I like to stew it thicker, without that much fluid. To avoid burning it, I bring it to boil and then put in the oven at 250 F for 2 hours. I also add a couple table spoons of mild pepper (paprika) paste and a table spoon of hot pepper paste. If you slice beef to thin strips, you'll have what is called beef Stroganoff, named after count Stroganoff. A variant of this, simmered with sliced pickles added, is called азу (pronounced azu).
Gulyás (the word means herdsman or cowboy in hungarian) was originally a stew and was prepared from beef, onions, paprika, potatoes and the other ingredients in one big bowl over open fire in the Puszta. Later it found its way into the kitchen and became 4 different dishes: 1. Gulyás or Bográcsgulyás: A beef stew, where everything (fat, onions, beef, potatoes, paprika and other seasoning, sometimes vegetables, water and wine) is put together in a special order in a bowl and cooked for a long time, in the kitchen or over open fire. Easy to prepare for a big group of people if you have the right size of bowl, so it became a typical military food everywhere in Europe, or nowadays a festival food 😊. It can be thick or thin, with a deep red color. It’s a main course, a one and only course. Eat it with a spoon. 2. Pörkölt: (Mostly this is called goulash in other parts of the world) A thick stew, made from the equal amount of onions and meat (not only beef, it can be made also from pork, sheep, wild, chicken, even fish. For beef, Gulyás is a better choice, because it is cooked longer) where the meat is scorched at first, before cooking it with the onions and paprika and other seasoning. No carrots or potatoes or whatsoever added! No flour used to thicken! The side dishes (egg noodles, dumplings, potatoes etc.) are prepared separately. It is thick, mostly colored dark brown or dark red. Main course. Best with pickles or other sorts of “sour salads”. Eat it with fork and knife. 3. Paprikás: Like pörkölt, but with cooking instead of scorching, and adding sour cream to get an orange colored sauce. Main course. Eat it with fork and knife. And pickles! My favorite! 4. Gulyásleves (goulash soup): A modern soup version of the original gulyás, with beef, potatoes, carrots, onions, paprika, garlic and cumin or caraway seed. It’s a thin, watery soup, dark or light red colored, sometimes not even red. If you try to order a goulash in a restaurant in Budapest, this is what you get most of the time. It is not considered a main course but a starter, combined best with sweet dishes or desserts. Eat it with a spoon. There are several subtypes of these, like “Székely” goulash, prepared with sauerkraut, or “paprikáskrumpli”, a potato goulash with sausage instead of meat, or the famous fish soup called “halászlé”. From the USA to Japan, you can find some sort of goulash everywhere. It is delicious if done right, easy to prepare, and not only in a kitchen, but also over an open fire. In every army, where hungarian Hussars were utilized, they learned how to make goulash too. In a big bowl (in Germany called Gulaschkanone, goulash canon) it can be prepared for hundreds of people simultaneously, that’s why it is known today everywhere in the world. I hope it will help you to find your favorite goulash!
Thanks for taking the time to write in such detail. Usually, comment threads are just loaded with awful - it's great to find not just a recipe but side dishes of technique and history to go along with it.
Made this following exact directions for my husband after a long day on the job, he walked in to this simmering on the stove. It would have been my moms 93rd birthday today and she made the hamburger macaroni version while we were growing up. So this had extra meaning today. My mom adored my husband. It was just a wonderful meal. When I work out at the gym I don’t play music, I play Chef John and plan dinner 😂. I agree He is precious and a calm in the midst of the storm
The hamburger macaroni version is sometimes called American Chop Suey, sometimes goulash. It is a separate dish in it’s own right, but really has no relationship to Hungarian beef goulash. I wonder why it’s even called goulash? Or American Chop Suey? One of the world’s great mysteries, no doubt! It deserves another name altogether.
@@JaWimGaming no. Actually the opposite. Goulash is gulyás in Hungarian which comes from gulya which means a horde of cows But pörkölt can be made from any meat. The one you are talking of is chicken paprikash
No. I myself sent about 100 emails wrote 10 letters, made 57 phone calls and sent 3 kitchen utensils to Chef Jon yesterday, mostly just checking up on him. Its for his own good and there's nothing wrong with it. I mean look at me: does this seem like the avatar of a crazed stalker living in a room he hasn't left for several months with posters of a single specific person plastered all over his walls as he runs his sweaty, food-laden hands across already crusted keyboard buttons? Of course not.
Tiffany Ekwonna No; I am obviously 100% serious. In fact, I am currently holding Jon hostage in the basement of a mozzarella industry owned office building in [secretly looks up map of United States dairy farms] Lexington Nebraska, feeding him overdone chicken parm made with Kraft brand parmesan sogged over with store brand pre-made pizza sauce and shortening (in place of olive oil). Despite being in a mozzarella industry owned facility, there is in fact no mozzarella readily available, so I substituted it with processed white cheese. I am making him watch me gnaw on poorly cooked chicken wings and have a bottle of cayenne pepper at gun point. My only demand is that he cease all contact with that conniving slut spatula and any kitchen utensils it associates itself with.
I cook homemade ‘tv dinners’ for my recently widowed, 80 year old father. I don’t live close and he doesn’t cook - at all - so everything must freeze and reheat well. He’s a meat-potatoes-gravy man. I’m constantly on the look out for recipes to add to the rotation. I have a feeling this might be a winner! Thank you!
I made this recipe, it’s seasoned almost exactly like my grandmother’s! No one got her recipes before she passed 30 years ago and I could only remember it had a lot of paprika and she braised the beef cubes prior to cooking them (I was little). It takes me back. Tastes like childhood!
I am Hungarian and I can tell you this goulash is gorgeous! Not traditional by any means but gorgeous! Thanks for sharing. I must add, I love your narration in your videos and your sense of humor. Subscribed!
Kons Varka use a lot of red onions, (most hungarians cook their goulash, actually pörkölt almost with 1:1 meat -onion ratio) and tomatoes and paprika as well. Cut the onions intosmall pieces, not so big as here so they can complet ,,dissolve,, as the meat cooks. This is the key to a thick pörkölt souce! Forget the balsamic vinegar, chicken stock, and the bay leaf. cumin is ok. You can also add a glas of red wine on to the meat. Sorry for the bad english.
i am from spain .lives in the US and love the goulash . Will try tomorrow !! would like to see the traditional recipe done by a Hungarian old Gran Ma !!!
Always best to buy the chuck roast and cut yourself. Packages of pre-cut stew meat are often assembled by the butcher or meat department from the odds and ends from other different cuts. All those little scraps from different muscle groups often cook quite differently. Some might take longer or slower, resulting in some perfectly tender bites and some tough and chewy bites.
MerkinMuffly Wow. I knew it was better to cut it yourself because it might be odds and ends assembled by the butcher. However, I did not know because of that it may take longer for some parts of the meats to cook. Thanks.
I really like the idea of browning the meat and sweating the onions in a different pot, but my Grandmother will literally kill me if I put tomato paste and sugar in my porkolt.
This resembles more the goulash that Slovak or Czech people call Gulas..The hungarian 'gulyás' is actually a soup with vegetables, tiny dumplings, and often not even made from beef, but pork, chicken, or even without any meat at all..This is 'pörkölt' or stew in english..Start it with smoked lard and a tiny slice of chopped smoked bacon, chopped onions,&garlic, and when brown remove from heat, mix in paprika, black pepper, ground caraway and salt, stir, put in a bit of chopped tomatoes and green peppers, bring it to to the boil then put in the meat and cook until tender
HI chef john, i have made many of your recipes but i have never been compelled to leave a review of how excellent your recipes are, but this recipe has touched me deeply, it is the most delicious and heartwarming stew i have ever tasted, it makes me happy to be alive
I LOVE Pörkölt! Could you please send me your recipe? I used to live in Budapest (actually in the Buda hills on the street called Ora Ut). It is best when homemade.
Good recipe. The only thing I don't get it why you would use a chicken broth in a beef recipe. I used beef broth with makes the flavour much fuller and in-sync with the meat used.
