Hungarian Goulash (a Celebration of Paprika!)
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- Опубликовано: 31 май 2024
- Hungarian Goulash is a hearty beef soup or stew from Hungary that's loaded with vegetables and is truly a celebration of Paprika, the main pepper grown in Hungary. So comforting and easy to make! I hope you enjoy my Hungarian Goulash recipe.
CHAPTERS:
0:00 What is Hungarian Goulash
0:33 Ingredients
1:10 Sear the Beef
1:40 Onion
2:00 Paprika
2:50 Garlic, Peppers, More
3:57 Simmer
4:26 About the Dish
4:48 Spicy?
5:10 Potatoes and Carrots
6:02 Second Simmer
6:26 Taste
6:46 More Recipes
THINGS YOU’LL NEED:
2 tablespoons vegetable oil (or use 2 tablespoons pork lard)
2 pounds stew beef cut into 1/2 inch cubes (bite-sized pieces)
Salt and pepper to taste
1 large yellow onion chopped
¼ cup Hungarian paprika or more to taste
2 bell peppers chopped (can use green, red, yellow, or orange)
4 cloves garlic chopped
2 medium tomatoes diced
3 cups beef broth or use water for more traditional - can use up to 5 cups for soupier goulash
2 bay leaves
1/2 teaspoon caraway seeds
3 large potatoes chopped (peeled, if desired - other root vegetables are good too, such as parsnip, celery root, or rutabaga)
2 large carrots scrubbed and chopped
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I had so much fun making this! What other videos would you like to see?
-Mike
#goulash #soup #souprecipe #paprika #stew #beefstew 
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Every family has their own version but according to the two grandmas I was blessed with, you did everything right.
Thank you so much, D! I really appreciate it.
Hi! I’m Hungarian and make goulash quite regularly (almost on a biweekly basis). You almost got it and it probably tastes very good, however please don’t use olive oil. It works sure but it’s a “sacrilege”. 😉 What you should really use is plain and simple lard. Also add sliced parsnips and about a fist sized celery root cut into 4 pieces (you can discard this later if you don’t like it, but it give a great taste). Also don’t forget to add either whole or ground caraway seeds.
Thanks for sharing your way, greatly appreciated. Not so many people cook with lard on a regular basis, so a simple vegetable oil will surely work for most. I do love parsnips! Thanks!
And celery root! Forgot to add. I'm going to try it with both. I enjoy my root veggies. =)
@@ChiliPepperMadness Cool, I hope you’ll like it.
My husband spent a month in Debrecen for work and asked one of the locals for the recipe. It included everything in the video plus what @ferencesztergalyos2521 mentioned above. The only difference is the addition of flour and egg drop dumplings at the end. He said that's the way it was served at the Csokonai Etterem restaurant he went to frequently.
Lard hey? My great aunt always made it by cooking it with butter so that's how I've always browned the meat. Also, I always flour the meat when browning. It thickens the sauce more. But tat's how my family made it.
Who's up at 7am watching goulash recipes videos?? This girl 🙋♀️. So far, your recipe is my favorite and I will be making it today. Perfect for a chilly day in Saint Louis, Mo 🙏🩷
Hope you enjoy!! Thanks!!
You literally deserve millions of views. Your cooking videos are very inspiring and therapeutic, and mostly thanks to you being so down to earth guy. You're like super nice. Keep up the amazing work. :)
Thank you so much 😀 I do appreciate it!
So true
I concur
...why didn't I concur?
I have used Chilli Pepper Madness recipes for a couple of years. I always get compliments. You are so kind sharing out your wonderful recipes.
I used to work as a chef, with a Hungarian head chef. He always said the trick with a goulash was equal amounts of meat and onions, the meat could be beef from the city or pork if you came from the country. Oh and silly amounts of Hungarian paprika. Dead tasty.
I love it. Great tips!
I grew up with this stuff in Germany. Still make it regularly for my family here in Florida. I have improved on my mom's version I think, because mine is spicier. You are welcome to come over and sample whenever you like.
That's awesome! And thanks for the invitation!
Oh thank you so much. I am making Hungarian Goulash next weekend for a few of my friends. Chill out and eat. I googled Hungarian Goulash and once and again you have delivered a great recipe. I am a loyal follower of your recipes and they ALWAYS turn out AMAZING. All my friends and family say how good the food is. So THANK YOU again. Your simple instructions clear and concise and the food always turns out the best. Ronnie from Cambridge UK.
I am so happy to hear that, Ronnie. Enjoy!
