Beef Goulash – Hungarian Beef Goulash Recipe – Paprika Beef Stew


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  1. Ok this is anything but Hungarian "goulash" lol This is some butchered American version or something. First of all its Gulyas and second of all, Gulyas is a soup not whatever this is. Thirdly, Gulyas soup is eaten on its own with usually nice thick slices of bread on the side. You don't pour Gulyas over any kind of pasta,rice, potato or anything.This food in the video does look great and would eat it don't get me wrong but it's not Hungarian Gulyas. We have a similiar looking beef stew like dish in the Hungarian culinary line up of foods that is beef chunks in a similiar sauce that is served usually over "nokedli" (small tiny dumplings) but can be poured over potato or pasta too. There is also a version made with chicken called Chicken Paprikas, also served on Nokedli usually.

  2. Is there a male voice from text application that is often used for instructional videos? This guy's voice, timbre, and cadence are exactly like some gardening videos I've watched recently. It is uncanny.

  3. Hamburger and Elbow Macaroni casserole… This is what my Grandma used to call Goulash. I loved it as a kid, then when I got older I learned it wasn't Goulash. I didn't know anyone else besides her called… whatever she made – goulash. Thought maybe it was just a regional or family thing. Interesting to know the term for that dish was more wide spread.

  4. It looks a lot like the Brazilian “Picadinho” (it reads "pea-cah-dee-nyo"). Just throw in some roughly chopped potatoes and carrots half an hour before it's done cooking, add some cumin and you're done! :)

  5. you have to use beef shanks (without the bone) for this recipe! no one uses shoulder in vienna for gulasch… please believe me. I'm austrian myself and it's definitely worth it! just simmer it gently for 6-8 hours. onions to meat 1:1… some sweet paprika and tomato paste, sweat it off and add some red wine…(one bottle for 4lbs of meat) be patient… last step: crush some garlic, lemon peel, caraway seeds and majoran in a pestle and mortar and add 5 min before serving… and enjoy ;)… it is one of my favorite dishes… please try this with beef shanks (wadschunken, as it's called over here)

  6. 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

  7. Great video and an interesting recipe. However you spell or pronounce goulash it still means something good to everyone : )  It was and still is made by many European and Russian peoples of different cultures (now world wide) and therefore it is not the same everywhere.  In fact : it is not the same every time even by the same cook (er, chef) because the ingredients vary by what is available at the time. Even the meat can vary, but the idea is the same : )  Long live paprika!

  8. John, the "Gulasch" isn't hungarian, it's only called Hungarian, but rather it's an austrian/german dish – and yes, it's usually a soup.
    So called kettle Goulash.
    Consider: Let some roots, douzen of onion and beef simmer for hours in a large kettle, only filled time by time with a dash of water to prevent moisture loss….. some bread and that's all you need.

    But for having it with noodles, just cook as much onions as you have beef. Because the browning of the meat does not come from the pan, it comes from the carmelisation of the onions together with the beef.
    And do not add chicken stock… have a good beef stock, to keep up the strong beef flavour.
    Add loads of paprika, usually I add some fine chopped and peeled bell peppers, just to get this rich paprika flavour.
    And let it simmer for 2 or more hours… not cook… only very, very slowly simmer…
    If the moisture get's low, just add a bit of beef stock.

    Some add a little red wine, but the tannies add a bitter taste I do not really appreciate, so I stay with the balsamico vinegar.

  9. What people call Goulash today is not what it really is. Goulash is a hungarian traditional food, but its a soup. A thick beef soup which includes carrot, potato, beef, paprica, onion, salt, pepper and more spices. Because of the Socialism lot of NDK (East-German) tourist visited Hungary before the Democratic political change and they took the traditional hungarian "pörkölt" we call it and bring them home. They started to call "pörkölt" as Goulash. Anyway the hungarian name is "gulyás". So the big different between goulash and pörkölt is that goulash is a soup and pörkölt is the traditional, original hungarian main dish which has been eaten with "nokedli". I recommand you guys to search on the keyword "pörkölt" and "gulyás leves" (goulash soup in hungarian) and check out the differences. I'm a Hungarian Chef so I know, what I'm talking about. Anyway the video is great, but as i sad, please try the original version, because there is huge difference in technique as well. It is important if you do pörkölt what is the time when you give the onions and meats and spices. Good luck in the kitchen. ;)

  10. you might be missing a few table spoons of paprika maybe some fresh ones (red bell peppers) and i think this is better with half and half pork and beef. also 1 tablespoon of smoked paprika really pushes the flavour over the top.
    but this is comofrt food and i only make suggestons no definitive stements as there are almost as much right and good gulasch recipies as there are for tomato sauce.

  11. Tip: our household uses a slow cooker so we can put it all in the pot in the morning, then go out for the day, so when we return the house is filled with the smell and it only needs to be put onto our plates

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