@@a.stainer3445 as a hungarian you shuld also tell the audience not to use this EU-style-hydroponic shit paprika, tomato, carrot etc.... from where it came from to your country (and i don't mean america 😋) it has entirely different smell and taste...
@@matjaz386 Bro,I know..everyone uses what they have..I have a big garden,I use my own vegetables-onion,carrot,garlic,potato,chili etc..etc..I use home raised pork,chicken,duck..and I was born where is the gulyás (goulash) originated..so beleive me I can cook,and I really love to cook,and I like to eat....but this recipe in the video is fine..
Perfect. I used to prepare it in the same way but with nokedli (Hungarian Spaetzle) instead of mashed potato. Especially thanks to the correct name of this food, it is called pörkölt, because goulash is a soup. Good job, thank You from Hungary.
When you said four pieces of bacon I wanted this in my life... When you said four table spoons of paprika the want became a need... I made your recipe tonight... I'm blown away! the depth of flavour. There not worsds to describe this dish! Thank you!
Hi, did I use Hungarian paprika or any other sweet paprika would do? Here in SG I cannot find Hungarian paprika. Wud u advise any substitute for caraway seeds too? Thanks heaps!
A hungarian here,🙋♀ and I admit that this recipe is very similar to my grandmother's. I assume, it tastes as good as hers. And no, 4 tbs paprika is not too much for a tasy pörkölt😋
Is the Hungarian Paprika smoked or just normal. I am sorry but I have never heard of it before. This looks delicious and I will try it with a smoked powder or normal. Thank you 👍
Mrs. Sophia , very nice recipe & it looks delicious, I have not eaten many Hungarian dishes, I do use only Hungarian paprika & I grow Hungarian hot wax peppers in our garden, they have about the same heat level as a jalapeño. I cut a slit in them , put in garlic salt & a strip of mozzarella cheese in the slit & grill them with the slit side up so the filling doesn't fall or ooze out , they are very good. God Bless you, your husband & the rest of your family.
Hi Steve😄❤️ This is a delicious recipe indeed and definitely worth trying 😋 Mmm, your Hungarian hot wax pepper recipe is yummy too👍 Thanks for sharing! As always sending all the blessing and lots of hugs to you and your family🤗🤗🤗
@EssenRecipes Mrs. Sophia , thank you & the Hungarian hot wax peppers are very good ( you can buy/grow non hot Hungarian wax peppers & stuff them like I do if you don't like the heat), Thank you for the Blessing , God Bless you and your family , especially your new little man, I pray all is well , Amen , btw, I am paying attention/watching what I post in regards to compliments, being raised a gentleman , etc...don't want you to lose any subs( even though you said I can post what I want) but one thing I won't stop is saying God Bless you , prayers , etc...to you all, family, friends, etc...I would unsub if others were saying that they would unsub if I didn't stop , I draw the line there.
Hi again Steve🤗 Please no worries, I appreciate you being a part of my You Tube family so much! You've always been very kind and supportive and it means a lot to me. Sending all the blessing to you and your family❤️❤️❤️
@EssenRecipes Mrs, Sophia , I am not worried , the Lord God knows my heart & intentions when I compliment someone. I have complimented men such as " that is a sharp suit or I like your tie , etc..." I don't understand why that is possibly wrong to be polite, anyway I really like your recipe site & God Bless everyone.
I like browning the meat first when i cook anything, it adds a lot of flavor to any dish. Brown the meat, take it out, then put the onions in, the water from the onions will deglaze the pan and the brown bits that were stuck to the pan will make the dish much more tasty. And while you are browning the meat, you have time to cup up your veggies :) Nice recipe tho, greetings from Hungary!
@@2015DMJG Van a pörköltkészítésnek szabálya. Azt írta le. Ne utáld, használd a tudását. A babérlevelet sem később dobjuk bele, hanem pirítjuk. Jobb az aromája. Alap szakács tudomány.
this is one of my all-time favorites. I was lucky enough to be given a copy of Karoly Gundel's cookbook, including 11 flavors of porkolt. In the Czech Rep. where I lived, they called THIS "Gulas" and what Hungarian's refer to a goulash as "Goulash Soup". It was served with 3 flour dumplings and sometimes topped with chopped red pepper or onion or both. It is one of the cheapest and most delicious dishes you can get in Czech lands. I make it regularly during the colder months. Roasting the Paprika for a good 2-4 minutes with the cooked but not carmelized onions is Gundel's main tip for this dish. I prefer to brown the meat first. Remove it. Cook the onions. Add paprika. Roast paprika with onions 3 mins. put meat back in along with toms, peppers, mushroooms, etc. then broth to cover and 2-3 hours in the oven at 350F.
My in-laws were Hungarian. I never saw them put bacon in porkolt? They used lard. I enjoyed watching the video. It made me hungry, and I was planning to make porkolt tonight! I always sauté my onions until golden, then stir in the paprika. I add the beef and cook a few minutes. I add salt and pepper, tomato, & green pepper. Heat til bubbly, then turn down to a simmer, and cook 3-4 hours. Serve over rice, or noodles.
I made this today and was seriously impressed. That little touch of caraway makes such an impact. The only thing I did differently was to thicken it at bit. Will definitely be making this again. Thanks :)
My family is from Burgenland in Austria and Hungarian influence plays a prominent role in the culture and language of that region. I grew up here in Canada with this simple, hearty and delicious cuisine.
