A man from the states, had fixed up some plates For his dear, Hungarian homies. “It’s goulash, my bros!” “Yeah... I suppose...” (thinking he’s full of bologna). Reluctant and scared, the goulash they shared; This guy was their friend til the end! And while it wasn’t traditional, Their love’s unconditional- PLUS, they didn’t have to pretend.
OH I'm having a drool attack! My kids had the healthy pizza in school. I have told them the stories of how NO ONE packed lunch on Friday because of the delicious (probably had a dangerous level of sodium) square pizza...
Anyone else have "walking tacos" at school? They were just single serving bags of doritos with taco meat, lettuce and shredded cheese mixed together. Definitely a favorite in my area
@@alexmentes1348 HAHA!!!!!!!! Welcome to America, bro!!! :D We take some of the best recipes the world has ever produced and trash them out for school and franchises! ¡Vivan Los Estados Unidos!
Mama added pinto beans to it for added protein since meat was expensive and we were poor. I make good money now but still put beans in my "goulash"to this day.
My Wife and I are retired Air Force. She ran the Dinning Facility and I would ONLY eat Goulash if she made it. She DID NOT follow Air Force "Recipe cards" she made it like this recipe. When she cooked they couldn't keep food on the line. She was the Steve Segal of the Chow Hall.
I'm not American nor do I live in the USA so I'd never heard of American Goulash, but I stumbled upon this video accidentally and this has filled a food void in my life that I didn't know I had. Plus I'm pregnant at the moment and this was an instant craving - made it straight away and it was amazing! Thanks Chef John and greetings from Australia!
Just made this for my dad. It was one of his favorite dishes his mom would make him when he was a kid. He said this was EXACTLY how he remembers it! Thank you so much for giving my dad a little glimpse of his childhood and his mom
@@agn728 I thought the exact same thing. "At what point is he going to say 'pull out the bay leaves'?" Perhaps it was a game in his house, to who got the bay leaves. My mom would leave them in stew, and say it was good luck to get the leaf.
Its funny, i am a lunch aid, but i dont work in the kitchen. I supervise the students in the cafeteria and on the playground. But we still get called "lunch lady" ....
This was my favorite recipe when I was young. We grew up pretty poor for a few years. This was the highlight meal that always made us feel like we were having an upscale dinner.
Cabbage and beans sound like an excellent substitute. Then you would come close to the bean and cabbage soup at Shoney's which is flavorful as well. Mmm 😋 now I'm really hungry. Thanks for mentioning this! 👍
@@MrFredstt Good question, tried it yet? I'm thinking it would need to be softened first separately before tossing it in, if you were keeping cook times similar to CJ's recipe here. Otherwise, a longer cook time to break down the raw cabbage probably wouldn't be a bad idea, all of what's in there would benefit from some stewing time. 😊
Do not confuse Chop Suey with Gulash. Chop Suey gets Worcestershire sauce and doesn't get any broth so it's much thicker and also gets a little sugar to make it sweeter compared to this Gulash. Also, you're right that Chop Suey gets bell pepper too. Also carrots if you like.
It's not exotic. Lol. But, it was a run off on the German original, but adding tomatoes to it, not making spaetzle, and adding cheap ground meat...or whatever protien.
@@LucretiaVanPelt german roots? XD Goulash aka Gulyás (leves) is hungarian food. Yes, a lot of other nations adapted it in 20th century but its a hungarikum (hereditary of hungarian nation).
@@keserutimea I didn't say that it started in Germany. But, American Goulash was influenced by the German, and even French and Italian versions. Hungary was speaking German, much to their chagrin. Gulasch in German...probably got it from its Hungarian name, the Hungarian version didn't have a version with a form of pasta, and was thinner in consistency than German/Austrian/Czech versions. And, I bet that surrounding countries adopted it much before the 20th century. Thank you for your input.
@@LucretiaVanPelt well, not really. On one hand, Hungarians never spoke German. The country was multi-ethnic and everyone spoke their own language while the language of the legislation was Latin, replaced by Hungarian in the 1840s. Josheph II tried to make German the language of the legislation but he couldn't push it through the Hungarian Diet. And as much as Goulash goes the thicker German/Czech version is also originally Hungarian, we just call it pörkölt. Somehow the nations around us only got pörkölt, but with the name of the soup.
When I was pregnant, I made this in double batches and it was my go-to breakfast, lunch, and supper until it was gone. My whole family loves it, including the toddler who got a lot of it in the womb. 😁 My husband just made it for me again and I've managed the restraint to only eat it for lunch and supper two days straight.
"We're sure, we're Hungarian!" I'm American, but oddly enough, my first goulash experience was in Budapest! I've only recently discovered the American variant.
Hey Chef John, I'm here to see you make culinary magic! I'm addicted to your channel and I have my friends watching your channel while we're at work. Thanks for sharing your recipe and magic with us here in Texas!!!
Loved this recipe so much that I made it again...just days after making it the first time. Tip: this dish is MUCH better the day AFTER you make it. The flavors mingle/shake hands/ get to know each other, etc.
have been a silent viewer for years and i’m here to tell you to keep up the good work! the recipes are delicious, video quality is great and your narrations are always so amazing 😂 love your videos!!
Only difference, when cooking for my brood of 9, I added a chopped bell pepper, but no paprika or soy sauce. I usually used garlic powder instead of fresh...as a mainstay. Thanks for the trip down memory lane. Your recipes and delivery style are "the bomb"... Love it!!
This is how my mom made it - added chopped bell pepper, but no paprika or soy sauce - except my dad hated cooked tomatoes so she just used tomato sauce; no soy but splash of Worcestershire. Funny, but it is my grands' favorite meal now .....
Wouldn't think that hungerians would use soy or wistashire sauce ..i like the sound of using bell peppers because id expected it would be on them makes scents
Still to this day one of my favorite Chef John recipes. This and Greek lemon chicken as well as some baked hot wings he did with parmesan and red pepper flakes. This goulash is stupid good.
