As a hungarian, i have it every other week. It's a brilliant food, very easy to make, can use any kind of meat, and easily scalable. Hungarian "barbecue" is basically just a kettle of goulash boiling over an open flame.
I'm from the Balkans, and I am yet to meet anyone not liking goulash. It's such a staple around here and you can find it any restaurant. I still haven't tried the authentic Hungarian one, but one of these days I will travel to Hungary specifically for the goulash and their food.
Finally a real and authentic video of our beautiful Gulyas made by Hungarian people♥🤍💚 Its really important if you want to learn this hearty flavourful SOUP, first few times follow a Hungarian recipe or watch a Hungarian person making Gulyas on RUclips. Then you can create to your own taste ☺ Really important to use hungarian paprika, you can order it from ebay ,amazon really easily :) I like to add the carrots, fresh parsley ,turnip if you have in the earlier stages,and cook the meat with the veggier for about 3 hours on low heat.Then the flavor is really gonna be deep and come together slowly :) Add the potato in the last 40min 1 hour. The longer you cook it deeper the flavour is that's how my grandma taught me 🥰 Sometimes i can leave it there for 4-4,5 hours easily :) Hope this helped 😘
Finally the main misconception is well addressed. Goulash is actually a soup and not a stew. If you'd like to taste your favourite goulash ask for pörkölt.
Agreed - it's such a misconception isn't it? My wife is Hungarian (Visegrad) and the first time I had this I was surprised - it was actually more like a *broth than a soup, and not a stew at all. Very different and I like both styles I have to say. But I love all Hungarian food, even if I am a bit biased. 🙂 *Broth is thinner than soup, more liquid like.
It wasnt really a misconception. Goulash was a much more thicker stew like dish when the Gulyás made it back then. Some people put pasta in it, which make it thicker. I once eat a goulash as thick as a pörkölt. It's simply how people make it, really. Pörkölt doesnt have root vegetables in it, although tere are some variations which have vegetables, like pees.
True that. But I always found it interesting that it's full name is gulyásleves (gulyás soup) and basically first you have to make a pörkölt to make a good gulyásleves - this could mean that gulyás in itself is a synonime to marhapörkölt :D
@@Zappina Indeed the thickness is something differs from family to family. Csipetke (egg based pasta) is not described here, but significantly adds to the thickness of the soup.
I was in Budapest earlier this year and had true Hungarian Goulash for the first time. The difference is night and day compared to what I have eaten in the states. The flavor is so deep and rich.
@@ToudaHell tbf though, middle and south america has peppers noone else has :) don't all peppers originate from there? I don't really know, where did the chinese originally get theirs from?
Grandma made goulash a lot like this whenever she had a lot of mouths to feed. With the paprika, and because we are in America and she needed more volume we always had a hug pot of noodles or rice and greens. We miss you grandma. I will cook goulash for my grandkids.
Ask any Hungarian, goulash is a soup. They get a bit huffy if it's called a stew. Also you know you're in a Hungarian store when the marjoram is sold in 50g packets and the paprika is sold in half pound bags. Lol.
I was blown away by the diversity and high quality of Hungarian food, in the restaurants, cafes, and in the market. Goulash is the best beef soup!! And the pastries are better than in France.
I missed one very important spice from the video! The caraway seed is the other iconic spice alongside paprika. You can add it grounded or whole. You can thank me later. Oh, and for me, Gulyás is not finished without a teaspoon of Erős Pista (hungarian spicy paprika paste). If you eat Goulash in hungary, make sure to ask for it, it should be available everywhere.
I love goulash soup. It's my hearty food for the winter. Due to it's ingredients (vegetables ie: onions, carrots, potatoes, parsley) and ofcourse sweet paprika goulash is very nutritious. Thank you for sharing some secrets to make goulash even better.
At least! Yes, sweating onions takes half an hour! But everywhere else, cooks or receipts claim, that it only takes five to ten minutes. Cooking needs time and can not be hurried!
Sweating only takes 5 ish minutes, that’s no color on them, starting to soften and turn translucent. Caramelizing onions takes 30 minutes or so but can be sped up by starting them with lots of water
Yum, we LOVE Hungarian goulash, such a great traditional dish. It was really wonderful to learn more about it and to understand everything that goes into the dish. Thanks for such a great video! Loved seeing all the paprika.
@@gabortoth3706 look up the words of the president of your country and his comments on race mixing LOL. And then remind me a single middle eastern leader has made similar comments on race mixing in the last 1000 years
@@yusefkhan1752 This is a food content, why directly take politics in it? When I was in Budapest and Szeged, all the people were very kind. Enough said for me.
It is true what the video explains - goulash in Hungary is a nice spicy soup. People get it wrong because it spread all over Central Europe (Austria, Czechia) and the Balkans (Croatia, Serbia etc) and has been modified to suit local tastes. The ingredients that all the recipes have in common are beef, lots of slowly cooked onions, root vegetables and Hungarian paprika. I also put in a lot of ground black pepper.
@@saff3356 If you are making a stew, and not a soup, the tradition is to add red wine at the end, and cook off the alcohol. In the soup, no one puts wine.
