If anyone wondering, if you come to Hungary and want to eat something similar to this, it’s called pörkölt here. If you order a Gulyás you will get a soup, sided with white bread. Most of us make this food with only basic spices salt pepper and paprika. First we roast the diced bacon, and on that fat we caramelize the onions and then put in the meat, and give it a nice crust. After that we add water and spices, and when the meat is nearly done, we add the root vegetables and some pasta. Pasta or beans are not necessary ;) I hope I helped cheers!
I've been making goulash for 10 years. My wife is Hungarian and I made it my business to make it good , authentic and good tasting. I did...but. 2 hours after seeing your video I knew I had to try it. I'm a photographer and the visual aspect of it was incredible. I made it. It was delicious. Now I'm in the kitchen and making it again and simple put..BRAVO and thank you.
Hi I have been a Hungarian chef for more than 26 years now and I have made a lot of Goulash Soups during this time and I can say that you did a very nice job. Thank you for sharing this soup, which is especially popular with Hungarians. Nice work!!👍
I have no idea what did you cook but that was so far not Hungarian especially not gulyàs!!!!! For me remember me some Irish food, but definitely not Hungarian!!!!!
@Millennium Man It always deepend! What you want to cook Gulash soup or Gulash stew. Those different types of meals. We have no Gulash sup as a thick more liquid it .And a Gulash as stew has no vegetable except tomato, pepper, onion garlic! Anyway Hungarian kichen very traditional and unique for me. Good try and away. PS we have a special spice to seasoning: see Hungarian or European products
@Millennium Man Sorry about it, in Toronto area has a lots of European store. I would like to cook our old Hungarian recipes but now my daughter cooking for us. It our heritage.
That looks like a stew not soup. Usually we sear everything together by starting with oil, cumin powder, onions, garlic,beef meat, tomato paste/tomatoes, paprika powder(can be half sweet and half spice) add water, beans salt to taste, pepper to taste and a few bayleafs. And some gulyás cream(optinal some smoked Hungarian sausage)
I was really happy you brought up the need to braise the beef. This is where you develop your rich sauce. Kudos! (To that end, I would have left the bones in, and removed them before the soup phase.) Typically, a gulyás starts as a pörkölt, a thick braised meat stew with no other vegetables, which would be served over a starch. Instead, for gulyás, after that's done and the meat is almost completely tender you add the rest of the ingredients, like you did, and fill it up with more water than you did, to make a soup. What we know as gulyásleves or gulyás for short. I've really been studying and improving my gulyás and I don't want to nitpick. We say, "ahány ház, annyi szokás," which translates to as many traditions as there are houses. Although, you could easily double that amount of paprika. I would even say triple. There is one glaring problem. In no uncertain terms: no cumin. This is a lost in translation ingredient. Many Hungarians wrongly translate kömény (caraway) as cumin, which is known as Roman caraway in Hungarian. This is not a Hungarian flavor. I don't care for the caraway seeds either and when I used to add (regular) caraway, I would add ground; though I've migrated to a more traditional version without caraway and without tomatoes. If any readers are interested, I translated the 1939 version from the chef, Magyar Elek, in his classic Hungarian recipe canon, "Az Inyesmester Szakácskönyve," or "The Gourmet Master's Cookbook." It is not THE definitive version, as I don't think that exists, but it is definitely an important version that encapsulates many traditions. I'm absorbed by food history; Hungarian food history, mostly. In 1831, one writer wrote about the intense spiciness of the paprika used, describing a "diabolical paprikás soup in which an unbelievable amount of paprika was used and the gulyás was like having a burning ember in one's mouth." Note that these days, many people add carrots and some root vegetables. The celeriac root is an exceptional flavor. Tomatoes and caraway are also common. Bay leaves... eh... not as much. Recipe: --------------- THE GULYÁSMEAT, gulyás for short, is certainly a respectable Hungarian food, belonging to the soup category (though also an appetizer), that is so well known in and of itself that it's unnecessary to call it gulyás soup. The gulyás has a thin broth in contrast to its sibling, the pörkölt, which has a shorter, thicker broth. In fact, this is how they're different from each other because otherwise they are the same at heart; like we've said they're born from the same mother. Both require bite sized, or if it's preferred, cubed meat, which is caramelized on paprika, onion and fat; and then braised until it evaporates its liquid, then is simmered with a little water, wine or meat broth. This is where their paths diverge because while we only add just enough liquid to the pörkölt broth, the gulyás has significantly more added, as we fill it with the liquid in which the ingredient potatoes have boiled. The pörkölt is served on a meat platter while the gulyás is served in a soup bowl. We eat it with a spoon as appropriate for a soup. If we're talking about gulyás, most of the time we mean beef. (If a specific agricultural region prefers mutton, then we always specify it by name). The gulyás can also sometimes be made with veal or pork but pork is too fatty, and makes it too heavy, veal, on the other hand is not always hearty enough to retain it's flavor in simmering water. It's necessary with the beef (we're always