I really enjoy when you give a history lesson and the reason why / how the dish evolved during your presentation. Grazia! I can't wait to try this recipe: thank you, Lidia, for sharing it and explaining how to make it.
I've been watching, Lidia, for quite a few years now, and I love your enthusiasm and personality. Watching you cook always makes me hungry! Thank you for sharing your gift!
Oh Lidia, my Lidia….. you had my mouth watering again! That looks sooo good. My mother, being a German chef, used to cook like you. I miss her so much.
Mmmm...This looks very rich and delicious ,healthy and hearty ,the perfect dinner to nourish you on a cold winter day and i will be making this for my family .I love you my dear Lidia ,as your cooking is excellent and your teaching is excellent . God 💞💐🌸🌷💕♥️🌺💝💖💖💖💖💖🧬🌹bless you always.
My mother was from Pola in Istria….. now Pula, Croatia. Your last name alone makes me very nostalgic let alone the goulash. Grazie, Lidia! Ti ze fantastica!
I have been a lover of watching you, for about 20 years, I think. I first got hooked on you in the early 2000s on PBS You inspired me to cook with my love for food and my love for family. I have lived by the motto is that "food is as universal as love" I have had the love of cooking ever since I was a toddler. One of my aunts who helped take care of me said I would watch Julia Childs, with more joy than cartoons. Thank you for sharing your love of cooking with the world.
The onset of cold weather had me craving a nice beef stew of some sort and this video definitely pushed me over the line. Can't wait to enjoy it, thanks for the tasty inspiration.
Dear Lidia Thank you for being my teacher I did not cook until my 40's I have learned a lot and now I know the basics thank you for being on PBS and TLN in Toronto Canada.
Hi Lidia. It's such a treat to watch you cook. I'm not Italian but no matter i still love watching and listening. My question is this.... back in the old days when cooking and mixing all ingredients. when they didn't have food processors. What would one use or do. That had to add to the extra time in the kitchen. Aahh more wine please..
Много вкусен гулаш и ще го направя с удоволствие. Благодаря, Лидия! Моят вариант на ястието е по-близък до унгарския, като добавям червени или зелени чушки, а червеният пипер задължително е оригинален унгарски и количеството е поне две супени лъжици.
Hello Ms.Lydia🙋🏽♀️ I'm working on the TWO bottle pot roast🎉😏yes that's my favorite part of that recipe. And the Onion rings?! I've been showing them off for a month now the cheese make the difference,as well as the dry flour dipping. Thank you
@@lvelez1999yes Dalmayshun doggies come from the Serbian part of Italy just south of Rome. It is well known that there are several Serbian graves on the outskirts of Rome, proving that Italy's ancient heritage is actually Serbian. The ancient Serbs used those spotted doggies to hunt for run away slaves. There is a legend that they also used the dogs to track down various types of crustaceans along the seaside...thusly ensuring their place in the gastronomic folklore and fairy tales of the ancient Italian Serbs.
@@kocostamatis3080 Луната също е била населена от сърбите те са имали сръбски лунни кучета. Ха-ха-ха ... А древните римляни дали да знаели, че са сърби?
Ciao Lidia, I still have the cookbook I bought from the Public Television channel 13 in NYC over 35+ years ago. It is called "New Yorks Master Chefs". Your Pappardell pasta with Duck 🦆 was your donation to the book. Dio Ti Benedica 🇺🇸✝️🇮🇹
I first heard of Felidia's back in the 1980s and didn't know that that restaurant and Lidia Bastianich were in any way connected until some years later. A one hour PBS special about Lidia and her personal and professional life recently aired that was fascinating and very informative. Quite a success story.
I use to think of goulash as hamburger meat,macaroni and tomato sauce with onion and green pepper cooked together.Some people use tomato juice. It wasn’t until I saw a show on the Food Network that featured an authentic version of goulash that I realized we were missing something.. I’ll never forget it because so many dishes that have been Americanized have lost its original recipe and history. I appreciate that you cook from scratch and stress using most of or all of the food when possible so there is no waste. I love American goulash when cooked right but your recipe and the Hungarian version is a lot better. I was wondering do you like goats meat? I do it’s delicious. Thanks Lidia❤️
Buenas tardes, pues se ve muy, muy rico el guisado , lástima que no hay traducción al español, conozco la mayoría de ingredientes, pero si me gustaría y se los agradecería, pusieran traducción de ingredientes, gracias.