My grandmother was Hungarian and her food was out of this world. We used to go to her house every Sunday for lunch and it was a three course meal, soup, main and then dessert! She only ever shopped in markets. I never remember her shopping in a supermarket, she went to the market daily for fresh produce. A simple dish she made but was my favourite as a teenager was a creamy spinach sauce served with French toast. I have no idea of the name of the dish but perhaps a Hungarian here may know?
Gonna do my best to source some real Hungarian paprika! This is a dish I had rarely but loved with my all my heart as a kid. My great grandmother fled the nazis and came to America and some of my strongest food memories are of goulash at my grandmothers house. Perfecting my family recipe is going to be a hobby pursuit of mine over the summer.
i didnt catch it if he did use just carrot and parsley root, but if you cook goulash, use celeriac too. also i usually add some fresh red pepper (and maybe one small tomato) to my onion base when its half-ready.
Here is my shitty take as a hungarian citizen: Goulash (and for that matter the stew, pörkökt and paprikás) is not a gourmet dish. As long as you have the appropriate paprika in it, it will taste as intended.
Sure, but even with everything prepeared it takes hours to cook it properly without stop, you can't expect any restaurant to cook this for you in 30 minutes.
I agree....a meat , but maybe more important is the paprika ! Even Chris Kimball said years ago on one of his show that "don't just use any low quality paprika , use the real Hungarian brand!"
Nagyon tetszett ez a videó a magyar gulyásról. ezt is elkészítem. Szerintem Magyarország Európa legszebb helye. Svájc is. Isten éltesse Magyarországot!
Now I would love to taste that. Here in the USA, the goulash that I have seen is typically disgusting looking sloppy stew and you don’t know what the heck is in it. But this recipe I would try because it’s made with fresh ingredients and you can tell it’s cooked well and actually has some good flavor and texture.
My family goulash was kind of in between a stew and a soup. I definitely loved the soup characteristic as a kid and it made up a big part of my memory of the dish from childhood
I agree, meat is the king. Meat selection: Chef Szanto did not explain which meat cuts are suitable for goulash and which are not. Beef cheek is tender as well as fillet mignon (which is not suitable). So what is the main requirement for goulash meat? To have plenty of collagen - beef cheek, shin meat (shank). Collagen cooked "low and slow" in minimum liquid (braising) turns into gelatin - and this is the most precious quality in goulash. When finished the meat is tender but definitely not mushy, actually it is still little "firm/crunchy" (sticking to your teeth). I like the fact that meat was braised separately without onions. When onions were added to meat is not shown, I assume after 9:15 after meat was braised. The lady mentioned important fact at 8:30, when adding paprika take pot of the fire to cool it a little - paprika burns quickly and gets bitter. To get beautiful red color and superb taste from paprika into the goulash paprika must be "dissolved" in hot grease. By adding paprika into water you obtain "suspension" thus missing most of paprika's color and taste in your goulash.
The recipe will vary depending on who you ask, but here are the things you'll need if you ask me: Salo (If you can't get your hands on it, duck fat or lard will more than suffice. Can use vegetable oil if all else fails, but animal fat is definitely better) A pound of beef. Onions. I usually use 2 medium sized ones. Carrots. Five of them will do. Two parsley roots or parsnips. Garlic. God knows how many cloves. You'll have to taste and speculate. Or you can use garlic powder instead. I do the latter because it is easier. Potatoes. Maybe a pound or a little less. Two medium-to-larger ones should do the trick. An egg. 3.5 oz all purpose flour. Salt, ground black pepper, ground caraway seeds, Hungarian paprika powder. Some might view it as heresy, but if the carrots you can get are not the best in the world, you may need to add in a littlebit of sugar so the taste is balanced and vibrant. Last, but not least, good bread. Now, grab a nice large pot. Should be at least about 1.5 gallons. Dice the salo to about quarter inch pieces if you have it. Some say you can use bacon, but I'm not convinced. If you are using fat, skip this step. Put the pot on high heat and toss in the salo. It'll release a lot of fat. Dice up the onion. I'd suggest fine dice, but whatever you're comfortable with. Might be a good idea to chop up the beef now to inch or so dices as well, so your onions won't burn while you're doing this. Sauté the onion until nice and translucent. Add in the meat, add salt, a teaspoon of the black pepper and two teaspoons of the ground caraway seeds. Stir well. We're observing time starting from this point. Let the meat sear all over, occasionally stirring so that nothing burns. Add about half a cup of water and the finely chopped garlic or garlic powder. At this point it should be fairly low hydration, such that things, mostly the onions at this point, stick slightly to the bottom, disintegrate/dissolve when stirred (stir frequently while going high heat and low hydration!) and get incorporated into the sauce when you add the next batch of water. Add small batches of water, a quarter to half a cup as needed, but careful not to over-dilute it or the dissolution stops. In case you're not completely confident with the process, reduce the heat to make sure nothing burns. Whenever you add water, you want to end up with the consistency of a stew. Keep reducing and adding new batches of water until your onion is mostly gone. If you're lucky or just happen get things spot on, the dissolution might be all done by the third time you add a batch of water, sometimes even sooner. In that case, mix in a tablespoon or two of