Austrian Style Hungarian Beef Goulash

A classic Hungarian Goulash is a common meal eaten predominantly in Central Europe, the national dish of Hungary.
In our recipe beef chuck is slowly stewed with onion, tomato paste, sweet paprika, and caraway seeds to create an incredibly tasty sauce with tender beef pieces.
The best meat for cooking goulash is chuck or shank. Many versions also add other vegetables such as potatoes, carrots, celery peppers, and tomatoes.
Hungarian goulash can be served over noodles, dumplings, potatoes, rice or spaetzle.
This tasty comforting food is great for the whole family to enjoy.
Recipe:
1.5 kg diced chuck beef
1 kg diced onion
1 TBS caraway seeds
4 TBS sweet paprika
1.5 liter beef broth
salt to taste
Cooking time - 3 hours

[@VanLe-ex8hr]

I've been watching 10 goulash recipes which baffle me so much. Yours is easiest recipe. I definitely use yours. Thank you very much for sharing

[@buntik1687]

I made your version and it was extremely good! 😋👍🏿

[@willydaly]

Looks so delicious, I'm going to try.

[@laszlobarta2823]

Nagyon jó változat! Nem fárasztanék most senkit azzal, hogy én miben térek el ettől. Ez is nagyszerű! Magyarként nem szívesen vallom be, de életem egyik legjobb gulyását Ausztriában ettem. :)

[@tothpeter2536]

ez inkább pörkölt mint gulyas

[@timmills9727]

It looks delicious. I was searching for a recipe and this is very similar to what my German grandmother made. She always served it with rice and wilted lettuce.

[@sofiasmartgirl4926]

You make me hungry now . Thank for show how to cook. From Thailand.

[@lindafoster9382]

Looks delicious. I was in Germany years back. I remember that goulash there was so good. Unfortunately I've haven't eat any since returning to America. I have to try this. Thanks for sharing your recipe with us.

[@wimhanssen3367]

Interesting!

[@endlessdreamkitchen]

❤❤❤❤

[@kamaldaud2782]

Austrian, German, Hungarian etc varies but basically it is almost the same..slightly different techniques and ingredients..thank you for sharing.

[@deebee3901]

Aussie style Goulash mate!

[@tcotroneo]

I grew up on this stuff.. The sound of the pressure cooker meant goulash for dinner! We added mushrooms, served it over egg noodles, and lots of parmigiana cheese on top!

[@rezamotori5709]

you just gave me an idea!...............i bet the pressure cooker takes hours off the cooking time?

[@Brandon_501]

Lovely recipe, just made it tonight since beef chuck was on sale. Delicious!

[@nurikodb3915]

I just made my hungarian gulash and got this video in recommended... Suspicious 😞 Anyway, your gulash is almost like the basic version of my recipie. I imagine it's pure beef flavour which is not bad but I like to give the taste a little more body. I deglave with red wine, add thyme and majorm which go great with beef. I also add carrot and bell pepper.

[@jamesgross6466]

Difficult to call "Traditional" Hungarian Goulash as most Hungarians have their own family recipes and they vary. Yes, this is basic, or the "traditional basis" for a good goulash. Yours is not the same as mine (I'm Hungarian-American) but it does look very good. Our family uses less tomato paste (only a couple tablespoons) and adds Hungarian peppers and serve with potato dumplings or nokedli and sour cream. While I see you haven't posted for a couple months I am subscribing and encourage others to do likewise, hopefully giving you a boost. Keep up the good work and thank you.

[@WelcometoOurKitchen]

Thank you James Gross. I spend many years with Austrian Chefs and this is what I learned. Thank you for your education on the variety of different family traditions. I understand this. Just like Pizza in Italy can be different everywhere. Send me your family recipe I would be interested in trying it. Thank you for subscribing. we are based in Vail Colorado, so winter has been busy and we have delayed getting more videos up and running. We will be adding more to our site soon. Thank you for your support.