I visited Budapest a few years back and when I got back, I made Goulash every week for like 3 months until I got sick of it. This video just reminded me of how good it is. Definitely need to get it in the rotation again!
I know, right? We loved it there.
I am half Hungarian and kudos to you for your pronunciation of Budapest. I grew up eating this at least a few times a month during the cold weather. I now prefer the Austrian Goulash, equal weight of beef, and onions, seasoned generously with what else? PAPRIKA. Nice video.
Yummo! Thank you!
Made this last night - it’s really good. I used parsnips and a celery root instead of carrots based on the comments below. Interesting stew. Very tasty.
Fantastic! I appreciate it!
New to your channel, so glad I found you. I love goulash, I add a cup of red wine & a tblsp of tomato paste to mine
Love your posts. Have you tried Czech gulash? Heavy on onion, addition of Marjoram and raw garlic at end of cooking, and served with dumplings , sliced red chilli, and raw onion.
Thanks. I have not, but someone else mentioned it. I'll have to find it!
My Mom made the best Hungarian Goulash known to man. It is beef cubed in a clove sauce with large noodles. This is soup.
Sounds wonderful!
I’ve been looking for a stew recipe for some elk I have from last years harvest. This looks like a great one to try. Thanks!
Hope you enjoy!
One of my favorite meals! I learned how to make Hungarian Goulash when I was pretty young from my great aunt! We do make it a little different, but nothing wrong with that. We always use stewed tomatoes and also put in spaghetti noodles to soak up some of the juice. I've found that I prefer chicken stock in it over beef broth as well, and after I married my wife and we had kids the kids really love it served with biscuits! I think I'm going to try the way you made it and see if they like it that way!
That is awesome! I'd take some!
So delicious looking Mike!! Perfect for those chilly fall evenings. I’ll definitely be making this. Great video and recipe. 👍
Thanks, Ray!
This was delicious! I also found the cooking times spot on. Thank You!!
That looks absolutely delicious. I will be making this.
Edit: Your channel has become one of my favorite cooking channels. Awesome work!
Awesome! Thank you so much!! I hope you like it. 😊
Looks amazing. I wish I could remember the Hungarian recipes I grew up with. They were amazing dishes.
Give it a try! May bring back some memories ;)
Thanks for this great info and well presented video. I love goulash and usually spend a small fortune on Amazon for a very small jar of spices to cook it. This looks absolutely delicious and will be trying your method in the next couple of days. Your shakshuka is alwayss one of my go to dishes and the wife loves it also. Love and respect ❤
Thank you!
Thank you for this delicious recipe cooking for the fam dinner tonight keep up the great cooking
Hope you enjoy!
That looks absolutely delicious
Thank you!
Can't wait to try it, looks simple and so so good
Hope you enjoy - thanks!
Great recipe. I'm going to try this! Thank you!
Hope you enjoy! Let me know how it goes ;)
Wow, great video and awesome energy! Instant like and sub.
Thanks so much and welcome to the CPM fam!
Ha! I just made this the other night. Will have to try yours Mike.
Let me know how it goes please!
1. I was always told beef chunks should be much bigger, although I'm with you in making them big enough so they'll fit on your spoon. As long as they hold up through the cooking process without falling apart, who cares.. My mum would also always coat them with a little flour before frying to give them more colour and add a bit of thickness to the soup. Don't use olive oil though, it's way to expensive and imparts it's own flavour that doesn't belong to gulyas. Any neautral oil is fine, 2. Never seen bell pepper added. Very occasionally you might add the white peppers but never seen bell peppers. 3. Caraway seeds aren't really optional, they're a necessary flavour component. I'm not a fan elsewhere but I make an exception for gulyas as it gives it that extra base flavour. I would also add the caraway at the point before you add fluids to the onions, Like a curry, you want the seeds to heat and release their flavour. 4. Absolutely necessary component is the addition of parsely root with the carrots, although if this is hard to get, parsnip is a kinda ok make do. Saying all this, I reckon it's one of the best american interpretations of a hungarian paprika. So glad you didn't use smoked paprika lol.I'd definitely have enjoyed it, thanks for sharing! PS. Don't underestimate the importance of using really good quality FRESH, HUNGARIAN, paprika. As this is the major flavour component, everything depends on it and it does taste different from eg spanigh of asain. As a final point be sure NOT to add the paprika to the fried ingredients too early. If the paprika gets too hot it will scorch and become bitter. I take the onions off the heat for few minutes to let them cool off before adding the paprika, skoosh around quickly so the fat can dissolve it and then add the meat back in quickly to help avoid burning. Oooh and last point, like a good curry, it tastes even better on the next day, so be sure to make enough for tomorrow, and get some nice crusty bread to dip into it to, mmm All the best!