the Hungarian paprika powder, and then add enough water to cover the whole thing, bring the heat down to a simmer and wait for at least the 90 minute mark to pass, two full hours is even better. If turning most of your onions into stew takes a little longer, just give it some extra work. Meanwhile you can clean and cut up your root vegetables, they're coming into play next. After 90-120 minutes, toss them in, add enough water to cover and give it a stir. From now on, whenever you add a new ingredient, pour in just enough extra water, as needed, to have it all submerged. You're about an hour from being done, keep this in mind for time management purposes. The potatoes and dumplings have to be aligned with the end of the cooking. I'd suggest you start making the dough for the dumplings now (or before you start and have it waiting in the fridge). Just thoroughly knead the flour with the egg and a large pinch of salt. Add some water if needed to be workable. The consistency should be about the same or slightly harder than the usual homemade pasta dough. About half an hour after adding the carrots, give the soup a taste. Add more salt, garlic and caraway as needed. The taste of the caraway seeds should be noticable, but not overwhelming. You should also notice the flavor of the root veggies by now. This is the moment to add a hint of sugar if the carrots are not exactly sweet enough, just don't overdo it. Keep tasting and adjusting until satisfactory. If using fresh garlic, you'll have to do this in parallel with chopping up your potatoes, because fresh garlic needs to simmer for a little while to take full effect. In this case, taste and adjust every couple of minutes until satisfied. By the time you're done adjusting, you'll have a good idea of what this thing tastes like when done and probably a feeling of utter impatience wanting to dig in. You'll need the potatoes ready by about 40 minutes after you added the roots. The potatoes, diced to about half an inch to an inch go in, along with extra water and a little salt for the last 20 minutes. At some point in the next 10 minutes, I'd suggest you taste one more time and add salt if needed, as potatoes can throw this aspect off. Keep in mind you have about 10 more minutes left till the potatoes are done, after which they can fall apart and screw things up. At about 10 minutes before the finish line, start picking apart the dough with your hands, making half an inch or so dumplings and drop them into the soup. Wait for those last ten minutes to pass by, cut the heat, and all you have to do is serve with a huge loaf of bread for dunking in. The liquid will be mostly opaque and very rich, and will probably thicken up when cooled down to room temperature, but if that happens, just reheat it and add a little water if needed. Hopefully I didn't miss anything. Routine makes it so that I usually don't think through the process in detail, just do my stuff from basically muscle memory. Enjoy!
Having been to Hungary multiple times, I have concluded that Hungarian goulash is one of those dishes that you can only have in its actual place of origin. Nothing made/sold elsewhere claiming to be that is actually THAT.
❤😊🎉❤🌲🎄Saludos y muchas bendiciones 👨🍳 👩🍳 Viendo en tv este mismo especial de GULASH. Muy interesante y conocer mas de sus gastronomia. Excelente un fuerte abrazo desde Puerto Rico 🇵🇷
Gulash is Turkish 'Kul aşı' which means 'Meal of the servant'. Janissaries Cook was cutting Bull meat and cooking in big cauldrons. Hungary stayed under Ottoman rule for 2 centuries.
What is the difference between porkolte and goulash? Traditonally pork or beef? Very popular recipe throughout Europe..thank you I got the answer after watching the entire cooking program.
Guolash soup came orginal from the Ottomanens soup as kul aşı. The Hungarians learned it from the ottomans that they 150 years in Hungary stayed. Kul aşı means person of soup. The paprika came also from Ottoman empire tu Hungary
Probably because most of the Hungarian and German-Hungarian immigrants that arrived in the US in early 20th century have passed away. Most them grew their own paprika, even commercially, and all the 'varieties' of paprika.
I've tried so many goulash recipes, but yours is hands down the best! Your channel is a true gem. Let me know if you'd be interested in checking out my humble culinary adventures sometime.
Looks good. For a tourist, Hungary was simply awful in the 90s: mediocre (at best) food, terrible service, basically just rude and unpleasant people trying to rip you off every minute of the day. I hear it's better now. Might go back for a few days if I happen to be in the area.
It is much better now, and the prices even in Budapest are good. Service is usually good, unless you accidentally crash a celebration, in which case they might serve you pálinka
I too visited in the nineties - no internet info on where to find good food, just guidebooks so we had much the same experience with food ( awful & being ripped off). The patisseries and coffee were amazing tho!
Sorry, we don't have a summarised Goulash Recipe. ..Click on the three dots below the video title, and then click "Show Transcript." Maybe that will help you a bit. And don't forget "love" as an important ingredient! 😘
I don’t like Orban, but I love the Hungarians and Goulash is fantastic. I’ve been meaning to make some for years and today is the day. Respect to Hungary and respect to DW. Proud to be European.
Me and my Girlfriend stayed in a hotel just down the road from this, down near the water I had no idea this was a restaurant I thought it was another hotel lol
If you ad Bone Broth insted of water it gets transformed to another level…I also add pork fat instead of oil,half of butter and a glass of wine..😊You will thank me later..😅
@@gergelyzoltan8422 Nincs bajor gulyás. A gulyás az leves, és magyar. Ami ragú, az nem is lehet gulyás, de pörkölthöz hasonló étel lehet más nemzet konyhájában. Német hülye szokás legulyásozni, a pörit.