My Grandmother, who came from Hungary, used to make "Gulyas". As here, she always used to buy beef chuck, cut it up herself and brown it before putting it into the pot. Of course, hers was nowhere near this fancy. Just beef, onions, garlic, potatoes (never noodles), and plenty of paprika and cayenne pepper. Incidentally, contrary to popular misconception, "Gulyas" is NOT the Hungarian word for "stew". It is actually what Hungarians call guys who herd cattle on horseback. I other words, "Gulyas" is the Hungarian word for "Cowboy", and "Gulyas Leves" (pronounced "GOULyash LEVesh") basically translates as "Cowboy Stew", like the food you used to see being cooked in chuckwagons for the cowboys in all the old western movies.
Folks, I get a kick out of all the comments about this not being authentic....most traditional recipes from pretty much anywhere in the world was peasant food and they used what was in season or in the pantry. Get over it there's probably as many versions of this and many other recipes as there are people who cook them....so lighten up and enjoy.....oh yeah this is 2015 and many things including recipes evolve over time. Regards Bill
+william „bill from lachine“ mcduff I get it and I agree to some extent. But olive oil and balsamic vinegar in a traditional central European dish is just nonsense. Anyway just as Chef John said in the beginning of the video, this is Austrian recipe. Hungarian goulash is simpler (in most cases seasoned only with paprika and salt) and much thinner, almost like a soup.
Anologrime, The best version I have and enjoy more than the traditional one involves equal amounts of meat and onions. It also has some tomatoes and tomato paste and lots of paprika. Try it you'll like it. Regards Bill
william mcduff 1:1 of meat and onions is how it's frequently done here in Czech Republic, so I'm very much familiar with it. Although to my taste, this much of onion adds too much sweetness to the stew. So I prefer it as follows: About 2:1 of meat and onion. Since the onion also serves as a thickening agent, my stew can seem to be too thin. In that case I thicken it with crumbled bread or rarely with dark roux. I only season with salt, Hungarian paprika and some black pepper. If I feel adventurous I even add some freshly ground caraway. The perfect side-dish are bread dumplings or fresh bread (sourdough rye and wheat bread). Yeah, I'm really into my goulash... :-) BR András
william mcduff Really? So you make traditional Italian spaghetti with canned chili? Or do you make Schnitzel with teriyaki marinated chicken? That recipe is not Hungarian Goulash, it's a SOUP. MCDUFF, Don't recall any Hungarians with that last name. How bout I make u some blood pudding, without any blood in it, is it still blood pudding!? lol
Well, we Hungarians when say "goulash" means a soup with vegetables carrot, parsly etc.for us. It's called in Hungary gulyás-leves "goulash soup". It can be made of beef, veal, pork maybe turkey. The recipe introduced in the video we call "marha pörkölt" beef stew. Some remarks to the video. At Hungarian homes we never prepare this way i.e. heating-up the meat first. Maybe restorants do this way, I don't know. To add vinegar and OLIVE oil??? is total fault. Never! The autentic recipe: Heat-up the shredded onions on pork fat first. After 5-10 mins add meat. Heat until meat gets white. Add salt, red paprika powder, pepper, cumin, some (2-3 dl )water and garlic. Slow boiling for 2,5 - 3 hours. At the end of boiling add 1-2 dl red wine, and boil over 10 mins. The recipe valid for pork meat as well, red wine can be missed. Enjoy.
Thank you for Browning your onions! What a huge difference this makes in the flavor! If you hate onions in your stew or soup it's probably because they weren't caramelized beforehand!
Went to Bulgaria in the late 80's with my parents and we stopped off at a hotel kitchen who served us goulash. I remember them bringing it out to us half cooked, then they poured some kind of methelated spirits into a bowl and set it in fire, so the goulash cooked in front of us on the table while we ate starters. It was fucking BOILING and I had to blow on it for 10 minutes before I could eat, but it was amazing. Still remember the taste now 30 years later. Thinking of trying this one. Thanks for the recipie. But I think I'm gonna need to invest in some new pots and pans.
@Kristof Alexy Gulyás is a soup, usually cooked in cauldron. That's why it's name correctly in English "cauldron Gulyás" in German "Kesselgulasch", in Hungarian "Bográcsgulyás".
@Kristof Alexy You do realise he wasn't fighting you, he was agreeing with you in every comment. Why do you have to be a butthurt ass? We get it, you are Hungarian, now calm down. It's not that special, there are almost 10 million people from Hungary, and most of them have clicked on this video and made a comment about how this is Pörkölt by now.
@@KAESowicz written as gulyás, proper pronunciation is /gooyush/. imagine the /u/ pronounced as a lengthened version of the first part of the sound /ou/ or /ow/ or more simple just "ah" which is phonetically the /a:/ sound. also, it was already mentioned in the comments section but this is what's known as pörkölt, and not gulyás.
U are hilarious!love your sense of humor!this looks pretty acurate close to acurate...im half Hungarian,from balkans..living in canada for years..but my grandma though me how to make goulash!btw.the only 2 things i would suggest to do to make it even more authentic, is to add some red wine,instead balsamic vinegar,and homemade noodles ,whick my grandma use to make ...
This is the way my Germany-born mother-n-law made Hungarian Goulash too. I’m making some today. My noodles are all ready for this wonderful meat dish! Thank you for reminding me of this recipe!
Hey chef John great video! I would also like to recommend eating your gulash or chicken paprikash over freshly made spetzle and if you're feeling fancy you can even make käse spatzle.
You've sold it to me John looks absolutely stunning I spent 3 years in Austria and its exactly how they make it I love this dish and you executed it to a t caraway is used alot in Austria 🇦🇹 especially with pork
@Turlock the Werewolf depends on the part of Croatia and the time period, of course. I love medieval Croatian history, urban history especially. Zagreb was a trailblazer in multi-lingual municipal development in the late 13-15th century, when it received the full tavernical law to be an independent town from Belas IV. Slavs, "Latin" speakers (mostly Italian from Dalmatian towns under Venice, but some of the French minority in German speaking territory too), Germans and Hungarians. Everyone got their share in municipal participation, all languages were represented, there was even lots of intermarriage. Dubrovnik was a masterclass in independent town diplomacy - after they got independence from Venice of course. Shit, did you know that early Balkan's christianity existed in Latin, Greek, Church Slavic, and partially even in Proto Stokavic and Kajkavic and in multiple types of writing?? It's fascinating. Shame Balkan countries are tied up in nationalist disputes, where history is only a tool to exploit for political purposes.
What??? Thyme, garlic, bay lef, marjoram, balsamic vinegar...that's not Hungarian at all ! BTW, what you call "goulash" (gulyiás in Hungarian) "pörkölt" is it's proper name. . Goulash, as U say, in Hungary is a soup.
He also said it was "HIS version." So if you want the actual Hungarian version, look elsewhere. What things are to homelands of nationalities and what they are to American nationalism are often different as certain food cultures become mixed with the influences of other countries. Now you know both ways.
Haleene Williams I agree with you. Americans, for example, invented the "chop suey", a dish not known in China in the past. You're right, he said it was HIS version, but...why not learn and prepare the original one? It's been prooved to be excellent for many, many years. :-) Now , for example, whoever read my comment knows a little more about Hungarian food and as for myself, I will continue preparing it how all my Hungarian ancestors have : no thyme, no bay leaf (too Spanish), no malsamic vinegar (never ever) ), no marjoram. I accept the fact of calling this stew goulash, so I always serve it with "galuska" (small egg dumplings). BTW, I didn't mean to upset anyone with my comment.
14Aymara Yep... See now their is need for you to have a sight. Put the dishes as you know them to be made. Like biscuits everyone has their version from cowboy saddle biscuits hard and made to travel, to plump, soft flakey buttermilk biscuits, but their all biscuits. Even just plain "white bread has many versions. Got to go fix dinner. lol
14Aymara He started right off with a disclaimer saying it was "Wolf Gang Pucks recipe" and that Puck is a Australian, and since he has never been to Hungary, he "Assumed" it was the same thing, but in any case, he really liked it. Like everything else chefs specialize in certain things. He just liked this recipe and wanted to share it. It would have been wrong to pass it off as a actual Hungarian recipe, but he cleared that up first thing.