Drew laird Yeah, well I was a portly lil’ Welsh lad and my Grandmother would make double batches just for Grandfathers sandwiches of this,, which is how I became a fan.. But, yes, this stuff went down fast at dinner, best not be shy about loading up!
My doctor asked me what I ate and I showed him my weekly diet agenda. He couldn't understand my extra weight. I said I watched Chef John videos. He understood.
I am very jealous that you got this gem for school food. My school food in Sweden was one of the worst things i've ever eaten. 4 days a week it would be overcooked codfish with an abysmal tasting sauce with over/undercooked potatoes... I would often not eat it and bring my own food. Because you reminded me of this I will cook this for redemption!
Every Wednesday my jr and sr high schools had enchiladas or tamales, beans, rice and chocolate cake. Fridays was always fried fish day. I always remember elementary school had a huge vat of boiled spinach with 1/2 boiled egg in the pan. That egg was scary.
I never got this in school. We had chicken patties with foreign objects in them. I learned not to eat lunch in elementary school. And I learned not to eat breakfast in middle school. My mom's not a good cook, but dinner was always delicious.
Oh man, I remember this from my childhood. Yum. The lunch ladies did it right!! Mine always put American cheese on it. Not a fancy school in New Jersey.. LOL
LoL. A Chuck Mangione/Feels so Good reference. I love it! One of my favorite Flugelhorn artists…🤔 well I really can’t think of anyone else that played Flugelhorn.
We've always called this chili-mac...must be a Midwest thing Edit: this has gotten so many comments. I really don't care what northern state you're from, in the Midwest this is chili mac.
Hmm, would have replaced the paprika with chili pwder to make it chili mac, and without either it's basically beef macaroni. And now i want some, like a lot!
My grandma made this for me when I was a kid! She had onions, meat, garlic, tomato paste, and tomato sauce. 😂 she would also cook the pasta separately as she was cooking the meat. (Secret was that she used frozen pre cut onions) Can’t wait to try your version and relove goolash again! 🥰🥰
I made this for dinner tonight! This dish brought me right back to my childhood in the 1970's! I had a big bowl of Goulash with soft white bread and butter and chocolate cake for desert. In my minds eye I could see my Mom in the kitchen in my childhood home!! Thanks for the Blast from the Past chef John!! Your the best!!
@@thelasticonoclast9467 Aww I wouldn't laugh at you guys, some British people can't even pronounce some of our weirdly spelt place names! You're right, it's 'Woostershuh' (woo sound as in whoosh) I live in Leicestershire (Lestershuh) and I don't blame anyone for not getting that right. Anyways, we make something similar to 'goulash' but cook the pasta separately and either mix it in at the end or just plop the sauce on top. I really want some now.
Looks like Goulash to me. I grew up in a Lutheran Church in the midwest. There are options to add if you want, but then you might have to rename it hotdish.
i grew up on Hungarian goulash. When i was young i would tell my friends i was having goulash for dinner. they would always ask, which one? the orange one or the red one? I had to dumb it down and say the orange one... everyone was always jealous of the orange one.
I remember making "Goulash " for my husband for the first time....and when I presented him with American Goulash, instead of the Hungarian or German style, it was as if I insulted his senses.
My mom is German and always made the German version. No tomato anything in it, just a delicious brown sauce with chunks of roast or pork, made with noodles or over chunks of cooked potatoes. So good. I’m going to try the American version....we shall see what’s better.
@Chef John: this dish has some interesting similarities with one I was raised on in Germany, Haschee. The way of preparation is closer to the German variant than the Italian dishes like Ragu Bolognese. Just leave out the marinara sauce and the soy sauce and change the Italian herbs to more northern ones (the tomatoes are optional) and you get that. Optional are mushrooms which gives it a much more distinctive taste. I´m always surprised how much German (or in this case North European cuisine because it´s a dish eaten under different names all over Europe) recipes influenced American cuisine because I didn´t expect that. As always, great video!
Growing up we called this Johnny Marzetti in Ohio. It was usually Wednesday in the school lunch menu. They used Worschershire sauce. BTW. In New England, this is called American chop suey.
@@peshgirl It always had diced green bell pepper in school. It sometimes had orange cheddar cheese or mozzarella. I make it with mozzarella and garish with Parmesan from the green shaker can.
I've enjoyed a simpler version of this my dad taught me when I was a young lad. He called it Beachcombers delight and just the basic seasoning was salt and pepper. When the onions and beef have cooked add the diced tomatoes and cook till the pan is dry. Fold the cooked macaroni into it and then the star of the dish is the cheddar cheese. Stir till the cheese is melted and serve with garlic toast. I will definitely try Chef Johns version as it sounds even more scrumptious.
Back in hills of West Virginia in the late 60s, our school cooks, there were three of them and all old enough to be my grandmother, were the first ones there everyday, and everyday they made fresh yeast rolls! As a senior, one day I waltzed into the kitchen like I owned the place. I announced myself as the school board's official roll taster. Mrs. Tencher, a woman from our church, grabbed a roll from the cooling rack, slathered with fresh butter, and handed it to me. That was heaven! It became my weekly MO, and that dear lady was sweet enough to indulge me. And yes, their beef and macaroni was to die for! Everything they cooked was always fantastic. Now that was some good eatin' with freshly baked rolls. Thanks for the memories, Chef John!
I just made this today and it was.... excellent! It had so much flavor and I'm actually surprised I made a dish as amazing as this. I used Beef broth instead of chicken, and added in green bellpeppers and it was so good.
My family originated in Iowa & I grew up on this type of goulash. The only differences were less spices, tomato sauce instead of marinara & the addition of 1/2 can of kernal corn (drained) . We also add a tablespoon of sugar to cut the acidity. It's one of the comfort foods I still love. The lack of Mexican or Italian flavors is a nice change of pace, as I traditionally use more complex & robust flavors. Sometimes you just want something really simple.
I rushed here after supper to give you big thanks for this fantastic take on the classic dish! I've eaten and made many pots of "beef macaroni" but this recipe's technique and ingredient choices creates the PERFECT bowl of American (or Canadian!) goulash. No excess acidity from the tomatoes, flavorful beef from all the simmering, perfect texture on the macaroni, aaaaaah. It's warm and comforting and perfect.