@@balaton6281 Just as there are american style pizzas (new york, deep dish, tavern style etc), there can also be German, Czech and Romanian goulashes. Peppers weren't discovered in Hungary so I'm pretty sure you didn't invent a stew or a soup made with meat and peppers.
@@hippiemuslim There is no German or Romanian goulash. In addition, goulash is soup, liquid, and cannot be interpreted as ragout. Every nation has its own ragout, but not with a foreign word. The goulash, a peasant who guards the "gulya" and the lives on Puszta.
It's such a stupid thing arguing over something like an authentic way of making Gulyás. Yes it's the national dish, but there's not a "perfect" way to make it, the herders who cared for the cattle put what they had on themselves at the time, and so do many people today. Some people put in certain vegetables and some didn't. Arguing over if it's thicker or not is another thing that comes with using certain ingredients as it's bound to become thicker with the collagen from the beef and the starch from ingredients like potatos. As long as it has consists of the required basic ingredients i don't think it really matters. There are different types like Szegedi/Székely Gulyás or Babgulyás (Bean goulash) too, but they are not the same. What matters is you make it how you like it as long as you stick to the basics and don't go in a too different way like with "american goulash" as that one can hardly be called a Gulyás recipe.
![How to Cook Hungarian Goulash Soup Properly [Goulash vs Goulash]](http://i.ytimg.com/vi/SLSImKeFzNo/mqdefault.jpg)
What do you think about Hungarian Goulash?
I LOVE IT! Spicy goulash.
As a hungarian, i have it every other week. It's a brilliant food, very easy to make, can use any kind of meat, and easily scalable. Hungarian "barbecue" is basically just a kettle of goulash boiling over an open flame.
I'm from the Balkans, and I am yet to meet anyone not liking goulash. It's such a staple around here and you can find it any restaurant.
I still haven't tried the authentic Hungarian one, but one of these days I will travel to Hungary specifically for the goulash and their food.
Can we see recipe for French, Italian, Mexican, Romanian....or some other goulash?
Finally a real and authentic video of our beautiful Gulyas made by Hungarian people♥🤍💚
Its really important if you want to learn this hearty flavourful SOUP, first few times follow a Hungarian recipe or watch a Hungarian person making Gulyas on RUclips.
Then you can create to your own taste ☺ Really important to use hungarian paprika, you can order it from ebay ,amazon really easily :)
I like to add the carrots, fresh parsley ,turnip if you have in the earlier stages,and cook the meat with the veggier for about 3 hours on low heat.Then the flavor is really gonna be deep and come together slowly :)
Add the potato in the last 40min 1 hour.
The longer you cook it deeper the flavour is that's how my grandma taught me 🥰
Sometimes i can leave it there for 4-4,5 hours easily :)
Hope this helped 😘
Finally the main misconception is well addressed. Goulash is actually a soup and not a stew. If you'd like to taste your favourite goulash ask for pörkölt.
Agreed - it's such a misconception isn't it? My wife is Hungarian (Visegrad) and the first time I had this I was surprised - it was actually more like a *broth than a soup, and not a stew at all. Very different and I like both styles I have to say.
But I love all Hungarian food, even if I am a bit biased. 🙂
*Broth is thinner than soup, more liquid like.
It wasnt really a misconception. Goulash was a much more thicker stew like dish when the Gulyás made it back then. Some people put pasta in it, which make it thicker. I once eat a goulash as thick as a pörkölt. It's simply how people make it, really. Pörkölt doesnt have root vegetables in it, although tere are some variations which have vegetables, like pees.
True that. But I always found it interesting that it's full name is gulyásleves (gulyás soup) and basically first you have to make a pörkölt to make a good gulyásleves - this could mean that gulyás in itself is a synonime to marhapörkölt :D
@@Zappina Indeed the thickness is something differs from family to family. Csipetke (egg based pasta) is not described here, but significantly adds to the thickness of the soup.
It can also be made thicker as chunks and a thick gravy over noodles or potatoes, thats the way I like it a more Austrian way
I was in Budapest earlier this year and had true Hungarian Goulash for the first time. The difference is night and day compared to what I have eaten in the states. The flavor is so deep and rich.
Tbh every food is night and day if is eaten from the place of origin. America only gets inferior copies of other stuff
There are peppers and paprika types not found in North America. My best friend is half Hungarian and they have to make due with what we have.
do you remember the restaurant?
@@ToudaHell tbf though, middle and south america has peppers noone else has :)
don't all peppers originate from there? I don't really know, where did the chinese originally get theirs from?
@@kinngrimm the Chinese probably got it from South America. We did make contact before the Europeans. We also didn't massacre them when we met them.
Grandma made goulash a lot like this whenever she had a lot of mouths to feed. With the paprika, and because we are in America and she needed more volume we always had a hug pot of noodles or rice and greens.
We miss you grandma. I will cook goulash for my grandkids.