My Oma used to make this all the time when I was growing up in Germany and always served it over wide egg noodles, it's still my absolute favorite dish to eat and what makes it so good is the Hungarian paprika, it's the best and the Spanish version, even though it's very good, is too mild for this dish......just my opinion of course :)
That seems to be verry good... but it s definitely not a gulash... That s a paprika stew(called pörkölt,not gulash).A gulash is a kind of soup made of broth,vegetables,and pieces of meat,cooked togheter...
Yum, Spaetzle are about the same as the Hungarian Nokedi and I love them. Making them yourself is interesting though. One of those very simple dishes with only 3 or 4 ingredients but if you don't do it exactly right, and cook for exactly the right amount of time you get a whole pot full of rubber bands...
Ok, I just made this according to his recipe and it turned out great! Only small change I made was to let it simmer longer, like 3 hours. I'll be honest, I wasn't wild about the scent while it was cooking, but the longer it simmered, the better it smelled. It smelled like Deer stew in the beginning. I think next time I'll try it with beef broth and maybe add a can of succotash because I think it needs more veggies, carrots for sure. Wife baked a fresh crusty loaf and we ate like Royalty today! I'm GW and I recommend this recipe! 😉
I was always told that goulash was Hobo's Stew. That meant that everyone saying this isn't Hungarian Goulash are neither right or wrong. Hobo Stew is a beef stew with whatever you had to go in it. WHO CARES, It's damn good.
Das ist eine typische österreichisches Speise und hat ein ungarisches Vorbild. Im Übrigen gibt es nicht "das" Rezept, sondern jede Großmutter hat ihr eigenes.
CHICKEN BROTH IN GOULASH!?????????!???????????????????????? Are you CRAZY????????!!!! NO OLIVE OIL! DO NOT TOAST PAPRIKA for more than 1 minute. Marjoram goes in at the end. 10 minutes before you finish.
Yes, Chef John's video is actually a recipe for pörkölt. No, it isn't wrong. Nobody cares where you're from; a family recipe is a family recipe, traditional or not, and nobody has a "wrong" recipe just because it isn't the same as yours. Also, gulyás can be either soup OR stew, depending on the part of Hungary you're in/from. My family recipe came from Budapest and has been around for generations, and is more of a stew but with no added liquid. I will be damned if you tell me my recipe isn't traditional gulyás because it isn't a soup.
onyxisacatsname There's a reason it's called gulyásleves in Hungary; emphasis on the "leves". I've been living in Budapest for two years and have had gulyásleves/herdsmen soup all over Hungary, whether at a restaurant or someone's home, and have never been served a stew. It's always a soup. Even if it's babgulyás, it's always a soup. In Hungary, where goulash was created, it's a soup. Always has been and always will be. All the other countries that adopted it made it a stew. If Chef John is going to call this Hungarian goulash, that's incorrect. If he calls it Czech goulash, or Polish (Austrian, German, Serbian, etc.), then Hungarians won't say, "that's not real Hungarian goulash".
If you want some extra intense flavour try out making it with red wine. It's amazing. I love this with potatoes which also thicken the stew. In my experience it needs more like 3 hours, but it's completely worth it.
Made this last weekend exactly according to Chef John's specifications and it was GREAT! Tonight I'm making it again, but with veal stock instead of chicken stock. Should be rad!
Various ethnicities within the vast territory ruled by them adopted some of each other's dishes and seasonings to create their own take on a recipe. Made for numerous regional variations.
When I was a kid in the late 60’s my parents took us to Europe for the summer several times. They bought a VW van in Yugoslavia and we drove the continent. I remember going to Budapest near a bridge, going into a restaurant and enjoying Hungarian goulash. It was music in my mouth, a wonderful meal. I don’t remember if this is the same but this is delicious. Thank you.
"Chef to English Dictionary" hahahahahahahahaha I almost spit up my wine on this one. Note to Self: do not drink during Chef John's commentary, you crack me up all the time! Looks delicious btw.
I was raised in a highly ethnic Hungarian/Polish neighborhood. The goulash I had as a kid contained only beef, potatoes, Hungarian paprika, onions & other spices. Anyone else remember this as the type of goulash they ate?
@@charleswalter2902 I have no cultural ties but that's the type I love to eat and cook. Only extra ingredient I use that is maybe not so traditional is some hot ajvar.
Dude! This is outstanding. Perfect for the chilly weather here by the bay. I had to use a non-freakishly small spoon, though. Since I didn't substitute any ingredients, though, it tasted fine. You rock, man!
"Gulyás" in Hungarian actually means a herdsman who takes care of cattle - something like a cowboy. What Hungarians call "Gulyás" is in full referred to as "gulyás leves" (herdsman's soup) and is in fact a soup based on beef, onions and paprika and such traditionally cooked over an open fire (campfire) in a cauldron (bogrács). Outside of Hungary, "goulash" refers to a stew which Hungarians call "pörkölt" which is based on ingredients similar to the soup but is thicker and is usually served with dumplings (nokedli). Goulash stew, based on "pörkölt" is made in many Germanic and Slavic variants across the central European countries neighbouring on Hungary and a bit beyond and is served on a variety of regional dumpling types. American goulash (the macaroni dish) is a different thing altogether - not sure how it came to be called goulash considering it is so different.
Finally someone who does not only know the origin but also knows the difference between Goulash (or Gulyás) and Pörkölt. I'm from Bavaria and whenever I tell someone that I'm preparing Pörkölt they do not know what I'm speaking of. Until I say that it's the dish they usually know by the name Goulash. My favourite side dish are dumplings made from old bread buns (Bavarian buns not these fluffy American buns).
@@wernerpoeschl0510 are the dumplings you are referring to "knoedel" ? My mother, from North Hungary, used to make dumplings she called "knédli" (prononunced "knaydlee" in English spelling). Obviously originally a German food. My mother learned it from Zipser Germans who lived nearby. Bavaria is on my "bucket list" to visit once the pandemic is over. Have to lose some weight first though since the food is so good I will gain many pounds in a short time for sure ! :-)
@@gabithemagyar Yes, they are called "Semmelknoedel" (Semmelknödel), Semmel means 'bun' and 'knödel or knoedel' means dumpling. Honestly I never before have heard of Zipser Germans. I had to google it but it seems they are the offspring of Germans that emigrated in the 13th century to Slovakia and Upper Hungary. I've also googled für 'knédli' and it seems they are almost identically to 'Bohemian Dumplings' (that are typically for the Czech cuisine but also are known in Austria). 'Semmelknoedel' are different to these kind of Knoedels. You need old buns (at least 1 or 2 days old) that are sliced in pieces. Put them in a bowl. In a hot pan you saute finely diced onions when turning translucent you turn off the heat and add some milk and parsley. Once the milk is warmed up (not cooking) you pour this over the bread and let sit for about 20 minutes. After that you add salt, pepper nutmeg and 1 or 2 eggs. Then you start to knead it all together and after a while you roll dumplings. Put in a pot with hot water, bring to boil and then reduce the heat to low. Let it sit on low temperature for about 20 minutes and then they should be done. I hope this makes sense, English isn't my native language and I'm not trained to all the correct terms for a cooking lesson 😂
This is actually not a gulyás but another Hungarian dish called pörkölt, which is also common in Hungary. Foreigners are not familiar with that term and just call it goulash. Gulyás is a big soup.
First you insult 1000+ years of Hungarian culture and existence by saying they are no different than Austrians. Then you put CHICKEN broth in Beef Gulyas? You say there is no difference between Spanish and Hungarian Paprika - obviously you have never had a chance to have the real thing. Not nearly enough onions, not nearly well enough chopped. You are trying to be simple, but in a way that disrespects the food.
@@Lisa99lou I don't consider myself particularly technically savvy so I'm not sure why I'm a part of the PC brigade? I didn't mean to create any drama I just wanted to note that us Austrians are very much not the same as those people.
@@Lisa99lou Those people as in Hungarians. I do not mean to call them inferior in any way, I'm just saying that that they're different and I'd rather not to be compared to them.