Spam. Lidia's son is a very intelligent person (despite neither of us being each other's type) and I admire them both - in their field. Lidia doesn't need whatever adventure this is supposed to be which actually should be in a neighbors yard. I know that mail service is quite challenging - especially with knuckleheads that seem to reverse rules and positions constantly. If I may humbly suggest that repeating a private joke in a public setting isn't typically allowed after everyone has heard the joke twice.
Goulash (Hungarian: gulyás) is a soup or stew of meat and vegetables seasoned with paprika[1] and other spices.[2] Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.[3][4][5] Its origin may be traced back as far as the 10th century, to stews eaten by Hungarian shepherds.[6] At that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal.[6] Earlier versions of goulash did not include paprika, as it was not introduced to Europe until the 16th century.
I'm very surprised that the is overcrowding the pan with so much meat in each batch. Hence, her meat is just "steaming" to a light brown, instead of searing. She should not let the pieces touch each other and they would sear, which would "seal" the meat and bring out a much deeper flavor.
Not kidney healthy. Besides the meat, too much salt. And the potatoes have potassium which is a concern. I’m surprised you said nothing about kidney disease despite over 70% of people have serious kidney problems.
She didn't add a cup of salt. She did half a teaspoon of it. It's the mushrooms that is potassium happy, dialysis patients that I knew couldn't eat mushrooms at all.
That loud anoying music is anoying i cant hear you. For that loud dumb anoying so called music im out cause its soanoying id rather hear you then that noice. Sorry cause i love your show but the stress id bothering me
![Twenty One Pilots - “The Line” (from Arcane Season 2) [Official Music Video]](http://i.ytimg.com/vi/E2Rj2gQAyPA/mqdefault.jpg)
![Stromae, Pomme - “Ma Meilleure Ennemie” (from Arcane Season 2) [Official Visualizer]](http://i.ytimg.com/vi/1F3OGIFnW1k/mqdefault.jpg)
I really enjoy when you give a history lesson and the reason why / how the dish evolved during your presentation. Grazia! I can't wait to try this recipe: thank you, Lidia, for sharing it and explaining how to make it.
I've been watching, Lidia, for quite a few years now, and I love your enthusiasm and personality. Watching you cook always makes me hungry! Thank you for sharing your gift!
Mmmmm😋 This would be perfect for staying home and putting this recipe together on a cold winters day!
It's time to make it myself based on such wonderful recipe...
Thanks again for sharing it with all of us!
Love you so much!!!
Just lovely!
Love you and your recipe’s. Wish I could get your books, but I’m on a
budget. But I’m learning from here.
Thank you, Lidia.
❤😊
Oh Lidia, my Lidia….. you had my mouth watering again! That looks sooo good. My mother, being a German chef, used to cook like you. I miss her so much.
Heating up the water to add to the braise is new for me. Thank you Lidia!
Mmmm...This looks very rich and delicious ,healthy and hearty ,the perfect dinner to nourish you on a cold winter day and i will be making this for my family .I love you my dear Lidia ,as your cooking is excellent and your teaching is excellent . God 💞💐🌸🌷💕♥️🌺💝💖💖💖💖💖🧬🌹bless you always.
My mother was from Pola in Istria….. now Pula, Croatia. Your last name alone makes me very nostalgic let alone the goulash. Grazie, Lidia!
Ti ze fantastica!
This would be good meal to have when the weather gets nippy and eat in the front of the TV it's just perfect 😋😋😋
I have been a lover of watching you, for about 20 years, I think. I first got hooked on you in the early 2000s on PBS You inspired me to cook with my love for food and my love for family. I have lived by the motto is that "food is as universal as love" I have had the love of cooking ever since I was a toddler. One of my aunts who helped take care of me said I would watch Julia Childs, with more joy than cartoons. Thank you for sharing your love of cooking with the world.
Thx fr sharing!
The onset of cold weather had me craving a nice beef stew of some sort and this video definitely pushed me over the line. Can't wait to enjoy it, thanks for the tasty inspiration.
Dear Lidia Thank you for being my teacher I did not cook until my 40's I have learned a lot and now I know the basics thank you for being on PBS and TLN in Toronto Canada.