Actually you really need to add noodles ( nokedli) as well. I don't understand why the chef missed it.😊
@@juditgal1932 it's not necessary, we don't use to add them at home. But of course there are slightly different variations even in Hungary.
Ask any Hungarian, goulash is a soup. They get a bit huffy if it's called a stew. Also you know you're in a Hungarian store when the marjoram is sold in 50g packets and the paprika is sold in half pound bags. Lol.
I was blown away by the diversity and high quality of Hungarian food, in the restaurants, cafes, and in the market. Goulash is the best beef soup!! And the pastries are better than in France.
I missed one very important spice from the video! The caraway seed is the other iconic spice alongside paprika. You can add it grounded or whole. You can thank me later. Oh, and for me, Gulyás is not finished without a teaspoon of Erős Pista (hungarian spicy paprika paste). If you eat Goulash in hungary, make sure to ask for it, it should be available everywhere.
pontosan igy! kömény nélkül nem gulyás a gulyás
Also were missing the potatoes and csipetke.
Without caraway it doesn't even taste goulash...
Yes! Dried paprika is good....however, the paste is intense and rich!
I love goulash soup. It's my hearty food for the winter. Due to it's ingredients (vegetables ie: onions, carrots, potatoes, parsley) and ofcourse sweet paprika goulash is very nutritious. Thank you for sharing some secrets to make goulash even better.
At least! Yes, sweating onions takes half an hour! But everywhere else, cooks or receipts claim, that it only takes five to ten minutes. Cooking needs time and can not be hurried!
Yes, it is a puzzle to me how recipes say to brown an onion takes 5 minutes. Even if one “cheats” by adding sugar, it still takes much longer.
Actually its not even sweating, you have to get a deep golden colour on them, so caramelization is the right term. Dont make it into onion jam tho.
Sweating only takes 5 ish minutes, that’s no color on them, starting to soften and turn translucent. Caramelizing onions takes 30 minutes or so but can be sped up by starting them with lots of water
Yum, we LOVE Hungarian goulash, such a great traditional dish. It was really wonderful to learn more about it and to understand everything that goes into the dish. Thanks for such a great video! Loved seeing all the paprika.
One of my favo food. As a Turk I love Hungary and the food. I was last year in Budapest, what a taste.. Super delicious.
They hate you
@@yusefkhan1752 no, we don´t.
@@gabortoth3706 look up the words of the president of your country and his comments on race mixing LOL. And then remind me a single middle eastern leader has made similar comments on race mixing in the last 1000 years
@@yusefkhan1752 This is a food content, why directly take politics in it? When I was in Budapest and Szeged, all the people were very kind. Enough said for me.
@@gabortoth3706 Gabor, Kozsonom.
Hungary is also known as one of the best countries with sausages and salami, like Pick salmi
It is true what the video explains - goulash in Hungary is a nice spicy soup. People get it wrong because it spread all over Central Europe (Austria, Czechia) and the Balkans (Croatia, Serbia etc) and has been modified to suit local tastes. The ingredients that all the recipes have in common are beef, lots of slowly cooked onions, root vegetables and Hungarian paprika. I also put in a lot of ground black pepper.
Dont forget the caraway seeds!
I add white vine at the end.
@@saff3356 If you are making a stew, and not a soup, the tradition is to add red wine at the end, and cook off the alcohol. In the soup, no one puts wine.
My grandmother was Hungarian and her food was out of this world. We used to go to her house every Sunday for lunch and it was a three course meal, soup, main and then dessert! She only ever shopped in markets. I never remember her shopping in a supermarket, she went to the market daily for fresh produce. A simple dish she made but was my favourite as a teenager was a creamy spinach sauce served with French toast. I have no idea of the name of the dish but perhaps a Hungarian here may know?
Spenótfőzelék?
@@phero9 Thank you so much!
This dish is common in China due to Soviet influence, many uneducated even believe it's Chiense tradition.
You are all amazing..
Pökölt, Gulasch all is great in this wonderfull Country
Added to bucket list and placed near the top. I simply must try this dish someday. My mouth is watering.
If I got to choose, THE Hungarian staple food would not be gulyas, but halaszle, a thick fish soup which is absolutely heavenly, if made properly.
true, true, but maybe both
Fish? Hungary is landlocked
@@tuktuk1959 But there is a lake (also rivers, including a pretty famous one)
i was in Hungary a few months ago and tried goulash for the first time. It was so delicious. Goulash is the definitive beef soup/stew
Gonna do my best to source some real Hungarian paprika! This is a dish I had rarely but loved with my all my heart as a kid. My great grandmother fled the nazis and came to America and some of my strongest food memories are of goulash at my grandmothers house. Perfecting my family recipe is going to be a hobby pursuit of mine over the summer.
I hope you see this message. I need a question answered! Is the paprika in the Hungarian goulash smoked paprika or not?
@@ElizaDolittleno, it is not smoked.
i didnt catch it if he did use just carrot and parsley root, but if you cook goulash, use celeriac too. also i usually add some fresh red pepper (and maybe one small tomato) to my onion base when its half-ready.
Absolutely 😊
That goulash looks amazing! It looks so rich and tasty. Super!