This is awesome, but it is called " Pörkölt" which means "singed" (not sing but singe). One of us Hungarians' favorite food. Other than that COOL! ( I am Hungarian, born and raised, I'm not the guy on the avatar)
Schwartz Zoltán Nahat! Igaz hogy en csak 15 eve elek Amerikaban es folyekonyan beszelek magyarul, Magyar vagyok. Magyarorszagon szulettem es laktam 25 eves koromig. Hidd el nekem, a szo porkonli az singeing angolul. Burned egettet jelelnt. Nagy kulombseg. Uto irat: Szakacs vagyok.
***** Probably most Eastern European nations have their own version but Hungarian Goulash (Gulyás) is a soup. Similar to "pörkölt" (= Paprika beef stew) but made with more water/stock plus vegetable chunks (potatoes, carrots, white root etc.)
Wolfgang Puck who introduced Chef John to this dish is Austrian therefore he called it goulash. I am German (nextdoor neighbor to Austria). Anyway the German speaking population calls this dish gouash or hungarian goulash for ages now, even though we know goulash in Hungary is actually a soup. The name just sticks and in German speaking people know what dish is meant by that name.
Hello from Vienna: The Goulash you are showing here is neither Austrian nor Hungarian. To make an Austrian goulash you need at least the same weight of onions and beef. Sauté the onions in 2-3 table spoons of lard with a pinch of salt for about 45 minutes until they are really soft but not brown. Then turn up the heat and add crushed garlic, sweet and spicy paprika powder and fry that for about a minute until you can smell the paprika. Now you add the COLD unseasoned meat, a pinch of salt, black pepper, a small splash of white vinegar and a table spoon or two of dried marjoram. NOTHING ELSE. Now cover and simmer on low heat for 4-6 hours until the meat is tender and the onions have almost completely desolved into the sauce. You will need no flower to thicken the sauce, the onions will do that job.
This recipe was awesome to make. Once everything was reduced down the sauce was thick and the meat was so tender. The sour cream was the kicker in this. My kids even enjoyed it. I know I’ll be making this again.
It is important to clear as an Hungarian: Goulash is not Goulash. It is misinterpretation of Gulyás, which is *Gouyash* in English pronounce. Gulyás is Hungarian Herdsmen from the Puszta and nowadays is always refer to *soup* . In the video this is a stew, which name is *pörkölt* . Remember, Gulyás is always a soup (Gulyásleves).
Check out the recipe: www.allrecipes.com/Recipe/231009/Chef-Johns-Beef-Goulash/
Thx...kinda need it considering Im making it right now
I like to stew it thicker, without that much fluid. To avoid burning it, I bring it to boil and then put in the oven at 250 F for 2 hours.
I also add a couple table spoons of mild pepper (paprika) paste and a table spoon of hot pepper paste.
If you slice beef to thin strips, you'll have what is called beef Stroganoff, named after count Stroganoff.
A variant of this, simmered with sliced pickles added, is called азу (pronounced azu).
Yum
What part of the bief do we use please?
in hungary pepper is king, in particular beef goulash, where they seem to use a ton of it in the
recipe, with the beef being of secondary importance.
A Hungarian I used to work with told me that his goulash recipe began with the instruction, "First, you steal a large pot ..."
Roflol...oh dear. I laughed because my grandmother was gypsy and she made Hungarian goulash all the time. I don't need to say anymore.
Hahahhahahha
Steal? He's prolly related to the Bidens Lol
@@lauragriffin6512you wouldn’t know what a gypsy is if they screwed you.
Reminds of the disappearing bicycles your country is famous for!
Gulyás (the word means herdsman or cowboy in hungarian) was originally a stew and was prepared from beef, onions, paprika, potatoes and the other ingredients in one big bowl over open fire in the Puszta. Later it found its way into the kitchen and became 4 different dishes:
1. Gulyás or Bográcsgulyás: A beef stew, where everything (fat, onions, beef, potatoes, paprika and other seasoning, sometimes vegetables, water and wine) is put together in a special order in a bowl and cooked for a long time, in the kitchen or over open fire.
Easy to prepare for a big group of people if you have the right size of bowl, so it became a typical military food everywhere in Europe, or nowadays a festival food 😊. It can be thick or thin, with a deep red color. It’s a main course, a one and only course. Eat it with a spoon.
2. Pörkölt: (Mostly this is called goulash in other parts of the world) A thick stew, made from the equal amount of onions and meat (not only beef, it can be made also from pork, sheep, wild, chicken, even fish. For beef, Gulyás is a better choice, because it is cooked longer) where the meat is scorched at first, before cooking it with the onions and paprika and other seasoning. No carrots or potatoes or whatsoever added! No flour used to thicken! The side dishes (egg noodles, dumplings, potatoes etc.) are prepared separately.
It is thick, mostly colored dark brown or dark red. Main course. Best with pickles or other sorts of “sour salads”. Eat it with fork and knife.
3. Paprikás: Like pörkölt, but with cooking instead of scorching, and adding sour cream to get an orange colored sauce. Main course. Eat it with fork and knife. And pickles! My favorite!
4. Gulyásleves (goulash soup): A modern soup version of the original gulyás, with beef, potatoes, carrots, onions, paprika, garlic and cumin or caraway seed.
It’s a thin, watery soup, dark or light red colored, sometimes not even red. If you try to order a goulash in a restaurant in Budapest, this is what you get most of the time. It is not considered a main course but a starter, combined best with sweet dishes or desserts. Eat it with a spoon.
There are several subtypes of these, like “Székely” goulash, prepared with sauerkraut, or “paprikáskrumpli”, a potato goulash with sausage instead of meat, or the famous fish soup called “halászlé”. From the USA to Japan, you can find some sort of goulash everywhere. It is delicious if done right, easy to prepare, and not only in a kitchen, but also over an open fire. In every army, where hungarian Hussars were utilized, they learned how to make goulash too. In a big bowl (in Germany called Gulaschkanone, goulash canon) it can be prepared for hundreds of people simultaneously, that’s why it is known today everywhere in the world.
I hope it will help you to find your favorite goulash!
Great information, thanks!
I love it, but we do not use cumin in classic Hungarian recipes, only the similar looking, but very different tasting&smelling caraway.
Thanks for taking the time to write in such detail. Usually, comment threads are just loaded with awful - it's great to find not just a recipe but side dishes of technique and history to go along with it.
That’s amazing. I’m slowly going through images and recipes for all these to see if I can find my best-meal-ever. Thanks for that.
@@lisaoconnor5139 you might want to start with the stripped down verison of only beef, onions, salt, paprika and maybe some garlic. and time.
Made this following exact directions for my husband after a long day on the job, he walked in to this simmering on the stove. It would have been my moms 93rd birthday today and she made the hamburger macaroni version while we were growing up. So this had extra meaning today. My mom adored my husband. It was just a wonderful meal. When I work out at the gym I don’t play music, I play Chef John and plan dinner 😂. I agree He is precious and a calm in the midst of the storm
The hamburger macaroni version is sometimes called American Chop Suey, sometimes goulash. It is a separate dish in it’s own right, but really has no relationship to Hungarian beef goulash. I wonder why it’s even called goulash? Or American Chop Suey? One of the world’s great mysteries, no doubt! It deserves another name altogether.
Best served with bread dumplings and Pilsner. Trust me.
Czech dump0lings for sure. They make any sauce 1000000x better.
Bread dumplings sound good, but I'd replace the a watery pilsner with a tastier beer, maybe a somwthing dark, like my heart.
I had to look up a framboise, and now I must have one!
A glass of water is just fine. No poison adds to a meal
Wrong the best is some good vodka and EROS PISTA
You make some of the best meat dishes my man!
Actual goulash is more like a soup rather than a stew.
Here in Hungary we call meat stew "pörkölt".
Didn't know that actually and I am living close to Hungary :D
But pörkölt is with chicken meat right ? But you can make goulash from almost every meat .
@@JaWimGaming no. Actually the opposite.
Goulash is gulyás in Hungarian which comes from gulya which means a horde of cows
But pörkölt can be made from any meat. The one you are talking of is chicken paprikash
@@GermanHerman123 happy to teach you
I usually let it simmer as long as it takes to reduce it to something that won't flow through the Spätzle (which I think fits the stew the best......
Chef John, I read your blog posts in your voice. When I cook your recipes, I have a little you in my head telling me what to do. Is that weird?