What a coincidence! Only this morning I was at the grocery store and bought bacon, beef and potatoes! I was going to prepare something else but now I’ll be making Hungarian beef and bacon stew! YES! This looks AMAZING! I will be enjoying some exactly as you prepared it. However I will be making a larger amount than I can eat in a day or two. So I will be making enough for canning, 2 one litre jars. For the canning the potatoes will be cubed bite size. I love your little dance when you turn to your stove…nice, stay happy! 🇨🇦
Everything in this recipe was just just beautifully made! From the pretty flowers and candle, to the amazing beef, bacon, onions and potatoes! Great job preparing this one! I’m HUNGRY for a great Hungarian recipe!! Lots of hugs! 😍❤️🙌💥💯🤗🤗🤗😘
This is a proof you do not need to say a word in order to have succesful channels. I love this channle. The dishes. Calm music. Everything!! Also, finaly someone is adding paprika before adding water or stock..
Es ist immer wieder schön dir beim kochen zu zuschauen. Ich bin danach immer völlig entspannt. Du machst das mit so viel Liebe und Ästhetik. Danke dafür. Für die tollen Rezepte natürlich auch!
Kind of bacon we use has mostly fat, and is usually smoked. And a different kind of pepper is used, but aside from these, this is a pretty legit recipe, well done 😊
Sophie, that beef stew looks wonderful. Thank you so much for sharing. Have a great day and may God bless you and your family. I did most of the cooking when my wife was sick but now that it is just me, I do not make large meals. But the other day I made one of your recipes and had leftovers for several days. I will surely make this beef and onion stew this week because the colder weather demands food that will warm my belly. Your videos already warm this old mans heart, so thank you. I always smile when I see that you have posted another video.
Thank you so much for such wonderful feedback and kindest words❤️❤️❤️ Your comments always put a smile on my face and inspire me too🤩 Wishing you a nice day🤗
Oh my dear sweet Sophie, my favorite kind of recipes when the weather gets cold!! This looks delicious and easy to make!! I even have the ingredients to make it tomorrow including the Hungarian paprika! Thank you so much! Hope you and all your family are doing well and sending love and hugs to all of you!!
Hi dear Tanya💖💖💖 So happy you’ll be cooking it tomorrow😄👍 Huge Thank You! Wishing you and your family a beautiful and delicious week ahead! Love & hugs🤗
I swear the bacon and tomatoes must have dissolved into that fantastic sauce ...omg, it was sooooo good. I just finished eating it right now. Next time I'm using a Prime cut because although the Choice Angus was delicious, I can only imagine what a Prime cut would be like. Thank you for a great recipe! Im Hungarian but was born in the States and my parents only made a couple of dishes when i was young. My entire family loved this!
Porkolt was always cooked on special occasions growing up and whenever we saw the slow cooker out of the drawer before we went to school we knew we were getting porkolt. It was my absolute favourite and pretty sure it’s my siblings favourite too
This recipe is quite similar to one I make, just subtle differences but ones I'm going to try. Looks absolutely delicious 😋. Such a shame that no-one has invented smell-a-vision yet 🤗. Peace ✌and love ❤from Canada🇨🇦
Hey Sophie! I’m glad to report back on this “amazing recipe”, made it today and my husband & boy’s said it’s DELICIOUS. (Hardly anything left),So thanks 🙏 again for sharing. ❤
Good Evening: Dear Friend Sophie Thank You for sharing your amazing and delicious 😋 recipe, May God continue to protect and Bless you and your beautiful family, 🙏 have a great week, your friend Mary 🙂🇺🇲
Hi dear friend Mary💖💖💖 I’m Always inspired by your wonderful feedback and support! Thank You so much🤗 Sending all the blessings to you and your family 🇺🇸🙏🏻
As Hungarian I give yuo 99%. Congratulations!!! 2 very small remarks: instead of bacon something more fat speck, add the cumin seeds into the fat asap, flavour comes out more intensively. But finally somobody shows porkolt and not porkolt as gulyás. Thanks!
My grandmother use to make this for me. I saw Hungarian in the title and was curious to see if it was something she use to make. Was so pleasantly surprised.
I will try this soon. The production value of this video is excellent. You have made a cooking video that is not only clear and helpful, but relaxing to watch.
My mom makes something just like this, but she is Italian-American. I think the paprika is really the only thing that makes it Hungarian. Her version has garlic, and tradionial Italian spices. Basically the same thing.
It's so crazy to watch this being mexican, it's so similar to our food that it could be served at any house. We don't eat mashed potatoes often but the meat dish is classic Mexico.
One time a Welsh guy asked me to explain how Hungarian food is like and I told him that it is a strange thing to say but it has some resemblance to Mexican food as well. Mostly due to the love of paprika of course
It's funny you say that as I'm Irish and I look as Hungarian food as very similar to ours just with more spices added. Like the second I saw potatoes being prepared in this video I thought "Those potatoes are definitely getting mashed" and they were!
This is NOT a Hungarian Beef Stew - Pörkölt The large green bell pepper has nothing to do with Hungary. It does not belong in a Hungarian dish. You have to take out the bacon pieces of the fat, otherwise they will be burnt while you fry the meat.. Also, if you add garlic before frying the meat, the garlic will be burned and will taste bitter. Please cut off fat parts from the meat, they don’t taste good. NO bay leaf is needed. It spoils the taste. This is not a potato „főzelék”. Please tell your camera operator not to do extreme close-up pictures all the time.
Next time leave your alternatives to the products shown in the video so we knew how YOU do it. Because simply yapping “we don’t do this, you do that wrong” doesn’t impress anyone here.
And there isn’t an Italian family in Italy from the Piedmont to Calabria who make pasta sauce the same way. And when they come to the United States and see the melting pot, they all go into a frenzy because it’s not the way we do it. Italian Americans are like that’s how we do it. Make it the way you want.
