Hungarian Goulash! Mostly Traditional, Still Delicious | Chef Jean-Pierre
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Hello There Friends! Hungarian Goulash is a traditional dish known for its rich flavors and hearty ingredients. This recipe features perfectly braised beef, vegetables, and the essential Hungarian sweet paprika, creating a delicious and comforting meal. Serve it as a soup or a stew according to your preference. Let me know what you think in the comments below!
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My Grandpa always told me to take half beef and half pork . I do my Gulash like that til today and keep the old man in my loving memories.
Yes. Some people make it like that. However the cooking time is different of those two kinds of meat. I like it made with beef, pork or lamb separately. 3 differently flavoured by the meat is my style of Gulyas. We say that in Hungary:As many houses - as many desire in taste.
"You don't have to add butter but you don't have to drink wine either" Profound wisdom! Chef JP is my new guru
😂😂😂
❤️❤️❤️👍
Lol very wise indeed!
He's so right, you live only once.
Butter ain't bad anyway. Seed oils are.
Chef called it long ago by his love for delicious butter.
Watching this on an empty stomach is making me very Hungarian.
Funny.
Very nice beef Ratatouille from Bucharest 🤣🤣👍👍
@@aiami2695 you mean Budapest, dont remind us that Romania joined the alied forces on the last day of war and they got 2/3 of our country and i need a pasport to visit my grandma.
@@laszlofekete1405 majd visszavesszuk 😉
😂
I'm Hungerian.... always hungry 😁
Yes gujash levesh means Cowboy soup.
My grandma deglased with red wine and used different sorts of paprika. Smokey, spicy and sweet paprika.
I just gave away her secret. 🤫🤐
One of my favorite memories of living in Frankfurt, GE was one night around Christmas we were shopping downtown for gifts with a German friend. It was bitter cold (can't believe this FL girl did that) with a sharp wind off the river. We wanted to warm up so our friend took us to a Keller. We went down the steps to the vaulted brick basement (prob. air raid shelter) where they had round tables each with their own light and high back upholstered chairs. We sat down and they brought a hearty red wine without us ordering it. Steffen said goulash and they brought steaming bowls that were large Kaiser rolls with the tops cut off and filled with the best goulashsuppe ever. I felt like I was a deep thinking European out of a movie.
Did you unlock the Seventh Seal?
@@kirbyculp3449 No, but I did learn more about what a great country I was born into than I ever knew. Of course it was during the end of the Cold War and my soldier husband was involved in work that was out of a Tom Clancy novel. Very enlightening.
Don’t they sell that beautiful spiced wine in Germany at Christmas markets? We learned about it in my German class here in the US, I’ve always wanted to try it. It sounds delicious!
@@Sniperboy5551 Aldi sells it or you can order the spices in a teabag online.
@@Sniperboy5551 You have never smelled anything as delightful as the Christmas market. First time and last in my life I ever gained any weight. I ate my way through so many cultures gathered in their own neighborhoods around Frankfurt. Hungarian here, Italian there, and Chinese like I had never had before. But the Christmas markets were awesome. I had waist length hair but after I first got there I stopped wearing in down because this Turk chased me down the escalator touching it. I was in the Kaufhof department store and went outside and saw two Politzi eating hot dogs and went over next to them and ordered one. He sidled off. My job in a large Ad agency had me eating in the best French Restaurants with my boss while he entertained clients.
THANKS FOR ALL YOU DO! You deserve the great success you are experiencing! Have you ever considered a segment on wine and pairing with Foods?
I'm sure it's good, but that's pörkölt not gulyàs. Serve it with sour cream no butter.
It IS a gulyâs because it’s more kind of a soup and has potatoes in it. Pörkölt is more kind of stew without potatoes.
That looks Delicious! As usual I learned another lesson from you. Hungarian soup made with the best paprika! Hungarian paprika is my favorite. I have a couple of different ones in my pantry. I like hot Hungarian paprika. Thank you for another great lesson!
the main reason why my family LOVE Chef Jean Pierre because of the flexibility... we don't always have all the ingredients here in Indonesia so unlike other channels where it MUST be this ingredients or this amount which puts us off cooking...
thank chef JP you the best
Honestly, you never need to have every single ingredient for like 98 percent of recipes.