No. I myself sent about 100 emails wrote 10 letters, made 57 phone calls and sent 3 kitchen utensils to Chef Jon yesterday, mostly just checking up on him. Its for his own good and there's nothing wrong with it. I mean look at me: does this seem like the avatar of a crazed stalker living in a room he hasn't left for several months with posters of a single specific person plastered all over his walls as he runs his sweaty, food-laden hands across already crusted keyboard buttons? Of course not.
banana awesome. I do the same.
Warvell1 I hope that's a joke!!! 😂💀
Tiffany Ekwonna
No; I am obviously 100% serious.
In fact, I am currently holding Jon hostage in the basement of a mozzarella industry owned office building in [secretly looks up map of United States dairy farms] Lexington Nebraska, feeding him overdone chicken parm made with Kraft brand parmesan sogged over with store brand pre-made pizza sauce and shortening (in place of olive oil). Despite being in a mozzarella industry owned facility, there is in fact no mozzarella readily available, so I substituted it with processed white cheese.
I am making him watch me gnaw on poorly cooked chicken wings and have a bottle of cayenne pepper at gun point.
My only demand is that he cease all contact with that conniving slut spatula and any kitchen utensils it associates itself with.
+Warvel1 I'll bet you served the chicken park over pasta that you rinsed first, didn't you? You're so evil!!
I cook homemade ‘tv dinners’ for my recently widowed, 80 year old father. I don’t live close and he doesn’t cook - at all - so everything must freeze and reheat well. He’s a meat-potatoes-gravy man. I’m constantly on the look out for recipes to add to the rotation. I have a feeling this might be a winner! Thank you!
how are you holding up?
I made this recipe, it’s seasoned almost exactly like my grandmother’s! No one got her recipes before she passed 30 years ago and I could only remember it had a lot of paprika and she braised the beef cubes prior to cooking them (I was little). It takes me back. Tastes like childhood!
I am Hungarian and I can tell you this goulash is gorgeous! Not traditional by any means but gorgeous! Thanks for sharing.
I must add, I love your narration in your videos and your sense of humor. Subscribed!
can you please tell me whats authentic hungarian goulash?...Thank you.
Kons Varka use a lot of red onions, (most hungarians cook their goulash, actually pörkölt almost with 1:1 meat -onion ratio) and tomatoes and paprika as well. Cut the onions intosmall pieces, not so big as here so they can complet ,,dissolve,, as the meat cooks. This is the key to a thick pörkölt souce! Forget the balsamic vinegar, chicken stock, and the bay leaf. cumin is ok. You can also add a glas of red wine on to the meat. Sorry for the bad english.
i am from spain .lives in the US and love the goulash . Will try tomorrow !! would like to see the traditional recipe done by a Hungarian old Gran Ma !!!
I've been to Budapest and I have to say the goulash there was awesome. And the people are so nice!
csakapufin Your English is perfect, you don't need to apologize!
Always best to buy the chuck roast and cut yourself. Packages of pre-cut stew meat are often assembled by the butcher or meat department from the odds and ends from other different cuts. All those little scraps from different muscle groups often cook quite differently. Some might take longer or slower, resulting in some perfectly tender bites and some tough and chewy bites.
MerkinMuffly Wow. I knew it was better to cut it yourself because it might be odds and ends assembled by the butcher. However, I did not know because of that it may take longer for some parts of the meats to cook. Thanks.
MerkinMuffly has
. .. xghhhh
And plus they charge extra because of "better cuts" added but the result is inferior if it isn't proper stew meat.
we can't get chuck roast joints in the UK we have topside, silverside, steak etc
I really like the idea of browning the meat and sweating the onions in a different pot, but my Grandmother will literally kill me if I put tomato paste and sugar in my porkolt.
This man is precious. Thank you for making us feel that food is a relaxing blessing with your voice. I really love your voice and calmness and humour.
Exxxaaaatly
Well, Austria and Hungary used to be part of the same empire called "Königreich Österreich Ungarn", so... not too far off ;)
Whispering words of wisdom as always my bird friends
Kaiserliche und Königliche Monarchie Österreich-Ungarn
This resembles more the goulash that Slovak or Czech people call Gulas..The hungarian 'gulyás' is actually a soup with vegetables, tiny dumplings, and often not even made from beef, but pork, chicken, or even without any meat at all..This is 'pörkölt' or stew in english..Start it with smoked lard and a tiny slice of chopped smoked bacon, chopped onions,&garlic, and when brown remove from heat, mix in paprika, black pepper, ground caraway and salt, stir, put in a bit of chopped tomatoes and green peppers, bring it to to the boil then put in the meat and cook until tender
Chef John! Can we get a "freakishly small wooden spoon" t-shirt? Seriously!
YES, PLEASE!
Perhaps with the words "A Dash of Cayenne" on the back.
Great idea
Sometimes I watch your videos just to relax, better than watching a movie.
i watch these late at night all the time
Same. Plus Hollywood is cesspit of degenerate propaganda nowadays.
barry herpes couldn’t agree more
Both a good and bad state of affairs. There are good alternatives; so, no wonder the "stars" have lost their minds!
Yes, I agree, but all of them make me TOO hungry!
HI chef john, i have made many of your recipes but i have never been compelled to leave a review of how excellent your recipes are, but this recipe has touched me deeply, it is the most delicious and heartwarming stew i have ever tasted, it makes me happy to be alive
Wow! What a wonderful comment. So heartwarming! We love Chef John!
The beef soup called: gulyás , and the beef stew (or any stew) called: pörkölt . This one on this video is far away from a soup :)
And from Hungarian gulyás, too.
It’s damned good though, there’s no denying that!
I LOVE Pörkölt! Could you please send me your recipe? I used to live in Budapest (actually in the Buda hills on the street called Ora Ut). It is best when homemade.
It doesn't matter. Everyone makes it different
I've tried cooking this for a couple of times, and it still suprises me on how delicious this recipe is. Thank you for sharing this wonderful recipe.
Good recipe. The only thing I don't get it why you would use a chicken broth in a beef recipe. I used beef broth with makes the flavour much fuller and in-sync with the meat used.
This guy is the best on the internet.
John Carney You should "see" his early RUclips work... particularly try to track down the Sauce Hollandaise video...
The best of what on the internet? Definitely not cooking.
Maybe if he learned to talk like an adult he might have a chance to be best.
@john Barry I love his voice and humour! 😁
His voice and his humor are what caught my attention. His cooking is definitely what keeps me.
This has been tried and tested several times, everyone loves it. Now it's one of our go-to dishes. Thank you so much!
My Grandmother, who came from Hungary, used to make "Gulyas". As here, she always used to buy beef chuck, cut it up herself and brown it before putting it into the pot. Of course, hers was nowhere near this fancy. Just beef, onions, garlic, potatoes (never noodles), and plenty of paprika and cayenne pepper. Incidentally, contrary to popular misconception, "Gulyas" is NOT the Hungarian word for "stew". It is actually what Hungarians call guys who herd cattle on horseback. I other words, "Gulyas" is the Hungarian word for "Cowboy", and "Gulyas Leves" (pronounced "GOULyash LEVesh") basically translates as "Cowboy Stew", like the food you used to see being cooked in chuckwagons for the cowboys in all the old western movies.
Rdr2 stew
Folks,
I get a kick out of all the comments about this not being authentic....most traditional recipes from pretty much anywhere in the world was peasant food and they used what was in season or in the pantry.
Get over it there's probably as many versions of this and many other recipes as there are people who cook them....so lighten up and enjoy.....oh yeah this is 2015 and many things including recipes evolve over time.
Regards
Bill
+william „bill from lachine“ mcduff I get it and I agree to some extent. But olive oil and balsamic vinegar in a traditional central European dish is just nonsense. Anyway just as Chef John said in the beginning of the video, this is Austrian recipe. Hungarian goulash is simpler (in most cases seasoned only with paprika and salt) and much thinner, almost like a soup.
Anologrime,
The best version I have and enjoy more than the traditional one involves equal amounts of meat and onions.
It also has some tomatoes and tomato paste and lots of paprika.
Try it you'll like it.
