THANK YOU SO MUCH! I am a retired US Solider and I got to spend just 1 day in Hungary and the Goulash was the best I ever had. I can never find it like I had it there. This is EXACTLY what I had. Thank you so much for sharing this. My wife watched it with me and is going to make it for me! XOXO
Made this tonight and we were BLOWN away. It is one of the most delicious soups I have ever tasted. We can’t stop talking about it. THANK YOU for sharing it with us all. I will be making this all winter!
Nastassja,you can cook!As a Hungarian i want to congratulate you not only on a finished soup,but on 3 other very important things! 1st,you cook on fat,2nd,you took an effort to get proper Hungarian bright red paprika,3rd homemade csipetke! Without it,it's not a gulyas! Nice job!
@@NastassjaCanCook I know how hard it is to get good ingredients,i live in Manchester,in the UK.Just to watch you cook made my mouth water! I think,i'll b cooking at the weekend! Thanx for the reply,and again for the soup!👍
I havent tried this recipe yet. But as a Hungarian I so appreciate the simple fact that you know Gulyás is a soup and not some weird macaroni concoction. Even the small culinary lesson about the gulyás' origination is very appreciated. You even use white parsnip which many Magyar no longer use. I applaud and thank you for this recipe. Attila
The macaroni concoction is American goulash, a different dish than Hungarian goulash...so yes, that macaroni is goulash, but a different style of goulash.
@@johnnyhartdawg6220 no... no it's not. An American goulash is just a bastardization and rip-off of a Hungarian recipe that some lazy fuck couldn't even get the spelling right.
I followed your recipe and made a delicious and flavourful goulash soup! I used gnocchi instead of making pinched noodles and it turned out great. As a new cook, I was amazed and proud of how this dish turned out. Thank you for your directions.
This brings back so many memories of the cooking I remember as a child. Thank you for confirming that goulash is a soup for all those misinformed people. I’m first generation American and I struggle to find any group that I can experience my culture with in Colorado.
Im from colorado and this just isnt where the population of hungarians are. There will be some in denver likely, but not restaurants. Usually ohio has alot (where my moms from, and she makes it and shes german if that speaks to the influence) and of course nyc ifff youre feeling lonely and want to seek out pockets of that culture. Food truck Hungarian, dude. First customer right here!
Miguel Marquez - I’m from NY, and have major PTSD from childhood, so don’t really want to go back. There is a Hungarian Park and monument in Denver, but I never really see anyone there. I’ve never been to Ohio.
You are an excellent cook and you explain so beautifully. Delicious over rice and crushed potatoes with garlic bread on the side ,mmmmmmmmmyummmmmmm Köszönöm szépen.
This is delicious looking I know it is ! I like very much that you are explaining everything so clearly and with a cheerful delightful voice thank you very much I will make this very recipe soon, can’t wait to eat it.😤❤️
Im a cook from Hungary. It made me happy that this is really an original and authentic recipe, with the authentic story of the food too. Just please if you dont have pork fat, better you use sunflower oil, but please NOT olive oil! That will bring your food into a foreign taste. We in Hungary even at home we usually use calf or neck from the beef. Important, never use a dry meat. And YES, Goulash is a soup. What foreigner people calling goulash, this is Pörkölt. Extra compliment for the Csipetke recipe. Many lazy people (even in the hungarian restaurants) just forget the Csipetke, just for saving some work. But if you do, you can make more and strew with some flour and couch on a big plate and let it dry on the sun. If its dry, you can sift it and put on a dry dark place in a pot, and you can use anytime. Dont forget, the dry csipetke need about 20 min cooking just to soak in again enough liquid, the fresh made need only 1-2 minutes. Have fuun with cooking, and best regards from Hungary!
Thank you so much for a wonderful tips and your feedback. Tried to stick to original recipe that was taught to me by my very good Hungarian friend Flora. Best wishes to you 😊
@@NastassjaCanCook Thanks too! I subscribed already and Ill look for your colorfull international recipes if i have the chance in the future! Keep safe!
I had to laugh at your comment on olive oil. It's true! I always use bacon fat. My parents came from Hungary and my mom hardly ever made csipetke. I am so glad it is included here so I can try to make it! This recipe here by NastassjaCanCook is very, very close to how my family made it (and how I make it too) --except now I am going to try adding csipetke!
@@karenkrasz7078 Thanks for your comment Karen! Yes, thats true, its really an autentic recipe. You can use sunflower oil, bacon fat, just please NOT olive oil. Olivbe oil is just for the mediterran kitchen. Go and try the csipetke! Good luck!