[@jamesgross6466]

@@WelcometoOurKitchen thank you. I would love to share with you, my grandmother's unique recipe for Korhelyleves (Hangover Soup) or may also be called Kaposztaleves. My paternal grandparents came to the U.S. (Michigan) in 1906 at age 18. They didn't ever speak, read or write english, but my grandmother spread the 'warmest' love in her wonderful smelling kitchen.

[@lostmoose7352]

His way is more the Austrian-German version (called "Poerkoelt") and yours sounds like the original-original Guliazs from Hungary - which is actually a soup style. The typical Austrian Vienna-Gulazs ist like he does, but without browning the meat. Its called "Wiener Saftgulasch" ( Juicy Viennese Guolash) I am a Austrian chef with a heavy goulash addiction... 😉

[@stevekovacs6250]

I personally would add the Caraway Seed towards the end of it's cooking cycle only because Caraway Seed can cause the dish to be slightly bitter. I'm Hungarian...

[@andydavis6054]

Very similar process to making an authentic curry

[@michaelwaller7132]

In Austria nobody make Gulasch like this

[@piratessalyx7871]

Maybe his method is wrong, but he has the right ingredients. Beef onion paprika!

[@AdAckermann]

The ingredieans are perfekt - I know this recipe and it is one of the best for Wiener Saftgulasch. But: it is not common in Austrai to fry the beef before putting it to the onions. We fry first the onions, a little more then in the video add a good amount of salt and pepper, then put the tomatopaste and the caraway seeds in an roast everythin till the tomatoepaste starts setting on the bottom. Then we throw the meet in which solves the set tomatoes für a great taste. After a fer minutes follow the 4 TBS of paprika. In Austria this is called: paprizieren. When everthing is really good mixed the broth or for me better, the dark beer, Malzbier, follows. A little Kethap Manis - what is not original but good and a TBS of instant broth. Thaits it ... trx it this way, fasteer, no pan washing .... and meet thats melts in your mouth. Not roasting it makes it softer.

[@Evergreen945]

You forgot the tomato paste in the ingredients list!

[@thesep1967]

Well, to make it clear for our Hungarian friends: What they call Gulyas is now known as Ghoulash Soup in the German-speaking countries. "Ghoulash" itself has seen a change in meaning outside of Hungary and is now a stew, like the Pörkölt, but not identical. The transformation has started in the 19th century in Austria (which had a common state and army with Hungary at the time), where the soup-like gulyas (an army staple) has evolved into the Viennese "Gulasch" (originally spelled "Gollasch"). This is a different dish with a different flavor profile. It's NOT a Pörkölt (no peppers or veggies, only onions as a base). Nationalistic complaining about this change in meaning is rather immature, as if Germans would whine about the American use of 'Hamburger' or the French about the US culinary use of the the word 'entrée'. It's a little like Germans telling Americans how a Hamburger should be made (Hamburg's a German town, after all). Every language loans words and evolves their meaning, Hungarian included, and not too little. As to the recipe, one major thing: the paprika powder is only added AFTER the onions are at least golden, rather lightly browned (not burned yet), stirred in just shortly so as not to burn (burned paprika tastes awful) and cooled down with a splash of vinegar. Then (little) stock is added. The meat should stew in its own juices, not be cooked in a soup. Chuck is a good choice, but the Austrian standard is beef-shank (cheaper and even more collagen for the sauce). If the meat has to be sauteed before (like in a ragout) or just stewed in the onions is a religious question in Austria. Families have broken apart over this. The majority, though, is the stew faction. As to spices, the Austrian Gulasch would also have a little majoram added , a light touch of lemon zest towards the end is acceptable too. And it's best eaten with a fresh, crispy Kaiser roll and a good beer. Clink, clink ...

[@piratessalyx7871]

Dude Ghoulasch....better spell check that...its goulasch or gulasch germans dont add tomatoe paste and austrians do. Thats what my german mom made for my austrian dad. My mom kinda did it fast using the canned precooked roast beef. I however follow the episode were Wolgang Puck visited his Austrian chef friend. The ratio was beef to onion to paprika pretty hefty. I brown my beef along with the onions...simmer a long time in either broth or water. Paprika later as u say. A lil flour and tomatoe paste at end for thickening and taste. My mom served over cooked potatoes, which I like as well. Or homemade Spaetzle. Rice, mashed potatoes and egg noodles all go great!