speaking of fattened steer) to use many different parts for a good gulyás. For instance, primarily the sirloin. This is a good flavorful, strong cut, but anyone who thinks this is enough by itself, is greatly mistaken. It additionally needs various parts to give it flavor, a little offal, perhaps heart, one or two udders or some kind of liver, and then something that will thicken it, ensure the collagen, like a hock or the cheek with skin parts because without this our dish may become a watery mess. All of these need to be included in a suspended kettle (or a slow simmering deep pot). No way in the world do you need too many onions as, unfortunately, many commonly believe. It's not the onion that gives it its flavor and thickness, but rather a well selected variety of meat parts, and a good quality, delicious, famous sweet paprika from Szeged. The onion should only add nuance to the main flavors. If you have too much, our food will become sweet, bad smelling and create heart-burn. 50 - 60dkg [1 - 1 1/3 lbs] meat only requires on small onion in the gulyás. That too, should be chopped very fine. Heat up a spoonful of fat (it doesn't hurt if it's freshly rendered from smoked szalonna [salt cured fat-back]). Add the onion and toast them to a beautiful yellow, add a spoon of that mentioned sweet-famous [paprika], and when it returns to a simmer add in the cubed meat and sear for a bit (if you like, add a hint of flour) and if you want to eat exceptionally well, pour in a glass of quality white wine. Salt, but only a little. Cover with a lid so it can simmer nicely and soften. Meanwhile boil, in salt water, peeled and quartered yellow or red potatoes (around 1kg [2.2lbs]); when they're almost completely done, we place them in the pan with the meat and pour in enough of the potato cooking salt water so that it doesn't hurt our chances of a good, thick soup. Cook the meat and the potato together a bit and when the both are tender enough, taste it to see if it needs more salt or paprika and then we can plate it. (Of course we serve the best of the meat pieces in the bowls). Don't add caraway seeds, they ruin the character and it's only for the Viennese "Gollasch." There's no need for tomato either, this trend crept in from Serbian cuisine through the southern territory, into the Hungarian paprikás. You can confidently cook "green" peppers [typically Hungarian wax peppers - another common mistranslation, since these are called green peppers in Hungary but aren't green bell peppers]. This is very complementary for it. Small, thick csipetke [small, hard egg noodles] or csusza [rough irregular broken noodles], or even round cut noodles should not be cooked in, but coated in hot fat and served on the side on a warm plate.
Can't believe I wrote such a long comment a year ago. I think it's a testament to Chef Parisi's passion. I wouldn't have bothered otherwise. There is one thing that I've learned since then. Gulyás (or pörkölt) isn't braised. It's a subtle difference but an interesting one. Pörkölés (the action of pörkölt) loosely means to caramelize. The same word is used for roasting coffee. In cooking though, it means cooking a protein in a small amount of fat and water, letting the water evaporate and the protein brown in the fat, and then adding a bit more water and repeating the process. Chef Széll Tamás (Bocuse d'Or winner and 2 star Michelin, Hungarian chef) commonly makes reference to this as "pirítom, párolom, pirítom, párolom," loosely translated as "toast, steam, toast, steam." The technique of pörkölt then, is to slowly extract the collagen and soften the protein while also browning the protein. Whereas braising browns the protein first and then does the tenderizing.
made this a couple of times a few years ago and it is absolutely amazing. Came here to get a refresher before I make it again tomorrow. I will definitely use ground up caraway seeds for it though. It really is not a goulash without the caraway. absolutely key ingredient.
I made this last night and it was wonderful. What I absolutely love about your style is you don't pretend to love every ingredient in a recipe. I'm tired of hearing "if you don't think you like it just put it in and you won't even notice". I don't like the taste of peppers and left them out and it was still good. I like caraway seeds, ground them up and it tasted great. Thank You also for using everyday cook ware, not brand new spotless pots and pans. Those of us who cook for our families actually wash our cookware and it is not always clean, sparkling and looking like it's brand new after we use it 5 or 20 times.
Went into new territories with this recipe, and I believe it to be the best stew I’ve ever had. We were given a venison roast, among other things, for my husband helping out another family. So I thought, it’s been awhile since we had stew, and of course, had to check out recipes from our smash burger guy. Now when I say new territories, I meaning, never had Hungarian stew, never cooking with wine, nor believe I had it growing up, along with trying out Anaheim pepper, parsnip, turnip and celeriac root. And am glad to say, my friend, you hit another home run in my household. Thanks for your welcoming videos and recipes!! And yes, I’ve been spreading your name out, encouraging people to try your recipes!! Just the other day, my bestest bestie ask for your smash burger recipe and I told her, you guys will love it, won’t want to make your burger any other way!! Thanks for your time and energy to share with others!! ❤
I’ve made this recipe 6 times and currently #6 is on the stove simmering! I’ve made it for deer camp and my family and everyone loves it. The only thing I do differentl is I use venison and it awesome. Thanks for great stewing tips!