Regards
Bill
william mcduff
1:1 of meat and onions is how it's frequently done here in Czech Republic, so I'm very much familiar with it. Although to my taste, this much of onion adds too much sweetness to the stew. So I prefer it as follows:
About 2:1 of meat and onion. Since the onion also serves as a thickening agent, my stew can seem to be too thin. In that case I thicken it with crumbled bread or rarely with dark roux. I only season with salt, Hungarian paprika and some black pepper. If I feel adventurous I even add some freshly ground caraway. The perfect side-dish are bread dumplings or fresh bread (sourdough rye and wheat bread).
Yeah, I'm really into my goulash... :-)
BR
András
Wrong, way wrong.
william mcduff Really? So you make traditional Italian spaghetti with canned chili? Or do you make Schnitzel with teriyaki marinated chicken? That recipe is not Hungarian Goulash, it's a SOUP. MCDUFF, Don't recall any Hungarians with that last name. How bout I make u some blood pudding, without any blood in it, is it still blood pudding!? lol
So the pepper does not have to be FREEESHLY GROUND BLACK PEPPER?
😂😂
I love
No, it has to be freshhhh-ly ground black pepper.
If the pepper isn't freshly ground then Chef John will appear and freshly grind your bones to make Authentic Giant Artisan Bread.
Well, we Hungarians when say "goulash" means a soup with vegetables carrot, parsly etc.for us. It's called in Hungary gulyás-leves "goulash soup". It can be made of beef, veal, pork maybe turkey. The recipe introduced in the video we call "marha pörkölt" beef stew. Some remarks to the video. At Hungarian homes we never prepare this way i.e. heating-up the meat first. Maybe restorants do this way, I don't know.
To add vinegar and OLIVE oil??? is total fault. Never! The autentic recipe:
Heat-up the shredded onions on pork fat first. After 5-10 mins add meat. Heat until meat gets white. Add salt, red paprika powder, pepper, cumin, some (2-3 dl )water and garlic. Slow boiling for 2,5 - 3 hours. At the end of boiling add 1-2 dl red wine, and boil over 10 mins. The recipe valid for pork meat as well, red wine can be missed. Enjoy.
Jup definitely wine instead of vinegar.
👍 ( hat igen...)
I love Chef John's recipes! ❤️
@UFB-NFW X 1dl is equal to 100 mililiters it is 1/10 of liter 2dl is normal glass of water
This video is about German gulash, not about Hungarian gulyás.
Living dangerously with the smallest wooden spoon in your kitchen hahahahaa XD! looks delicious...TFS.
As a Hungarian, I say goulash is a soup.😢😢😢😢😢😢😢😢😢😢😢
Thank you for Browning your onions! What a huge difference this makes in the flavor! If you hate onions in your stew or soup it's probably because they weren't caramelized beforehand!
I'll bet this is delicious over spaetzle.
Hungarian version is nokedli
Absolutely
I made this tonight and it was excellent. My house smells so good right now. I should have opened the windows so the neighbors could enjoy the smell.
Lol at the last part
myriadcorp Share the love lol
So you could torture the neighbors, you mean.
Went to Bulgaria in the late 80's with my parents and we stopped off at a hotel kitchen who served us goulash. I remember them bringing it out to us half cooked, then they poured some kind of methelated spirits into a bowl and set it in fire, so the goulash cooked in front of us on the table while we ate starters. It was fucking BOILING and I had to blow on it for 10 minutes before I could eat, but it was amazing. Still remember the taste now 30 years later.
Thinking of trying this one. Thanks for the recipie. But I think I'm gonna need to invest in some new pots and pans.
"Gulyás" is something else, more like a soup or stew. This meal is "pörklöt". Very often mistake.
Pörkölt. Yes.
@Kristof Alexy Gulyás is a soup, usually cooked in cauldron. That's why it's name correctly in English "cauldron Gulyás" in German "Kesselgulasch", in Hungarian "Bográcsgulyás".
@Kristof Alexy Gulyàs and pörklöt are Hungarian meals.
@Kristof Alexy As a Hungarian I would never conflate Gulyás with Pörkölt. Fyi.
@Kristof Alexy You do realise he wasn't fighting you, he was agreeing with you in every comment. Why do you have to be a butthurt ass? We get it, you are Hungarian, now calm down. It's not that special, there are almost 10 million people from Hungary, and most of them have clicked on this video and made a comment about how this is Pörkölt by now.
In Hungary this dish is called Porkolt (with two dots over each of the Os). Goulash, in Hungary, is soup.
Yes; I think in Serbia too
Slovakia as well
Same for Romania.
@@alban1959 I heard that originally goulash / gulasz was pronounced with "J" instead "L" - gujasz. Is it true?
@@KAESowicz written as gulyás, proper pronunciation is /gooyush/. imagine the /u/ pronounced as a lengthened version of the first part of the sound /ou/ or /ow/ or more simple just "ah" which is phonetically the /a:/ sound. also, it was already mentioned in the comments section but this is what's known as pörkölt, and not gulyás.
U are hilarious!love your sense of humor!this looks pretty acurate close to acurate...im half Hungarian,from balkans..living in canada for years..but my grandma though me how to make goulash!btw.the only 2 things i would suggest to do to make it even more authentic, is to add some red wine,instead balsamic vinegar,and homemade noodles ,whick my grandma use to make
...
Never use anything but Hungarian paprika! My father, a pure Hungarian, taught me well 😋
Yep! If you dont use Hungatian pepper the taste is not even close. Wait until you have some before preparing this dish.....You won't regret it
Hot or sweet?!?!
@@JackManEveryday Sweet, for sure Biddley Boo
@@steveelku1827 Thanks mate
@@JackManEveryday You're very welcome, my friend
This is the way my Germany-born mother-n-law made Hungarian Goulash too. I’m making some today. My noodles are all ready for this wonderful meat dish! Thank you for reminding me of this recipe!
Hey chef John great video! I would also like to recommend eating your gulash or chicken paprikash over freshly made spetzle and if you're feeling fancy you can even make käse spatzle.
You've sold it to me John looks absolutely stunning I spent 3 years in Austria and its exactly how they make it I love this dish and you executed it to a t caraway is used alot in Austria 🇦🇹 especially with pork
how did you learn to speak so well food wishes???
You are like the david attenborough of cooking.
Hungarian Gulash without Paprika 😂😂😂😂What a Insult and the Vinegar totally fail also you missed the Red Wine 🍷
This is amazing! My dad makes it all the time. My favourite dish ever. Thanks so much for the recipe❤️❤️❤️
My only problem with this channel is I am gaining weight! Thanks for such an incredible series of videos!
This not gulyás, it is pörkölt ,,,gulyás is a soup with carrot and potato ,sorry but my wife is Hungarian
Makes sense you're using an Austrian recipe, actual Hungarian gulyás is a soup.
Delicious stew you made, tho.
@Turlock the Werewolf depends on the part of Croatia and the time period, of course.
I love medieval Croatian history, urban history especially. Zagreb was a trailblazer in multi-lingual municipal development in the late 13-15th century, when it received the full tavernical law to be an independent town from Belas IV.
Slavs, "Latin" speakers (mostly Italian from Dalmatian towns under Venice, but some of the French minority in German speaking territory too), Germans and Hungarians. Everyone got their share in municipal participation, all languages were represented, there was even lots of intermarriage.
Dubrovnik was a masterclass in independent town diplomacy - after they got independence from Venice of course.
Shit, did you know that early Balkan's christianity existed in Latin, Greek, Church Slavic, and partially even in Proto Stokavic and Kajkavic and in multiple types of writing??
It's fascinating.
Shame Balkan countries are tied up in nationalist disputes, where history is only a tool to exploit for political purposes.
What??? Thyme, garlic, bay lef, marjoram, balsamic vinegar...that's not Hungarian at all ! BTW, what you call "goulash" (gulyiás in Hungarian) "pörkölt" is it's proper name. . Goulash, as U say, in Hungary is a soup.
He also said it was "HIS version." So if you want the actual Hungarian version, look elsewhere.
What things are to homelands of nationalities and what they are to American nationalism are often different as certain food cultures become mixed with the influences of other countries. Now you know both ways.