Nice recipe - but I would not call that traditional as far as I know. One of the basic rules of Pörkölt in general seems to be is that you need at least as much onions in weight as meat. So 1kg onions for 1kg of meat. Onions, meat, sweet paprika powder is the basics. Tomatoes, green bell peppers, marjoram, garlic and other things are common variations. But the one thing people normally agree about is that you really need tons of onions.
It must have been very tasty, but I don't agree with the adjective authentic. Hungarian in the lowlands do not grow bell peppers, bay leafs are only added to bean soup, pumpkin stew and stuffed cabbage. As a side dish, we serve dry pasta (tarhonya), nokedli, or boiled potatoes with parsley.
I made the stew according to your recipe and it was delicious. It was similar to galbijjim but definitely tasted like food from another country. It felt like I was on a short trip abroad. Thank you so much😊
As a hungarian i would say: -Give some smoked paprika too -Give more onion, much more, you don't need anything (tomato etc.) else but onion (at least half the weight of the beef) -no water, no tomatos but red wine, same ammount like the water.you gave Try it out!
Ciao. You and the lots of people confuse the porkolt with the paprikas. The original beef porkolt is made of. Only onion beef meat and bone! paprika powder sweet and hot grease cumin smoked lard. The first very important thing. The meat and the onion rate is 3:1!!!! Only grease must be used!!! No oil no butter. Put grease into the pot with smoked lard. No bacon! You must wait until the lard releases the own grease its color changes to red dark. After you put the onions into the pot with salt. Mixing. The fire is low. You must wait 10-15 min. After you cut a hot pepper not bell pepper in small pieces with only one tomato. Those are added. Now you cook this mix more 15 min. When you see this mix was transformed to homogen. You increase the fire to full!!! And add the meat and bone. We call this porkolt. Porkolt means purge. You must wait until the color of meat changes and add some hot paprika powder and cumin but you must stir strong and fast. Now must add the red wine no water. No you must wait until the wine is vaporatined. The fire is maximum until end of cooking without cover!!! Now you must stand beside the porkolt min 2 hours stirring and looking. When you see the liquid is less you pour water but only water what covers the meat exactly no more!!! In the last 20 min must be added the sweet paprika powder because the paprika can lose easily the color in hot circumstances! Now you can reduce the fire. So no bacon no black pepper no bell pepper no other spicies. Only paprika and salt. And garlic can be used if you want but only in the last 20 min. If you cook well when your fork can lift the gravy. And dont forget the crispy bread and the gherkins or other pickles. The mash potato doesnot fit this meal.
Looks good, we almost make it the same way, and never with mashed potatoes, I also add a cup of dry, red wine to it about 10 min before it's done, in order to provide exquisite aroma. For some odd reason green, bell peppers have a weird aftertaste, so we normally use yellow peppers (TV paprika) or Cubanelle peppers.
Hi Sophie, I have missed your last few videos but catch up a day later. I have to say that the other day when I was cutting an onion up I tried to do it the way you show in your videos. it just didn't look as good as yours do. Everything you do in your videos is just pure magic. This stew looks really good, so I will have to give it a try. Hope you and your family are all doing well.
If you want to cook the original version of Pörkölt please do not use the bell pepper. The bacon is also not really common, instead of bacon you can use pork fat. If you want to get the best taste then cook it on open fire. And use beef shoulder this is the best for pörkölt! By the way it looks good.
Gratulálok! Végre egy külföldi aki tud pörköltet főzni. Igaz mi Magyarok nem kaliforniai paprikát teszünk bele. Hanem TV paprikát. De ennek ellenére is gratulálok.🙂
How on earth do you keep your lovely figure when you produce so many Wonderful dishes, don't you eat much yourself and simply feed your lucky family the rest. Whatever you're doing it certainly works not only for you but all of us lucky viewers too.A big thank you for your easy to follow and wonderful tasting recipes. With a big ❤ from Fuerteventura xx
You uploaded this video just in time before Dawn had to leave to play for a Sunday evening worship service. She commented on your dance moves as you move to the stove! Another great recipe for this cooler weather! Thanks, Sophie.
Hi Mark❤️ So happy you like the recipe🙏🏻 Haha, yes, the dance moves come naturally while cooking😄😅☺️🥰Sending you and Dawn all the blessing and lots of hugs🤗
Beautiful recipe, I can't believe I've had chicken paprikash 1000 times but my folks never made this one! I'm going to try it myself, maybe fry the meat separate to get a bit more caramelization on it
One hint if you are watching your blood sugar, pre diabetic, or type 2, boil the potato's the night before, keep in fridge overnight which causes the starch to modify into blood sugar, and gut friendly Resistant starch. Next day reheat and mash and it still retains teh resistant starches. Just sayin'. That and YUMMM!! 😁👍⭐⭐⭐⭐⭐
Hungarians just recently started to use bell peppers, and we call them Californian pepper. We have TV and red peppers, wich we call paprika, but other than Bács-Kiskun county, we don't use any fresh papers or tomatoes in Pörkölt. I don't even think we have streaky bacon, definitely not for cooking. Paprika powder goes right on the onion, and you have to use a small time window not to burn it but infuse the oil and onion with its taste. And garlic always added in the last 10-15 minutes cooking. This food probably still tastes good, but it's not at all traditional or authentic.
Is there anything I could use in subsitute of sweet paprika, I know nothing is the same but I cant get hold of it that easily where im from. And how many people does this recipe serve? I cant wait to try it, it looks incredible
I apologize if I offend, but a gorgeous woman, wearing a lovely dress, cooking a delicious meal for their husband? Your husband should be proud of how many are jealous of him! Also, thank you for clear instructions. I look forward to preparing this meal for my family. Not sure I will be as pretty while preparing it, though!