My dad was born in Nickelsdorf, Austria, right on the border of Hungary, and Hungarian Goulash was always the first thing I would order, as soon as I got there. If one hasn't tried Hungarian Goulash you have truly not lived. lol This was very delicious! ღ
Thanks for sharing this great recipe. Made this a few times over open fire in a cast iron dutch oven and always came out great every time. Guest are all greatfull for this wonderfull dish. I even followed every step on making the pinched noodles. The only downside...I never have any leftovers even though I use a 14 qt dutch oven...ohh well ..Till next time..
Wow, this is almost exactly the same how I make it. Very authentic, and I can tell, you are respectful with our culinary, and culture. People, if you want to make a proper goulash (gulyás), that is the recipe what you're looking for.
I am learning to make goulash. It is my new assignment. Yes, the real Hungarian paprika makes a real difference! I happened to buy that brand! Makes a real silky, smooth broth.
The most legit goulash recipe I have seen so far in English. Well done, well done! ...Although the brief history of goulash in the introduction is false :) but that's okay (goulash is originally spelled as "gulyás" - gulya is the herd of cattle and gulyás is the fellow who's taking care of them, so it basically means "cowboy". As far as I know, the recipe has been invented in the 19th century by a Hungarian chef in the Austro-Hungarian Empire based on various traditional Hungarian dishes to create a new Hungarian-style dish for his restaurant in Wien)
@@NastassjaCanCook Ohh, you mean "Halászlé"! Just call it "Fisherman's favourite" or "Fisherman's soup". It is also delicious, and tasty, my dad's specialty. Mind you, Fisherman's Favourite can NOT be made out of saltwater fish - y'shall need to obtain freshwater (preferably river) fish for it.
@@NastassjaCanCook Halászlé, instead of Halasli. As a hungarian cook, I have to tell you: At all areas in Hingary, at all lakes, at all rivers they have different versions, I think no one know anymore which is the original. Im living at the lake Balaton, we have balatoni halászlé. Thers also bajai, tiszai, dunai... halászlé and who knows hom much more. Ours at the lake Balaton we cook it 6 hours to reach out the glue from the small fishes and from the bones. If you put it on your plate thers only a red color of soup with fish filet (I prefer catfish) Other areas make that very different and serve with noodle and cook only 30 min. The version of the balatoni halászlé is the most complicated and to cook is very time-consuming.
It's very delicious especially using the different kinds of carrots and the the paprika, I will try it. Thank you for the wonderful video it always perfect. Cant wait for the next one. 😍😍❤🤗
My wife Erzsebet is Hungarian and while in covid lockdown I've been trying out a few Hungarian meals she might remember and thought I'd give this goulash a go to see if I pass the test ;-)
It was so heartwarming that you posted a Goulash recipe! Being that my parents are from Transylvania ( I am first generation American, who is actually living in Budapest since 2001) and my Hubby is Russian, I scope your Channel often! Absolutely love your recipes and have cooked according to many of them, give or take a few modifications sometimes due to lack of ingredients or what not.... Today I am making Rassolnik with my home made pickles! Please don't mind me saying that Goulash is made from beef (Shank or Chuck and bones, oxtail is good BTW), it has in it Nokedli (this was taken over from the Austrians- Spaetzle) not Csipetke, the two are similar, however not the same. Goulash (Gulyás) has been around since 1790 and was created by cowboys :-) Thank you for this lovely channel and sharing your wonderful recipes with us!
Wow your recipes are amazing. My family always wants the same thing all the time, burgers and fried chicken. I'm hoping if I make new things they will try it. You give me so many good ideas. Thank you!
Hmm. Look so delicious 😊 Before the onion, you can put some bacon cubes into the hot fat (like smoked benton bacon) and brown them. This will gives good taste for the soup ;)
1, if you got your hands on some hungarian red paprika like the one in the video, store it in a non-glass jar and in a dark, dry, cool place. So it won´t loose the colour and flavour. I am living in Germany, and I am seeing the paprika everywhere in these small glasses like the other spices, and they re all looking so orange and sad :( Note that the package here was that alu package, so it isn´t exposed to sunlight. USE of the paprika: take the pot away from the fire while adding it so it´s not burning. 2, do not make it too difficult, you can add tomato and pepper in big chunks (like halfing them) and take out the skins when the soup is ready, the flavour will be there. You can skip them, that is also fine. We are using whatever we have at hand, if I have some older tomato, paprika I will add, if I do not have them at home then not. Both part of the Cellery are also nice in it ( the big rounded white under part and the leaves).
