Beef Goulash with dark beer - Hovězí Guláš na černém pivu

[@walidcheikh9053]

Czech goulash is the best goulash hands down. I've tried all variations of it and Czech one rules them all. It's my favorite meal whenever I'm traveling in Czechia.

[@margaretmic7813]

Great food! Thank goodness that I remembered to add salt to the recipe!

[@1DrBar]

It's good to see a dish like this made in the traditional way, with Lard, not Olive oil, with ten cloves of garlic, not two and one that uses dark rye bread. It looks delicious!

[@PavSrNdGr]

Oh God it's almost 4 am and I decided to watch a recipe of czhecs goulash that I ve tried in Prague! I wanna stand right now from my bed and go start preparing it!

[@Lukethesavior]

Thank you for the recipe very much. I did a little research on youtube and I gotta say your recipe and your explanation of the various ingredients stand out from so many. I literally learned so much from your video. Dekuji!

[@fooddiscoveries485]

Thank you very much! This motivates to start filming again! I’m happy to hear that i was helpful! 🤗 neni zač ;)

[@petrosrock20]

very nice explained receipe!! Ever since leaving CR the first thing I do on every visit is eat Goulas(wilth a Pilsner pint ofcourse)....so haven't been around for a while, so I said to give it a try)) Budu varit zejtra nebo pozitri, dam ti vedet jak to slo. Dekuji

[@fooddiscoveries485]

Thank you! So how did it come out?

[@justinrvarga7236]

My backgrounds Hungarian and I’ve never seen someone put beer in the goulash but I’m gonna try it

[@lylluzzos]

I ate goulash for the first time in a pub/restaurant of Prague two years ago, it looked exactly like this. In the last couple of months I studied the goulash recipes to make it at home, but all the goulash recipes seemed different than this one (if I'm not wrong, the one in the video is more similar to "porkolt" than "gulyas", following the Hungarian tradition). But at last I found this recipe, and I will surely try it as soon as possible, thank you.

[@gemsdirtykitchen3658]

Indeed Hungarian goulash is very different from czech goulash which is closer to porkolt. Hungarians are also very strict about their recipe while Czechs are very liberal and there are a lot more variants of goulash.

[@Mikkogram]

Awesome recipe. Tried it well technically yesterday but gulash is best served the day after you made it

[@NowHereBlow]

Love it 😍

[@suminshizzles6951]

Hey, you sound like my guild mates in wow. They are all from your corner of the woods. Mama mia that looks good.

[@littlewiener5580]

Great recepy ! Really delicious ! Just be careful, dont drive right after You ate this goulash :)

[@fooddiscoveries485]

Hello Hercules! So nice to hear from you again!! Don't worry, all the alcohol cooks out during process. But on the other hand, to serve goulash without jar of nice cold bear, should be classified as crime!!

[@suziemsoo6725]

Real goulash 👌

[@anettgyenis5271]

I like your voice :) and the recipe of course

[@fooddiscoveries485]

Thank you very much ;)

[@ferenctoth1801]

No salt?

[@xiaoyu88]

thank you

[@jayblaz7389]

I always wanted to know why you cook the onions first and then add the meat because most stews would brown the meat first, take it out and then add the onions to cook with the fond. Wouldn't you get a browner and nicer color on the meat if you did it first?

[@VintageBassArchive]

Put the juniper in a salt grinder?

[@crunchboxdan]

😋

[@stephenandrew8387]

He mentions all the countries that have goulash on the menu, except the country that invented it, Hungary.

[@toddcunningham3213]

"Two hours later." Lol!

[@schenke]

Hey there! If I don't have pork fat (lard) would you recommend butter or just a vegetable oil? Thanks!

[@fooddiscoveries485]

Hello! Good question. Id stay away from butter as that burns easily, considering you want to sear the meat and keep the juices in, very hot is the point we are going for. Use oil, it may not be as tasty as pork fat, but better than burned butter ;) happy cooking!

[@gypbob123]

Please beware! This sounds like a great recipe, but Juniper berries are toxic...yes, all of them. In small amounts certain varieties won't kill you, but can still lead to serious and longterm health problems including liver problems and internal bleeding. However, Juniperus Sabina, also called Savin Juniper is extremely toxic and can be fatal to a person or a pet with very small amounts. All parts of Juniper trees and bushes (meaning even branches or sticks) are very poisonous to dogs. If you really must have the flavor, make sure you have the correct variety, and I would not crush them so they can be picked out instead of eaten.

[@opawauben6822]

please not put raw onions on top,,,,,

[@tonyves]

It's traditional. I.e.: always.

[@martinpospisil3747]

If you go to Czech restaurant and order pub goulash you will likely have raw onion on top of the dish. Thats just how we serve it.