I saved this video to try this recipe. I don’t care how authentically Hungarian it is, because it’s all good food and looked and sounded delicious. The only change I made to the spice was I was unclear what Hungarian paprika is like so I blended two teaspoons of sweet and one of smoked. I knew that would be good no matter what. I also had purchased a half bushel of fire roasted Hatch chiles which we have in the freezer, so used one of those. I also didn’t have bacon but used some diced pancetta instead. It’s at the 90-minute cook stage. It smells like heaven! So I can’t give you a taste test result yet, but based on the ingredients and the techniques, not to forget the aromas, it’s going to be fantastic.
I followed this recipe today,it's the best beef stew I've ever had,it was superb 👌 even my friends and next door neighbour loved it,thanks for this recipe boss outstanding 👌
I do a simplified version of such goulache regularly. I limit the number of ingredient, but keep all the techniques mentioned. Caramelizing ingredients makes the taste really good, even when you limit yourself to just meat, onions, carrots, tomatoes and paprika. I also skip potatoes to be able to freeze the a part of it for later (potatoes taste bad when defrosted). I also did the "full and traditional" version a few times (in which I even caramelized potatoes as well). It is very good, but I keep it for special occasions only :)
I like it. The bacon is new to me but it sounds good. I will try it out. I recommend adding a little fresh chopped parsley right at the end of cooking. Greetings from Hungary.
Thank you so much for this recipe! I have beef rump in my freezer and wasn't sure what to cook with it. Now I do! This was my favourite dish in Hungary when I travelled there 13 years ago. The stew was served in a carved out bread instead of a bowl. Thanks for the dinner inspiration and recipe. Can't wait to try this!
Goulash to me and I'm English is more like a nice thick soup with small pieces of carrots , potatoes , ( optional) small pieces of beef , paprika , cumin salt black pepper, beef stock To me its a simple dish but these chefs throw the kitchen sink in ?
I was chatting with the lady bus driver earlier., telling her my recipe for tonight She said that the German version of goulash bacon is added. Thank you for the recipe
You've helped me learn soooo much Chef I just wanted to thank you for everything. Im always excited to see your upload and constantly on your website.! Hands up walking away freakin awesome man!
Hi Chef Billy, if there's one garnish to break that richly coloured stew; it would be yogurt or sour cream. As many Eastern European cuisines used sour cream to cut the richness of these stews or mains with that. For one it looks yummy.
My first experience with having true Hungarian Goulash was at Novak's Hungarian Restaurant in Albany Oregon. Wow...what a meal, served with dark bread and a guy in the corner playing a small accordian.
i cooked this recipe this past weekend. delicious! my wife even remarked that this hungarian goulash was better than her beef stew! this recipe is a keeper for sure!
You explained everything perfectly! I followed step by step your video and created a VERY tasty Goulash soup. Once I finished the soup I was craving for more! Definitely, repeating this recipe and sharing with friends! Thanks !
I really really like your presenation and your tone. Looks fabulous. Was just looking for a nice recipe to change from Bourguignon or Romanov. thank you.
@@dobroli oh, i wouldn't go that far. almost everywhere outside of hungary gulyas is misunderstood, and made like this, which is sad, but what can we do about it? :)
@@Erhacape pasta alfredo, pizza with pineapple, wiener schnitzel with sauce on top, pörkölt instead of goulash...all one can do is ignore the ignorants.
I’m 100 percent Hungarian ( Magyar ) … no this isn’t authentic guylas … BUT it is an excellent recipe for a thicker stew version which I personally prefer over the thinner soup version !
Well, this meal is called pörkölt (it means roasted, because the meat should be cooked on high temp first) in hungarian, but it became known as goulash worldwide, we just have to accept that, trying to fight that just confuses people. Gulyás leves (it means beef soup) has similar ingredients, but not as thick, it's a soup surprisingly enough. :)
May in-laws worked for a few months in Hungary as missionaries. As a parting gift, they were given a bag of paprika. I hadn't known, before I used that paprika, that real Hungarian paprika comes in sweet and fiery varieties, and the bag was not labeled in English. My recipe didn't have any hot peppers at all. It didn't need them. The resulting dish was spicy enough that adding a quart of sour cream didn't bring the spice level down to where I could tolerate it. I gave the goulash to my brother and his Hungarian girlfriend. They loved it. He's not a spice wimp like I am.
Your stew looks good , you can not omits caraway , is one of the mains ingredients. Lots of food you give the recipe and I don’t cook because of bacon , I eat bacon and eggs I just do not like to cook food like soup or stew with the taste. of bacon. You are a great chef , thank you .
I have a recipe from a German neighbor and it is very different than yours. Of course it is originally Hungarian, and my neighbor's Mother got it from her family member on her death bed. It is the best beef recipe I have ever had, I always remember her fondly when making goulash.
Im no hungarian, just a foodie from a close by country. We also do call gulyash what should be called perkelt :-) Just a few suggestions here. Focus more on onions, some say it should be the same amount as meat by volume. Other vegetables is optional, but rarely used. Add dry ground paprika right at the end of sauteeing, just add it, stir it a few times and add liquid. It can burn easily, but frying it does add great color to the food. And no cumin, you can try caraway if you want.
no. it's either pörkölt having similar consistency but not such chunks of whatever and being cooked far beyond this just by looking, or it is gulyásleves, which is a soup. you seemingly attempted to prepare the later.