Thank you soooo much I'm going to make rhis your video was so easy to follow I never made this Looks so good I shared to my Romania friend and my family
Thank you very much, I followed your recipe and it was very good. I just used olive oil instead of "saindoux" (pork fat, in French) and finding parsley root in my town was already lost: by the way, this last thing was totally unknown to me and my relatives before seeing your video! Thanks again
That's so interesting, I've always wondered what other countries' cuisines use parsnips since they don't seem to be very well-known. As a Brit I cook with them all the time, they're so delicious and sweet! Fantastic video :)
In Chinese cooking we have this recipe from Shanghai called luo song tang. It was supposed to be based on Russian Borscht. After watching this video I just realized it was more closely related to Hungarian Goulash. The way of using pork lard and root vegetables for flavoring.
Some remarks : first toasting the meat and onion&co. comes after. Celery, as flavour and vegetable is a crucial part of gulyás. Congratulation for the nudels!! :)
Made this tonight with the paprika I brought back from Budapest. Couldn’t find pork fat so used olive oil with lardons. Came out really good & authentic but caught the throat a little so took the bite out with a small amount of sour cream. Probably my fault for overdoing the paprika.
Great job on substituting 👍I would probably eat it with sour cream, too.That usually does the trick to tone down strong taste. Thank you for sharing your thoughts 🌹
Been wanting to make this for a couple weeks now with my family recipe. Yours looks delicious, so when I make it I will follow this I think. My goulash is a bit thicker and served with roasted potatoes, not noodles, but I really love your version~ WOW! Whole different meal, I think. "It's all about presentation, right?" oh yeah, Nastassja! I'm with you on the tomato skins. All that meat going in looked so good. What a gorgeous soup, what a gorgeous backstory, what a gorgeous meal, what a gorgeous spoon! Thanks for sharing, love your channel!
It would be so nice if you could maybe put in brackets the quantities in metric so that everyone in the world who isn't American could join in your wonderful cooking. 👍
Just print up the recipe then go to google and type in lb to kg converter. Write the kg and grams in. I understand as I use metric too but conversion is so easy to do. Conversions can also be found in most cookbooks
This looks absolutely amazing!!! Years ago when I visited Hungry I purchased quite a few styles of paprika which I just now discovered in my cabinet. Would it be frowned upon if I thickened this just a bit to a chowder-like consistency with a bit of corn starch? Just my personal preference and how I remember it when I was in Hungry.
Thank you for a wonderful video on Hungarian goulash. It's perfectly presented. Fantastic job. Tell me, where did you get your gorgeous wooden cooking spoon? I'd love to get one!
Thank you so much🤗 I am so glad you noticed it😁I was looking for something as vibrant and colorful as this dish. I got it in a small local grocery store. They had only one and I didn't safe the name of the brand. 😍
I'm eager to try this. Ia the paprika spicy or mild? I've noticed that in the States there seems to be only mild Hungarian paprika, but as a kid my father would make Czech style goulash which was without any heat, and once in a while he would make what he called "hungarian style" goulash and it was very spicy. So I wonder if it is the pepper flakes that impart spicey heat to the dish or the Paprika as well, and how hot is the flavour in the end, ideally?
@@NastassjaCanCook Thanks - I thought that was the case, because when my father used to make it when I was a kid, I loved it - and I used to not like anything hot back then. Now that I'm old, I'm thinking a bit of heat would be nice, though not apparently authentic.
@@1DrBarthere are sweet and hot versions of Hungarian paprika powder. The sweet one is labeled as édes or édes nemes, the hot one csípős. If you want ro you can make the dish with sweet paprika, than add to your serving a little bit of Erős Pista. That one is a hot salty paprika paste. Or the more hot one called Haragos Pista. 😊
@@andreavoros-marky4203 Thanks for that. I very much like Hungarian cooking as well as the traditions of the people, which I hope are being kept alive better that the culture here in the USA.
Now this is more like the gulyas my Grandmother used to make! Not the porkolt (although that's good too) that some channels try and pass off as Hungarian Gulyas.
Can you please offer suggestions for buying paprika I used an over the counter one from my local store and tasted like red water broth no flavor and I used the amount from this recipe
I would suggest for you to go to any type of European markets in your area or order authentic Hungarian paprika from Amazon. The ones they sell in regular supermarket has different taste. It's less sweet than Hungarian one and doesn't have the same color.😊
Thank you for your help I will have to order online as I live in a part of the county that hasn’t yet entered the 21 century and has absolutely NO diversity
I'm sorry but your 9th century shepards made nothing like this. Tomatoes, potatoes, and most of all peppers are new world vegetables and wouldn't exist in europe till at least the 1500's. and that includes the peppers they use to make the paprika. Your food does look delicious.