Here is a Hungarian lady from Hungary! Gulyás is a soup! Pork and beef, onion, potato, carrot, turnip, potato, small-small noodles, smoked bacon, maybe smoked sausages, sweet and hot paprika, some tomato. First you toast and cook the meat, then put the vegetables. At the end the noodles. It's better to cook outside on fire. Very simple and very tasty!!!!! The word "gulyás" means literraly "cowboy". This was their meal. 😂😂
And "pörkölt" is the stew, right? Preferbly served with tarhonya in my opinion. Regards from Sweden. 🇭🇺🇸🇪
@@laurikuru6286 Correct, but that one doesn't have any vegetables (apart from onyo of course). Gulyás in Hungary is always a soup, if you go to a place where it is a stew it's probably some shitty tourist trap place.
@@guczy Yeah, I've seen those - and avoided them, haha. Have had the best marhapörkölt in the most modest, local hole-in-the-wall types of restaurants in Hungary. Absolutely delicious!
Thank you!
@@guczythat's not true. Having enjoyed Hungarian home cooking a lot, some people simply enjoy it thicker. Still gulyas. Not every restaurant making it thicker is a tourist trap either. Stop living in the past and broaden your mind. And even if, who cares. If people like it that way, then that's the way it goes. Food evolves. Always does. The version you like is 100% not the way they first made it either. It's already an evolution.
My favorite stew/soup. I usually make it as a stew . Watching you cook makes my mouth water. Beef, onions, red and green bell peppers and Hungarian paprika are the basis of my dish. Everything else is garnish in my pot. Meal idea for the weekend
Thank you, Chef.
I use those vegetables and add Bull's Blood wine.
I've been making this since the early 1990's when my family was stationed in Germany. One of the restaurants we loved taught me how to make it. It has become a staple the my grown kids asks for often. We always serve it over spatzel with rye bread. Thank you for sharing this timeless recipe.
Sounds like a great way to have it.
Now, I can do the proper Hungarian Goulash from scratch. I used to buy Knorr Goulash mix packages in the past. Somehow, they started to taste more and more bland in the last few years, requiring two packages instead of one. I asked myself why did I bother buying Knorr mix, then this video showed up! Thanks!
My husband is an immigrant from Bavaria, GE and I have had a terrible time getting off the Knorr mix. But we live in FL and he won't eat soup in the Summer. Hoping he will give this method a try.
OMG Monsieur Jean-Pierre you make me so proud now, "Éljen soká a csodás ízek bajnoka, az egyszerű és nagyszerű mestere!
Chef Jean-Pierre I am finding you to be a way better Chef to watch than Joshua Weissman, Sam the Cooking Guy, Guga Foods, and Uncle Roger!
I wonder if those beef chunks had too much water in them. They looked like they were simmering in water, not oil.
I made this yesterday for my Mexican friends and it was a big hit! One thing I love about living in Mexico is exposing my Mexican friends to cuisine they otherwise would never have the opportunity to try.
Same thing I love about cooking for my friends in New York. Mexican food being my current favorite. Lol. It’s what I don’t understand about the hundreds of Bangladeshi people I work with. One has lived in New York since 1975 and his wife has never made anything other than chicken and rice and beef and rice. That would drive me insane. Especially here in New York
Dear Chef,
I hope you read this comment:
I cooked that recipe for my future fiance and it was the most delicious dish she ever tasted from my hands.
God bless you Chef!
Greetings from Bulgaria! 🇧🇬❤️
Going to see how it stacks up next to Zas Zas Gabor's.😂
I make this for my BFF all the time. It's one of her winter favs that I make.
(It is winter here in Australia)
I don't even need to see the whole video AND I KNOW IT WILL BE A GREAT RECIPE :) ! Nice one Chef !
Hi Chef, thank you very much! I’m absolutely sure your goulash is very delicious but it is a French goulash because you forgot to add a chili pepper and of course added butter. Chef , I’m not complaining, I’m learning from you all the time.
God Bless You Chef! ❤ Always great cooking ❤
I am from Hungary, and i approve this recipe. Thumbs up Chef!
Awesome! Thank you!🙏❤️
Also from Hungary, I also approve, not quite as we make it - we usually make it as stew (Gulyás) first and serve the rest as a soup (Gulyás leves) next day. I think there are quite many veriations as there are many households.
