cooling this meal on open fire.
Looks delicious! My Italian Grandmother used to make Goulash for my Slovenian Grandfather. But served the Goulash on top of Polenta, so so good!!
Try adding half the paprika to your flour dredge when cooking the beef for deeper flavor, also try about a tablespoon of good balsamic vinegar to the pot once cooked, not sure if that is authentic or not, but adds just a touch of acid and umami and really deepens the flavor, alternatively, use Maggi liquid seasoning (learned this from an old German lady) also a plop of sour cream in each bowl.
My grandmother and great-grandmother would hands down give this a 10 out of 10. They never used bacon in their recipe but they would not turn it down. Can't wait to make this.
My Granny Roberts used to make this all the time only she used smoked Hungarian, German sausage or Polish kielbasa, whatever was on sale. Most ingredients like tomatoes, celery, onions and carrots, she grew in her garden, and she grew her own spices so meat was really the only thing she was paying for yet she was really frugal, she learned to cook during the 1930s and 40s, her family didn't even have electricity or running water until 1942, being thrifty stayed with her all her life.
Hungarian sausage is pork and uses paprika, it's the best choice, German sausage is beef with all the fat trimmed but with pork added as a kind of glue, kielbasa is pork shoulder with veal or beef added, it's the one she'd use if she couldn't get Hungarian or German.
Thank you for this recipe. It looks delicious and great for the fall weather. I've read a few of the comments from Hungarians and they provided some good tips, too. I will be making this recipe this weekend. Good Job James 8.5 🥰🥰😋😋
Great dish!! Definitely use the sweet paprika. I also recommend Chicken Paprikash dish. One difference that I learned in Hungary is that the paprika goes in after onions. You get a toasted paprika by adding it before all the liquids.
When I prepare Goulash, it's often like 1:1 meat and onion. Only one ore two carrots and a single bell pepper. Beside the broth and some spices that's basically it.
My family is not always a fan of it, but I like to use heart meat (come on, it's only muscle fibers... 😅) - because other meat gets quite pricy here in Switzerland.
I like this variant. It's rather sweet. But... 🤷♂
I'm 30 years outside of high school, but a friend of mine even back in middle school was an immigrant from Hungary. His rant on "American goulash" still burns in my ears all these years later. I showed him this recipe months ago when I first saw it posted. it and he was very excited to see it just like the others here.
As far as the spicy paprika (pap-rih-ka, not pap-ree-ka), another friend of mine went to Hungary on deployment with the USAF in the 90s and brought back a satchel of it for me. My wife (girlfriend at the time) was making just a random "Betty Crocker Cookbook" recipe for baked scallops that called for a "light dusting of paprika" and she grabbed some of THAT instead of just your American garden variety McCormick paprika. I like heat, but that stuff took me be surprise. LOL
My current plans are to make your recipe for our post-midnight Liturgy potluck at Pascha (Eastern Orthodox Easter) next month. Absolutely looking forward to it and sharing it with our friends in the parish, and will probably send picks to my high school buddy to show I've been schooled properly. :)
I've eaten authentic Gulyas once. It was phenomenal! She was a Cottage Cook that sold her wares at Pop Ups here in Cypress, Texas (Bites of Transylvania) - Hungarian and Romanian food and baked goods. She seems to have cut back on her business, but I think of her Gulyas often and want more!! Yummmm. I am of English, Welsh, Scots-Irish descent and I love this stuff. Tex-Mex and SW cuisine is wonderful, but sometimes you want something from the Old World. 😋❤❤❤
Made this for dinner tonight and we both liked it. Next time I'll start earlier because some of the steps are time consuming, such as the cutting of the beef and the dredging of it. Couldn't find caraway seeds at the store but Google said fennel seeds are an appropriate substitute so that's what I used.
Im Hungarian, basically you start out like you would with pörkölt just you pour more water ( beef broth ) half way done,you put your veggies in, carrots,turnip, celery,potatoes . Bell peppers big No-no It gives a totally different taste! Usually we make csipetke ( or some other pasta for soup). Enjoy.
we dont really fry the meat separate over, but its a quite good idea. and usually, you dont fill that much water at the beginning, instead you can just let the water fry/cook out of the meat and the veggies
and please dont put paprika in it when its done(only the spicy version), do it in the last 20 minutes
Looks great. Thank you. Going to try a keto version without flour or potatoes. Can you do Chicken paprikash? Definitely can make that keto. Great job Jim.
Man! Great entrance with my favorite shirt/chair combo. I haven't even watched the rest of the video yet, and I know I'm gonna like this one. Big energy.
I can't wait to make this ! I only have smoked paprika but perhaps I can spice it up with a little cayenne pepper in the mix.
That is one wholesome looking dish of comfort food.
I appreciate the salt explanation! More of this tid bits of knowledge please ❤️
yummy...have just cooked this, although i forgot to get parsley...however... awaiting the other half to come home and have for dinner...how james reviewed this was true. the flavour of the broth is fantastic. if the other half likes this, then this is a keeper,,,,i want a collection of 365 receipes to have on hand so that i dont always end up cooking the same thing all the time. thank you
I made it, super good and today, I will make it again, thx for your recipe
My Hungarian refugee neighbors taught us how to make chicken paprikash with nokedli when I was a kid. That should be your next adventure in Hungarian cooking, it's amazing!
It is much closer to a beef stew than Gulyas soup, but thank you for the recipe!
I grew up on American Goulash. In December I get to taste the real thing in Hungary. Winning!