Hungarian Goulash! Mostly Traditional, Still Delicious | Chef Jean-Pierre

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Chef Jean-Pierre

Chef Jean-Pierre

Күн бұрын

Пікірлер: 694
@Astrodicted
@Astrodicted 6 ай бұрын
"You don't have to add butter but you don't have to drink wine either" Profound wisdom! Chef JP is my new guru
@doctor78212
@doctor78212 6 ай бұрын
😂😂😂
@ChefJeanPierre
@ChefJeanPierre 6 ай бұрын
❤️❤️❤️👍
@jenbrooks5872
@jenbrooks5872 6 ай бұрын
Lol very wise indeed!
@Hauggyful
@Hauggyful 6 ай бұрын
He's so right, you live only once.
@advex4428
@advex4428 6 ай бұрын
Butter ain't bad anyway. Seed oils are. Chef called it long ago by his love for delicious butter.
@DocMR
@DocMR 6 ай бұрын
My Grandpa always told me to take half beef and half pork . I do my Gulash like that til today and keep the old man in my loving memories.
@SzerenM
@SzerenM 4 ай бұрын
Yes. Some people make it like that. However the cooking time is different of those two kinds of meat. I like it made with beef, pork or lamb separately. 3 differently flavoured by the meat is my style of Gulyas. We say that in Hungary:As many houses - as many desire in taste.
@NicholasPellegrino
@NicholasPellegrino 2 ай бұрын
That's what it's all about. Keep making that goulash and remembering your grandpa!
@temp123456
@temp123456 6 ай бұрын
I am from Hungary, and i approve this recipe. Thumbs up Chef!
@ChefJeanPierre
@ChefJeanPierre 6 ай бұрын
Awesome! Thank you!🙏❤️
@stevepine3568
@stevepine3568 6 ай бұрын
Also from Hungary, I also approve, not quite as we make it - we usually make it as stew (Gulyás) first and serve the rest as a soup (Gulyás leves) next day. I think there are quite many veriations as there are many households.
@zodiacthefirst3781
@zodiacthefirst3781 5 ай бұрын
@@stevepine3568 Ne vicceljünk már. Első pillantásra is csak egy közepes izé ez...
@Kelta13
@Kelta13 5 ай бұрын
​@@zodiacthefirst3781 not to burst your bubble, but this is not simply mediocre as you say. I don't quite agree with the recipe (I love butter but it has nothing to do in Goulash), but it still looks delicious. Also you should bring some arguments instead of being a critique without one! :) Én se így csinálnám, de leszólni egy 4 évtizednyi tapasztalattal rendelkező mesterszakácsot az elég merész.
@danielkishazi2751
@danielkishazi2751 5 ай бұрын
@@Kelta13 Jó gulyást bográcsban egyben csinálsz, fele marha, fele disznó, a zöldségek arányai is furák voltak... elég sokat főztem már.
@GAdli18
@GAdli18 6 ай бұрын
the main reason why my family LOVE Chef Jean Pierre because of the flexibility... we don't always have all the ingredients here in Indonesia so unlike other channels where it MUST be this ingredients or this amount which puts us off cooking... thank chef JP you the best
@FantasticMisterHawks
@FantasticMisterHawks 5 ай бұрын
Honestly, you never need to have every single ingredient for like 98 percent of recipes.
@laszlofekete1405
@laszlofekete1405 6 ай бұрын
OMG Monsieur Jean-Pierre you make me so proud now, "Éljen soká a csodás ízek bajnoka, az egyszerű és nagyszerű mestere!
@karlathompson3139
@karlathompson3139 6 ай бұрын
I've been making this since the early 1990's when my family was stationed in Germany. One of the restaurants we loved taught me how to make it. It has become a staple the my grown kids asks for often. We always serve it over spatzel with rye bread. Thank you for sharing this timeless recipe.
@drk321
@drk321 6 ай бұрын
Sounds like a great way to have it.
@Gutterfighting
@Gutterfighting Ай бұрын
Gotta have the rye bread and butter to lather up the juices.