I'm Hungarian. I've seen a lot of goulash recepices on youtube, and I have to say that this one is the closest to what actually a goulash is (not perfect, but knowing you're not a hungarian, I have to say I'm amazed,)
Thanks for inspiration and recipe - I L.O.V.E. it ! but I've never ever heard of (or seen named in the store) Russet potatoes. In Germany we know 2 kinds of potatoes. These are "mehlig kochend" and "festkochend". The "mehlig" after cooking them are so soft that they nearly fall apart by their own and you can easily crush them by putting them between tongue and palate, the "festkochend" after cooking them are still not soft and you're having fun with chewing them. These make more sense, or ?
Greetings from hungary! Not bad 😎 really good! Personaly I put the potato later in to the soup 30 minutes before finish. The carrot needs more time😁 and i eat it with galuska, which is a type of pasta we usualy eat for stew 🙃 actualy gulyás is a combine of our beef stew and out meatsoup 😅 but yeah! Its really good 🙃 good job! You can come to Hungary to cook any time 😁 we are not gona send back your gulyás in a restaurant🤣 blessings 🤗❤
Great recipe and I will be sure to try this weekend. We are expecting a winter Noreaster and this is just the comfort food we need. One question, I notice many other Goulash recipes add a pasta, like elbows. Any reason why you choose not to add them?
I’m not the best of cook’s but I still try. I made this recipe and taste wise it was wonderful. Unfortunately, I got carried away with the vegetables so when we sat down for dinner they where still crunchy, oops!😊
Interesting. I don't usually care for licorice flavor either, especially in green fennel. But I do like it in fennel seed & caraway. Maybe because the seeds aren't at all vegetal.
If anyone wondering, if you come to Hungary and want to eat something similar to this, it’s called pörkölt here. If you order a Gulyás you will get a soup, sided with white bread. Most of us make this food with only basic spices salt pepper and paprika. First we roast the diced bacon, and on that fat we caramelize the onions and then put in the meat, and give it a nice crust. After that we add water and spices, and when the meat is nearly done, we add the root vegetables and some pasta. Pasta or beans are not necessary ;) I hope I helped cheers!
I've been making goulash for 10 years. My wife is Hungarian and I made it my business to make it good , authentic and good tasting. I did...but. 2 hours after seeing your video I knew I had to try it. I'm a photographer and the visual aspect of it was incredible. I made it. It was delicious. Now I'm in the kitchen and making it again and simple put..BRAVO and thank you.
Well fellow photographer I am going to make this right now! Can't wait!
Hi I have been a Hungarian chef for more than 26 years now and I have made a lot of Goulash Soups during this time and I can say that you did a very nice job. Thank you for sharing this soup, which is especially popular with Hungarians. Nice work!!👍
I have no idea what did you cook but that was so far not Hungarian especially not gulyàs!!!!! For me remember me some Irish food, but definitely not Hungarian!!!!!
So is this a goulash soup? How do cook main goulash?
@Millennium Man It always deepend! What you want to cook Gulash soup or Gulash stew. Those different types of meals. We have no Gulash sup as a thick more liquid it .And a Gulash as stew has no vegetable except tomato, pepper, onion garlic! Anyway Hungarian kichen very traditional and unique for me. Good try and away. PS we have a special spice to seasoning: see Hungarian or European products
@Millennium Man Sorry about it, in Toronto area has a lots of European store. I would like to cook our old Hungarian recipes but now my daughter cooking for us. It our heritage.
That looks like a stew not soup. Usually we sear everything together by starting with oil, cumin powder, onions, garlic,beef meat, tomato paste/tomatoes, paprika powder(can be half sweet and half spice) add water, beans salt to taste, pepper to taste and a few bayleafs. And some gulyás cream(optinal some smoked Hungarian sausage)
I was really happy you brought up the need to braise the beef. This is where you develop your rich sauce. Kudos! (To that end, I would have left the bones in, and removed them before the soup phase.) Typically, a gulyás starts as a pörkölt, a thick braised meat stew with no other vegetables, which would be served over a starch. Instead, for gulyás, after that's done and the meat is almost completely tender you add the rest of the ingredients, like you did, and fill it up with more water than you did, to make a soup. What we know as gulyásleves or gulyás for short. I've really been studying and improving my gulyás and I don't want to nitpick. We say, "ahány ház, annyi szokás," which translates to as many traditions as there are houses. Although, you could easily double that amount of paprika. I would even say triple.
There is one glaring problem. In no uncertain terms: no cumin. This is a lost in translation ingredient. Many Hungarians wrongly translate kömény (caraway) as cumin, which is known as Roman caraway in Hungarian. This is not a Hungarian flavor. I don't care for the caraway seeds either and when I used to add (regular) caraway, I would add ground; though I've migrated to a more traditional version without caraway and without tomatoes.