@@stevepine3568 Ne vicceljünk már. Első pillantásra is csak egy közepes izé ez...
@@zodiacthefirst3781 not to burst your bubble, but this is not simply mediocre as you say. I don't quite agree with the recipe (I love butter but it has nothing to do in Goulash), but it still looks delicious. Also you should bring some arguments instead of being a critique without one! :) Én se így csinálnám, de leszólni egy 4 évtizednyi tapasztalattal rendelkező mesterszakácsot az elég merész.
@@Kelta13 Jó gulyást bográcsban egyben csinálsz, fele marha, fele disznó, a zöldségek arányai is furák voltak... elég sokat főztem már.
I had the fortune of eating Goulash in the streets of Budapest, Hungary. Friends, let me tell you, there is nothing like it. It's been my favorite beef dish since.
Oh it beautiful and wonderful masterpiece. Thank you Chef
Chef you are absolutely correct. Traditional and delicious. Good recipe again. ❤ Can you give us Mediterranean - Balkans recipes with French and Italian twist. 😊
Hungary is NOT a balkan country!!
JP, I found a video of you from long ago cooking on "Sunshine Cuisine" cooking Sambuca Shrimp. You had a large mane of hair back then. Also, you said that adding olive oil keeps the butter from burning, and you cut the shallot horizontally before fine dicing it. Both of those you now say don't do. My how things have changed. I must say that your infectious personality has not changed. Too funny. 🤣🤣🤣
Like #362, 19min after the video released. Great recipe. Will try it. Thanks chef.
Thank you Chef for pointing out gulash is actually soup, not stew. 👏👏👏
I am not Hungarian but from Eastern Europe. This is exactly how we cook goulash. Kudo for not cooking potatoes along with tomatoes.
I am Hungarian, making my living as a cook in Canada. I made/make this dish to international crowd a lot; everybody loves it. / This is your version of GOULASH. / However we have Gulyas and Gulyas soup (two different dish), made of pork or beef or lamb. We also have Bean Gulyas, as well. Gulyas have meat and onion, potato and egg drops and spices. Gulyas soup have all the same plus other variety of vegetables and more liquid.🤩Love your recipes Chef Jean-Pierre - Sorry, this' not one of them. Anyway thank you for sharing them.
👍👍👍
@@SzerenM Thank you for sharing. It is good to know.
Certainly not the way we did it back when I was a child. No way my Mum could of cooked it for couple of hours. But then again we had the poor version of it. 😊
Sounds fantastic Chef! I have learned so much from you! Thank you :)
Looks great, Chef! There are a few minor differences from the Goulash I learned to make in Budapest, but if I were to taste that, I’m sure I would recognize it as authentic ~ what’s authentic, anyway!? And you’re absolutely right: Goulash is normally a soup, or at least a very brothy stew.
I love goulash. I come from a region where goulash means american goulash (macaroni, ground beef) and paprika is something you put on deviled eggs to add color (not flavor). I make real goulash for family and friends and they are AMAZED. Real Hungarian-style paprika, and lots of it, is absolutely essential - if you live in the US, the generic (or smoked) stuff you find in the spice section of your supermarket is NOT an adequate substitute. I live in a rural area and buy mine online.
Ya... American Midwest 'goulash' is awful lol.
I made this 2 days ago. Used leftover smoked chuck roast and half smoked paprika and half sweet. I will try your recipe next time as it looks better than what I made. Thanks Chef
Good morning watching from T&T🇹🇹
Hi can you show us how you do scalloped potato ?
@dhannamangroo3865 The new thing he has been doing is “potato Mondays,” so check out his older video catalogue and stay tuned for more. I’m sure he’ll post a video on it soon! Also, much love to Trinidad and Tobago from here in the US 🇺🇸
the hungarian other variant is the Pörkölt, that compared to the Gulyas, can be with different meats, not only beef. There is a third variant, the Szegedin Gulyas, where they put Sauerkraut and quite some caraway seeds, like you did.I do prefer the stew variant or the Szegedin one.The potatoes inside I am not so convinced, very well goes croqeuttes, fusilli pasta or potatoe puree. Lovely show, after having received my STAUB pot last week, I will right do one again ;-)
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Saving this recipe for cooler weather. Note to self: buy sweet paprika
Same here. Perfect for fall, when the weather changes! Parsnips will be in season as well.
