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.
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 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!
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.
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
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.
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!
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 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 !!!
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 :)
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! 😉
Hungarian here. this is so far from being authentic, but still, literally noone will be offended or anything, because your style and humour makes it up big time :D I am absolutely sure this version tastes as magnificent as the original one! cheers!
I just made this Chef John and I have to say you're the man. My wife has had cancer twice so she is unable to cook for me and I have been struggling to make something that tastes good. This came out very well. My wife doesn't have much of an appetite and she had some seconds. Thanks again.
@@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.
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
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 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.
My Austrian mom used no tomato paste and also added 1/2 cup red wine to deglaze the skillet then added that to the pot. She served it over Austrian dumplings called kneodel
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.
My Romanian grandmother made Hungarian goulash and it was always my favourite! I seem to remember hers had potatoes and carrots in it and she always served it with amazing homemade bread. But she called it Hungarian goulash.
We Austrians make it a little different from the Hungarians. Your Grandma made Hungarian goulash, its a bit thinner and has vegetables or sometimes smoked meats in it.
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.
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!
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
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.
I use my pressure cooker for my goulash recipe and the aroma and taste are wonderful. It only takes about 20 minutes in the pressure cooker to cook the beef after browning and it's nice and tender. I do use beef broth though and whole allspice and bay leaf. I was teaching my husband tonight, how to make it and it's also our daughter's favorite comfort food.
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 just tried this recipe today. The end result served on a bed of rice was fantastic. I made enough for tomorrow’s leftovers and to put 3 servings in the freezer. Comfort food on a winters night at its best 😋
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!
We just finished our dinner with the gulash and I must say it is indeed delicious. We couldn't stop eating. So this is a Big Yes and Thank you Chef John!
@@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
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.
Hi I’ve just made and eaten your beef Goulash and I have to say it’s the best stew I’ve ever made ,I would give it 6 stars it’s that good .I had boiled potatoes and garlic bread and a large click of sour cream which gives it another dimension altogether,fantastic thank you again 🙏
Chef John you make the best recipes. I been making this recipe for years now! And I love it! Everyone asks me for the recipe. I just send them your link. Thanks for all the effort you put to make such good stuff for us!❤
I cooked this for tea tonight and it was divine! As I didn't have any chicken broth, I substituted it with a high quality chicken stock from the supermarket (assuming broth and stock are two different things), and it came out great. Thanks chef John, I'll be making this again! Ennnjoooooyyyyyyy
Technically, yes, they are different (save veg stock/veg broth) because broth tends to focus on just meat, while stock uses the bones and cooks down to get all that lovely collagen out of them, which turns to gelatin once it's cold. Sadly, my freezer is small enough that if I want to make stock, it's not going to be much. Between the two, I'll probably go with stock most of the time. In this case though, most of that mouth feel will come from the connective tissue of the beef, and a broth will usually cost less.
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.
Made this tonight, scaled down based on the amount of beef I had from my farm share. Turned out excellently, and I think I'm gonna have to use caraway seeds and marjoram in my cooking more often because they really made this special.
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.
I am not a great cook but I made this for my family last night. Hungarian Goulash was my favorite meal growing up that both my mom then stepmom would make. This recipe was delicious. I loved it! my mom and husband also liked it a lot. My 5year old said it was spicey (which it is) however he kept eating it lol.
Sounds good. Once went into a Hungarian diner. I asked the owner how do you do this. To my surprise he told me, low and slow all night 8plus hours. I personally now do this in a cast iron Dutch Oven 170 to 180 all night don't touch it. In case your wondering I do check the outside pot temp with a infrared thermometer.
Just fed my whole family with your recipe! Thank you so much! My youngest is very choosy to say the least and he went head first into the beef! Total dad victory thanks to you! I thought I had carvi and did not - found out too late! - but swapped for cumin instead (read the trick online) and the final result is very good. No control group so not very scientific, but just enough that I know I now have a new home classic. Yay!
Tried this for the first time last night. Wow so good. I've tried a lot of recipes from RUclips and this is numero uno! Thanks so much. Gonna check out some more of your recipes 🙂
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...
I made this,and it turned out sooo good ,everyone loved it.i switched out chicken broth for beef and put it over garlic dill mashed potatoes. Highly recommended 👌
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.
I made this the other day for the first time but for eighteen people. Obviously I increased the ingredients but it worked really well and was easy to make despite the amounts. It went down really well and I thought it was better than the more traditional goulash recipes I've made before.
I'm laying out my mise en place for this stew right now. I'm so excited to make this, and I can't wait to try it! Edit: Wow! Once again, Chef John did not disappoint! My picky husband loved it too! I'll be making this recipe many more times.