@anokihanukus652
@anokihanukus652 4 ай бұрын
Dear Chef, I hope you read this comment: I cooked that recipe for my future fiance and it was the most delicious dish she ever tasted from my hands. God bless you Chef! Greetings from Bulgaria! 🇧🇬❤️
@rdyornot77
@rdyornot77 6 ай бұрын
I love goulash. I come from a region where goulash means american goulash (macaroni, ground beef) and paprika is something you put on deviled eggs to add color (not flavor). I make real goulash for family and friends and they are AMAZED. Real Hungarian-style paprika, and lots of it, is absolutely essential - if you live in the US, the generic (or smoked) stuff you find in the spice section of your supermarket is NOT an adequate substitute. I live in a rural area and buy mine online.
@Dekar173
@Dekar173 5 ай бұрын
Ya... American Midwest 'goulash' is awful lol.
@theduck3072
@theduck3072 6 ай бұрын
Jean pierre is the person I watch whenever I'm sad at all. His positive energy is so contagious. I absolutely love this channel. I wish I could meet Pierre in real life one day. That would be a dream come true
@marilynwatkins8845
@marilynwatkins8845 6 ай бұрын
He could draw a great crowd. Think Trump Rally!
@ChefJeanPierre
@ChefJeanPierre 6 ай бұрын
🙏🙏🙏❤️
@toitideal
@toitideal 6 ай бұрын
Me too will be a dream to meet chef JP😊
@marilynwatkins8845
@marilynwatkins8845 5 ай бұрын
@@ChefJeanPierre I have to say what I was saying about the visual side of the keller proves why you present your food with such care. Your brain is affected by the look. As an artist I can well understand it.
@StrikerEureka85
@StrikerEureka85 6 ай бұрын
I had the fortune of eating Goulash in the streets of Budapest, Hungary. Friends, let me tell you, there is nothing like it. It's been my favorite beef dish since.
@marilynwatkins8845
@marilynwatkins8845 6 ай бұрын
One of my favorite memories of living in Frankfurt, GE was one night around Christmas we were shopping downtown for gifts with a German friend. It was bitter cold (can't believe this FL girl did that) with a sharp wind off the river. We wanted to warm up so our friend took us to a Keller. We went down the steps to the vaulted brick basement (prob. air raid shelter) where they had round tables each with their own light and high back upholstered chairs. We sat down and they brought a hearty red wine without us ordering it. Steffen said goulash and they brought steaming bowls that were large Kaiser rolls with the tops cut off and filled with the best goulashsuppe ever. I felt like I was a deep thinking European out of a movie.
@kirbyculp3449
@kirbyculp3449 6 ай бұрын
Did you unlock the Seventh Seal?
@marilynwatkins8845
@marilynwatkins8845 6 ай бұрын
@@kirbyculp3449 No, but I did learn more about what a great country I was born into than I ever knew. Of course it was during the end of the Cold War and my soldier husband was involved in work that was out of a Tom Clancy novel. Very enlightening.
@Sniperboy5551
@Sniperboy5551 6 ай бұрын
Don’t they sell that beautiful spiced wine in Germany at Christmas markets? We learned about it in my German class here in the US, I’ve always wanted to try it. It sounds delicious!
@marilynwatkins8845
@marilynwatkins8845 5 ай бұрын
@@Sniperboy5551 Aldi sells it or you can order the spices in a teabag online.
@marilynwatkins8845
@marilynwatkins8845 5 ай бұрын
@@Sniperboy5551 You have never smelled anything as delightful as the Christmas market. First time and last in my life I ever gained any weight. I ate my way through so many cultures gathered in their own neighborhoods around Frankfurt. Hungarian here, Italian there, and Chinese like I had never had before. But the Christmas markets were awesome. I had waist length hair but after I first got there I stopped wearing in down because this Turk chased me down the escalator touching it. I was in the Kaufhof department store and went outside and saw two Politzi eating hot dogs and went over next to them and ordered one. He sidled off. My job in a large Ad agency had me eating in the best French Restaurants with my boss while he entertained clients.
@judyder3607
@judyder3607 6 ай бұрын
Dear Chef! I’m of Hungarian descent and have been making Gulyäs leves (soup) for about 40 years now. The only thing I have never added was Worcestershire sauce. I am definitely going to try that! Also I want to applaud you for using sweet Hungarian paprika! Once I made the mistake of buying a cheaper paprika…it was way too spicy! You can find Hungarian paprika in a European Deli store. It costs more, but so worth it!