@@jenbrooks5872 Yes! Really it was the parsnips that nudged me over the edge on this one☺
Can you once show the world some German dishes? Like Sauerbraten or Rindsrouladen?
Rouladen obviously a French word....
Yes, Gulyás is a soup! Finally someone who is not Hungarian says it right!
It's not an authentic Hungarian gulyás, but it's very close and looks good.
AND yes, cooking has to be fun and creative! What you do is definitely creative and fun cooking. It must be delicious.
Well done!
Maybe you could do a "boy scouts goulash" which uses ground beef and has elbow macaroni boiled in the stew. Definitely a distinct dish
sory chef, that is a "krumpli papriaks" :) well it is what we in Transilvania call a gulyas, but hngarian gulyas is a soup...
Hello from the Netherlands I like our show and performance
My favourite winter food. Thanks Chef, you are the best ‼️
I love this! I would love to have seen you make langos, the Hungarian fried bread, to accompany the gulyas. That’s the way I was taught to serve it. Rub a a cut fresh clove of garlic on the langos and sprinkle with salt. Yum! The best dish in the world!😋
Exactly so!
I Hungarian and this is the first time I see suggesting it. Though what Jean-Pierre cooked is not a goulash either, the original is a soup.
Or you can serve it with a side dish called túrós csusza, basically pasta with bacon and cheese or cream.
@@optimalkfrt I am from Vojvodina, here it is a staple side dish, or even just plain penne pasta. Then again, goulash is made as a stew here, and is served as a main course rather than a soup.
@@ЂорђеКозић Oh yum! I haven’t had that since the last time I was in Hungary a looooong time ago when my grandmother made it.
Oh, and I forgot--best cooking channel on TH-cam. (Not saying there aren't other amazing ones, I watch SE Asian street food videos all the time. But Chef is #1)
I agree, this is the man who single-handedly taught me proper techniques without the showmanship and BS you find on other channels. Chef JP is a great teacher, even my grandmas are impressed by my cooking now.
haha! just realized i "like" your vids before i even watch them! JP the Boss!
I make a Hungarian goulash once a month in winter. I was taught by an old Yugoslavian friend of my mother's back in the day, no marjoram or Worcestershire obviously. I'm definitely trying them though. I prefer it as a stew, every time. Thanks, as always for sharing your expertise, enthusiasm and your humour. ✌ 🇦🇺
You are the only chef that mentioined beef cheeks good for making stew. I agree I think they are best meet for making stew.
Always enjoy your cooking skills & we try & love your dishes. Thanks for coming to the TH-cam universe Chef
GOOD MORNING JEAN PIERRE!!! GOD BLESS AMERICA!!! WOOOO!!!!
These are my specialty's! One Pot Wonders as my family calls them. Where do you find your bowls and what are they called exactly?? 😊
Good day sir, as a child I remember my uncle making a Beef Stroganoff with a lot of paprika and was served with egg noodles. Never been able to find that recipe. Was hoping you might have something?
Where I am, it’s winter, cold and pouring with rain and a goulash is just perfect, but I added a lot more paprika, including some smoked Spanish paprika, to give it the kick I thought it needed. One needs to perspire a little to especially enjoy this meal! Glad you showed us this more international dish!
👍👍👍❤️
Chef: I enjoy every video you put out. You have changed my cooking going forward for the better. I decided to send you a ‘thanks’ every new video going forward . I’m hoping to start a new trend for us regulars that have been around a while and can’t wait for each video to come out. It’s not much money but if people join me, you can afford to pay Jack more money. You both deserve it. Cheers!
This is a fantastic recipe from a fantastic chef, i would love to see his take on the New Zealand dessert Pavlova
You always do it in one pot, because you also deglaze the pot when you add liquid and the meat frying in the paprika gives it an even better flavor.
Accompaniments to this - buttered flat noodles every time, carb tastic !
If you want it to be "traditional" you eat it with bread, nothing else
Ah perfect timing! I just got done sliding a pot roast (from your Easy Pot Roast recipe) into the oven and sat down with a cup of coffee.