That looked so delicious and really easy to make it’s a must try. Thank you for sharing.
Thank you for sharing this great meal.
Fantastic very rich an delicious
Excellent teaching ❤
This looks amazing 😁✌️✌️❤️delicious🌹
Marvelous!
Hi Lidia. It's such a treat to watch you cook. I'm not Italian but no matter i still love watching and listening. My question is this.... back in the old days when cooking and mixing all ingredients. when they didn't have food processors. What would one use or do. That had to add to the extra time in the kitchen. Aahh more wine please..
Just finished breakfast and I'm already hungry for Lidia's goulash!
Non ho mai infarinato lo spezzatino..provero❤
Lidia I am watching from Sri Lanka. I love your cast iron pot collection and the colours. Cheers David
This looks great signora Lidia thanks!
I love when you teach us words in Italian, grazie 👍
This Beef and Potato Goulash recipe looks so delicious 😋 Chef Lidia.
Looks absolutely delicious can't wait to try this recipe thank you for sharing it
Thank you for your recipe that looked so delicious 👍😊
This is one of my most favorite dishes! Thanks for sharing!!
Awesome video thanks 👍👍👍
I loved your video Chef Lidia
Thank you for such a wonderful demonstration- I have printed out the recipe and will definitely plan on making this next weekend.
Love her” best meals”
Looks delicious 🤤
Nice recipe thanks for sharing 👍🏻
Very interesting informative presentation I enjoy it and it makes me feel hungry , Thank you sweet Ledia 🌹
Love
Много вкусен гулаш и ще го направя с удоволствие. Благодаря, Лидия! Моят вариант на ястието е по-близък до унгарския, като добавям червени или зелени чушки, а червеният пипер задължително е оригинален унгарски и количеството е поне две супени лъжици.
Wafer cookie ice cream sandwich is brilliant. Thank you 😊
Nice video.Thanks.
Hello Ms.Lydia🙋🏽♀️ I'm working on the TWO bottle pot roast🎉😏yes that's my favorite part of that recipe. And the Onion rings?! I've been showing them off for a month now the cheese make the difference,as well as the dry flour dipping. Thank you
Mmmm😋Yummy👍
Hvala lijepa, draga gospođo Lidija!
Puno pozdrava iz Dalmacije.
Is that where Dalmation doggies come from? Where is that, in Italy? Interesting. God bless you
@lvelez1999 Hey Stronzo, it's in CROAZIA
@@lvelez1999yes Dalmayshun doggies come from the Serbian part of Italy just south of Rome. It is well known that there are several Serbian graves on the outskirts of Rome, proving that Italy's ancient heritage is actually Serbian. The ancient Serbs used those spotted doggies to hunt for run away slaves. There is a legend that they also used the dogs to track down various types of crustaceans along the seaside...thusly ensuring their place in the gastronomic folklore and fairy tales of the ancient Italian Serbs.
@@lvelez1999
Dalmatia is a southern region of Croatia on the shore of Adriatic Sea.
@@kocostamatis3080 Луната също е била населена от сърбите те са имали сръбски лунни кучета. Ха-ха-ха ... А древните римляни дали да знаели, че са сърби?
Ciao Lidia, I still have the cookbook I bought from the Public Television channel 13 in NYC over 35+ years ago. It is called "New Yorks Master Chefs". Your Pappardell pasta with Duck 🦆 was your donation to the book. Dio Ti Benedica 🇺🇸✝️🇮🇹
I first heard of Felidia's back in the 1980s and didn't know that that restaurant and Lidia Bastianich were in any way connected until some years later. A one hour PBS special about Lidia and her personal and professional life recently aired that was fascinating and very informative. Quite a success story.
I also like your pretty colored pots. I need to get some when money rolls in
Where did you get your pretty pots/pans etc, if you don't mind me asking?
Sweet paprika from Hungary is perfect for this dish and it can be used for Hungarian cucumber and onion salad.
Made this for my family today; everyone loved it! A new family favorite! Thank you, Lidia. Merry Christmas!
Greetings from Los Angeles!
Im hungry...again!!!! Ty Lidia!!
5:18 YES to the FRESH bay leaves. The dried version just doesn't have the right touch to it. So I use the fresh 1's. Grazia.