My family makes a white version of this. 1 lbs. spicy ground Italian sausage 2 cans cream of mushroom soup Mushrooms, sliced 1 bag Egg noodles 2 Tblspn Butter 3 clove Garlic sliced or minced 1/2 tsp Accent (optional) Salt/pepper to taste Brown sausage and remove from pan. Leave fat in pan. Add butter to pan and brown mushrooms. Add garlic and cook for 1 min. Remove from pan (reserve drippings). Cook egg noodles to Al dente, drain & rinse. Add noodles back to pot. add sausage, mushrooms, drippings, accent, salt/pepper, cream of mushroom soup. Heat & stir to combine. When it’s all a hot mess, it’s done. Serves 4-6 people.
I did it and had amazing results, thank you so much! I absolutely loved this and all your recipes may God bless your hands. You are my favorite chef you are definitely #1
That's what they called it at school here Chili Mac.. been making it forever... mom made when I was a kid 60 years ago she calls it Goulash.. Chili mac to me... I'll make it tonight with the spices and herbs Chef John used and have a try... I usually just use chili spice..
The addition of Italian seasonings and marinara to this recipe makes it Johnny Marzetti. For American Goulash we leave them out and add chopped green pepper and saute it with the onions and beef and use just tomatoes and sauce. Also add worchestershire sauce to taste, sometimes soy sauce but I think then it's called American Chop Suey. Adding chili powder it's called Chili Mac. I've also made it with beef broth rather than chicken broth. It's all good.
thank you for all the time you've put into these. I've watched cooking shows since I was a teen and never cared to try make it. But your Charisma and humor has taught me to appreciate cooking.
This is so good! I grew up on what my mom called 'macarooni 'a viande' with no spices and only a particular type of condensed cream of tomato soup as the sauce. We loved it, but now I've discovered how to cook with your help. Thank you!
if you are going this route hamburg and kd is the better choice these days poor people can’t even cook the burg they buy aids chicken hot dogs and under/over boil them. as a fellow canadian growing up poor with a shitty cook for a mom(my case beyond the canadian part) that is not goulash that is hamburger with tomato soup. maritimers have a long standing reputation of being ultra poor / bad cooks so giving it a name makes sense not to offend. as an adult that actually cares about his son now and as a home cook, it’s such nonsense the stuff people pass off as something and the incredibly easy healthy and affordable things you can make with a bit of effort and information. every once in a while i’ll still eat some shit like that from childhood but i shake my head. even kraft dinner is a farce and not very economical versus a home cook, buy better ingredients. my son who is 6 said to me yesterday what is kool aid? when i was explaining why strawberry fruitopia wasn’t as good as lemon pineapple apple juice etc to make our slushies in the blender. parents these days should be embarrassed short changing their children on nutrition and education. many humble recipes are techniques not price so this no choice did their best stuff is bullshit. like how hard would it be to put some rice / noodles veggies in, that’s not goulash thats a sad sloppy joe or pasta sauce. again not to attack people’s childhood memories, calling a spade a spade.
So something that I love making is similar. Seasoned ground beef, V-8, water, and choice of pasta, and Italian seasoning. Makes a hamburger soup. Freaking delicious
Love your channel & great recipies! Wonder how many ppl our age remember who Chuck Mangione was, let alone his song, "Feels So Good"? I'm an old Jazz musician, so I got it! Thanks for the smiles!
Then watch Chef John's Hungarian Goulash video. Those of us who grew up on American Goulash (what we commonly call just Goulash) love this recipe. It's all about home cookin' comfort food, no matter where we grow up.
I'm from the south and we just call it goulash, , but i saw a food show in new england where they call it yankee doodle macaroni, oh well....btw, we add light or red kidney beans to the goulash in the south.
Our family goulash is literally ground beef, elbow macaroni and canned tomato sauce. That's it. I know people who just use tomato sauce and macaroni. I'm definitely trying this!
Chef John’s anti-Republican politics are disappointing. I’ve unsubscribed and have encouraged my friends to do the same. Chef John has yet to learn the “Get woke, go broke” axiom.
Poudly presenting the original Slovenian BOGRAČ GOLAŽ (Baw-graah-ch Gaw-laah-sh): My grandmother's recipe (of course!!!) 1 kg deer (thigh or other cuts, you could use wild bore) 1 kg beef (shank or other cheap cuts with lots of fat) 1 kg pork (any cheap cut) 2 kg onions 8 cloves of garlic 4 tbsp of paprika powder 1 tsp of hot paprika powder (optional) 10 juniper berries 10 black pepper corns a handful of coriander seeds 3 tbsp of ground cumin 4 bay leaves 4 tins of tomatoes 2 kg of diced potatoes (large chunks) sunflower oil and salt to taste Fry onions, add garlic and all the spices, fry for a minute or two, add the first batch of meat (deer), tomatoes and add enough water to cover the meat. Cook for an hour. Add beef and adjust the water level, cook for another hour. Add pork, adjust water and cook for another hour. After 3 hours add potatoes and cook until they're done constantly minding the water level. The stew should thicken because the onions will have fallen apart. You can mash pieces of potatoes to thicken it further or add flower. It should have a thick but runny consistency. Serve with nothing else but a spoon. The only thing you can really mess up is if you add all the meat at once. You'll end up either with tough deer or fallen-apart pork. It's traditionally cooked in a cauldron over a fire. And as always... ENJOY!
Check out the recipe: www.allrecipes.com/Recipe/275489/Chef-Johns-American-Goulash/
holy shit, are you from shortsville?
I finally made this tonight Chef. School goulash never tasted this good!
We
This was called American Chop Suey when I was a child. Our Hungarian Goulash was different.
@@kathrynspruill3793 ii î. Fffur# the bbbb Who's fishing boat
Flatula sounds like it'd be a gassy vampire.
count dracula will suck your blood but count flatula will suck your farts
🤣🤣
@@fey0217 🤣🤣👏
Wait till you see how he flies! 🤢
Flatula is that flatulation you try to sneak in mixed company and end up needing to wipe.