Here is my shitty take as a hungarian citizen: Goulash (and for that matter the stew, pörkökt and paprikás) is not a gourmet dish. As long as you have the appropriate paprika in it, it will taste as intended.
It's the people food
Sure, but even with everything prepeared it takes hours to cook it properly without stop, you can't expect any restaurant to cook this for you in 30 minutes.
Zsófia nagyon szimpatikus, jó volt őt nézni egy ilyen videóban
I agree....a meat , but maybe more important is the paprika ! Even Chris Kimball said years ago on one of his show that "don't just use any low quality paprika , use the real Hungarian brand!"
Nagyon tetszett ez a videó a magyar gulyásról. ezt is elkészítem. Szerintem Magyarország Európa legszebb helye. Svájc is. Isten éltesse Magyarországot!
Do you ever miss Mongolia, your homeland?
Now I would love to taste that. Here in the USA, the goulash that I have seen is typically disgusting looking sloppy stew and you don’t know what the heck is in it. But this recipe I would try because it’s made with fresh ingredients and you can tell it’s cooked well and actually has some good flavor and texture.
Wednesday weekly goulash soup special at The Kitchenette in South Bend, Indiana. 🌶️ 🍲 🥇
My family goulash was kind of in between a stew and a soup. I definitely loved the soup characteristic as a kid and it made up a big part of my memory of the dish from childhood
I often make it from leftover pörkölt. Excellent with either potatoes or beans in it.
there's nothing complicated in these meals, thez are simple and great
I agree, meat is the king. Meat selection: Chef Szanto did not explain which meat cuts are suitable for goulash and which are not. Beef cheek is tender as well as fillet mignon (which is not suitable). So what is the main requirement for goulash meat? To have plenty of collagen - beef cheek, shin meat (shank). Collagen cooked "low and slow" in minimum liquid (braising) turns into gelatin - and this is the most precious quality in goulash. When finished the meat is tender but definitely not mushy, actually it is still little "firm/crunchy" (sticking to your teeth). I like the fact that meat was braised separately without onions. When onions were added to meat is not shown, I assume after 9:15 after meat was braised. The lady mentioned important fact at 8:30, when adding paprika take pot of the fire to cool it a little - paprika burns quickly and gets bitter. To get beautiful red color and superb taste from paprika into the goulash paprika must be "dissolved" in hot grease. By adding paprika into water you obtain "suspension" thus missing most of paprika's color and taste in your goulash.
They didn't give us a full recipe. I was hoping to get one so I could try it out myself.
The recipe will vary depending on who you ask, but here are the things you'll need if you ask me:
Salo (If you can't get your hands on it, duck fat or lard will more than suffice. Can use vegetable oil if all else fails, but animal fat is definitely better)
A pound of beef.
Onions. I usually use 2 medium sized ones.
Carrots. Five of them will do.
Two parsley roots or parsnips.
Garlic. God knows how many cloves. You'll have to taste and speculate. Or you can use garlic powder instead. I do the latter because it is easier.
Potatoes. Maybe a pound or a little less. Two medium-to-larger ones should do the trick.
An egg.
3.5 oz all purpose flour.
Salt, ground black pepper, ground caraway seeds, Hungarian paprika powder.
Some might view it as heresy, but if the carrots you can get are not the best in the world, you may need to add in a littlebit of sugar so the taste is balanced and vibrant.
Last, but not least, good bread.
Now, grab a nice large pot. Should be at least about 1.5 gallons.
Dice the salo to about quarter inch pieces if you have it. Some say you can use bacon, but I'm not convinced. If you are using fat, skip this step.
Put the pot on high heat and toss in the salo. It'll release a lot of fat.
Dice up the onion. I'd suggest fine dice, but whatever you're comfortable with.
Might be a good idea to chop up the beef now to inch or so dices as well, so your onions won't burn while you're doing this.
Sauté the onion until nice and translucent.
Add in the meat, add salt, a teaspoon of the black pepper and two teaspoons of the ground caraway seeds. Stir well. We're observing time starting from this point.
Let the meat sear all over, occasionally stirring so that nothing burns.
Add about half a cup of water and the finely chopped garlic or garlic powder. At this point it should be fairly low hydration, such that things, mostly the onions at this point, stick slightly to the bottom, disintegrate/dissolve when stirred (stir frequently while going high heat and low hydration!) and get incorporated into the sauce when you add the next batch of water. Add small batches of water, a quarter to half a cup as needed, but careful not to over-dilute it or the dissolution stops.
In case you're not completely confident with the process, reduce the heat to make sure nothing burns.
Whenever you add water, you want to end up with the consistency of a stew. Keep reducing and adding new batches of water until your onion is mostly gone.
If you're lucky or just happen get things spot on, the dissolution might be all done by the third time you add a batch of water, sometimes even sooner. In that case, mix in a tablespoon or two of the Hungarian paprika powder, and then add enough water to cover the whole thing, bring the heat down to a simmer and wait for at least the 90 minute mark to pass, two full hours is even better. If turning most of your onions into stew takes a little longer, just give it some extra work.
Meanwhile you can clean and cut up your root vegetables, they're coming into play next. After 90-120 minutes, toss them in, add enough water to cover and give it a stir.