@JeremyPickett
@JeremyPickett 6 ай бұрын
Oh, and I forgot--best cooking channel on KZbin. (Not saying there aren't other amazing ones, I watch SE Asian street food videos all the time. But Chef is #1)
@Sniperboy5551
@Sniperboy5551 6 ай бұрын
I agree, this is the man who single-handedly taught me proper techniques without the showmanship and BS you find on other channels. Chef JP is a great teacher, even my grandmas are impressed by my cooking now.
@madelinewalton3513
@madelinewalton3513 6 ай бұрын
That looks Delicious! As usual I learned another lesson from you. Hungarian soup made with the best paprika! Hungarian paprika is my favorite. I have a couple of different ones in my pantry. I like hot Hungarian paprika. Thank you for another great lesson!
@evamelinda5236
@evamelinda5236 6 ай бұрын
Yes, Gulyás is a soup! Finally someone who is not Hungarian says it right! It's not an authentic Hungarian gulyás, but it's very close and looks good. AND yes, cooking has to be fun and creative! What you do is definitely creative and fun cooking. It must be delicious. Well done!
@lindatoth-winterkorn6086
@lindatoth-winterkorn6086 4 ай бұрын
Chef, I am Hungarian and trained at Le Cordon Bleu Culinary Institute but I first learned to cook from my Hungarian grandparents and Mom. I love your "mostly traditional" Hungarian Gulyás. In a perfect world this would be made over an open fire, not always duplicatable, so what you've done is excellent. Using authentic Hungarian paprika is key and I loved that you used parsnips and Marjoram, a dry herb that one of my Grandmothers always used. I use Hungarian smoked paprika as a final touch to bring in the element of smokiness that you'd get from an open fire. I hope you share more Hungarian/Hungarian-style recipes with us here on KZbin! Like a fellow subscriber mentioned, you are like the Bob Ross of culinary arts. Merci, köszönöm! 💖
@smurfman6377
@smurfman6377 6 ай бұрын
I made this 2 days ago. Used leftover smoked chuck roast and half smoked paprika and half sweet. I will try your recipe next time as it looks better than what I made. Thanks Chef
@michaelwells8871
@michaelwells8871 6 ай бұрын
THANKS FOR ALL YOU DO! You deserve the great success you are experiencing! Have you ever considered a segment on wine and pairing with Foods?
@64Pete
@64Pete 6 ай бұрын
I make a Hungarian goulash once a month in winter. I was taught by an old Yugoslavian friend of my mother's back in the day, no marjoram or Worcestershire obviously. I'm definitely trying them though. I prefer it as a stew, every time. Thanks, as always for sharing your expertise, enthusiasm and your humour. ✌ 🇦🇺
@stella.r2708
@stella.r2708 6 ай бұрын
I make this for my BFF all the time. It's one of her winter favs that I make. (It is winter here in Australia)
@TheresaKozak-g1d
@TheresaKozak-g1d 6 ай бұрын
My favorite stew/soup. I usually make it as a stew . Watching you cook makes my mouth water. Beef, onions, red and green bell peppers and Hungarian paprika are the basis of my dish. Everything else is garnish in my pot. Meal idea for the weekend Thank you, Chef.
@kirbyculp3449
@kirbyculp3449 6 ай бұрын
I use those vegetables and add Bull's Blood wine.
@strugglebytheday1257
@strugglebytheday1257 6 ай бұрын
Chef: I enjoy every video you put out. You have changed my cooking going forward for the better. I decided to send you a ‘thanks’ every new video going forward . I’m hoping to start a new trend for us regulars that have been around a while and can’t wait for each video to come out. It’s not much money but if people join me, you can afford to pay Jack more money. You both deserve it. Cheers!
@RoseBabinczky
@RoseBabinczky 6 ай бұрын
Very untraditional but am grateful that people are embracing our Hungarian food/heritage! Looks delicious chef 😊
@ProZombieVeteran
@ProZombieVeteran 6 ай бұрын
I now want to make this. I only have Spanish paprika though, I put that in everything its so good. Lately I've been buying only the best ingredients and I've noticed a massive difference. I like to sear my meat in my AllClad stainless steel pan in batches until its extremely browned. I love to make large batches of stews. A few hours cooking in bulk and I've not got to cook for the next few days. The best thing about this channel is Jean-Pierre doesn't rush through the recipes unlike pretty much every video recipe on KZbin. Thanks for coming to my TED talk.