Your job is amazing, I have tried at least 50 Hungarian goulash soups, they were always good - but your recepie describes the best ones. I will make one tomorrow on an open fire following your recipie, to show them why I love Hungarian food so much :)
They are probably hungarians that use the order: fat-onion-meat-spices. My heart stopped there too with the raw meat swimming in the water :D I add water only when the meat got that white colour and only that much water that is covering the meat (like a pörkölt/stew). Nonetheless it is a nice gulyas soup! :)
THANK YOU SO MUCH! I am a retired US Solider and I got to spend just 1 day in Hungary and the Goulash was the best I ever had. I can never find it like I had it there. This is EXACTLY what I had. Thank you so much for sharing this. My wife watched it with me and is going to make it for me! XOXO
Made this tonight and we were BLOWN away. It is one of the most delicious soups I have ever tasted. We can’t stop talking about it. THANK YOU for sharing it with us all. I will be making this all winter!
Thank you for your feedback. I am so glad you liked it. It's very comforting. 😊👍
NastassjaCanCook we are TWO bowls even. Delicious beyond words. 😊
Nastassja,you can cook!As a Hungarian i want to congratulate you not only on a finished soup,but on 3 other very important things! 1st,you cook on fat,2nd,you took an effort to get proper Hungarian bright red paprika,3rd homemade csipetke! Without it,it's not a gulyas! Nice job!
Thank you so much. You comment means a lot to me. 😊🙏I am Russian.😉
@@NastassjaCanCook I know how hard it is to get good ingredients,i live in Manchester,in the UK.Just to watch you cook made my mouth water! I think,i'll b cooking at the weekend! Thanx for the reply,and again for the soup!👍
@@tamasszorcsik5473 You are very welcome and be safe 🙏
This is the best repept for Hungarian Goulash... Thanks Nastassja
Thank you 😊
I havent tried this recipe yet. But as a Hungarian I so appreciate the simple fact that you know Gulyás is a soup and not some weird macaroni concoction. Even the small culinary lesson about the gulyás' origination is very appreciated. You even use white parsnip which many Magyar no longer use.
I applaud and thank you for this recipe.
Attila
Thank you so much! I really appreciate your comment. 😊👍
@@NastassjaCanCook very nice - when i make it i brown the onnion what do you think about that?
The macaroni concoction is American goulash, a different dish than Hungarian goulash...so yes, that macaroni is goulash, but a different style of goulash.
@@johnnyhartdawg6220 no... no it's not. An American goulash is just a bastardization and rip-off of a Hungarian recipe that some lazy fuck couldn't even get the spelling right.
@@chucknorris-pw4jc if by browning you meant sautéing the onion... yes... that would be correct and traditional.
I followed your recipe and made a delicious and flavourful goulash soup! I used gnocchi instead of making pinched noodles and it turned out great. As a new cook, I was amazed and proud of how this dish turned out. Thank you for your directions.
You're very welcome! I am proud of you too!👍😁🏅And thank you so much for your feedback ❤
This brings back so many memories of the cooking I remember as a child. Thank you for confirming that goulash is a soup for all those misinformed people. I’m first generation American and I struggle to find any group that I can experience my culture with in Colorado.
You are very welcome. And thank you for a nice comment 😊❤
Im from colorado and this just isnt where the population of hungarians are. There will be some in denver likely, but not restaurants. Usually ohio has alot (where my moms from, and she makes it and shes german if that speaks to the influence) and of course nyc ifff youre feeling lonely and want to seek out pockets of that culture. Food truck Hungarian, dude. First customer right here!
Miguel Marquez - I’m from NY, and have major PTSD from childhood, so don’t really want to go back. There is a Hungarian Park and monument in Denver, but I never really see anyone there. I’ve never been to Ohio.
probably the best video to understand compared to others, thank you.
Thank you.👍🌹
Thank you for including the history of the soup. Looks delish.
Thank you for watching! 😍🤗❤
Always love the history and backstory of any recipe! I always include that in my cooking recipes in my youtube channel.
The vegetables are ugly gmo product made in the labs. This is not authentic dish.
You are an excellent cook and you explain so beautifully. Delicious over rice and crushed potatoes with garlic bread on the side ,mmmmmmmmmyummmmmmm Köszönöm szépen.
Thank you so much🌹😊
This is delicious looking I know it is ! I like very much that you are explaining everything so clearly and with a cheerful delightful voice thank you very much I will make this very recipe soon, can’t wait to eat it.😤❤️
Thank you so much for your comment. 🌹This dish is very tasty. I know you will enjoy it.