PS. You share such great recipes....and we get the compliments lol!
Haha - thanks - enjoy!
Great job I love it the way you did it.. I also use olive oil on my cooking.. ❤❤❤❤
Yummo!
Now, this is the goulash that I grew up on!! Not this American homemade hamburger helper crap!!
I've always known Goulash as a Hungarian Dish with as you say lots of Paprika. I've only known over the last few years that Hungarian Goulash has potatoes and diced tomatoes in it. Most Goulash I have made uses elbow macaroni. I got this off a Creamette Box of Elbows using peas as the vegetable of choice. But a mix of peas, carrots, corn also works well. Did Creamette lie just calling it Goulash instead of American Goulash? Just IMO, if it is called Goulash it should represent Hungarian Goulash. With Hungarian traditional ingredients. If American Goulash it should be identified as such using Elbows and mixed veggies in the dish. Just my opinion of course. Nice video.
There is actually a dish called American Goulash, though it goes by different names. It uses noodles. See if this is closer to what you're describing. www.chilipeppermadness.com/recipes/goulash/
@@ChiliPepperMadness Yes, that is more of what I make for a Goulash. I make what I call Mexican Goulash. I use a Taco/Chili Seasoning, bell peppers, onions, black beans and corn. The Black Beans and Corn give it the Mexican theme.Thanks.
Sup mike, had a lot of goulashes, this looks great, have a goat shoulder in freezer, think would be great in this, I like it as a stew.. never let us down, every recipe works, tyvm tc 🌶️
Awesome, thanks!
Oh Hell Ya..
If you add tomatoes then it becomes a Porkot. Tradition says Onion, Parsnip, Carrot, Potato, Celery, Garlic, Beef, Paprika, Cumin, Bay leaf, and dumplings then garnished with parsley.
Enjoy!
OMG, I wanted to learn how to make this. It's like you're reading my mind.
Hope you like it!
i would like to try this with a thicker sauce , red wine and maybe add some spicy peppers into it , if not at least use my red kashmiri chili powder for some heat and more red colour . Thanks for uploading , ill checkout the chicken dish , send us a video soon how to make sauces shelf stable long term if you dont already have a really simple way to do it , don't want it to be complicating at all , and , i dont want my sauces always to be loaded with vinegar / acid , it takes over the flavour so easy even though i like vinegar forward sauces , i like it to be gentle .
thanks for sharing , God is good , take care.
Thanks, and enjoy. I do have info on the site for water bath preserving, nothing in video yet.
Hallo, your show was attractive, the soup looks delicious.
Hungarians have more thousand y.old quisin culture.
If there are kids at the table the Gulyàs soup is not made spicy.
But there are some diff.staff on the table and you can make it hot for yourself. Congratulation!
I will be trying this with Venison...
Great idea - let me know what you think please.
👍
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Hey! My parents comes from Hungary. And your Gulasch Looks like exactly Theresa 👍(Pssst, my dad dont liked carrots)... Greettings from Germany 🇩🇪❤️🇺🇲
Amazing, thank you and greetings back to you! =)
🇩🇪🇩🇪🇩🇪🇩🇪🇩🇪🇩🇪👍👍👍👍❤️❤️❤️❤️𝐆𝐞𝐫𝐦𝐚𝐧 𝐡𝐞𝐫𝐞 𝐥𝐢𝐯𝐢𝐧𝐠 𝐧𝐨𝐰 𝐢𝐧 𝐔𝐒𝐀
Talk to me about paprika please. I already make tex mex chili powder at home, but would love to know about homemade paprika. Do we need special types of peppers? Can they be grown domestically? Is it a blend? Etc etc?
Ah, Scott - you are in the right place then! I have SO MUCH info on paprika... I think the best thing for you to do is to start here: www.chilipeppermadness.com/#growMeSearch=paprika or just type "paprika" into the search field of my website. There you will see a whole lot of info you will be interested in: Paprika, Spanish Paprika, Hungarian Paprika, Hot Paprika, Sweet Paprika, Paprika Substitute... As you can see, I LOVE paprika! :)
Awesome. I think I asked the right person. Thank you.
What was the name of the dish that didn’t have the potatoes added but was served over noodles?
Possibly porkolt, though you can serve this over noodles (and without veg).
Yes, it was the porkolt. Thanks!