✅ Please enable subtitles in your language 🙋🏼♀ Thanks for watching 😋🤗😘
It looks so delicious already & the post just started...😁
Sorry but not traditional
It looks amazing
🥰👍🇺🇦
🥰🥰🥰
I made this tonight. The smell brought me back to my childhood. It was as if my mom was in the kitchen. And it was delicious. Thank you!
I am very happy you enjoyed! Thank you for you comment!! ❤️❤️❤️
Igazy Magyar vagy😊 And this is coming from a Texan😂
This brought back so many memories of my grandmothers home cooked Hungarian meals and helping her in the kitchen as a child. Making Nokedli by hand
I’m glad to hear that it brought some special memories for you❤️🙏🏻 Thank you for sharing!
Same my family would also do this being Hungarian! The Pörkölt is so good and brings back childhood memories
Hungarians are just amazing with their use of paprika. I’m gonna have to give this recipe a try.
I hope you enjoy it😋 Thank you so much for the feedback❤️
As a Hungarian,I agree :)
@@a.stainer3445 as a hungarian you shuld also tell the audience not to use this EU-style-hydroponic shit paprika, tomato, carrot etc.... from where it came from to your country (and i don't mean america 😋) it has entirely different smell and taste...
@@matjaz386 Bro,I know..everyone uses what they have..I have a big garden,I use my own vegetables-onion,carrot,garlic,potato,chili etc..etc..I use home raised pork,chicken,duck..and I was born where is the gulyás (goulash) originated..so beleive me I can cook,and I really love to cook,and I like to eat....but this recipe in the video is fine..
Perfect. I used to prepare it in the same way but with nokedli (Hungarian Spaetzle) instead of mashed potato. Especially thanks to the correct name of this food, it is called pörkölt, because goulash is a soup. Good job, thank You from Hungary.
No bulshitting no vanity. Just good cooking and good music 10/10
Also, the dishes are simple and intuitive to reproduce yourself!
When you said four pieces of bacon I wanted this in my life... When you said four table spoons of paprika the want became a need... I made your recipe tonight... I'm blown away! the depth of flavour. There not worsds to describe this dish! Thank you!
Hi, did I use Hungarian paprika or any other sweet paprika would do? Here in SG I cannot find Hungarian paprika. Wud u advise any substitute for caraway seeds too? Thanks heaps!
A hungarian here,🙋♀ and I admit that this recipe is very similar to my grandmother's. I assume, it tastes as good as hers. And no, 4 tbs paprika is not too much for a tasy pörkölt😋
A beautiful Hungarian 😊
Thank you so much for sharing❤️❤️❤️
Is the Hungarian Paprika smoked or just normal. I am sorry but I have never heard of it before. This looks delicious and I will try it with a smoked powder or normal. Thank you 👍
@@jaja8951 it is just a simple grinded paprika, not smoked
Hungarian here … this looks delicious I’m going to make it.
Making this right now, first time trying Porkholt. I gotta admit, the 90 minute simmer time is torture it smells so good! Thank you!
Mrs. Sophia , very nice recipe & it looks delicious, I have not eaten many Hungarian dishes, I do use only Hungarian paprika & I grow Hungarian hot wax peppers in our garden, they have about the same heat level as a jalapeño. I cut a slit in them , put in garlic salt & a strip of mozzarella cheese in the slit & grill them with the slit side up so the filling doesn't fall or ooze out , they are very good. God Bless you, your husband & the rest of your family.
Hi Steve😄❤️ This is a delicious recipe indeed and definitely worth trying 😋 Mmm, your Hungarian hot wax pepper recipe is yummy too👍 Thanks for sharing! As always sending all the blessing and lots of hugs to you and your family🤗🤗🤗
@EssenRecipes Mrs. Sophia , thank you & the Hungarian hot wax peppers are very good ( you can buy/grow non hot Hungarian wax peppers & stuff them like I do if you don't like the heat), Thank you for the Blessing , God Bless you and your family , especially your new little man, I pray all is well , Amen , btw, I am paying attention/watching what I post in regards to compliments, being raised a gentleman , etc...don't want you to lose any subs( even though you said I can post what I want) but one thing I won't stop is saying God Bless you , prayers , etc...to you all, family, friends, etc...I would unsub if others were saying that they would unsub if I didn't stop , I draw the line there.
Hi again Steve🤗 Please no worries, I appreciate you being a part of my You Tube family so much! You've always been very kind and supportive and it means a lot to me. Sending all the blessing to you and your family❤️❤️❤️
@EssenRecipes Mrs, Sophia , I am not worried , the Lord God knows my heart & intentions when I compliment someone. I have complimented men such as " that is a sharp suit or I like your tie , etc..." I don't understand why that is possibly wrong to be polite, anyway I really like your recipe site & God Bless everyone.
I like browning the meat first when i cook anything, it adds a lot of flavor to any dish. Brown the meat, take it out, then put the onions in, the water from the onions will deglaze the pan and the brown bits that were stuck to the pan will make the dish much more tasty. And while you are browning the meat, you have time to cup up your veggies :) Nice recipe tho, greetings from Hungary!
👏👏👏👌❤
its her recipe. I hate people that come to these channels to say how much better a recipe could be if they did it their way. gtho
@@2015DMJG Van a pörköltkészítésnek szabálya. Azt írta le. Ne utáld, használd a tudását. A babérlevelet sem később dobjuk bele, hanem pirítjuk. Jobb az aromája. Alap szakács tudomány.