My mother learned this soup from her girlfriend back in the 1950's. It was one of my favorites. Thanks for video as I hope to try it soon.
You are very welcome. ❤
Im a cook from Hungary. It made me happy that this is really an original and authentic recipe, with the authentic story of the food too. Just please if you dont have pork fat, better you use sunflower oil, but please NOT olive oil! That will bring your food into a foreign taste. We in Hungary even at home we usually use calf or neck from the beef. Important, never use a dry meat. And YES, Goulash is a soup. What foreigner people calling goulash, this is Pörkölt. Extra compliment for the Csipetke recipe. Many lazy people (even in the hungarian restaurants) just forget the Csipetke, just for saving some work. But if you do, you can make more and strew with some flour and couch on a big plate and let it dry on the sun. If its dry, you can sift it and put on a dry dark place in a pot, and you can use anytime. Dont forget, the dry csipetke need about 20 min cooking just to soak in again enough liquid, the fresh made need only 1-2 minutes. Have fuun with cooking, and best regards from Hungary!
Thank you so much for a wonderful tips and your feedback. Tried to stick to original recipe that was taught to me by my very good Hungarian friend Flora. Best wishes to you 😊
@@NastassjaCanCook Thanks too! I subscribed already and Ill look for your colorfull international recipes if i have the chance in the future! Keep safe!
I had to laugh at your comment on olive oil. It's true! I always use bacon fat. My parents came from Hungary and my mom hardly ever made csipetke. I am so glad it is included here so I can try to make it! This recipe here by NastassjaCanCook is very, very close to how my family made it (and how I make it too) --except now I am going to try adding csipetke!
@@karenkrasz7078 Thanks for your comment Karen! Yes, thats true, its really an autentic recipe. You can use sunflower oil, bacon fat, just please NOT olive oil. Olivbe oil is just for the mediterran kitchen. Go and try the csipetke! Good luck!
Thank you, i drive 6 hours just to eat my fav dish, now i can eat it my house!
I absolutely love this lady's pronunciation of "cut". It's incredibly... well... cute! Delicious recipe too. Thank you!
Thank you. 😁
Thank u love this soup im half Hungarian and Italian my grandma made this and chicken parika also very good dish!
That looks SO delicious! Superb
Thank you so much 🌹
My dad was born in Nickelsdorf, Austria, right on the border of Hungary, and Hungarian Goulash was always the first thing I would order, as soon as I got there. If one hasn't tried Hungarian Goulash you have truly not lived. lol This was very delicious! ღ
Thank you for sharing your story ❤
It
Looks sooooo delicious I will make it thank u so much u r amazing
Thank you 😊 🌹
Thanks for sharing this great recipe. Made this a few times over open fire in a cast iron dutch oven and always came out great every time. Guest are all greatfull for this wonderfull dish. I even followed every step on making the pinched noodles. The only downside...I never have any leftovers even though I use a 14 qt dutch oven...ohh well ..Till next time..
Thank you for a wonderful feedback on my recipe. And I am so glad you gave it a try. 😊
Yum! That looks so delicious! I will make this next week, can't wait!
Thank you and let me know how you liked it!🤗😊
@@NastassjaCanCook I look forward to making it, and I will let you know how I like it. Looks delicious! Thank you 😊
@@bbmoments8573 Sounds great!👍
I finally made this delicious soup yesterday and my family loved it. Yum! Totally hits the spot 🥳
Thank you!
I loved your excellent explanation and your cooking, thanks a lot 👏🏻🥇❤️❤️😋😋
Thank you🌹
Wow, this is almost exactly the same how I make it.
Very authentic, and I can tell, you are respectful with our culinary, and culture.
People, if you want to make a proper goulash (gulyás), that is the recipe what you're looking for.
Thank you so much❤😘
I am learning to make goulash. It is my new assignment. Yes, the real Hungarian paprika makes a real difference! I happened to buy that brand! Makes a real silky, smooth broth.
Yes, absolutely and beautiful color👍 Thank you 🌹
Very nice. Love the history
Thank you 😊
The most legit goulash recipe I have seen so far in English. Well done, well done! ...Although the brief history of goulash in the introduction is false :) but that's okay (goulash is originally spelled as "gulyás" - gulya is the herd of cattle and gulyás is the fellow who's taking care of them, so it basically means "cowboy". As far as I know, the recipe has been invented in the 19th century by a Hungarian chef in the Austro-Hungarian Empire based on various traditional Hungarian dishes to create a new Hungarian-style dish for his restaurant in Wien)
Thank you😊It's good to know.
I made this and this was absolutely delicious! Thank you for this recipe!
Made this last night - DELICIOUS.