[@thesep1967]

If you want to go into spelling, the original Hungarian is 'Gulyás'', accent and all, the Austrian original spelling (for a different dish, see above) is 'Gulasch' or (rather dated) 'Gollasch', and when you transpose these into English its pretty much anything-goes as long as the pronounciation in English is somewhat close to the original language. And that covers a lot of ground. Or do you seriously claim that the spelling in English has ANYTHING to do with the pronounciation??! Like in thought, bought, fought, brough, enough, rough, tough, slough, through, though, although, dough, thorough, cough, bough and doughty?? The spelling in this language is ghoulish ...@@piratessalyx7871

[@piratessalyx7871]

@@thesep1967 hey now...the Barbarians language was rough....and I love it...I embrace our guttural language! Austrian goulasch is what I love and make. American gulasch is just a simplistic variation of the original concept.

[@catmkf09]

Reading the comments below from Hungarians...Am I the only one who thinks the Austrian version depicted here tastes better than the Hungarian goulash which is a soup dish?

[@mariannaliptak9857]

yes

[@martinm3594]

The "thick gulyás" is Pörkölt! Austrian Gulyás = Italian spaghetti with ketchup... Its obviously that they spell "L" in Gulyás which is WRONG! Ly = Y in English!

[@piratessalyx7871]

@@martinm3594youre full of it Austria gulasch has its roots from neighboring Hungary....duh. Many european cultures share similiar foods just prepared a lil differently. Austrian gulasch is thicker and has a bit of tomato added. Its just they use beef instead of pork and its basis of onions and paprika in large portions is similar to Hungary. You insulted austrians and italians with your unfounded comment. Smeh!

[@piratessalyx7871]

Its how I make my gulasch with a thick gravy

[@FreezyAbitKT7A]

It would be called Austrian Goulash then. If the recipe is prior to WW1 it suppose it be imperial but Vienna and Budapest are very different cultures

[@Glenrsi]

I only use a cast iron pot, the only way to cook any stew.

[@Glenrsi]

@@bruitation : Same thing.

[@nandorbatta8775]

Goulash=soup. Rich hungarian soup.This is one pörkölt.

[@banya2424]

This is not goulash, but a dish similar to beef stew.

[@trudidolder6122]

why would you call it Hungarian, if it is Austrian style?????

[@vilmos_csehi]

Please don't call something "traditional gulyas" when it's definitely isn't. It is a bit disrespectful towards to the hungarian culinary culture.. People usually over sensitive about their heritage, so it is worth doing some research. It is like baking a large round biscuit style dough topped with few random things but without important elements, then upload it to the public and calling it a "traditional pizza"... Italians wouldn't be happy either. The dish you made is called "pörkölt" (means stew in hungarian). Gulyás (original meaning is herdsman/cowboy, the man who looks after the cattle) is a soup style dish with many other ingredients such as potatoes, carrots, garlic, parsnip, parsley rout and green, not to mention "csipetke" (hand pitched noodles) and some other spices. Different proportions, different prep work, different way of cooking etc etc.. I don't mean to nitpick here, I am sure your dish is very nice and delicious, just got the wrong title and in long term it could be misleading for those who are looking for the real thing. I you want I can leave a video link or two about the real authentic gulyas which are perfect even for the most critical hungatrian eyes

[@WelcometoOurKitchen]

Hello Vilmos, I understand. Please read below to understand that I understand where you are coming from. Maybe we should re-name our dish to Austrian Goulash. I spent 4 years working in Austria and with Austrian chefs and in the Burg Hotel in OberLech in the Arlberg they call it Hungarian Goulash. Maybe we should rename it Austrian Goulash??? What do you think? Just like pizza can be different throughout Italy, I am sure Goulash is different all over Hungary depending on which part of Hungary you live in and how far back your family recipes and heritage go back? Believe me when I say that nowadays Escoffier would turn in his grave if he knew how many ways chefs and new trends tend to rename traditional dishes. Hell, I even put an Australian meat pie into a sandwich maker, but I am not losing sleep over it! Thank-you for correcting me on the Hungarian goulash traditions, I would love to see a link to your traditional Goulash, heck! you should do your own video and correct me and I will load it into my site with an introduction on how you corrected me and made me aware of our mistake. What do you think??? Best wishes. Barry.