I just ordered Hungarian sweet paprika online. Can't wait to make this!😋😋 TY Chef.
I got some paprika from Walmart. I could feel my Hungarian grandparents frowning at me. Im sorry.
I have some half-sharp paprika (I got it from Penzey’s), and I wonder how it would be in this dish? It has a definite flavor, very bold. I guess there’s only one way to find out, right? Also, I made some of JP’s stock last year that I’ve kept in the freezer (it should be good for another 16 years), so mine should be close to this. I may wait a couple months for when it’s not so hot, but I definitely going to try this one.
Austrian here. Since the Austrian-Hungarian monarchy these meals are traditional here too. In my opinion the characteristic of Gulash is that the meat isn't roasted, but only cooked. But as always, do it as you like! 😋
But do try the traditional Viennese "juicy" Gulash (in German: "Wiener Saftgulasch", a stew) too! Use same amount in weight for onion and beef (shank is traditional), slightly roast the onions, add the beef, sweet pakrika powder (as shown here) and concentrated tomato paste, fill with stock and add seasoning ( salt, pepper, marjoram, bay leaf). Cook it for at least 3 hours and then bind it with some starch. Serve with potatos, bread dumplings, potato dumplings, or spätzle. Every time you warm it up again, it will taste better! 😋
Gulasch schmeckt am nächsten Tag so oder so am besten!
Bitte KEINE Stärke ins Gulasch! Die Bindung kommt von den Zwiebeln.
NO STARCH IN GULASCH!
But anyway…do it as you like…it’s your gulyas 😉
That’s my receipt too, the best taste and without starch , but with good red wine in goulash 👌🏼👌🏼👌🏼
Very nice! You didn't take enough onions. Must be the same volume as meat.
Not quite, 1kg meat 300 grams of onions. Always 30% of the meat.
I'd like to see CJP's versions of Lancashire hotpot, corned beef hash, and meat and potato pie.
"You dont wanna do puhtatuh & puhtatuh" *CHALLENGE ACCEPTED*
There are around 9.5 million Hungarians. There are just as many "original" goulash recipes, because every family there has the ultimate and only true, "original" goulash recipe! 😉😂
Some fry the meat (pork or beef), others swear that the meat is put raw into the broth and then cooked in the broth. Others like the goulash spicy and add hot paprika powder.
The tastes and characteristics are as different as the play of colors of the Maillard reaction in the meat. Many thanks to the Hungarian people who call a soup their own that tastes delicious in so many different ways!
👍👍👍🙏❤️
You're such a goofball I love it
Goofball ??? I an sure you meant with love!!! ❤️
@@ChefJeanPierre absolutely has my professor in college would say life is too short to be an ass
@@ChefJeanPierre as my*
In the Southern hemisphere we have Winter now, stew / soup is the order of the day. Goulash is very near my first choice. This looks absolutely 😋!
I was looking for a goulash recipe! It flew into my phone!😆 Thank you Chef!
Next time can you make stew with smoke turkey legs?
Going to Costco today. to buy my beef. I as a teen (30 years ago) had beef goulash in Vienna and it was served as a soup and to this day I still say it was the best beef Goulash I have ever had, something tells me that your recipe today is going to surpass all my expectations for the Best Beef Goulash in my world. Love you Chef!
Parsnips!
Do Not go to Costco! Go to your local Butcher who has Pure Beef and Pork, grass fed, with No antibiotics, etc! It makes a world of difference. Support LOCAL, Support Mom & Pop Butcher stores! Get away from corporate groceries who feed you Questionable proteins and produce! Did you Not learn anything from the Plandemic???
Chef pierre, i love you and nearly a quarter of my cook book is inspired after you. But PLEASE, scrape the part of the pot closest to you❤
Jack was telling me the same thing yesterday! 😂👍
That's good goulash!
So versatile. Thank you, Chef ❤. I prefer soup because more people I feed would want soup, but it is always good to options. I love the non-traditional wine because I have never put wine in my soup before only in my meat stews. ❤❤❤
I really enjoy your energetic presentations
Looks delicious, but you have forgot that the first step to make an actual hungarian goulash is to take a manly shot of a 56% home brewed pálinka on empthy stomac. Jokes aside. Goulash is a food made by people working with herds of cattle. The secret is not to worry about it too much. It's a relaxed meal. Just take a pot and your vegetables and any kind of meat you have available, have them cook slowly for 1-2-3-4 hours and that's it you have goulash. For bonus points, if you truly want to make a traditional hungarian goulash, make it in a pot on an open fire in your backyard and take a shot every 30 minutes with your friends.