Great! Thank you 😊
We always had a parsley that included the root.It was called Hamburg Rooted Parsley which we ordered from Stokes every year. It is so good.
Thank you for sharing. Love it. Making one tonight :)
You're very welcome. Enjoy!😊
Goulash is a very tasty and yummy soup indeed. We all love it here in Hungary! :)))
Yesss, I love it too. I have some Hungarian friends. I need to learn how to make Halasli.🤔😊❤
@@NastassjaCanCook Ohh, you mean "Halászlé"! Just call it "Fisherman's favourite" or "Fisherman's soup". It is also delicious, and tasty, my dad's specialty. Mind you, Fisherman's Favourite can NOT be made out of saltwater fish - y'shall need to obtain freshwater (preferably river) fish for it.
@@TheLambdaTeam My friends used to make it with Karp.
@@NastassjaCanCook Halászlé, instead of Halasli. As a hungarian cook, I have to tell you: At all areas in Hingary, at all lakes, at all rivers they have different versions, I think no one know anymore which is the original. Im living at the lake Balaton, we have balatoni halászlé. Thers also bajai, tiszai, dunai... halászlé and who knows hom much more. Ours at the lake Balaton we cook it 6 hours to reach out the glue from the small fishes and from the bones. If you put it on your plate thers only a red color of soup with fish filet (I prefer catfish) Other areas make that very different and serve with noodle and cook only 30 min. The version of the balatoni halászlé is the most complicated and to cook is very time-consuming.
It's very delicious especially using the different kinds of carrots and the the paprika, I will try it. Thank you for the wonderful video it always perfect. Cant wait for the next one. 😍😍❤🤗
Thank you so much!😍😘🤗
My wife Erzsebet is Hungarian and while in covid lockdown I've been trying out a few Hungarian meals she might remember and thought I'd give this goulash a go to see if I pass the test ;-)
Ggbgbgbgbgnbfbçbbfvbfbfgbbvfbvbvfbfbfbfbfbfvfbgnbnhfbfgvfbfgfgfbnbfbfbfbvbbfvvfgfbfbfgfbfbfvfvvfbfbfbfbfbfbfvfbfgfbfbfbfbfbfvfbfbfvvfvfvfbfvfbfbfgvfbfbfbfbfvvfbfvfbfbfv.
It was so heartwarming that you posted a Goulash recipe! Being that my parents are from Transylvania ( I am first generation American, who is actually living in Budapest since 2001) and my Hubby is Russian, I scope your Channel often! Absolutely love your recipes and have cooked according to many of them, give or take a few modifications sometimes due to lack of ingredients or what not.... Today I am making Rassolnik with my home made pickles! Please don't mind me saying that Goulash is made from beef (Shank or Chuck and bones, oxtail is good BTW), it has in it Nokedli (this was taken over from the Austrians- Spaetzle) not Csipetke, the two are similar, however not the same. Goulash (Gulyás) has been around since 1790 and was created by cowboys :-) Thank you for this lovely channel and sharing your wonderful recipes with us!
Wow your recipes are amazing. My family always wants the same thing all the time, burgers and fried chicken. I'm hoping if I make new things they will try it. You give me so many good ideas. Thank you!
You are very welcome😍
Hmm. Look so delicious 😊
Before the onion, you can put some bacon cubes into the hot fat (like smoked benton bacon) and brown them. This will gives good taste for the soup ;)
I enjoy listening to you talk 👄love looks of that I will have to try
Are you from USA or Hungery
1, if you got your hands on some hungarian red paprika like the one in the video, store it in a non-glass jar and in a dark, dry, cool place. So it won´t loose the colour and flavour. I am living in Germany, and I am seeing the paprika everywhere in these small glasses like the other spices, and they re all looking so orange and sad :( Note that the package here was that alu package, so it isn´t exposed to sunlight. USE of the paprika: take the pot away from the fire while adding it so it´s not burning.
2, do not make it too difficult, you can add tomato and pepper in big chunks (like halfing them) and take out the skins when the soup is ready, the flavour will be there. You can skip them, that is also fine. We are using whatever we have at hand, if I have some older tomato, paprika I will add, if I do not have them at home then not. Both part of the Cellery are also nice in it ( the big rounded white under part and the leaves).
Thank you soooo much I'm going to make rhis your video was so easy to follow I never made this
Looks so good I shared to my Romania friend and my family
Thank you so much and for sharing too❤🌹
going to have my first go at this today, wish me luck and thanks for the recipe
Good luck!😊👍
Amazin vid thanks
Yummy! My husband and I make goulash but I will try yours. Just found your channel. Love it! You have a variety of cultural recipes which I like. 😋😊
Thank you so much and welcome to my channel. I love cultural food.😍💖😊
Me too! Looking at your recipes, I can see you are an amazing cook! Do you have a recipe for Salad Olivier? I believe it is a Russian recipe.