If any readers are interested, I translated the 1939 version from the chef, Magyar Elek, in his classic Hungarian recipe canon, "Az Inyesmester Szakácskönyve," or "The Gourmet Master's Cookbook." It is not THE definitive version, as I don't think that exists, but it is definitely an important version that encapsulates many traditions. I'm absorbed by food history; Hungarian food history, mostly.
In 1831, one writer wrote about the intense spiciness of the paprika used, describing a "diabolical paprikás soup in which an unbelievable amount of paprika was used and the gulyás was like having a burning ember in one's mouth."
Note that these days, many people add carrots and some root vegetables. The celeriac root is an exceptional flavor. Tomatoes and caraway are also common. Bay leaves... eh... not as much.
Recipe:
---------------
THE GULYÁSMEAT, gulyás for short, is certainly a respectable Hungarian food, belonging to the soup category (though also an appetizer), that is so well known in and of itself that it's unnecessary to call it gulyás soup. The gulyás has a thin broth in contrast to its sibling, the pörkölt, which has a shorter, thicker broth. In fact, this is how they're different from each other because otherwise they are the same at heart; like we've said they're born from the same mother.
Both require bite sized, or if it's preferred, cubed meat, which is caramelized on paprika, onion and fat; and then braised until it evaporates its liquid, then is simmered with a little water, wine or meat broth. This is where their paths diverge because while we only add just enough liquid to the pörkölt broth, the gulyás has significantly more added, as we fill it with the liquid in which the ingredient potatoes have boiled. The pörkölt is served on a meat platter while the gulyás is served in a soup bowl. We eat it with a spoon as appropriate for a soup.
If we're talking about gulyás, most of the time we mean beef. (If a specific agricultural region prefers mutton, then we always specify it by name).
The gulyás can also sometimes be made with veal or pork but pork is too fatty, and makes it too heavy, veal, on the other hand is not always hearty enough to retain it's flavor in simmering water. It's necessary with the beef (we're always speaking of fattened steer) to use many different parts for a good gulyás. For instance, primarily the sirloin. This is a good flavorful, strong cut, but anyone who thinks this is enough by itself, is greatly mistaken. It additionally needs various parts to give it flavor, a little offal, perhaps heart, one or two udders or some kind of liver, and then something that will thicken it, ensure the collagen, like a hock or the cheek with skin parts because without this our dish may become a watery mess. All of these need to be included in a suspended kettle (or a slow simmering deep pot).
No way in the world do you need too many onions as, unfortunately, many commonly believe. It's not the onion that gives it its flavor and thickness, but rather a well selected variety of meat parts, and a good quality, delicious, famous sweet paprika from Szeged. The onion should only add nuance to the main flavors. If you have too much, our food will become sweet, bad smelling and create heart-burn.
50 - 60dkg [1 - 1 1/3 lbs] meat only requires on small onion in the gulyás. That too, should be chopped very fine. Heat up a spoonful of fat (it doesn't hurt if it's freshly rendered from smoked szalonna [salt cured fat-back]). Add the onion and toast them to a beautiful yellow, add a spoon of that mentioned sweet-famous [paprika], and when it returns to a simmer add in the cubed meat and sear for a bit (if you like, add a hint of flour) and if you want to eat exceptionally well, pour in a glass of quality white wine. Salt, but only a little. Cover with a lid so it can simmer nicely and soften.
Meanwhile boil, in salt water, peeled and quartered yellow or red potatoes (around 1kg [2.2lbs]); when they're almost completely done, we place them in the pan with the meat and pour in enough of the potato cooking salt water so that it doesn't hurt our chances of a good, thick soup. Cook the meat and the potato together a bit and when the both are tender enough, taste it to see if it needs more salt or paprika and then we can plate it. (Of course we serve the best of the meat pieces in the bowls).
Don't add caraway seeds, they ruin the character and it's only for the Viennese "Gollasch." There's no need for tomato either, this trend crept in from Serbian cuisine through the southern territory, into the Hungarian paprikás. You can confidently cook "green" peppers [typically Hungarian wax peppers - another common mistranslation, since these are called green peppers in Hungary but aren't green bell peppers]. This is very complementary for it. Small, thick csipetke [small, hard egg noodles] or csusza [rough irregular broken noodles], or even round cut noodles should not be cooked in, but coated in hot fat and served on the side on a warm plate.
Can't believe that no one ever commented this, I will try to replicate it as original as possible
Can't believe I wrote such a long comment a year ago. I think it's a testament to Chef Parisi's passion. I wouldn't have bothered otherwise. There is one thing that I've learned since then. Gulyás (or pörkölt) isn't braised. It's a subtle difference but an interesting one. Pörkölés (the action of pörkölt) loosely means to caramelize. The same word is used for roasting coffee. In cooking though, it means cooking a protein in a small amount of fat and water, letting the water evaporate and the protein brown in the fat, and then adding a bit more water and repeating the process. Chef Széll Tamás (Bocuse d'Or winner and 2 star Michelin, Hungarian chef) commonly makes reference to this as "pirítom, párolom, pirítom, párolom," loosely translated as "toast, steam, toast, steam."