But please, stop calling it goulash. It's gulyas, for fcks sake... or **guyash** if you use english phonetics
There is a difference between a Hungarian Goulash SOUP, and the Hungarian Goulash. Same principle but it is not the same. NB: Just for the ones who care, ha, ha, ha.
Thank You Chef. I am travelling to Budapest tomorrow, so I definitely won't miss it.
God damn thumb nail making my mouth water. Lol
When my Mom taught me how to make Goulash she said "Hurry up and throw everything in the pot before your Dad shows up Drunk." Memories, Hahahahahahahaha 😂!!!
Any goulash should have way more paprika than this. Without it, the dish will be missing the right goulash-y taste.
YES! Chef Jean-Pierre making one of my favorite beef recipes, This is the video I've been waiting for!
Awesome recipe chef, please show Italian Torta pasqualina recipe please 🥺 please please please
My mom made goulash pretty often when I was younger. It was slightly different from your recipe. Hers was more like ground beef in spaghetti sauce with elbows or shells. I think it might have had carrots in it as well. It wasn’t soupy at all. Probably one of my favorite things to eat. I’m going to have to check with my aunt to see if she has the recipe. Maybe my dad. But my dad would boil frozen Brussels sprouts every week that were the worst. Of course he would pair that with liver. I’ve since come to enjoy Brussels sprouts cooked the right way but not liver.
In Hungary, gulyás is always a soup, not a matter of preference. There are people who prefer it barely denser than your typical Sunday meet soup. We eat only the carrot and the potato of the vegetables and therefore those two go in last.
There are “goulash” variants across Central Europe that are more like a stew. All derived from the Hungarian gulyás, but neither of them are like it. Those are not Hungarian gulyás soups anymore. Those are Austrian goulash or Chech goulash stews.
My mother cooked goulash with sausages instead of meat in Finland in the 70s, meat was rare and expensive at that time, I have been a fan of paprika ever since.
Why is American goulash made with ground beef and macaroni with other vegetables!
Probably because it tastes good
Mashed potatoes are great with soup or stew, that looks amazing and delicious. Parsley is very tasty. Thankyou Chef JP
I like to put mine on rice or noodles
you may already have a video for this....forgive me if you do...but a chicken paprikash recipe would certainly be appreciated
As a third generation Hungarian, I am horrified. 😂😂😂
Oh look, there's the obligatory "this is not how MY family makes it" comment. Coming from an authentic Hungarian person. Sorry, second generation - I meant - third generation (at this point not Hungarian at all) person... Sit down and eat your food lmao 😂😂😂
@@itsokay7989 Settle down Karen…
I now want to make this. I only have Spanish paprika though, I put that in everything its so good. Lately I've been buying only the best ingredients and I've noticed a massive difference. I like to sear my meat in my AllClad stainless steel pan in batches until its extremely browned.
I love to make large batches of stews. A few hours cooking in bulk and I've not got to cook for the next few days.
The best thing about this channel is Jean-Pierre doesn't rush through the recipes unlike pretty much every video recipe on TH-cam.
Thanks for coming to my TED talk.
Your recipe is only as good as the ingredients you’re putting in better ingredients makes better recipes! 😊👍
I’ve been waiting for this one. Rushed to the store and it’s already in the crock pot finishing. Looking forward to it, thank you chef!
I made this tonight before seeing the video. JP good minds think alike. Almost exactly the same. I forgot the paprika! lol
Another A+ for the perfect dish done right. Thank you.
It's funny when the sheft say I'm waiting for the maillard reaction, it's sound almost like if he would say magyar reaction. 😂
I skipped the potatoes and served it over egg noodles. AWESOME!
Well it's cool that you're making goulash have you ever heard of paprikash? I'd love to see that made cause I've heard of it but I've never seen exactly what's in it as I'm going to see what's in gulags too because I've never seen what's in it