This looks so delicious 😋😋😋
How long do you cook it for by the way?
I haven't seen this garlic crusher before. Where can I get one?
How import the paprika and were you can get it if you know
Authentic paprika is important in this dish. Please look in a description box for a link to buy one on Amazon. Thank you 🌹 😊
Thank you very much, I followed your recipe and it was very good. I just used olive oil instead of "saindoux" (pork fat, in French) and finding parsley root in my town was already lost: by the way, this last thing was totally unknown to me and my relatives before seeing your video! Thanks again
Thank you so much😊I am glad you liked it .
That's so interesting, I've always wondered what other countries' cuisines use parsnips since they don't seem to be very well-known. As a Brit I cook with them all the time, they're so delicious and sweet! Fantastic video :)
Thank you so much. Russians also use parsnips in soups all the time. 😊
In Chinese cooking we have this recipe from Shanghai called luo song tang. It was supposed to be based on Russian Borscht. After watching this video I just realized it was more closely related to Hungarian Goulash. The way of using pork lard and root vegetables for flavoring.
A lot of European cultures , especially Eastern European have similar dishes with Asian dishes, based on history. 😊
Köszönöm. Jó kommentár, anya.
Some remarks : first toasting the meat and onion&co. comes after. Celery, as flavour and vegetable is a crucial part of gulyás. Congratulation for the nudels!! :)
Thank you🙂
Please please tell me where can i buy this Hungarian kettle in USA?
Try Etsy.com. I think I saw it there.😊🤗
On Ebay!?
Not an authentic Hungarian Goulash recipe,... but thank you for promoting it!
Made this tonight with the paprika I brought back from Budapest. Couldn’t find pork fat so used olive oil with lardons. Came out really good & authentic but caught the throat a little so took the bite out with a small amount of sour cream. Probably my fault for overdoing the paprika.
Great job on substituting 👍I would probably eat it with sour cream, too.That usually does the trick to tone down strong taste. Thank you for sharing your thoughts 🌹
My father and his side of the family always made a similar soup I still make it so do my kids.
Hungarian goulash Russian style. I am loving it
We all friends. 😉👍
Italian Parsley, Cilantro, or regular Parsley?
Been wanting to make this for a couple weeks now with my family recipe. Yours looks delicious, so when I make it I will follow this I think. My goulash is a bit thicker and served with roasted potatoes, not noodles, but I really love your version~ WOW! Whole different meal, I think. "It's all about presentation, right?" oh yeah, Nastassja! I'm with you on the tomato skins. All that meat going in looked so good. What a gorgeous soup, what a gorgeous backstory, what a gorgeous meal, what a gorgeous spoon! Thanks for sharing, love your channel!
Wow! Thank you for that shower of compliments. 😍I am so glad you liked my recipe.🤗
Hi thank you. I seen another recipe where they made flour wet. Put on board and cut it into hot water. Is this another thing or is it same?
The other type of pasta you saw, called Spatzle. It's soft dough, pushed directly into hot soup.
@@NastassjaCanCook thank you. Which is traditional for the goulash? Or does it not make difference
@@chefsoni7524 The other pasta is German, this, punched one, more traditional for Goulash, Hungarian.
@@NastassjaCanCook thank you. I did your recipe which was great but I didn't have confidence to try the noodle lol. Will give it a go now
Looks wonderful. Wondering if you can find that paprika in America. Would love to try it so beautiful in color.
Thank you. I found mine on Amazon 😉
Veri good, originally!
It would be so nice if you could maybe put in brackets the quantities in metric so that everyone in the world who isn't American could join in your wonderful cooking. 👍
Sometimes I do. Thank you for your suggestion.👍😊
Just print up the recipe then go to google and type in lb to kg converter. Write the kg and grams in. I understand as I use metric too but conversion is so easy to do. Conversions can also be found in most cookbooks
This looks absolutely amazing!!! Years ago when I visited Hungry I purchased quite a few styles of paprika which I just now discovered in my cabinet. Would it be frowned upon if I thickened this just a bit to a chowder-like consistency with a bit of corn starch? Just my personal preference and how I remember it when I was in Hungry.
Thank you. I think flour would be better instead of corn starch. 🤔
@@NastassjaCanCook I know both will thicken. But is there a difference between the two when using it for this purpose?
The csipetke thicken the broth. No need for more starch.
is this recipe for 5 people?