The technique of pörkölt then, is to slowly extract the collagen and soften the protein while also browning the protein. Whereas braising browns the protein first and then does the tenderizing.
made this a couple of times a few years ago and it is absolutely amazing. Came here to get a refresher before I make it again tomorrow.
I will definitely use ground up caraway seeds for it though. It really is not a goulash without the caraway. absolutely key ingredient.
Not really with beef. It is necessary for wild boar one, though.
I made this last night and it was wonderful. What I absolutely love about your style is you don't pretend to love every ingredient in a recipe. I'm tired of hearing "if you don't think you like it just put it in and you won't even notice". I don't like the taste of peppers and left them out and it was still good. I like caraway seeds, ground them up and it tasted great. Thank You also for using everyday cook ware, not brand new spotless pots and pans. Those of us who cook for our families actually wash our cookware and it is not always clean, sparkling and looking like it's brand new after we use it 5 or 20 times.
Went into new territories with this recipe, and I believe it to be the best stew I’ve ever had. We were given a venison roast, among other things, for my husband helping out another family. So I thought, it’s been awhile since we had stew, and of course, had to check out recipes from our smash burger guy. Now when I say new territories, I meaning, never had Hungarian stew, never cooking with wine, nor believe I had it growing up, along with trying out Anaheim pepper, parsnip, turnip and celeriac root. And am glad to say, my friend, you hit another home run in my household. Thanks for your welcoming videos and recipes!! And yes, I’ve been spreading your name out, encouraging people to try your recipes!! Just the other day, my bestest bestie ask for your smash burger recipe and I told her, you guys will love it, won’t want to make your burger any other way!! Thanks for your time and energy to share with others!! ❤
I’ve made this recipe 6 times and currently #6 is on the stove simmering! I’ve made it for deer camp and my family and everyone loves it.
The only thing I do differentl is I use venison and it awesome. Thanks for great stewing tips!
Sounds good!
Oh Chef Billy. In my opinion you are one of the best chefs cooking in front of a camera. Thank you.
Hi, I am from Hungary. It isn‘t gulyás. Gulyás is a soup Not a stew. No wine, no cumin. It looks like our stew, Pörkölt.
Csinált egy vörösboros marhapörköltet...gondoltam ráírok de hagyom.ha már ilyen lelkes.
Yes it is technically a porkolt according to the Magyar definition …. But it is an excellent beef stew recipe with a magyar influence to it :).
I saved this video to try this recipe. I don’t care how authentically Hungarian it is, because it’s all good food and looked and sounded delicious. The only change I made to the spice was I was unclear what Hungarian paprika is like so I blended two teaspoons of sweet and one of smoked. I knew that would be good no matter what.
I also had purchased a half bushel of fire roasted Hatch chiles which we have in the freezer, so used one of those. I also didn’t have bacon but used some diced pancetta instead. It’s at the 90-minute cook stage. It smells like heaven! So I can’t give you a taste test result yet, but based on the ingredients and the techniques, not to forget the aromas, it’s going to be fantastic.
I followed this recipe today,it's the best beef stew I've ever had,it was superb 👌 even my friends and next door neighbour loved it,thanks for this recipe boss outstanding 👌
I do a simplified version of such goulache regularly. I limit the number of ingredient, but keep all the techniques mentioned. Caramelizing ingredients makes the taste really good, even when you limit yourself to just meat, onions, carrots, tomatoes and paprika. I also skip potatoes to be able to freeze the a part of it for later (potatoes taste bad when defrosted). I also did the "full and traditional" version a few times (in which I even caramelized potatoes as well). It is very good, but I keep it for special occasions only :)
I like it. The bacon is new to me but it sounds good. I will try it out.
I recommend adding a little fresh chopped parsley right at the end of cooking.
Greetings from Hungary.
Thank you so much for this recipe! I have beef rump in my freezer and wasn't sure what to cook with it. Now I do! This was my favourite dish in Hungary when I travelled there 13 years ago. The stew was served in a carved out bread instead of a bowl. Thanks for the dinner inspiration and recipe. Can't wait to try this!
Goulash to me and I'm English is more like a nice thick soup with small pieces of carrots , potatoes , ( optional) small pieces of beef , paprika , cumin salt black pepper, beef stock To me its a simple dish but these chefs throw the kitchen sink in ?
I was chatting with the lady bus driver earlier., telling her my recipe for tonight She said that the German version of goulash bacon is added. Thank you for the recipe
Cooked this today, very enjoyable to cook and eat.
You've helped me learn soooo much Chef I just wanted to thank you for everything.
Im always excited to see your upload and constantly on your website.! Hands up walking away freakin awesome man!
Hi Chef Billy, if there's one garnish to break that richly coloured stew; it would be yogurt or sour cream. As many Eastern European cuisines used sour cream to cut the richness of these stews or mains with that. For one it looks yummy.