Добрый вечер!Лидия спасибо за
Такое вкусное блюдо.🇬🇪
❤❤❤❤❤
Hi Lydia I'm new to your wonderful cooking channel, always wanted to learn how to make goulash properly. xx
It reminds me my mom's "estofado". I can smell it!
Lidia!! Always delish!! The meat is Pork??? Thank you!! 🙋♀️
I use to think of goulash as hamburger meat,macaroni and tomato sauce with onion and green pepper cooked together.Some people use tomato juice.
It wasn’t until I saw a show on the Food Network that featured an authentic version of goulash that I realized we were missing something..
I’ll never forget it because so many dishes that have been Americanized have lost its original recipe and history.
I appreciate that you cook from scratch and stress using most of or all of the food when possible so there is no waste.
I love American goulash when cooked right but your recipe and the Hungarian version is a lot better.
I was wondering do you like goats meat? I do it’s delicious.
Thanks Lidia❤️
What type of pan do you use. I’m not supposed to eat food cooked in cast iron?
❤❤❤❤
would you do the same forstews??? Adding liquid. ..
Make some Jamaican spinners (dumplins) and drop in with the potatoes absolutely delicious and a heathymeal
Buenas tardes, pues se ve muy, muy rico el guisado , lástima que no hay traducción al español, conozco la mayoría de ingredientes, pero si me gustaría y se los agradecería, pusieran traducción de ingredientes, gracias.
It's been years since I ate a good goulash.
You are the best!!!
Spam. Lidia's son is a very intelligent person (despite neither of us being each other's type) and I admire them both - in their field. Lidia doesn't need whatever adventure this is supposed to be which actually should be in a neighbors yard. I know that mail service is quite challenging - especially with knuckleheads that seem to reverse rules and positions constantly. If I may humbly suggest that repeating a private joke in a public setting isn't typically allowed after everyone has heard the joke twice.
I can never get good lemon rind. It all gets stuck in the grater. Is there a better way to get lemon rind?
Goulash (Hungarian: gulyás) is a soup or stew of meat and vegetables seasoned with paprika[1] and other spices.[2] Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.[3][4][5]
Its origin may be traced back as far as the 10th century, to stews eaten by Hungarian shepherds.[6] At that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal.[6] Earlier versions of goulash did not include paprika, as it was not introduced to Europe until the 16th century.
🎉🎉🎉🎉
#yumyumyummy
Question: with the leftover sauce, what might one do with it? Besides drink it all...ha.
yummy
👍
When I make goulash I put everything in my pressure cooker I add sweet paprika and red peppers for color.
Can we use pork instead of beef
What beef cut?
😋😋😋😋😋❤❤❤❤❤
❤❤❤❤❤❤❤❤❤❤❤
IN THE BEAUTIFUL COUNTRY OF THE PHILIPPINES THEY.CALL IT MECHADO
Nover lemon!!!!!!!!!!
Excellent but my ENGLISH TEACHER PUT SPINACH TOO.
I'm very surprised that the is overcrowding the pan with so much meat in each batch. Hence, her meat is just "steaming" to a light brown, instead of searing. She should not let the pieces touch each other and they would sear, which would "seal" the meat and bring out a much deeper flavor.
To us that’s beef stew.
I wish there was Smell-a-Vision lol
🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸🩷🩷
Manque poichiche❤
You forgot the Parmesan cheese on top of the spaghetti 😊😊😊
Adopt me, please.
И аз искам, ще ви помагам в кухнята и ще се уча от мйсторството ви!
Not kidney healthy. Besides the meat, too much salt. And the potatoes have potassium which is a concern. I’m surprised you said nothing about kidney disease despite over 70% of people have serious kidney problems.
She didn't add a cup of salt. She did half a teaspoon of it.
It's the mushrooms that is potassium happy, dialysis patients that I knew couldn't eat mushrooms at all.
Goulash is a Hungarian soup!!!! No flouring the meet
Spam. Lidia (who I enjoy) is supposed to be upset with symbols today. Instead she rudely isn't invited to the buffet.
cow tripe and intestines tasty for me
Why do you not wear an apron when you cook?
That loud anoying music is anoying i cant hear you. For that loud dumb anoying so called music im out cause its soanoying id rather hear you then that noice. Sorry cause i love your show but the stress id bothering me
Beautiful
Too much onion