Yes, about 5 or 6.
I am going to make this on Friday I can’t wait to try the soup and the Hungarian pinch noodles!
Thank you for a comment and good luck with your soup! Enjoy 😍😘❤
Do you have any other video’s?
Today’s the day, I have everything ready! Will let you know how it turns out!
@@sallyburkett1676 Good luck!🤗❤
Thank you for a wonderful video on Hungarian goulash. It's perfectly presented. Fantastic job. Tell me, where did you get your gorgeous wooden cooking spoon? I'd love to get one!
Thank you so much🤗 I am so glad you noticed it😁I was looking for something as vibrant and colorful as this dish. I got it in a small local grocery store. They had only one and I didn't safe the name of the brand. 😍
I'm eager to try this. Ia the paprika spicy or mild? I've noticed that in the States there seems to be only mild Hungarian paprika, but as a kid my father would make Czech style goulash which was without any heat, and once in a while he would make what he called "hungarian style" goulash and it was very spicy. So I wonder if it is the pepper flakes that impart spicey heat to the dish or the Paprika as well, and how hot is the flavour in the end, ideally?
Hungarian paprika is sweet.
@@NastassjaCanCook Thanks - I thought that was the case, because when my father used to make it when I was a kid, I loved it - and I used to not like anything hot back then. Now that I'm old, I'm thinking a bit of heat would be nice, though not apparently authentic.
@@1DrBarthere are sweet and hot versions of Hungarian paprika powder.
The sweet one is labeled as édes or édes nemes, the hot one csípős.
If you want ro you can make the dish with sweet paprika, than add to your serving a little bit of Erős Pista. That one is a hot salty paprika paste. Or the more hot one called Haragos Pista. 😊
@@andreavoros-marky4203 Thanks for that. I very much like Hungarian cooking as well as the traditions of the people, which I hope are being kept alive better that the culture here in the USA.
Wow I can eat this. Guess it doesn't have carbohydrates 😊❤️😘
Yess, except the noodles, you can leave em out, but they kind of cute!😁😂🤣😍
Nastassja Noodles and potatoes I have to leave out.😊
@@josephantony2834 All vegetables have carbs. Low amounts, between 2-5 grams. I don't think no carbs diet is possible. Low-carb, yes!😁😂🤣
@@NastassjaCanCookYes I keep my carb till 20% I follow a ketogenic diet. Since a month
@@josephantony2834 Good luck with whatever diet plans you have !🤗👍
💙💙💙💙
Now this is more like the gulyas my Grandmother used to make! Not the porkolt (although that's good too) that some channels try and pass off as Hungarian Gulyas.
Thank you so much! 😊I had good teacher - native Hungarian. 😉
Can you please offer suggestions for buying paprika I used an over the counter one from my local store and tasted like red water broth no flavor and I used the amount from this recipe
I would suggest for you to go to any type of European markets in your area or order authentic Hungarian paprika from Amazon. The ones they sell in regular supermarket has different taste. It's less sweet than Hungarian one and doesn't have the same color.😊
Thank you for your help I will have to order online as I live in a part of the county that hasn’t yet entered the 21 century and has absolutely NO diversity
This is gulyas leves. It’s different than regular gulyas.
Shot horizontally😀👍
I'm sorry but your 9th century shepards made nothing like this. Tomatoes, potatoes, and most of all peppers are new world vegetables and wouldn't exist in europe till at least the 1500's. and that includes the peppers they use to make the paprika. Your food does look delicious.
👍👍👍
Your job is amazing, I have tried at least 50 Hungarian goulash soups, they were always good - but your recepie describes the best ones. I will make one tomorrow on an open fire following your recipie, to show them why I love Hungarian food so much :)
Thank you so much and good luck 👍
❤️
😍😍😍😍😍
The yello.potates sind best.
There was not potatoes in 9th century Hungary !
The dish itself originated in the 9th century. Modifications to it were made in the modern world, based on the ingredients available and popular. 😊
Love the recipe and information, but please, drop the "guys". Distracts from a wonderful video.
HELLO USA,,THIS IS GULASH
, NOT YOUR ITALIAN TV DINER WHIT CHEESE MAC AND ITAL HERBS
no parnsnip in goulash
The 26 thumb-downs must come from jealousies.
They are probably hungarians that use the order: fat-onion-meat-spices.
My heart stopped there too with the raw meat swimming in the water :D I add water only when the meat got that white colour and only that much water that is covering the meat (like a pörkölt/stew). Nonetheless it is a nice gulyas soup! :)
No no no this have nothing to do with a gulasch sorry
👎👎👎