A man from the states,
had fixed up some plates
For his dear, Hungarian homies.
“It’s goulash, my bros!”
“Yeah... I suppose...”
(thinking he’s full of bologna).
Reluctant and scared,
the goulash they shared;
This guy was their friend til the end!
And while it wasn’t traditional,
Their love’s unconditional-
PLUS, they didn’t have to pretend.
Fantastic, sir!
I’m impressed!
You are, after all, the Maya Angelou,
of beefy pasta stew.
That was awesome!
This made me tear up a bit !! Such fine poetry!?👍🙃❤️
please make the next grade school favorite: square pizza
japaneseflea Has he already done Salisbury Steak?
How about hamburger gravy?
i loved those breakfast corndogs lol
OH I'm having a drool attack! My kids had the healthy pizza in school. I have told them the stories of how NO ONE packed lunch on Friday because of the delicious (probably had a dangerous level of sodium) square pizza...
Anyone else have "walking tacos" at school? They were just single serving bags of doritos with taco meat, lettuce and shredded cheese mixed together. Definitely a favorite in my area
Another one in the rotation. Thanks Chef John! You have no idea how much you've helped this single dad.
Hey man I’m not a father but as a son I can tell you your kids will grow up to appreciate everything you do for them.
Single dads deserve the world
Ok
@@TalkS1ck3only if you're actually a part of their lives lol.
I grew up in the 60s and early 70; in Maine, We always called this American chop suey. I remember how good it was.
are you guys sure this is Goulash???
Yes - we're sure... we're Hungarian
Magyar vagyok, és ez szemetes
This is American goulash. Tastes pretty good... Hungarian gulyas is nothing like this, and is absolutely delicious.
@@alexmentes1348 HAHA!!!!!!!! Welcome to America, bro!!! :D We take some of the best recipes the world has ever produced and trash them out for school and franchises! ¡Vivan Los Estados Unidos!
alex mentes te tudni beszélni magyar nyelv? 😂
@@zoltank.9757 Igen.
Mama added pinto beans to it for added protein since meat was expensive and we were poor.
I make good money now but still put beans in my "goulash"to this day.
sounds like the chili mac my mom used to make.
Beans and wheat (or rice) together will give you all the essential amino acids just like meat does. 👍
That's basically pasta fagioli
How much money do you make? Are u single?
@@Payin_Attention - I noticed in my daughter's health class, that they no longer teach about complete and incomplete proteins
My Wife and I are retired Air Force. She ran the Dinning Facility and I would ONLY eat Goulash if she made it. She DID NOT follow Air Force "Recipe cards" she made it like this recipe. When she cooked they couldn't keep food on the line. She was the Steve Segal of the Chow Hall.
I love how the Air Force called them Dining Facility and not Chow Hall
United States military murders children
@@kamikuru5398 What do you think ANY country's military does? Plant daisies? This is a cooking channel not a political platform, fuck off.
My mom was a cafeteria lady. She didn't follow the school's recipe. She did a lot like this.
A great mess sergeant is the best loved member of the unit.
I'm not American nor do I live in the USA so I'd never heard of American Goulash, but I stumbled upon this video accidentally and this has filled a food void in my life that I didn't know I had.
Plus I'm pregnant at the moment and this was an instant craving - made it straight away and it was amazing!
Thanks Chef John and greetings from Australia!
I’m from America and I thought only my family ate goulash haha. Usually people just call this pasta with meat sauce nowadays.
Congrats!
If you dice a few bell peppers (you might call them capsicums) and throw them in with the tomatoes it adds a really nice flavor.
@@TheJohnDornI add a can of Rotel tomatoes and chilies for a little zing.
Just made this for my dad. It was one of his favorite dishes his mom would make him when he was a kid. He said this was EXACTLY how he remembers it! Thank you so much for giving my dad a little glimpse of his childhood and his mom
Am I the only person who tries to track the bay leaves through the course of the video?
Darke Wolfie ditto! It was giving me anxiety.
I was like "PULL THE DAMN BAY LEAVES!" every time I was certain he was done
haha, I was waiting for the 'pull the bay leaves out now' part
do those even do anything?
@@agn728 I thought the exact same thing. "At what point is he going to say 'pull out the bay leaves'?" Perhaps it was a game in his house, to who got the bay leaves. My mom would leave them in stew, and say it was good luck to get the leaf.
Thank you for the school cafeteria memories and here's to all those patient and underappreciated lunch ladies. 🎉
I was a lunch man.
Its funny, i am a lunch aid, but i dont work in the kitchen. I supervise the students in the cafeteria and on the playground. But we still get called "lunch lady" ....
You Tube the Lunch Ladies from The Gong Show. Coleslaw, coleslaw...
This was my favorite recipe when I was young. We grew up pretty poor for a few years. This was the highlight meal that always made us feel like we were having an upscale dinner.
I was thinking the same thing. This was a meal we had when mom and dad had a little extra money for groceries
A neighbor man called it “gut filler”
But it was an upscale meal. I've been to many 5 star restaurants, but in the end I would rather eat a meal like this if it were my last.
@@grammajastram2080 that was a mean man 👨 😪
@@hellodolly9879 me too! something hearty and homey beats fancy and expensive everytime
Can I substitute the pasta for cabbage? Low carb is what I’m after- update. I tried it with cabbage. It works and was great!
I’m doing this today, thank you for the inspiration ☺️
Cabbage and beans sound like an excellent substitute. Then you would come close to the bean and cabbage soup at Shoney's which is flavorful as well. Mmm 😋 now I'm really hungry. Thanks for mentioning this! 👍
3 years late I know but how did you cook the cabbage? Did you just wilt it in the pan until it was soft or did you boil it first?
@@MrFredstt Good question, tried it yet? I'm thinking it would need to be softened first separately before tossing it in, if you were keeping cook times similar to CJ's recipe here. Otherwise, a longer cook time to break down the raw cabbage probably wouldn't be a bad idea, all of what's in there would benefit from some stewing time. 😊
Yeah you can. Look up how long it takes to cook raw cabbage
It was a HUGE hit back in the 70's in Air Force (and a few Navy) chow halls.