She did it was the bacon 🥓
this is one of my all-time favorites. I was lucky enough to be given a copy of Karoly Gundel's cookbook, including 11 flavors of porkolt. In the Czech Rep. where I lived, they called THIS "Gulas" and what Hungarian's refer to a goulash as "Goulash Soup". It was served with 3 flour dumplings and sometimes topped with chopped red pepper or onion or both. It is one of the cheapest and most delicious dishes you can get in Czech lands. I make it regularly during the colder months. Roasting the Paprika for a good 2-4 minutes with the cooked but not carmelized onions is Gundel's main tip for this dish. I prefer to brown the meat first. Remove it. Cook the onions. Add paprika. Roast paprika with onions 3 mins. put meat back in along with toms, peppers, mushroooms, etc. then broth to cover and 2-3 hours in the oven at 350F.
My in-laws were Hungarian. I never saw them put bacon in porkolt? They used lard. I enjoyed watching the video. It made me hungry, and I was planning to make porkolt tonight! I always sauté my onions until golden, then stir in the paprika. I add the beef and cook a few minutes. I add salt and pepper, tomato, & green pepper. Heat til bubbly, then turn down to a simmer, and cook 3-4 hours. Serve over rice, or noodles.
I'm full blown hungarian pls don't put bacon in porkolt
I made this today and was seriously impressed. That little touch of caraway makes such an impact. The only thing I did differently was to thicken it at bit. Will definitely be making this again. Thanks :)
Thank you so much for the wonderful feedback😄💖 So happy you gave this recipe a try!
My family is from Burgenland in Austria and Hungarian influence plays a prominent role in the culture and language of that region. I grew up here in Canada with this simple, hearty and delicious cuisine.
Oglądanie tych przepisów mnie relaksuje. Dziękuję ❤🇵🇱
❤️❤️❤️
What a coincidence! Only this morning I was at the grocery store and bought bacon, beef and potatoes! I was going to prepare something else but now I’ll be making Hungarian beef and bacon stew! YES! This looks AMAZING! I will be enjoying some exactly as you prepared it. However I will be making a larger amount than I can eat in a day or two. So I will be making enough for canning, 2 one litre jars. For the canning the potatoes will be cubed bite size. I love your little dance when you turn to your stove…nice, stay happy! 🇨🇦
How did you get on Ol' Dude?
Is it better than what you usually did/do?🥴
I think it's great that you not only cook but can it too.✅😃
Respect.
Everything in this recipe was just just beautifully made! From the pretty flowers and candle, to the amazing beef, bacon, onions and potatoes! Great job preparing this one! I’m HUNGRY for a great Hungarian recipe!! Lots of hugs! 😍❤️🙌💥💯🤗🤗🤗😘
Hi MJ😄❤️❤️❤️ Your wonderful feedback is always inspiring me! Thank you so much😘 Wishing you an incredible week ahead🤗🤗🤗
My boyfriend loved a Hungarian dish, he called Papreish.. I wonder if this it , it sure looks like it.😋😋
I'm going to make this today! ❤
It was delicious, thank you ❤❤❤
@@amethyst_moonchild I'm VERY happy you found it to be delicious! I'm sure Sophie will be very happy indeed to hear this! YAY!!
This is a proof you do not need to say a word in order to have succesful channels.
I love this channle.
The dishes.
Calm music.
Everything!!
Also, finaly someone is adding paprika before adding water or stock..
Yum! After eating dishes like this recently in Hungary, this is something we definitely need to make at home. Thanks for the recipe!
Es ist immer wieder schön dir beim kochen zu zuschauen. Ich bin danach immer völlig entspannt. Du machst das mit so viel Liebe und Ästhetik. Danke dafür. Für die tollen Rezepte natürlich auch!
Kind of bacon we use has mostly fat, and is usually smoked. And a different kind of pepper is used, but aside from these, this is a pretty legit recipe, well done 😊
I always smile when I see that you have posted another video.
Sophie, that beef stew looks wonderful. Thank you so much for sharing. Have a great day and may God bless you and your family.
I did most of the cooking when my wife was sick but now that it is just me, I do not make large meals. But the other day I made one of your recipes and had leftovers for several days. I will surely make this beef and onion stew this week because the colder weather demands food that will warm my belly. Your videos already warm this old mans heart, so thank you. I always smile when I see that you have posted another video.
Thank you so much for such wonderful feedback and kindest words❤️❤️❤️ Your comments always put a smile on my face and inspire me too🤩 Wishing you a nice day🤗
I can eat this any time, not dependent on weather for me anyway
I love watching your videos, and my favorite part is hearing the children in the background! 💚
Thanks so much💖💖💖 Sending you lots of hugs🤗
Oh my dear sweet Sophie, my favorite kind of recipes when the weather gets cold!! This looks delicious and easy to make!! I even have the ingredients to make it tomorrow including the Hungarian paprika! Thank you so much! Hope you and all your family are doing well and sending love and hugs to all of you!!
Hi dear Tanya💖💖💖 So happy you’ll be cooking it tomorrow😄👍 Huge Thank You! Wishing you and your family a beautiful and delicious week ahead! Love & hugs🤗
I swear the bacon and tomatoes must have dissolved into that fantastic sauce ...omg, it was sooooo good. I just finished eating it right now. Next time I'm using a Prime cut because although the Choice Angus was delicious, I can only imagine what a Prime cut would be like. Thank you for a great recipe! Im Hungarian but was born in the States and my parents only made a couple of dishes when i was young. My entire family loved this!