Haleene Williams I agree with you. Americans, for example, invented the "chop suey", a dish not known in China in the past. You're right, he said it was HIS version, but...why not learn and prepare the original one? It's been prooved to be excellent for many, many years. :-) Now , for example, whoever read my comment knows a little more about Hungarian food and as for myself, I will continue preparing it how all my Hungarian ancestors have : no thyme, no bay leaf (too Spanish), no malsamic vinegar (never ever) ), no marjoram. I accept the fact of calling this stew goulash, so I always serve it with "galuska" (small egg dumplings). BTW, I didn't mean to upset anyone with my comment.
14Aymara
Yep... See now their is need for you to have a sight. Put the dishes as you know them to be made.
Like biscuits everyone has their version from cowboy saddle biscuits hard and made to travel, to plump, soft flakey buttermilk biscuits, but their all biscuits.
Even just plain "white bread has many versions. Got to go fix dinner. lol
The thing is he called it Hungarian...but it's Austrian. And if he is a real chef, he should know that and say it.
14Aymara
He started right off with a disclaimer saying it was "Wolf Gang Pucks recipe" and that Puck is a Australian, and since he has never been to Hungary, he "Assumed" it was the same thing, but in any case, he really liked it.
Like everything else chefs specialize in certain things. He just liked this recipe and wanted to share it. It would have been wrong to pass it off as a actual Hungarian recipe, but he cleared that up first thing.
Sorry ... that’s nothing at all like the real thing. Hungarians or others would NEVER use noodles.
This is a little far from what I know as goulash, but it's absolutely beeeeeeautiful. I cooked it, I loved it.
It’s actually nothing to do with the Hungarian goulash! It’s can be delicious but it’s most definitely not a goulash, especially not Hungarian!
One of the best foods in the whole world! We all love it here in Hungary!
Enjoy your meal :)
Yes, it definitely is. Glad that it's popular worldwide.
BTW,when will you come back with new videos?
sugar? balsamic vinegar? NO. greetings from Hungary.
My Oma used to make this all the time when I was growing up in Germany and always served it over wide egg noodles, it's still my absolute favorite dish to eat and what makes it so good is the Hungarian paprika, it's the best and the Spanish version, even though it's very good, is too mild for this dish......just my opinion of course :)
“I dont know why im using freakishly small wooden spoon if that thing snap i may have to quit youtube” that killed me hahaha
That seems to be verry good... but it s definitely not a gulash... That s a paprika stew(called pörkölt,not gulash).A gulash is a kind of soup made of broth,vegetables,and pieces of meat,cooked togheter...
why do I watch these at 1:30 in the morning.now I'm hungry.
would go great with spaetzle :)
rally618 haha. Me too! It's 12:45
4:26 here in the trackless uncharted wilds of the Midwest.
Yum, Spaetzle are about the same as the Hungarian Nokedi and I love them. Making them yourself is interesting though. One of those very simple dishes with only 3 or 4 ingredients but if you don't do it exactly right, and cook for exactly the right amount of time you get a whole pot full of rubber bands...
Julie Biddle that what im most known for making, you can call it my signature dish
Ok, I just made this according to his recipe and it turned out great! Only small change I made was to let it simmer longer, like 3 hours. I'll be honest, I wasn't wild about the scent while it was cooking, but the longer it simmered, the better it smelled. It smelled like Deer stew in the beginning. I think next time I'll try it with beef broth and maybe add a can of succotash because I think it needs more veggies, carrots for sure. Wife baked a fresh crusty loaf and we ate like Royalty today! I'm GW and I recommend this recipe! 😉
Yes! Carrots are a must!
I was always told that goulash was Hobo's Stew. That meant that everyone saying this isn't Hungarian Goulash are neither right or wrong. Hobo Stew is a beef stew with whatever you had to go in it. WHO CARES, It's damn good.
This isn't a Hungarian recipe at all! It might be pure american after the chef got druk from Hungarian wine.
do you even know how this type of dish came about, i will tell you, its left over food to feed a starving family
Das ist eine typische österreichisches Speise und hat ein ungarisches Vorbild. Im Übrigen gibt es nicht "das" Rezept, sondern jede Großmutter hat ihr eigenes.
My father puts beer into the goulash too. That happens when you're half-Hungarian half-Belgian I suppose.
Bjorn172 That sounds good, though....
@@QueenBee-gx4rp It is! Advice for the beer: Brown Leffe :) (Belgian beer of course)
CHICKEN BROTH IN GOULASH!?????????!???????????????????????? Are you CRAZY????????!!!! NO OLIVE OIL! DO NOT TOAST PAPRIKA for more than 1 minute. Marjoram goes in at the end. 10 minutes before you finish.
Gulyás is a soup in Hungary. Gulyás leves. What he is cooking here it's a kind of pörkölt
This version could be considered a very thick soup
@Karen Reed Sounds very yummy. Excuse me, I have to go raid the fridge now...
Yes, Chef John's video is actually a recipe for pörkölt. No, it isn't wrong. Nobody cares where you're from; a family recipe is a family recipe, traditional or not, and nobody has a "wrong" recipe just because it isn't the same as yours.
Also, gulyás can be either soup OR stew, depending on the part of Hungary you're in/from. My family recipe came from Budapest and has been around for generations, and is more of a stew but with no added liquid. I will be damned if you tell me my recipe isn't traditional gulyás because it isn't a soup.
onyxisacatsname There's a reason it's called gulyásleves in Hungary; emphasis on the "leves". I've been living in Budapest for two years and have had gulyásleves/herdsmen soup all over Hungary, whether at a restaurant or someone's home, and have never been served a stew. It's always a soup. Even if it's babgulyás, it's always a soup.
In Hungary, where goulash was created, it's a soup. Always has been and always will be. All the other countries that adopted it made it a stew. If Chef John is going to call this Hungarian goulash, that's incorrect. If he calls it Czech goulash, or Polish (Austrian, German, Serbian, etc.), then Hungarians won't say, "that's not real Hungarian goulash".
It resembles much more the Austrian Gulasch (which in fact is a kind of pörkölt).
Where is the paprika ?
In Holland we call this hachee not goulash.
If you want some extra intense flavour try out making it with red wine. It's amazing. I love this with potatoes which also thicken the stew. In my experience it needs more like 3 hours, but it's completely worth it.
Reminds me of my Aunt Mary`s beef and noddles. That`s what they called it anyway, down in the Florida gulf coast, in the 60`s.
This looks like the most insanely delicious thing ever.
Made this last weekend exactly according to Chef John's specifications and it was GREAT! Tonight I'm making it again, but with veal stock instead of chicken stock. Should be rad!
Don't call it gulyás it's not. Put anything in it fish stock major anna sugar milk tea etc. Lol
😳 Balsamic Vinegar? In a gulyás? It's supposed to be wine!
Excellent recipe and yes - remember the Austro-Hungarian Empire? Lots of Hungarian food in Vienna!
Various ethnicities within the vast territory ruled by them adopted some of each other's dishes and seasonings to create their own take on a recipe. Made for numerous regional variations.
This is one of the most delicious recipes I've ever made. No joke. Good job, Chef John!
most delicious you say? hold my Erős Pista
@Ursula Widawska go count somewhere else, troll.
@@alexsicko *ONE* of the most delicious.
@Ursula Widawska you infantile moron, you don't even know English. Piss off.
Why would you put chicken broth in a beef dish
Well, that is not a Hungarian goulash by any means, but it looks awesome! I will try to make it like this next time :)
Nobody cares.
@@wildjames Well, obviously you did as you replied :) Have a nice day!
OMG I feel the need to jump through the computer screen and have a bowl. need to go to the store now and add caraway seeds to my spice cupboard.
This has nothing to do with gulyás
When I was a kid in the late 60’s my parents took us to Europe for the summer several times. They bought a VW van in Yugoslavia and we drove the continent. I remember going to Budapest near a bridge, going into a restaurant and enjoying Hungarian goulash. It was music in my mouth, a wonderful meal. I don’t remember if this is the same but this is delicious. Thank you.
You can match goulash with polenta. It’s the best thing ever
Here is a nice variation: Instead of broth use dark beer. A 0.5L bottle is fine. Gives an amazing twist. This works also well in a pressure cooker.
Exactly what I was thinking during these hard times!