Still is
I usually try to maintain “dry bottom status“.
I knew someone would pick up on the “dry bottom”! 😉
Team Crisco here
B-E-E-F-A-R-O-N-I , that is so hard to type out during cocktail time.
and we helped...I think they called ...hamburger helper....loll
In New England we call this American Chop Suey, and it usually has green bell pepper.
Definitely going to try this recipe out!
Do not confuse Chop Suey with Gulash. Chop Suey gets Worcestershire sauce and doesn't get any broth so it's much thicker and also gets a little sugar to make it sweeter compared to this Gulash. Also, you're right that Chop Suey gets bell pepper too. Also carrots if you like.
My mom made this as well - with Bell Peppers (and she was fancy cause Mozz) - called it "Guess What"
Yes, I'm a New Englander, American Chop Suey I never put green peppers in mine. This recipe is much better.
Carey Townsend nah it’s exactly the same in my house
There was no cheese, and it was definitely Worcestershire sauce, and bell pepper for sure
Egyptian goulash is filo pastry stuffed with ground beef with onions and full of butter ( or ghee) between each layer :D
Meaty baklava. I dig it
Sounds delish, and quite similar to 'borek' which could also be described as meat baklava.🤤
@Anne now that you mention it, I actually have a cheese and spinach burek in my freezer right now...maybe I'll heat it up for dinner tonight.🤤
Post it !!
ikr! Whenever I hear goulash, I see pastry filled with beef or cheese, definitely not pasta haha
My dad made this for me many many times growing up and I really do miss it and him. Thanks for the warm memories.
Well, I don't live in the US, so calling it 'American Goulash' and pretending to be kinda exotic, will maybe get me l... lots of compliments.
It's not exotic. Lol. But, it was a run off on the German original, but adding tomatoes to it, not making spaetzle, and adding cheap ground meat...or whatever protien.
@@LucretiaVanPelt german roots? XD Goulash aka Gulyás (leves) is hungarian food. Yes, a lot of other nations adapted it in 20th century but its a hungarikum (hereditary of hungarian nation).
@@keserutimea I didn't say that it started in Germany. But, American Goulash was influenced by the German, and even French and Italian versions. Hungary was speaking German, much to their chagrin. Gulasch in German...probably got it from its Hungarian name, the Hungarian version didn't have a version with a form of pasta, and was thinner in consistency than German/Austrian/Czech versions. And, I bet that surrounding countries adopted it much before the 20th century. Thank you for your input.
I'm American born and raised , We here put our own spin on things...LOL...some times good ....some times not...LOL
@@LucretiaVanPelt well, not really. On one hand, Hungarians never spoke German. The country was multi-ethnic and everyone spoke their own language while the language of the legislation was Latin, replaced by Hungarian in the 1840s. Josheph II tried to make German the language of the legislation but he couldn't push it through the Hungarian Diet. And as much as Goulash goes the thicker German/Czech version is also originally Hungarian, we just call it pörkölt. Somehow the nations around us only got pörkölt, but with the name of the soup.
You are the Johnny Marzetti of your beef and not-spaghetti.
You are The Flash of your American Goulash.
@@CM_Burns omg get outta here
..."the Chuck Mangione of your Beefaroni". John, it 'feels so good' to make your recipes!
OMG, I cannot stop laughing. Good one!!!!
It’s SO GOOD!
When I was pregnant, I made this in double batches and it was my go-to breakfast, lunch, and supper until it was gone. My whole family loves it, including the toddler who got a lot of it in the womb. 😁 My husband just made it for me again and I've managed the restraint to only eat it for lunch and supper two days straight.
"We're sure, we're Hungarian!" I'm American, but oddly enough, my first goulash experience was in Budapest! I've only recently discovered the American variant.
I felt a great disturbance in the force. As if millions of hungarians suddenly cried out in terror, and were suddenly silenced.
Evan the Hungarians would like this.
As a quick one pot meal... yes, it's delicious but as a Hungarian I would never call it goulash because to us it's just that specific dish.
For a bit of a different flavor. Use Italian sausage in place of the ground beef.
Yavol!
Chef John has an excellent recipe for EYE-talian SAW-sage, too! th-cam.com/video/gVxO4eAlmew/w-d-xo.html
You sir, I like the cut of your jib.
why not use both?
I do a lb of ground beef, a lb of ground pork, and a lb of Italian sausage. Ooooh yes, It's 2:25am and opening the kitchen back up!
Hey Chef John, I'm here to see you make culinary magic! I'm addicted to your channel and I have my friends watching your channel while we're at work. Thanks for sharing your recipe and magic with us here in Texas!!!
Loved this recipe so much that I made it again...just days after making it the first time. Tip: this dish is MUCH better the day AFTER you make it. The flavors mingle/shake hands/ get to know each other, etc.
Fall is my favorite time for Chef John recipes. I like the savory, hearty dishes he gives as the days grow shorter and cooler.
3:05 I was really hoping he was going to say "so those flavors can get to know each other."
So, Chef Boy-R-John just made Beef-a-roni!!!
have been a silent viewer for years and i’m here to tell you to keep up the good work! the recipes are delicious, video quality is great and your narrations are always so amazing 😂 love your videos!!
Only difference, when cooking for my brood of 9, I added a chopped bell pepper, but no paprika or soy sauce. I usually used garlic powder instead of fresh...as a mainstay. Thanks for the trip down memory lane. Your recipes and delivery style are "the bomb"... Love it!!
This is how my mom made it - added chopped bell pepper, but no paprika or soy sauce - except my dad hated cooked tomatoes so she just used tomato sauce; no soy but splash of Worcestershire. Funny, but it is my grands' favorite meal now .....
Soy sauce works wonders in this dish!
Wouldn't think that hungerians would use soy or wistashire sauce ..i like the sound of using bell peppers because id expected it would be on them makes scents
Worcestershire sauce is more traditional. It can’t be American goulash without paprika that’s one of the main flavoring.
Still to this day one of my favorite Chef John recipes. This and Greek lemon chicken as well as some baked hot wings he did with parmesan and red pepper flakes.