Thank you,. My father is from Hungary.
My dad is too.
I just love this. Gonna try out tonight. I love goulash. Never knew that bacon goes into it. Thank you for the clarity 👍❤
Dude!! So good! We made the stock and this recipe, following your instructions/techniques - sooooo good! Can't wait to have it again.
Me and My family loved your recipe. Thank you so much I finally found a great goulash
A bowl of that, a hunk of warm buttered bread, maybe a light snow outside, and late-afternoon football.
My first experience with having true Hungarian Goulash was at Novak's Hungarian Restaurant in Albany Oregon. Wow...what a meal, served with dark bread and a guy in the corner playing a small accordian.
Yes, Novak's is one of the most authentic Hungarian restaurants! Everything on the menu is good. The desserts are outstanding!!
i cooked this recipe this past weekend. delicious! my wife even remarked that this hungarian goulash was better than her beef stew! this recipe is a keeper for sure!
Huge soups and stews, fan here! I'm going to try this tonight! Thank you!
Chef Parisi
I made this soup or stew and it was excellent. Thank you for the recipe.
a good gulyás is true art :) source: I am from HU :) but we use a different type of bacon that is mostly just fat :D
Amugy megjött a kedvem egy jo kolozsvárival kipróbálni :D
My grandma taught me how to make this, the only difference was she used picked banana peppers. Looks great.
You explained everything perfectly! I followed step by step your video and created a VERY tasty Goulash soup. Once I finished the soup I was craving for more! Definitely, repeating this recipe and sharing with friends! Thanks !
*I once heard a Hungarian woman say that "gulyás is a soup, not a stew".*
the stew is Pörkölt
@@coffee3470 Pörkölt ( en.wikipedia.org/wiki/P%C3%B6rk%C3%B6lt ) is a totally different dish. I love it.
and she was right : )
I really really like your presenation and your tone. Looks fabulous. Was just looking for a nice recipe to change from Bourguignon or Romanov. thank you.
Love the outcome, Chef Parisi; truly delicious. Thank you for the good "how to" tips also; this is so helpful.
Your recipe elevated my goulash to the next level. Thanks!
This stew is so amazing!!! I am half through through the stewing of the meat. I can’t wait to eat it!!!!!!!
This looks like a very tasty beef stew, however hungarian gulyas is not a stew, its a soup, and it is made very differently :)
well, billy is american. they do not care about the rest of the world if there is no oil :-)
@@dobroli oh, i wouldn't go that far. almost everywhere outside of hungary gulyas is misunderstood, and made like this, which is sad, but what can we do about it? :)
@@Erhacape pasta alfredo, pizza with pineapple, wiener schnitzel with sauce on top, pörkölt instead of goulash...all one can do is ignore the ignorants.
I’m 100 percent Hungarian ( Magyar ) … no this isn’t authentic guylas … BUT it is an excellent recipe for a thicker stew version which I personally prefer over the thinner soup version !
Well, this meal is called pörkölt (it means roasted, because the meat should be cooked on high temp first) in hungarian, but it became known as goulash worldwide, we just have to accept that, trying to fight that just confuses people. Gulyás leves (it means beef soup) has similar ingredients, but not as thick, it's a soup surprisingly enough. :)
Made this last night and it is fantastic. Definitely going in my repertoire
I made this today and it turned out super delish!! Thanks so much!
Looks amazing! I've got some suggestions if you want to try them :)
Viking Blood Bread
Kjøttkaker(Norwegian Meatballs)
Klubb Potato Dumplings
Oh wowwwww~~!!!! Looks absolutely delicious!!!
speechless ~~~~~??
Chef you are so funny! My mouth wares when you start rolling your eyes! I’ve made this recipe and it is AMAZING 😉
Thanks for giving it a shot!!
i like the format. good recipe too.
Made this recipe this weekend. Was a huge hit
Finally made this today. Thank you ❤ thanks so much! ❤
Looks like a winner, will be trying this one out soon!
May in-laws worked for a few months in Hungary as missionaries. As a parting gift, they were given a bag of paprika.
I hadn't known, before I used that paprika, that real Hungarian paprika comes in sweet and fiery varieties, and the bag was not labeled in English.
My recipe didn't have any hot peppers at all. It didn't need them. The resulting dish was spicy enough that adding a quart of sour cream didn't bring the spice level down to where I could tolerate it.
I gave the goulash to my brother and his Hungarian girlfriend. They loved it. He's not a spice wimp like I am.
Love beef stew never relynew what goulash is so I cant wait to try this recipe!!
Magyarok. Ez az étel kint, bográcsban a legjobb!! Igaz? 😀
Amazing recipe! I’m all in for a Chef Billy cookbook! 💖
ABSOLUTELY!! Totally would buy it for me and those I cherish!!
Thanks for sharing the recipe. I followed and it is the best!!
I love this recipe thank you may God Bless 🙏
It looks yummy, I will try to cook it, thank you
Life needs goulash!