From now on, whenever you add a new ingredient, pour in just enough extra water, as needed, to have it all submerged.
You're about an hour from being done, keep this in mind for time management purposes. The potatoes and dumplings have to be aligned with the end of the cooking.
I'd suggest you start making the dough for the dumplings now (or before you start and have it waiting in the fridge). Just thoroughly knead the flour with the egg and a large pinch of salt. Add some water if needed to be workable. The consistency should be about the same or slightly harder than the usual homemade pasta dough.
About half an hour after adding the carrots, give the soup a taste. Add more salt, garlic and caraway as needed. The taste of the caraway seeds should be noticable, but not overwhelming.
You should also notice the flavor of the root veggies by now. This is the moment to add a hint of sugar if the carrots are not exactly sweet enough, just don't overdo it. Keep tasting and adjusting until satisfactory. If using fresh garlic, you'll have to do this in parallel with chopping up your potatoes, because fresh garlic needs to simmer for a little while to take full effect. In this case, taste and adjust every couple of minutes until satisfied. By the time you're done adjusting, you'll have a good idea of what this thing tastes like when done and probably a feeling of utter impatience wanting to dig in. You'll need the potatoes ready by about 40 minutes after you added the roots.
The potatoes, diced to about half an inch to an inch go in, along with extra water and a little salt for the last 20 minutes. At some point in the next 10 minutes, I'd suggest you taste one more time and add salt if needed, as potatoes can throw this aspect off. Keep in mind you have about 10 more minutes left till the potatoes are done, after which they can fall apart and screw things up.
At about 10 minutes before the finish line, start picking apart the dough with your hands, making half an inch or so dumplings and drop them into the soup.
Wait for those last ten minutes to pass by, cut the heat, and all you have to do is serve with a huge loaf of bread for dunking in.
The liquid will be mostly opaque and very rich, and will probably thicken up when cooled down to room temperature, but if that happens, just reheat it and add a little water if needed.
Hopefully I didn't miss anything. Routine makes it so that I usually don't think through the process in detail, just do my stuff from basically muscle memory.
Enjoy!
It looks very simple and delicious!
Thank you for sharing🙏
There are some dishes, that no one can dislike it Goulash. Yummy
Wow luar biasa, terima kasih sudah berbagi
2:27 I tought that muscles that are not used are tender and the ones that are used the most are tougher.
Having been to Hungary multiple times, I have concluded that Hungarian goulash is one of those dishes that you can only have in its actual place of origin. Nothing made/sold elsewhere claiming to be that is actually THAT.
@@CliftonCostaLOL 🤣👍I agree with you.
Great video. Just returned from a trip to Budapest, and excited to try out the paprika!
Word for stew in Turkish is "guvech" but in some local dialects it sounds like gouvash. Hunarian Goulash is called in Turkey, "Macar Guveci".
❤😊🎉❤🌲🎄Saludos y muchas bendiciones 👨🍳 👩🍳 Viendo en tv este mismo especial de GULASH. Muy interesante y conocer mas de sus gastronomia. Excelente un fuerte abrazo desde Puerto Rico 🇵🇷
Gulash is Turkish 'Kul aşı' which means 'Meal of the servant'. Janissaries Cook was cutting Bull meat and cooking in big cauldrons. Hungary stayed under Ottoman rule for 2 centuries.
Good ingredient. Beauty at perfection.
What is the difference between porkolte and goulash? Traditonally pork or beef? Very popular recipe throughout Europe..thank you I got the answer after watching the entire cooking program.
Guolash soup came orginal from the Ottomanens soup as kul aşı. The Hungarians learned it from the ottomans that they 150 years in Hungary stayed. Kul aşı means person of soup. The paprika came also from Ottoman empire tu Hungary
Here in Australia where it's warm we have fresh peppers all year.
No need for paprika.
Love that he cooks over the coals, would love to eat at his restaurant
❤ 9:34 which root veggies exactly? Which amount of which specific spices exactly?
The chef is a treat to look at 😜
Love this and your other videos.. As I really want to know the real dish
"there is so much more beyond Gulash"
*dreaming of Topfenpalatschinken*
Correct: "...more tricky THAN you'd ever imagine"
Thank you, we've corrected the typo :)
Hungarian papraka was very common in the usa but these days its impossible to find. I wonder why
Probably because most of the Hungarian and German-Hungarian immigrants that arrived in the US in early 20th century have passed away. Most them grew their own paprika, even commercially, and all the 'varieties' of paprika.
Chicago has a goulash festival with many people making their own version of it.
Would love to visit that festival someday.
What is the best paprika (closest to the good Hungarian kind) that can be purchased in the states? Or can you have soms shipped from Hungary?
I need to try this
The Hungarians are lucky : they have Goulash and Viktor Orban.
Fun to watch! I wanna try
Great video so interesting
I've tried so many goulash recipes, but yours is hands down the best! Your channel is a true gem. Let me know if you'd be interested in checking out my humble culinary adventures sometime.
Never knew what
TURKISH / chinese
English would sound like .
Hungarian grandmothers ...
Now your talking !!
To make it fancy, I will boil some pierogies and add three eggs up sturgeon caviar. This will make it a lux dinner.