This goulash is stupid good.
I’ve always loved this stuff! It’s comfort food and it’s excellent the next day too. 🇨🇦👍
BETTER the Next day !
@@mikeyoungblood1706 the longer it sits the better it gets
One person has never had this cold between two pieces of Wonder bread with butter!
DevInvest bruh!!! Growing up we never had leftovers of this!!
Drew laird Yeah, well I was a portly lil’ Welsh lad and my Grandmother would make double batches just for Grandfathers sandwiches of this,, which is how I became a fan..
But, yes, this stuff went down fast at dinner, best not be shy about loading up!
how i would kill to go back....
it's meeee:)
@@Scooterdrew1 Either did we - always had to make those sandwiches at the dinner table..can still remember licking the melted butter off my arm...lol!
My doctor asked me what I ate and I showed him my weekly diet agenda. He couldn't understand my extra weight. I said I watched Chef John videos.
He understood.
They called this American chop suey at my schoolwhen I was a tot in the 60s.
I am very jealous that you got this gem for school food. My school food in Sweden was one of the worst things i've ever eaten. 4 days a week it would be overcooked codfish with an abysmal tasting sauce with over/undercooked potatoes... I would often not eat it and bring my own food.
Because you reminded me of this I will cook this for redemption!
Don't worry, American public school lunches have gotten far worse.
Every Wednesday my jr and sr high schools had enchiladas or tamales, beans, rice and chocolate cake. Fridays was always fried fish day. I always remember elementary school had a huge vat of boiled spinach with 1/2 boiled egg in the pan. That egg was scary.
I never got this in school. We had chicken patties with foreign objects in them. I learned not to eat lunch in elementary school. And I learned not to eat breakfast in middle school. My mom's not a good cook, but dinner was always delicious.
This looks ALOT better than Moms Goulash. Please to not tell her :(
Too late, I'm calling mom. You are in trouble
Omg my mom’s “goulash” was horrific
@@leggingsarepants3175 Idk why---but i read your name as "large penis"
@@mutfan4249 That's very far from what the name actually reads. You naughty bit of sausage.
@@FJB_USA_1ST you wanna see my naughty sausage?
In Maine this is called American Chop Suey.
Hal Grotke was waiting for this comment
Don't forget the salt pork and allspice you Maniacs😁
Oh man, I remember this from my childhood. Yum. The lunch ladies did it right!! Mine always put American cheese on it. Not a fancy school in New Jersey.. LOL
LoL. A Chuck Mangione/Feels so Good reference. I love it! One of my favorite Flugelhorn artists…🤔 well I really can’t think of anyone else that played Flugelhorn.
That looks delicious!
*pops open a tin of Chef Boyardee*
😂🤣😂🤣
We've always called this chili-mac...must be a Midwest thing
Edit: this has gotten so many comments. I really don't care what northern state you're from, in the Midwest this is chili mac.
we did the south too. I hate this stuff, tastes like poverty,
@@simplyridiculous poverty tastes fuckin good then.
Hmm, would have replaced the paprika with chili pwder to make it chili mac, and without either it's basically beef macaroni. And now i want some, like a lot!
Goulash and chili-mac SO aren't the same. (This is coming from michigan)
@@simplyridiculous you must've done something wrong. It's tasty as fuck
When you're early and it's only 240p, but it's Chef John so you still watch
I mean you are the keen watcher..
of your meaty Goulasher
Basically the same recipe I grew up with in Utah. We add can mushrooms and green pepper. A comfort food by any other name is still soooooo good. :)
My grandma made this for me when I was a kid! She had onions, meat, garlic, tomato paste, and tomato sauce. 😂 she would also cook the pasta separately as she was cooking the meat. (Secret was that she used frozen pre cut onions) Can’t wait to try your version and relove goolash again! 🥰🥰
This is the way my mom makes "Italian" macaroni, except for maybe the spoon of paprika. I'm Dutch by the way.
Haha, same here, and also Dutch. Replace paprika powder with bell peppers and done.
I made this for dinner tonight! This dish brought me right back to my childhood in the 1970's! I had a big bowl of Goulash with soft white bread and butter and chocolate cake for desert. In my minds eye I could see my Mom in the kitchen in my childhood home!! Thanks for the Blast from the Past chef John!! Your the best!!
I use both worcestshire (however you spell it) and soy sauce in mine! Haha another great video on a classic American fave! Thanks Chef John! 😊😋
*Worcestershire sauce or just Worcester sauce 😊 gotta love the English language sometimes. From a Brit x
(worcestershire)
The Brits pronounce it “Wooster” sauce. They laugh at us for making it so difficult!
@@thelasticonoclast9467 Aww I wouldn't laugh at you guys, some British people can't even pronounce some of our weirdly spelt place names! You're right, it's 'Woostershuh' (woo sound as in whoosh) I live in Leicestershire (Lestershuh) and I don't blame anyone for not getting that right. Anyways, we make something similar to 'goulash' but cook the pasta separately and either mix it in at the end or just plop the sauce on top. I really want some now.
Worcestershire is more traditional. I didn’t know anyone used soy sauce and my great grandma was from Hungary. That’s what everyone I knew used.
Looks like Goulash to me. I grew up in a Lutheran Church in the midwest. There are options to add if you want, but then you might have to rename it hotdish.
Hot dish rules!! 😄
POT LUCK! ❤️✨
Minnesota? Up there we used to have hotdish with bars for dessert.
Maybe my mom made Canadian goulash because her secret sauce was a can of tomato soup and ketchup lmao. 😂
i grew up on Hungarian goulash.
When i was young i would tell my friends i was having goulash for dinner. they would always ask, which one? the orange one or the red one? I had to dumb it down and say the orange one... everyone was always jealous of the orange one.
I remember making "Goulash " for my husband for the first time....and when I presented him with American Goulash, instead of the Hungarian or German style, it was as if I insulted his senses.
My mom is German and always made the German version. No tomato anything in it, just a delicious brown sauce with chunks of roast or pork, made with noodles or over chunks of cooked potatoes. So good. I’m going to try the American version....we shall see what’s better.