Looks delicious. Will give it a try, thanks.
Your stew looks good , you can not omits caraway , is one of the mains ingredients. Lots of food you give the recipe and I don’t cook because of bacon , I eat bacon and eggs I just do not like to cook food like soup or stew with the taste. of bacon. You are a great chef , thank you .
Very, very well done. Perfection.
I have a recipe from a German neighbor and it is very different than yours. Of course it is originally Hungarian, and my neighbor's Mother got it from her family member on her death bed. It is the best beef recipe I have ever had, I always remember her fondly when making goulash.
Yes this is authentic.
Others americanized probably in the depression to stretch food. I like American one but am going to try this for sure. Tfs
i cooked this tonight using top sirloin. Amazing!!!
Am lovin it...super simple to make, and taste good. 😋 Thanks Chef Billy.
Was making .❤❤❤fantastic.
Im no hungarian, just a foodie from a close by country. We also do call gulyash what should be called perkelt :-) Just a few suggestions here. Focus more on onions, some say it should be the same amount as meat by volume. Other vegetables is optional, but rarely used. Add dry ground paprika right at the end of sauteeing, just add it, stir it a few times and add liquid. It can burn easily, but frying it does add great color to the food. And no cumin, you can try caraway if you want.
Amazing!!!!! Try it !!! You WILL LOVE IT!!!!
Ohh man. My mouth was watering watching this.
I tried and similar to a dish we called "Calderetta" (Grannies version👍) in the Philippines.
Taste is the same 😋👌
Love it, thank you.
Question: Is this served over spätzle aka nokedli?
Your chicken paprikash video has that.
Oh, I can just smell this lovely goulash; can't wait to try it!
Great,made it last night,went down very well with my gang,only thing I left out was wine,
Love this!
Bravo, Thank You.
Looks delicious!
Omg I'm gonna make this and put it over jasmine rice!
no. it's either pörkölt having similar consistency but not such chunks of whatever and being cooked far beyond this just by looking, or it is gulyásleves, which is a soup. you seemingly attempted to prepare the later.
Made this for dinner tonight, loved it!
I'm Hungarian. I've seen a lot of goulash recepices on youtube, and I have to say that this one is the closest to what actually a goulash is (not perfect, but knowing you're not a hungarian, I have to say I'm amazed,)
Please post a video of a perfect goulash recipe!
Thanks for inspiration and recipe - I L.O.V.E. it !
but I've never ever heard of (or seen named in the store) Russet potatoes.
In Germany we know 2 kinds of potatoes. These are "mehlig kochend" and "festkochend".
The "mehlig" after cooking them are so soft that they nearly fall apart by their own and you
can easily crush them by putting them between tongue and palate, the "festkochend" after
cooking them are still not soft and you're having fun with chewing them.
These make more sense, or ?
Looks absolutely amazing!
How stupid of me watching this when I'm hungry.
Greetings from hungary! Not bad 😎 really good! Personaly I put the potato later in to the soup 30 minutes before finish. The carrot needs more time😁 and i eat it with galuska, which is a type of pasta we usualy eat for stew 🙃 actualy gulyás is a combine of our beef stew and out meatsoup 😅 but yeah! Its really good 🙃 good job! You can come to Hungary to cook any time 😁 we are not gona send back your gulyás in a restaurant🤣 blessings 🤗❤
Mi is kicsit furcsán néztük a videót :D
The noodles or galuska is eaten with lot of soups in Hungary,
and is not particular to stew,and yes gulyas is a soup not a stew.
Beyond delicoise 😄
I was waiting for you to use a Hungarian pepper ! lol !
Love you recipes! But I also love your countertops.... can you please share??
Splendid
This looks amazing.. I will make it for sure. Thank you!!
Oh delicious!!
Thank you Chef, my mouth is watering! Yum
I see from what I learned, you sure know how to cook.
Nice recipe, Thanks
Gracias!
Great recipe and I will be sure to try this weekend. We are expecting a winter Noreaster and this is just the comfort food we need. One question, I notice many other Goulash recipes add a pasta, like elbows. Any reason why you choose not to add them?
looks like haven in my mouth , soo good ❤️❤️
You had me at “bacon”. I gotta make this.
I’m not the best of cook’s but I still try. I made this recipe and taste wise it was wonderful. Unfortunately, I got carried away with the vegetables so when we sat down for dinner they where still crunchy, oops!😊
This looks amazing!
This looks amazing
Interesting. I don't usually care for licorice flavor either, especially in green fennel. But I do like it in fennel seed & caraway. Maybe because the seeds aren't at all vegetal.
This looks great but do I have to use redwine in this recipe or could I use an extra cup of beef stock or something of that nature?
That's what I am thing to do. Because I never have red wine in the house. So I'm just going to try it and hope for the best
This looks delicious, but looks like a stew instead of goulash.
This looks delicious. May I kindly ask which brand/make your superpretty white cast iron pot is? I love that its such a stark white.
Looks good ❤️
Mate you don't use bacon in Hungarian goulash