I am so glad you and your family loved it😋💛💛💛 I think you are right, a prime cut would be amazing! 🤩
This is a super great beef dish. It is called Chilfry in Baghdad without the Potatoes. Thanks very much
이거 생각보다 자극적이지 않고 은은해서 간편한 식사용으로 먹기 진짜 괜찮네요.
Porkolt was always cooked on special occasions growing up and whenever we saw the slow cooker out of the drawer before we went to school we knew we were getting porkolt. It was my absolute favourite and pretty sure it’s my siblings favourite too
I'm Croatian living in Australia since I was ten years old and I cook the same because my mum's mother was Hungarian...
Same here, she is from Novi Gradec, last village to the border river Drava
I love the way you present each step of the recipe so clearly. It makes it easy for me to follow along and recreate the dish at home. 🧡🤗😋
Thank you so much for the wonderful feedback😄💖🤗
Ya lo hice y la verdad que me gustó al igual que a mi familia.
Saludos desde Uruguay 🇺🇾
Much gracias💛
This recipe is quite similar to one I make, just subtle differences but ones I'm going to try. Looks absolutely delicious 😋. Such a shame that no-one has invented smell-a-vision yet 🤗. Peace ✌and love ❤from Canada🇨🇦
Thank you so much for sharing ❤️❤️❤️ Sending you love and hugs to Canada🤗
Lengyel & Magyar
Greetings from Lublin, Poland
Brothers!!!
Sending you greetings to Lublin Poland🤩
Ok. As a Hungarian, I can say this was done perfectly.
As a homo sapiens, I can say this looks tasty.
Ate it all my like. Best food in my opinion
I’m Hungarian I really like these cooking videos I love to see more of them thank you very much
Thank you so much for your kind words, I’m glad you enjoy them! 😊💛
Hey Sophie! I’m glad to report back on this “amazing recipe”, made it today and my husband & boy’s said it’s DELICIOUS. (Hardly anything left),So thanks 🙏 again for sharing. ❤
Was the 4 tablespoons of paprika to much ?
The 4 tbs sweet paprika was just the right amount.
Good Evening: Dear Friend Sophie
Thank You for sharing your amazing and delicious 😋 recipe, May God continue to protect and Bless you and your beautiful family, 🙏 have a great week, your friend Mary 🙂🇺🇲
Hi dear friend Mary💖💖💖 I’m Always inspired by your wonderful feedback and support! Thank You so much🤗 Sending all the blessings to you and your family 🇺🇸🙏🏻
I made this last night! It was amazing. Thank you for sharing this. ❤️
As Hungarian I give yuo 99%. Congratulations!!! 2 very small remarks: instead of bacon something more fat speck, add the cumin seeds into the fat asap, flavour comes out more intensively. But finally somobody shows porkolt and not porkolt as gulyás. Thanks!
Looks absolutely gorgeous , and so easy to do . Thank you very much for sharing this recipe 😊
My grandmother use to make this for me. I saw Hungarian in the title and was curious to see if it was something she use to make. Was so pleasantly surprised.
I'm making this tomorrow mmmmmm Lechen ❤️❤️❤️ amazing just falls apart so tender 🎉🎉🎉🎉🎉🎉 Thank you Sophie ❤️🌹🌹🌹🌹
I'm making it on Tuesday 😋
Yay🎉🎉🎉🎉 I’m so happy to hear that you’ll be cooking it tomorrow😁👍 Thank you so much Laszlo❤️❤️❤️ Wishing you a fantastic week ahead🤩😘🤗
Perfect plan for Tuesday😄❤️ Thanks so much for sharing!
@@EssenRecipes ♥️🌹
I will try this soon. The production value of this video is excellent. You have made a cooking video that is not only clear and helpful, but relaxing to watch.
Thank you so much for this recipe, we all LOVED it! I made it for dinner today and it was a fabulous meal!!
Thanks so much for giving it a try and sharing such wonderful feedback❤️🤩 Sending best wishes to you and your loved ones🤗
@@EssenRecipes ThANK YOU!!
My mom makes something just like this, but she is Italian-American. I think the paprika is really the only thing that makes it Hungarian. Her version has garlic, and tradionial Italian spices. Basically the same thing.
It's so crazy to watch this being mexican, it's so similar to our food that it could be served at any house. We don't eat mashed potatoes often but the meat dish is classic Mexico.
Hello and thank you for sharing your feedback❣️
One time a Welsh guy asked me to explain how Hungarian food is like and I told him that it is a strange thing to say but it has some resemblance to Mexican food as well. Mostly due to the love of paprika of course
It makes sense. The Spanish peasant cooking techniques that traveled to New Spain are fairly common throughout historical Europe.
It's funny you say that as I'm Irish and I look as Hungarian food as very similar to ours just with more spices added. Like the second I saw potatoes being prepared in this video I thought "Those potatoes are definitely getting mashed" and they were!
I have several Hungarian cookbooks but none of them have this recipe, looks like a must try.
This is NOT a Hungarian Beef Stew - Pörkölt
The large green bell pepper has nothing to do with Hungary. It does not belong in a Hungarian dish.
You have to take out the bacon pieces of the fat, otherwise they will be burnt while you fry the meat..
Also, if you add garlic before frying the meat, the garlic will be burned and will taste bitter.
Please cut off fat parts from the meat, they don’t taste good.
NO bay leaf is needed. It spoils the taste. This is not a potato „főzelék”.
Please tell your camera operator not to do extreme close-up pictures all the time.
Aw my mam ( who was hungarian) used to make this & it was stunning,i miss her so much & i,m gonna make this asap 😀😀❤️❤️
This looks delicious. I love the detail and care you put into cooking. Beautiful video.