That's 3rd Grade in a bowl right there! Thank you!
@Chef John: this dish has some interesting similarities with one I was raised on in Germany, Haschee. The way of preparation is closer to the German variant than the Italian dishes like Ragu Bolognese. Just leave out the marinara sauce and the soy sauce and change the Italian herbs to more northern ones (the tomatoes are optional) and you get that.
Optional are mushrooms which gives it a much more distinctive taste.
I´m always surprised how much German (or in this case North European cuisine because it´s a dish eaten under different names all over Europe) recipes influenced American cuisine because I didn´t expect that.
As always, great video!
Growing up in Massachusetts, we called this dish American Chop Suey. No idea why, but that’s what Bostonians call it. In any case, scrumptious.
"Yes, we're sure [it's goulash]. We're Hungarian." Pure gold!
Thanks for bringing back the childhood memories Chef. Lovely recipe as always.
Growing up we called this Johnny Marzetti in Ohio. It was usually Wednesday in the school lunch menu. They used Worschershire sauce. BTW. In New England, this is called American chop suey.
In my Ohio home we added green peppers and substituted low moisture mozzarella for the cheddar to make it Johnny Marzetti, but it was still goulash.
@@peshgirl It always had diced green bell pepper in school. It sometimes had orange cheddar cheese or mozzarella. I make it with mozzarella and garish with Parmesan from the green shaker can.
Bingo! (Mom's from NE)
I've enjoyed a simpler version of this my dad taught me when I was a young lad. He called it Beachcombers delight and just the basic seasoning was salt and pepper. When the onions and beef have cooked add the diced tomatoes and cook till the pan is dry. Fold the cooked macaroni into it and then the star of the dish is the cheddar cheese. Stir till the cheese is melted and serve with garlic toast. I will definitely try Chef Johns version as it sounds even more scrumptious.
Back in hills of West Virginia in the late 60s, our school cooks, there were three of them and all old enough to be my grandmother, were the first ones there everyday, and everyday they made fresh yeast rolls! As a senior, one day I waltzed into the kitchen like I owned the place. I announced myself as the school board's official roll taster. Mrs. Tencher, a woman from our church, grabbed a roll from the cooling rack, slathered with fresh butter, and handed it to me. That was heaven! It became my weekly MO, and that dear lady was sweet enough to indulge me. And yes, their beef and macaroni was to die for! Everything they cooked was always fantastic. Now that was some good eatin' with freshly baked rolls. Thanks for the memories, Chef John!
We have a version of that in Saudi Arabia it’s called macaronya , I mean it’s not a version it’s pretty much the exact same thing!
Saudi food is amazing! Some of the best in the Middle East. (This has nothing to do with your comment, I just felt like typing it out ...)
With a macaroni noodle? Or just some kind of wheat noodle?
Steak Williams elbow macaroni
Goulash isn't Goulash without peppers. Looks good Chef!
This is just paprika flavoured spaghetti bolognaise without the spaghetti.
That's Beefaroni! lol Chef Boyardee would be proud.
right. white bread and butter, green beans and milk
I just made this today and it was.... excellent! It had so much flavor and I'm actually surprised I made a dish as amazing as this. I used Beef broth instead of chicken, and added in green bellpeppers and it was so good.
My family originated in Iowa & I grew up on this type of goulash. The only differences were less spices, tomato sauce instead of marinara & the addition of 1/2 can of kernal corn (drained) . We also add a tablespoon of sugar to cut the acidity. It's one of the comfort foods I still love. The lack of Mexican or Italian flavors is a nice change of pace, as I traditionally use more complex & robust flavors. Sometimes you just want something really simple.
Gosh I love this Goulash!
Wow this reminds me of my grandmother. She used to make it all the time. Thank you for this recipe!
I rushed here after supper to give you big thanks for this fantastic take on the classic dish! I've eaten and made many pots of "beef macaroni" but this recipe's technique and ingredient choices creates the PERFECT bowl of American (or Canadian!) goulash. No excess acidity from the tomatoes, flavorful beef from all the simmering, perfect texture on the macaroni, aaaaaah. It's warm and comforting and perfect.
My family makes a white version of this.
1 lbs. spicy ground Italian sausage
2 cans cream of mushroom soup
Mushrooms, sliced
1 bag Egg noodles
2 Tblspn Butter
3 clove Garlic sliced or minced
1/2 tsp Accent (optional)
Salt/pepper to taste
Brown sausage and remove from pan. Leave fat in pan. Add butter to pan and brown mushrooms. Add garlic and cook for 1 min. Remove from pan (reserve drippings). Cook egg noodles to Al dente, drain & rinse. Add noodles back to pot. add sausage, mushrooms, drippings, accent, salt/pepper, cream of mushroom soup. Heat & stir to combine. When it’s all a hot mess, it’s done. Serves 4-6 people.
sounds very nice. thanks for sharing
@@armuk welcome, hope you enjoy it if you get to try it.
Any more rhythm to your phrases and you'll sound like your rapping. Anyways this is a must-have in my house now thank you!
Whew!!! I made it early! Almost broke my finger I clicked so fast 😀😀😀
You are the Chuck Magione of this beefaroni😀
FYI on the next days reheat is when you get the best flavor!
YES this is true
My dad used to make a "clean out the fridge" stew that, according to him, *must* "ripen" for a day before we could dig in! It's true!
Yep, can confirm this stuff is better on day 2
I did it and had amazing results, thank you so much! I absolutely loved this and all your recipes may God bless your hands. You are my favorite chef you are definitely #1
They called this chili mac at our school and I loved it. They used red kidney beans also. Can't wait to make this. Thank you Chef John.
That's what they called it at school here Chili Mac.. been making it forever... mom made when I was a kid 60 years ago she calls it Goulash.. Chili mac to me... I'll make it tonight with the spices and herbs Chef John used and have a try... I usually just use chili spice..