It might not be the traditional Hungarian goulash, but it's defenitely very close to the classic goulash we make here in Russia. I;ve just made it, and it came out DELICIOUS! Thaaaaanks, chef John!!!!!
We call this "Kesselgulasch" and it is traditionally made in a cauldron over an open flame. You basically put in all the ingredients and watch it cook while drinking beer and feeding the fire.
Made this in the pressure cooker, 30 minutes, quick pressure release. Used a skillet only for the spices, everything else in the cooker pot. Was amazing. This goes in my special recipes list! I used boneless spare ribs.
"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 😂
"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.
Best chef of all time!!!!! Can’t wait to get my dream kitchen! I will be getting down daily in the kitchen using all of your recipes, I have yet to watch a recipe of yours I didn’t like!!
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.
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".
I use this recipe quite a bit and I love it. I’ve been to both Austria and Hungary multiple times and this is more like Viennese goulash which is stew like. Hungarian goulash is more soup like. I like the Hungarian goulash but I prefer the Viennese.
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.
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.
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.
I would do that too, but I never go to the gym.
No one asked
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 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?
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
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.
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!
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!
You make some of the best meat dishes my man!
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
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!
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'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.
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!
This has been tried and tested several times, everyone loves it. Now it's one of our go-to dishes. Thank you so much!
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.
He is arguably best RUclips chef.
I've made this recipe many times, but watch this one continuously every time I make it.. maybe it's his comforting voice? Thank you Chef John !!
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 :)
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!
Hungarian here. this is so far from being authentic, but still, literally noone will be offended or anything, because your style and humour makes it up big time :D I am absolutely sure this version tastes as magnificent as the original one! cheers!
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!
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!
I just made this Chef John and I have to say you're the man. My wife has had cancer twice so she is unable to cook for me and I have been struggling to make something that tastes good. This came out very well. My wife doesn't have much of an appetite and she had some seconds. Thanks again.
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.
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
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
...
Made this verbatim and it was a HUGE hit in my house. Thank you again for another incredible recipe. Chef John never lets me down!
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.
My Austrian mom used no tomato paste and also added 1/2 cup red wine to deglaze the skillet then added that to the pot. She served it over Austrian dumplings called kneodel
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
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.
My Romanian grandmother made Hungarian goulash and it was always my favourite! I seem to remember hers had potatoes and carrots in it and she always served it with amazing homemade bread. But she called it Hungarian goulash.
We Austrians make it a little different from the Hungarians. Your Grandma made Hungarian goulash, its a bit thinner and has vegetables or sometimes smoked meats in it.
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.
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!
I made this last night and my whole family loved it! I added three times the amount of paprika because I like to live dangerously😆
Made this using a slow cooker for the simmering process. Added mushrooms and peppers, it was amazing on some mash potatoes. 😋
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.
I have to say, Chef John not only cooks exceptionally, but is an A-list vocal performer and narrator.
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
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
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.
Just made this for my daughter and I on father's day and it's absolutely amazing! Thank you so much.
Doing exactly this for my daughter on Father’s Day too.
My only problem with this channel is I am gaining weight! Thanks for such an incredible series of videos!
I use my pressure cooker for my goulash recipe and the aroma and taste are wonderful. It only takes about 20 minutes in the pressure cooker to cook the beef after browning and it's nice and tender. I do use beef broth though and whole allspice and bay leaf. I was teaching my husband tonight, how to make it and it's also our daughter's favorite comfort food.
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!!
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?
I just tried this recipe today. The end result served on a bed of rice was fantastic. I made enough for tomorrow’s leftovers and to put 3 servings in the freezer. Comfort food on a winters night at its best 😋
Thank you Chef John for the recipe. Every recipe of yours has been a hit, and this was no exception!!!
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!
We just finished our dinner with the gulash and I must say it is indeed delicious. We couldn't stop eating. So this is a Big Yes and Thank you Chef John!
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......
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.
Hi I’ve just made and eaten your beef Goulash and I have to say it’s the best stew I’ve ever made ,I would give it 6 stars it’s that good .I had boiled potatoes and garlic bread and a large click of sour cream which gives it another dimension altogether,fantastic thank you again 🙏
This looks like the most insanely delicious thing ever.
This is amazing! My dad makes it all the time. My favourite dish ever. Thanks so much for the recipe❤️❤️❤️
Chef John you make the best recipes. I been making this recipe for years now! And I love it! Everyone asks me for the recipe. I just send them your link. Thanks for all the effort you put to make such good stuff for us!❤
I cooked this for tea tonight and it was divine! As I didn't have any chicken broth, I substituted it with a high quality chicken stock from the supermarket (assuming broth and stock are two different things), and it came out great. Thanks chef John, I'll be making this again! Ennnjoooooyyyyyyy
Technically, yes, they are different (save veg stock/veg broth) because broth tends to focus on just meat, while stock uses the bones and cooks down to get all that lovely collagen out of them, which turns to gelatin once it's cold. Sadly, my freezer is small enough that if I want to make stock, it's not going to be much.