Thank you so much 😍
You forgot to say, 'cook the meat for 3.5-4 hours until really tender. A good red wine can also be added to enhance the flavour.
We are - Hungarians - never use California Paprika or Green Bell Pepper for pörkölt! The base side dish is Nokedli not smashed potatos.
I agree never green pepper
Next time leave your alternatives to the products shown in the video so we knew how YOU do it. Because simply yapping “we don’t do this, you do that wrong” doesn’t impress anyone here.
So what? 95% of french people don’t know the right And true way to do « poule au pot »
And there isn’t an Italian family in Italy from the Piedmont to Calabria who make pasta sauce the same way. And when they come to the United States and see the melting pot, they all go into a frenzy because it’s not the way we do it. Italian Americans are like that’s how we do it. Make it the way you want.
If it is Colombian paprica is it ok?
Nice recipe - but I would not call that traditional as far as I know.
One of the basic rules of Pörkölt in general seems to be is that you need at least as much onions in weight as meat. So 1kg onions for 1kg of meat.
Onions, meat, sweet paprika powder is the basics.
Tomatoes, green bell peppers, marjoram, garlic and other things are common variations. But the one thing people normally agree about is that you really need tons of onions.
Вкусно очень смотреть Ваше видео 😎 особенно голодным...
_Cám ơn bạn đã chia sẽ công thức nấu món Bò hầm hành tây rất ngon_ 🎉🎉🎉☘️
Se ve delicioso 😋😋
Lista para prepararlo en ésta semana 😊
Gracias, saludos desde México 🇲🇽🌹
Muchas gracias💖💖💖
i was amazed that this did not include tomato paste or a splash or two of Tokay, lol. I will make it just the same. It looks delicious!
Wonderful!!!!
It must have been very tasty, but I don't agree with the adjective authentic. Hungarian in the lowlands do not grow bell peppers, bay leafs are only added to bean soup, pumpkin stew and stuffed cabbage. As a side dish, we serve dry pasta (tarhonya), nokedli, or boiled potatoes with parsley.
I appreciate your feedback:)
Nossa ! Parece delicioso da até vontade de comer
As an Afrikaans speaking person we also use the same word for something very tasty …lekker. Yes, this looks delicious I will be making this soon.
try red wine instead of water
👍 vörös borral az igazi!!!!!
So 3/4 of a cup red wine?
Good idea, I was thinking beef stock. Wine would be better.
I made the stew according to your recipe and it was delicious. It was similar to galbijjim but definitely tasted like food from another country. It felt like I was on a short trip abroad. Thank you so much😊
Thank you so much for the wonderful feedback😄💖 So happy you enjoyed it! Wishing you a beautiful and delicious weekend🤩
The sound of that sharp knife cutting the bacon was oddly satisfying.
Isnt it weird, love the sound of her chopping
Gulash with mashed potatoes?? Ooook... 😂
😋it can be with anything you like.
Niemals 😂😂😂
you can eat any side dish with it, dont be a hating ass person. If yu dont like just skip it
As a hungarian i would say:
-Give some smoked paprika too
-Give more onion, much more, you don't need anything (tomato etc.) else but onion (at least half the weight of the beef)
-no water, no tomatos but red wine, same ammount like the water.you gave
Try it out!
why not skip the middleman, and just eat the paprika straight out of the can
Yo, a can of paprika? The fuck? What else do you have in your weird-ass kitchen, a bottle of onions?
😂😂😂
The addition of the other ingredients makes an ideal delivery vehicle
Best comment on RUclips right now.
Sounding kinda french rn ngl
ich glaube, zwischen Hobbyhöchen ist das zugucken vom Zwiebelschneiden so, als wenn man vor einem Lagefeuer sitzt...-)
Ciao. You and the lots of people confuse the porkolt with the paprikas. The original beef porkolt is made of.
Only onion beef meat and bone! paprika powder sweet and hot grease cumin smoked lard.
The first very important thing. The meat and the onion rate is 3:1!!!! Only grease must be used!!! No oil no butter. Put grease into the pot with smoked lard. No bacon! You must wait until the lard releases the own grease its color changes to red dark. After you put the onions into the pot with salt. Mixing. The fire is low. You must wait 10-15 min. After you cut a hot pepper not bell pepper in small pieces with only one tomato. Those are added. Now you cook this mix more 15 min. When you see this mix was transformed to homogen. You increase the fire to full!!! And add the meat and bone. We call this porkolt. Porkolt means purge. You must wait until the color of meat changes and add some hot paprika powder and cumin but you must stir strong and fast. Now must add the red wine no water. No you must wait until the wine is vaporatined. The fire is maximum until end of cooking without cover!!! Now you must stand beside the porkolt min 2 hours stirring and looking. When you see the liquid is less you pour water but only water what covers the meat exactly no more!!! In the last 20 min must be added the sweet paprika powder because the paprika can lose easily the color in hot circumstances! Now you can reduce the fire. So no bacon no black pepper no bell pepper no other spicies. Only paprika and salt. And garlic can be used if you want but only in the last 20 min. If you cook well when your fork can lift the gravy. And dont forget the crispy bread and the gherkins or other pickles. The mash potato doesnot fit this meal.
Most viccelsz? Ez még rosszabb, mint amit a csaj felrakott!
I grew up in Hungary but this is not the way I was thought to make pörkölt. Having said that looks yummy.
Looks good, we almost make it the same way, and never with mashed potatoes, I also add a cup of dry, red wine to it about 10 min before it's done, in order to provide exquisite aroma. For some odd reason green, bell peppers have a weird aftertaste, so we normally use yellow peppers (TV paprika) or Cubanelle peppers.