At the start, please forget the oliv oil. Use smoked bacon lard instead. Garlic was added way too early . Bell pepper better than nothing but use tvpaprika instead. Eventually a very good recepi
Go for it. Make it your way with your available ingredients.
You forgot the 1/2 cup of sour cream added at the end. The moves it from good to great
A great way to make it your own! Rock on =)
❤❤🥰🥰👌👌😍😍
Thank you - enjoy!
Hi I'm also Hungarian and I've to enforce Ferenc's opinion about lard. Believe us, the traditional Hungarian cuisine always used lard for goulash (soup) and for beef, pork stew (pörkölt) as well. And for almost all Hungarian meals. Using olive oil or even sunflower oil or butter instead lard something like using soya souce for traditional French meal.
Of course you can use anything what you want instead of lard but please don't say that's Hungarian meal. Thanks.
Thanks for sharing!
Do you have a hambuger soup recipe?
Not on the site currently. The closest thing I have is this Taco Soup Recipe: www.chilipeppermadness.com/chili-pepper-recipes/soups-salads-stews/zesty-taco-soup/
Thanks@@ChiliPepperMadness
why i watch this at 3 am :||
i can’t go to kitchen now
🤣 You are dreaming Chili Pepper Madness!
Is it both Hungarian sweet and hot paprika ?
There are several types of Hungarian Paprika, and you can use your favorite to taste, or a combination. I enjoy hot and smoked. Use sweet paprika for a milder version.
@@ChiliPepperMadness Thanks I'll do the same!!
How much hot and how much sweet paprika to equal 1/4 cup❤
It's really to your personal choice. Perhaps try 2 tablespoon each, then note to adjust for the next time.
Wouldn't it be better to add more beef stock instead of water? Water would dilute the flavor.
It's totally up to you, Mark! Go for more beef stock if your like the flavors more intense!
I am a Hungarian here and I never use beefstock, it is plastic food. I cook my goulash soup and beef stew from shank what gives my food a great beefy taste. Use carrot, parsley root and celery root cut for cubes in the soup. Making damplings, and at the end a lot of parsley green on the top of the soup. In the stew no vegetables of any kind.
Needs a habanero or five...
Go for it! Let me know how it goes!
Sear in a 450F oven. Much less effort :)
Give it a go!
@@ChiliPepperMadness You know its gonna happen. But for now its the sausage and peppers. Using chorizo this time around :)
Haha, making me hungry!
Nice try, but in the original goulash we don’t use olive oil, it’s lard!!! and we don’t put bell peppers in either( Hungarian yellow peppers), not to mention beef stock ( water)
No bay leaves for seasoning and you missed red wine which is the most important ingredient.
It’s your version and it’s better than many more out there.
Lard is pretty traditional, though not everyone cooks with it. A good vegetable oil will do just fine for most. Not everyone has access to specific peppers, but you can use what you have access to with great results. Sounds like you have a specific way you like to make yours. Delicious, I'm sure! Thanks for sharing!
I think you are confusing "goulash soup" with "pörkölt" (what is called "Hungarian goulash" in Austria and Germany) since you mention wine. Wine is definitely not added to goulash soup (only in the pörkölt stew version), but bell peppers, are added ( as well as bay leaves) ! PS :check other recipes for "goulash soup" (not simply "goulash") on RUclips, and you will see that the ingredients for goulash SOUP are exactly the ones described here (some may add small dumplings -aka "csipetke" or "nokedli")) ruclips.net/video/I1fZHQgJPtg/видео.html ruclips.net/video/iCb9g7jimmo/видео.html ruclips.net/video/4PqKoXL4Pv0/видео.html ruclips.net/video/zA-w3tYPnNE/видео.html
I really your videos. I'm a big chili pepper fan. I think it's because your hair color is reddish, we can't see your eyebrows and you resemble an alien. That's not bad. Maybe color eyebrows and lose the apron. Still enjoying!❤❤
Very close . But it is still not and be careful Hungarian goulash is an Hungarikum protected by law . You can call this this goulash but it is still not Hungarian goulash .
Here is another feedback from one of my viewers: "Every family has their own version but according to the two grandmas I was blessed with, you did everything right."
He did a good job and yes it is gulyas. Just because is not noodles in , is still gulyas. I have Hungarian roots, we use Hungarian language at home on daily basis so I know what I am talking about.
Well., the goulash is over 500 years old, it is a ragu. Communism made it so popular and made it so cheap copy of this original.
Well I guess goulash isnt commie peasant food