So good ❤❤❤
Looks good. For a tourist, Hungary was simply awful in the 90s: mediocre (at best) food, terrible service, basically just rude and unpleasant people trying to rip you off every minute of the day. I hear it's better now. Might go back for a few days if I happen to be in the area.
Well, the 1990s were chaotic in Hungary, to put it mildly.
Your westoid food must be much better🤣🤣🤣🤣🤣
It is much better now, and the prices even in Budapest are good. Service is usually good, unless you accidentally crash a celebration, in which case they might serve you pálinka
I too visited in the nineties - no internet info on where to find good food, just guidebooks so we had much the same experience with food ( awful & being ripped off). The patisseries and coffee were amazing tho!
Bojler eladó!
@DW Food do you have the recipe for the Hungarian Goulash please.
That was very interesting, thank you.
9.41 "...my grandma made the best goulash..." - and it's true
which cut of beef do you use?
it is best made of beef shank
@@kristofkozari9040 Tried and tastes very very good. Thanks.
Add some nokedli ( mini dumplings), too.
love h. goulash!
Where can I buy Fajszi Paprika?
I remember slapping a lot of sour cream in it. Goulash is wonderful but very rich.
Beautiful!
Next travel ,go to Budapest trying goulash
Where can I get the detailed recipe for the version in this video? Most that I found stray from what is presented here.
Sorry, we don't have a summarised Goulash Recipe. ..Click on the three dots below the video title, and then click "Show Transcript." Maybe that will help you a bit. And don't forget "love" as an important ingredient! 😘
I remember a pot almost like this one, on open fire, to make a tasty Goulash
Are there any goulash without any meat? I will definitely try out a vegetarian version.
Yes. It is called hamis gulyás (fake gulash). Made the exact same way only omit the meat. Of course due to this it will be ready way quicker.
The "Goulash" (the stew, not the soup) is often made from mushrooms, just google "gombapörkölt" for the recipe.
What is the best Hungarian paprika to purchase?
Looks yummyyy 😋😋😋
Hello from Slovakia
how is this usually served? I mean is it on its own or are there sides or rice or something like that?
It's mostly eaten on its own like a stew or a soup.
I don’t like Orban, but I love the Hungarians and Goulash is fantastic.
I’ve been meaning to make some for years and today is the day.
Respect to Hungary and respect to DW.
Proud to be European.
Me and my Girlfriend stayed in a hotel just down the road from this, down near the water I had no idea this was a restaurant I thought it was another hotel lol
What green spices are those?
Is it sweet or hot paprika that you add?
Sweet. But you can add some hot fresh paprika at the end if you like it hot.
Can you supply the recipe please.
which is the name of the restaurant?
"Spago" in Budapest.
What are the ingredients?
Thanks
If you ad Bone Broth insted of water it gets transformed to another level…I also add pork fat instead of oil,half of butter and a glass of wine..😊You will thank me later..😅
Although I am Hungarian, I rather prefer Bavarian/Austrian style goulash, meaning, with beer :)
There is no Bavarian goulash. There is a type of goulash, goulash soup. The rest are not.
@@balaton6281 there is goulah has been adopted by many countries in the course of history and there are diffrences in the way of preparation.
@@gergelyzoltan8422 Nincs bajor gulyás. A gulyás az leves, és magyar. Ami ragú, az nem is lehet gulyás, de pörkölthöz hasonló étel lehet más nemzet konyhájában. Német hülye szokás legulyásozni, a pörit.
@@balaton6281 Just as there are american style pizzas (new york, deep dish, tavern style etc), there can also be German, Czech and Romanian goulashes. Peppers weren't discovered in Hungary so I'm pretty sure you didn't invent a stew or a soup made with meat and peppers.
@@hippiemuslim There is no German or Romanian goulash. In addition, goulash is soup, liquid, and cannot be interpreted as ragout. Every nation has its own ragout, but not with a foreign word. The goulash, a peasant who guards the "gulya" and the lives on Puszta.
Se ve interesante
YES. THIS IS GOULASH!!!!! on youtube have a lot of '' joke goulash ''.
I like gulasch its a good stew
so delicious can you send it to me. I want to enjoy now
It's such a stupid thing arguing over something like an authentic way of making Gulyás. Yes it's the national dish, but there's not a "perfect" way to make it, the herders who cared for the cattle put what they had on themselves at the time, and so do many people today. Some people put in certain vegetables and some didn't. Arguing over if it's thicker or not is another thing that comes with using certain ingredients as it's bound to become thicker with the collagen from the beef and the starch from ingredients like potatos. As long as it has consists of the required basic ingredients i don't think it really matters. There are different types like Szegedi/Székely Gulyás or Babgulyás (Bean goulash) too, but they are not the same. What matters is you make it how you like it as long as you stick to the basics and don't go in a too different way like with "american goulash" as that one can hardly be called a Gulyás recipe.
cheecks are the toughest muscle because it's used most. You just cook it tender...
There's nothing complicated. Put everything in a pot and boil. Simple as.
This is Orbans favourite dish as well.
Trickier
Why there is coriander on the top?