The addition of Italian seasonings and marinara to this recipe makes it Johnny Marzetti. For American Goulash we leave them out and add chopped green pepper and saute it with the onions and beef and use just tomatoes and sauce. Also add worchestershire sauce to taste, sometimes soy sauce but I think then it's called American Chop Suey. Adding chili powder it's called Chili Mac. I've also made it with beef broth rather than chicken broth. It's all good.
thank you for all the time you've put into these. I've watched cooking shows since I was a teen and never cared to try make it. But your Charisma and humor has taught me to appreciate cooking.
When he said “grab a ladle” I thought he said “grabulate it. I thought Chef John made up a new word.
i'm actually just eating and listening to the video i had to double check when i hear AMERICAN GULAG
No one going to talk about how he pitches his voice up and down at the end of every sentence?
This is so good! I grew up on what my mom called 'macarooni 'a viande' with no spices and only a particular type of condensed cream of tomato soup as the sauce. We loved it, but now I've discovered how to cook with your help. Thank you!
Looks great but I still prefer Newfoundland goulash which is onion, ground beef, salt and pepper and Campbell tomato soup
my mom calls that the welfare meal
if you are going this route hamburg and kd is the better choice
these days poor people can’t even cook the burg they buy aids chicken hot dogs and under/over boil them.
as a fellow canadian growing up poor with a shitty cook for a mom(my case beyond the canadian part) that is not goulash that is hamburger with tomato soup.
maritimers have a long standing reputation of being ultra poor / bad cooks so giving it a name makes sense not to offend.
as an adult that actually cares about his son now and as a home cook, it’s such nonsense the stuff people pass off as something and the incredibly easy healthy and affordable things you can make with a bit of effort and information.
every once in a while i’ll still eat some shit like that from childhood but i shake my head. even kraft dinner is a farce and not very economical versus a home cook, buy better ingredients. my son who is 6 said to me yesterday what is kool aid? when i was explaining why strawberry fruitopia wasn’t as good as lemon pineapple apple juice etc to make our slushies in the blender.
parents these days should be embarrassed short changing their children on nutrition and education.
many humble recipes are techniques not price so this no choice did their best stuff is bullshit.
like how hard would it be to put some rice / noodles veggies in, that’s not goulash thats a sad sloppy joe or pasta sauce.
again not to attack people’s childhood memories, calling a spade a spade.
So something that I love making is similar. Seasoned ground beef, V-8, water, and choice of pasta, and Italian seasoning. Makes a hamburger soup. Freaking delicious
sounds like more of a poverty thing
@@jamescornwell1935 Just wondering...what is "hamburg and kd?" And what is "aids chicken hot dogs?"
Thanks!
my Mom did add a can of kidney beans and corn, that was her goulash, looks tasty Chef John
Love your channel & great recipies! Wonder how many ppl our age remember who Chuck Mangione was, let alone his song, "Feels So Good"? I'm an old Jazz musician, so I got it! Thanks for the smiles!
As someone who grew up eating Hungarian goulash, this makes me cry 😢
Then watch Chef John's Hungarian Goulash video. Those of us who grew up on American Goulash (what we commonly call just Goulash) love this recipe. It's all about home cookin' comfort food, no matter where we grow up.
@@RBNightlinger I agree. So good.👍
I'm from the south and we just call it goulash, , but i saw a food show in new england where they call it yankee doodle macaroni, oh well....btw, we add light or red kidney beans to the goulash in the south.
Or maybe throw in a can of corn
in hungary we add beans to it sometimes but it has a soup consistency
@@KI19Lp And a can of pork and beans
@@jimarnold565 i agree
@@KI19Lp i agree
This is one of our new weeknight favorites! Thanks Chef!
Our family goulash is literally ground beef, elbow macaroni and canned tomato sauce. That's it. I know people who just use tomato sauce and macaroni. I'm definitely trying this!
Chef John’s anti-Republican politics are disappointing. I’ve unsubscribed and have encouraged my friends to do the same. Chef John has yet to learn the “Get woke, go broke” axiom.
Awesome recipe, and so easy to follow!! Just finished making it.
Poudly presenting the original Slovenian BOGRAČ GOLAŽ (Baw-graah-ch Gaw-laah-sh):
My grandmother's recipe (of course!!!)
1 kg deer (thigh or other cuts, you could use wild bore)
1 kg beef (shank or other cheap cuts with lots of fat)
1 kg pork (any cheap cut)
2 kg onions
8 cloves of garlic
4 tbsp of paprika powder
1 tsp of hot paprika powder (optional)
10 juniper berries
10 black pepper corns
a handful of coriander seeds
3 tbsp of ground cumin
4 bay leaves
4 tins of tomatoes
2 kg of diced potatoes (large chunks)
sunflower oil and salt to taste
Fry onions, add garlic and all the spices, fry for a minute or two, add the first batch of meat (deer), tomatoes and add enough water to cover the meat. Cook for an hour. Add beef and adjust the water level, cook for another hour. Add pork, adjust water and cook for another hour. After 3 hours add potatoes and cook until they're done constantly minding the water level. The stew should thicken because the onions will have fallen apart. You can mash pieces of potatoes to thicken it further or add flower. It should have a thick but runny consistency. Serve with nothing else but a spoon.
The only thing you can really mess up is if you add all the meat at once. You'll end up either with tough deer or fallen-apart pork. It's traditionally cooked in a cauldron over a fire. And as always... ENJOY!
I was just watching your hungarian recipe video yesterday. Must be the food gods telling me to make one of these. Lol
It's almost that time of year for warm comfort food!! Extra good in front of a roaring fire
*Definitely* make Chef John's Hungarian Goulash recipe. It's actually better than Wolfgang Puck's.
Hey! Yeah, definitely NOT RJC cafeteria gourmet goulash here!
Peace
The Baron
Class of 82
Indians #47
Please stop bastardizing Pasta Fagioli. It's a vegetarian pasta, bean and tomatoe soup. Supremely delicious in its own right. NO Meat. NO Veggies.
You are the boss of you’re pasta sauce
Chef John, are you in college? And stoned? This is college stoner food and I LOVE it.
It definitely has a "poor student" vibe to it. The kind of thing you make a huge batch of and eat it for a week.