Between the two, I'll probably go with stock most of the time. In this case though, most of that mouth feel will come from the connective tissue of the beef, and a broth will usually cost less.
Sure but don't call it Hungarian gulyás because it's not!
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.
I made this and substituted smoked paprika for regular paprika and served it over mashed celeriac (needed a GF option). Spectacular, truly!
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
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.
Made this tonight, scaled down based on the amount of beef I had from my farm share. Turned out excellently, and I think I'm gonna have to use caraway seeds and marjoram in my cooking more often because they really made this special.
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.
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 am not a great cook but I made this for my family last night. Hungarian Goulash was my favorite meal growing up that both my mom then stepmom would make. This recipe was delicious. I loved it! my mom and husband also liked it a lot. My 5year old said it was spicey (which it is) however he kept eating it lol.
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 was a HIT with my family! Thank you Chef John!
Sounds good. Once went into a Hungarian diner. I asked the owner how do you do this. To my surprise he told me, low and slow all night 8plus hours. I personally now do this in a cast iron Dutch Oven 170 to 180 all night don't touch it. In case your wondering I do check the outside pot temp with a infrared thermometer.
Just fed my whole family with your recipe! Thank you so much! My youngest is very choosy to say the least and he went head first into the beef! Total dad victory thanks to you!
I thought I had carvi and did not - found out too late! - but swapped for cumin instead (read the trick online) and the final result is very good. No control group so not very scientific, but just enough that I know I now have a new home classic. Yay!
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.
Tried this for the first time last night. Wow so good. I've tried a lot of recipes from RUclips and this is numero uno! Thanks so much. Gonna check out some more of your recipes 🙂
I always make my goulash like a heavy soup with potatoes as well, and I eat it with bread! I love dipping my bread in the sauce!
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
I made this,and it turned out sooo good ,everyone loved it.i switched out chicken broth for beef and put it over garlic dill mashed potatoes. Highly recommended 👌
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.
I'll bet this is delicious over spaetzle.
Hungarian version is nokedli
Absolutely
I made this the other day for the first time but for eighteen people. Obviously I increased the ingredients but it worked really well and was easy to make despite the amounts.
It went down really well and I thought it was better than the more traditional goulash recipes I've made before.
I'm laying out my mise en place for this stew right now. I'm so excited to make this, and I can't wait to try it!
Edit: Wow! Once again, Chef John did not disappoint! My picky husband loved it too! I'll be making this recipe many more times.
You can match goulash with polenta. It’s the best thing ever
It might not be the traditional Hungarian goulash, but it's defenitely very close to the classic goulash we make here in Russia.
I;ve just made it, and it came out DELICIOUS! Thaaaaanks, chef John!!!!!
We call this "Kesselgulasch" and it is traditionally made in a cauldron over an open flame. You basically put in all the ingredients and watch it cook while drinking beer and feeding the fire.
rossymilz war nur spaß. ;)
You think that a lot of germans understand the word "Kesselgulasch"? I could be wrong but i doubt it. Austrian by the way, so no offense taken ;)
Andreas Steinhäusler just googled a bit. I may have misjudged the germans.
Kesselgulasch ist in Deutschland nicht unbedingt ein Fremdwort
rossymilz Hey!
Made this in the pressure cooker, 30 minutes, quick pressure release. Used a skillet only for the spices, everything else in the cooker pot. Was amazing. This goes in my special recipes list! I used boneless spare ribs.
how did you learn to speak so well food wishes???
You are like the david attenborough of cooking.
Chef John, I love your videos. And you always make me laugh!
Very good.
This is by far one of the best recipes ever! Thank you for making this video!
"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 😂
"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.
Best chef of all time!!!!! Can’t wait to get my dream kitchen! I will be getting down daily in the kitchen using all of your recipes, I have yet to watch a recipe of yours I didn’t like!!
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...
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
This was Fabulous. With beef prices skyrocketing, will make this again for special occasions.
Looking forward to making this lovely stew tonight. Thanks for all your great videos!
It was delish!
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!
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
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).
OMG, You are so cool. You made me laugh, I was concentrating! Hey, I missed the other ingredients, now I have to watch again...
I use this recipe quite a bit and I love it. I’ve been to both Austria and Hungary multiple times and this is more like Viennese goulash which is stew like. Hungarian goulash is more soup like. I like the Hungarian goulash but I prefer the Viennese.
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.