Made this last night. I only had smoked paprika. It was delicious to say the least. Going on my rotation lol
So glad you gave this recipe a try😄😋Thank you too💛
Hi Sophie, I have missed your last few videos but catch up a day later. I have to say that the other day when I was cutting an onion up I tried to do it the way you show in your videos. it just didn't look as good as yours do. Everything you do in your videos is just pure magic. This stew looks really good, so I will have to give it a try. Hope you and your family are all doing well.
Hi Robert😄❤️❤️ Always so grateful for your wonderful feedback and kindest wishes🤗 Hope all is well with you too and wishing you a great week!
If you want to cook the original version of Pörkölt please do not use the bell pepper. The bacon is also not really common, instead of bacon you can use pork fat. If you want to get the best taste then cook it on open fire. And use beef shoulder this is the best for pörkölt! By the way it looks good.
Bla Bla Bla
😮💨😮💨
Made it twice now and i just love it, its definitely a keeper, thank you Sophie, have a great day with your family❤️❤️❤️
Glad you enjoyed this delicious dish Meggie❤️😘 Have a wonderful day too🤗
Hello from Colombo Sri Lanka
Hello, sending you greetings to Colombo Sri Lanka🤩
Gratulálok! Végre egy külföldi aki tud pörköltet főzni. Igaz mi Magyarok nem kaliforniai paprikát teszünk bele. Hanem TV paprikát. De ennek ellenére is gratulálok.🙂
Végre nem ketchuppal főzik :D
A babérlevél sem része az eredeti pörköltnek.
Yes I will try this. I could almost smell the growing flavors as you added each one, Yum.
I love watching these cooking videos and realizing "Hey, I have all this stuff! I can make this now!".
How on earth do you keep your lovely figure when you produce so many Wonderful dishes, don't you eat much yourself and simply feed your lucky family the rest.
Whatever you're doing it certainly works not only for you but all of us lucky viewers too.A big thank you for your easy to follow and wonderful tasting recipes.
With a big ❤ from Fuerteventura xx
I love the little dance you make when you carry the food to the stove - The food looks delicious too
Foods made with meat are very tasty and meat is very necessary for the body. I really enjoyed watching this clip
You uploaded this video just in time before Dawn had to leave to play for a Sunday evening worship service. She commented on your dance moves as you move to the stove! Another great recipe for this cooler weather! Thanks, Sophie.
Hi Mark❤️ So happy you like the recipe🙏🏻 Haha, yes, the dance moves come naturally while cooking😄😅☺️🥰Sending you and Dawn all the blessing and lots of hugs🤗
I made this recipe and it is one of the best stews I've ever had. Thanks for sharing!
Thank you so much for the wonderful feedback😄💖 So happy you gave it a try and enjoyed it😋
Use Hungarian peppers! Bell peppers are too sweet! Everything else is spot on! 👍
Meg kéne a húst pörkölni, az kimaradt.
Beautiful recipe, I can't believe I've had chicken paprikash 1000 times but my folks never made this one! I'm going to try it myself, maybe fry the meat separate to get a bit more caramelization on it
Thank you! I hope you will enjoy this delicious recipe 😋💛
It's -22 degrees where I am right now, and this looks amazing warm and comforting
Mniam! Pyszne ❤️
💖💖💖
There was a 4,2 thousand likes, when I liked - now there is a 4,3 thousand. ❤️ Go ahead! Your recipes are perfect, and I prefer watching it!
The way of her cooking is mesmerizing. It's art 😮
Do You only know how to use a microwave?
Tolles Rezept, schmeckt aber ohne Speck noch besser. Vor allem, wenn es mit Rindfleisch zubereitet wird. Danke das Sie ihr Wissen mit uns teilen ❤
That wouldn’t be pörkölt without the onion.
Im hungarian 🇭🇺 approved!
Everybody has got their own pörkölt here😊
One hint if you are watching your blood sugar, pre diabetic, or type 2, boil the potato's the night before, keep in fridge overnight which causes the starch to modify into blood sugar, and gut friendly Resistant starch. Next day reheat and mash and it still retains teh resistant starches. Just sayin'. That and YUMMM!! 😁👍⭐⭐⭐⭐⭐
Tried it last week and wife loved it! Making it again this weekend 😂
So happy that your wife loved this yummy dish😊🥰😋 Thank you for sharing💛
Your husband is a lucky man to have a great cook and a beautiful wife together God Bless and thanks for the great recipes! Happy Holidays
Thank you so much for the kindest words😊❤️ Sending you all the blessings too🙏🏻
Hungarians just recently started to use bell peppers, and we call them Californian pepper. We have TV and red peppers, wich we call paprika, but other than Bács-Kiskun county, we don't use any fresh papers or tomatoes in Pörkölt. I don't even think we have streaky bacon, definitely not for cooking. Paprika powder goes right on the onion, and you have to use a small time window not to burn it but infuse the oil and onion with its taste. And garlic always added in the last 10-15 minutes cooking. This food probably still tastes good, but it's not at all traditional or authentic.
Is there anything I could use in subsitute of sweet paprika, I know nothing is the same but I cant get hold of it that easily where im from.
And how many people does this recipe serve?
I cant wait to try it, it looks incredible
I apologize if I offend, but a gorgeous woman, wearing a lovely dress, cooking a delicious meal for their husband? Your husband should be proud of how many are jealous of him!
Also, thank you for clear instructions. I look forward to preparing this meal for my family. Not sure I will be as pretty while preparing it, though!