[@vilmos_csehi]

@@WelcometoOurKitchen Dont get me wrong, I am not trying to be a smartass here, just wanted to point out that what you made is a different dish. And yes you are right, there are many ways to do it, but it may differ only in seasoning and maybe switching to pork meat instead of beef, or added ingredients like smoked hungarian sausage etc... but in fact, in Hungary if it's not a soup style dish which I described previously then we don't call it Gulyas.. no one does. The stews are called Pörkölt. I believe the name “Gulyas” as international term now applies on many different dish, which is a result of a lazy mistake from my people. When they started to introduce our cuisine to foreign tourists they just allowed many dishes (Pörkölt, Lecsó, Paprikás krumpli) to be translated as “goulash” incorrectly. Even still now I see menus in restaurants when they write the translation wrong. But in reality, in Hungary, in our language there is one dish and one only we call Gulyas. That soup I was mentioning... Here are two videos about how its done. The first one with a Hungarian lady is pretty much the way I do too, the second one is also correct but with more “international” ingredients. Both very good : kzbin.info/www/bejne/Y4vbe4eCnbuGqck kzbin.info/www/bejne/qYrQl6Sfp5mahtE

[@WelcometoOurKitchen]

@Elliot Donald I am lost Elliot? to what were you replying took 15 minutes but it worked?? The goulash takes more than 15 minutes. Best wishes.

[@Kukasauto]

As a Hungarian, I found this recipe to be quite good and close to the original. The main thing it lack was some yellow pepper (or bell pepper if you cant get those). And usually real tomato is used instead of paste. Oh and about the naming: literally everyone outside of hungary calls Pörkölt/Stew Goulash. And when they make actual Gulyás, it is referred as Goulash soup. It is a fact we have to live with, I dont mind it at all.

[@mrtrek64]

LOL And here I thought it was only us Italians who wig out at people calling their dishes "traditional" when clearly they're not. I'm not Hungarian but have visited both Hungry and Austria and ate Goulash every day I was there it was so delicious. Sorry but this isn't how I remember it being made.

[@mariannaliptak9857]

It's a beefstew NOT a Hungarian Gulyas! Gulyas is a soup.

[@martinm3594]

There is no "Hungarian" Gulyás. Gulyás is only Hungarian from restricted zone origin like Parmigiano. All the other copy "Austrian, Czech, American" is like Spaghetti with ketchup.

[@zsoltszekely7966]

OMG !!! IT IS A CATASTROPHE NOT HUNGARIAN GOULASH !!! I am Hungarian this is pigwash! Very far from the goulash (which is in correct way : GULYÁS!) The real gulyas is a SOUP ! NEVER PUT SOURCREAM to the gulyas !!! Who told that idiot idea !!! This maximum a beef stew but NOT gulyas !

[@RivetGardener]

Oh brother, Zsolt has anger issues. Have you ever heard of Viennese Gulyas? It has sauerkraut, sour cream and other stuff, very tasty.

[@zsoltszekely7966]

@@RivetGardener Maybe this food is delicious, but de facto the "HUNGARIAN goulash" is a SOUP ! This kind of food rather a kind of beef stew... NOT a goulash ! ... at least in Hungary nobody calls a STEW to goulash ! ... so my problem is the name... (the table is a table, not a chair! The chair is a chair, NOT a table.) In Hungary NO other food is called to "GOULASH" (gulyás) ONLY a kind of soup! Other goulash NOT exist (in Hungary) ! .... but there are various ...