"Chef to English Dictionary" hahahahahahahahaha I almost spit up my wine on this one. Note to Self: do not drink during Chef John's commentary, you crack me up all the time! Looks delicious btw.
Made this using a slow cooker for the simmering process. Added mushrooms and peppers, it was amazing on some mash potatoes. 😋
This recipe for Poerkoelt is neither Hungarian, nor German. But if it tastes good, who cares ...
It's south German style goulash, not so much Hungarian one
I was raised in a highly ethnic Hungarian/Polish neighborhood. The goulash I had as a kid contained only beef, potatoes, Hungarian paprika, onions & other spices. Anyone else remember this as the type of goulash they ate?
@@charleswalter2902 I have no cultural ties but that's the type I love to eat and cook. Only extra ingredient I use that is maybe not so traditional is some hot ajvar.
I am a bit offended by you saying hungarians are the same as austrians, but I will pardon your ignorance because of your cooking skills. :) Cool vid!
Nobody cares.
Austro-Hungarian Empire?!?
At 2;05 just be very careful not to burn the paprika! It will make it very bitter.
Dude! This is outstanding. Perfect for the chilly weather here by the bay. I had to use a non-freakishly small spoon, though. Since I didn't substitute any ingredients, though, it tasted fine. You rock, man!
"Gulyás" in Hungarian actually means a herdsman who takes care of cattle - something like a cowboy. What Hungarians call "Gulyás" is in full referred to as "gulyás leves" (herdsman's soup) and is in fact a soup based on beef, onions and paprika and such traditionally cooked over an open fire (campfire) in a cauldron (bogrács). Outside of Hungary, "goulash" refers to a stew which Hungarians call "pörkölt" which is based on ingredients similar to the soup but is thicker and is usually served with dumplings (nokedli). Goulash stew, based on "pörkölt" is made in many Germanic and Slavic variants across the central European countries neighbouring on Hungary and a bit beyond and is served on a variety of regional dumpling types. American goulash (the macaroni dish) is a different thing altogether - not sure how it came to be called goulash considering it is so different.
Finally someone who does not only know the origin but also knows the difference between Goulash (or Gulyás) and Pörkölt. I'm from Bavaria and whenever I tell someone that I'm preparing Pörkölt they do not know what I'm speaking of. Until I say that it's the dish they usually know by the name Goulash. My favourite side dish are dumplings made from old bread buns (Bavarian buns not these fluffy American buns).
@@wernerpoeschl0510 are the dumplings you are referring to "knoedel" ? My mother, from North Hungary, used to make dumplings she called "knédli" (prononunced "knaydlee" in English spelling). Obviously originally a German food. My mother learned it from Zipser Germans who lived nearby. Bavaria is on my "bucket list" to visit once the pandemic is over. Have to lose some weight first though since the food is so good I will gain many pounds in a short time for sure ! :-)
@@gabithemagyar Yes, they are called "Semmelknoedel" (Semmelknödel), Semmel means 'bun' and 'knödel or knoedel' means dumpling. Honestly I never before have heard of Zipser Germans. I had to google it but it seems they are the offspring of Germans that emigrated in the 13th century to Slovakia and Upper Hungary. I've also googled für 'knédli' and it seems they are almost identically to 'Bohemian Dumplings' (that are typically for the Czech cuisine but also are known in Austria). 'Semmelknoedel' are different to these kind of Knoedels. You need old buns (at least 1 or 2 days old) that are sliced in pieces. Put them in a bowl. In a hot pan you saute finely diced onions when turning translucent you turn off the heat and add some milk and parsley. Once the milk is warmed up (not cooking) you pour this over the bread and let sit for about 20 minutes. After that you add salt, pepper nutmeg and 1 or 2 eggs. Then you start to knead it all together and after a while you roll dumplings. Put in a pot with hot water, bring to boil and then reduce the heat to low. Let it sit on low temperature for about 20 minutes and then they should be done. I hope this makes sense, English isn't my native language and I'm not trained to all the correct terms for a cooking lesson 😂
This is actually not a gulyás but another Hungarian dish called pörkölt, which is also common in Hungary. Foreigners are not familiar with that term and just call it goulash. Gulyás is a big soup.
"a little bit of sugar - like a teaspoon"
adds two tablespoons of sugar
hilarious the wooden spoon joke!! almost p... myself!! lol
there is another joke(fun fact) about the wooden spoon: hungarians call it fakanal(pronounce:fuckanal)
First you insult 1000+ years of Hungarian culture and existence by saying they are no different than Austrians. Then you put CHICKEN broth in Beef Gulyas? You say there is no difference between Spanish and Hungarian Paprika - obviously you have never had a chance to have the real thing. Not nearly enough onions, not nearly well enough chopped. You are trying to be simple, but in a way that disrespects the food.
I tried this recipe for my wife and myself, we absolutely loved it! I added peas and carrots but just an awesome rich flavor! Thank you!
Wow that looks delicious! And I love your singsong narration. 😂
Pssstttt...Hungarian and Austrian couldn’t be more different. (Switzerland here) 🤣🤣😉😉😉😉✌️🇨🇭
Am I the only one shocked at the Austria-Hungary comment?
The ignorance was just so hurtful I had to comment a litany under this video, even though I is very hard to make me upset.
@@Lisa99lou I don't consider myself particularly technically savvy so I'm not sure why I'm a part of the PC brigade? I didn't mean to create any drama I just wanted to note that us Austrians are very much not the same as those people.
@@Lisa99lou Those people as in Hungarians. I do not mean to call them inferior in any way, I'm just saying that that they're different and I'd rather not to be compared to them.
This is awesome, but it is called " Pörkölt" which means "singed" (not sing but singe). One of us Hungarians' favorite food. Other than that COOL! ( I am Hungarian, born and raised, I'm not the guy on the avatar)
am.hungarian...sorry,pörkölt.means.BURNED
Schwartz Zoltán Nahat! Igaz hogy en csak 15 eve elek Amerikaban es folyekonyan beszelek magyarul, Magyar vagyok. Magyarorszagon szulettem es laktam 25 eves koromig. Hidd el nekem, a szo porkonli az singeing angolul. Burned egettet jelelnt. Nagy kulombseg. Uto irat: Szakacs vagyok.
***** Nope you are wrong.This is porkolt. Look it up. I am Hungarian. Born and raised. I might know my country's foods
***** Probably most Eastern European nations have their own version but Hungarian Goulash (Gulyás) is a soup. Similar to "pörkölt" (= Paprika beef stew) but made with more water/stock plus vegetable chunks (potatoes, carrots, white root etc.)
Wolfgang Puck who introduced Chef John to this dish is Austrian therefore he called it goulash.
I am German (nextdoor neighbor to Austria). Anyway the German speaking population calls this dish gouash or hungarian goulash for ages now, even though we know goulash in Hungary is actually a soup.
The name just sticks and in German speaking people know what dish is meant by that name.
Hello from Vienna:
The Goulash you are showing here is neither Austrian nor Hungarian.
To make an Austrian goulash you need at least the same weight of onions and beef.
Sauté the onions in 2-3 table spoons of lard with a pinch of salt for about 45 minutes until they are really soft but not brown. Then turn up the heat and add crushed garlic, sweet and spicy paprika powder and fry that for about a minute until you can smell the paprika.
Now you add the COLD unseasoned meat, a pinch of salt, black pepper, a small splash of white vinegar and a table spoon or two of dried marjoram. NOTHING ELSE.
Now cover and simmer on low heat for 4-6 hours until the meat is tender and the onions have almost completely desolved into the sauce. You will need no flower to thicken the sauce, the onions will do that job.
This recipe was awesome to make. Once everything was reduced down the sauce was thick and the meat was so tender. The sour cream was the kicker in this. My kids even enjoyed it. I know I’ll be making this again.
He is arguably best RUclips chef.
It is important to clear as an Hungarian:
Goulash is not Goulash. It is misinterpretation of Gulyás, which is *Gouyash* in English pronounce.
Gulyás is Hungarian Herdsmen from the Puszta and nowadays is always refer to *soup* .
In the video this is a stew, which name is *pörkölt* .
Remember, Gulyás is always a soup (Gulyásleves).
Chef John, I love your videos. And you always make me laugh!
Very good.