@ChefJeanPierre
@ChefJeanPierre 6 ай бұрын
Your recipe is only as good as the ingredients you’re putting in better ingredients makes better recipes! 😊👍
@jirawudhvanasup4530
@jirawudhvanasup4530 6 ай бұрын
You are the only chef that mentioined beef cheeks good for making stew. I agree I think they are best meet for making stew.
@geo34south
@geo34south 6 ай бұрын
Where I am, it’s winter, cold and pouring with rain and a goulash is just perfect, but I added a lot more paprika, including some smoked Spanish paprika, to give it the kick I thought it needed. One needs to perspire a little to especially enjoy this meal! Glad you showed us this more international dish!
@ChefJeanPierre
@ChefJeanPierre 6 ай бұрын
👍👍👍❤️
@gilashroot8697
@gilashroot8697 4 ай бұрын
So versatile. Thank you, Chef ❤. I prefer soup because more people I feed would want soup, but it is always good to options. I love the non-traditional wine because I have never put wine in my soup before only in my meat stews. ❤❤❤
@vanzarr9905
@vanzarr9905 6 ай бұрын
Chef you are absolutely correct. Traditional and delicious. Good recipe again. ❤ Can you give us Mediterranean - Balkans recipes with French and Italian twist. 😊
@a.noniem2168
@a.noniem2168 6 ай бұрын
Hungary is NOT a balkan country!!
@berelinde
@berelinde 5 ай бұрын
Parsley is wonderful. There's a reason people sprinkle chopped parsley over everything. It adds freshness and color but never overwhelms the other flavors. For an unusual fruit salad, try adding a little to strawberries, melon, and shaved fennel.
@bravofoxable
@bravofoxable 6 ай бұрын
In the Southern hemisphere we have Winter now, stew / soup is the order of the day. Goulash is very near my first choice. This looks absolutely 😋!
@guykoppi2525
@guykoppi2525 6 ай бұрын
Looks great, Chef! There are a few minor differences from the Goulash I learned to make in Budapest, but if I were to taste that, I’m sure I would recognize it as authentic ~ what’s authentic, anyway!? And you’re absolutely right: Goulash is normally a soup, or at least a very brothy stew.
@gutspillage
@gutspillage 6 ай бұрын
I was in Budapest last year, it's easily shaping as one of the best cities in Europe. It's clean, people are nice, got amazing views, prices are reasonable and there are no areas "you're not supposed to go" like Paris or Berlin. I got a few kinds of paprika, which are surely priced and packaged for tourists, but it just had to be done. I hadn't set onto making goulash yet, but since Chef Jean-Pierre now brought a recipe it means it's time.
@ChefJeanPierre
@ChefJeanPierre 6 ай бұрын
👍👍👍❤️
@SzerenM
@SzerenM 6 ай бұрын
I am Hungarian, making my living as a cook in Canada. I made/make this dish to international crowd a lot; everybody loves it. / This is your version of GOULASH. / However we have Gulyas and Gulyas soup (two different dish), made of pork or beef or lamb. We also have Bean Gulyas, as well. Gulyas have meat and onion, potato and egg drops and spices. Gulyas soup have all the same plus other variety of vegetables and more liquid.🤩Love your recipes Chef Jean-Pierre - Sorry, this' not one of them. Anyway thank you for sharing them.
@ChefJeanPierre
@ChefJeanPierre 5 ай бұрын
👍👍👍
@gilashroot8697
@gilashroot8697 4 ай бұрын
@@SzerenM Thank you for sharing. It is good to know.
@romanspivak2805
@romanspivak2805 6 ай бұрын
Hi Chef, thank you very much! I’m absolutely sure your goulash is very delicious but it is a French goulash because you forgot to add a chili pepper and of course added butter. Chef , I’m not complaining, I’m learning from you all the time.
@Batvolle
@Batvolle 6 ай бұрын
Can never go wrong with a Gulasch, as we call em in germany. Thanks for being here for me in these trying times…
@ericahodge1844
@ericahodge1844 6 ай бұрын
I just ordered Hungarian sweet paprika online. Can't wait to make this!😋😋 TY Chef.
@bonnieweeks7601
@bonnieweeks7601 6 ай бұрын
I got some paprika from Walmart. I could feel my Hungarian grandparents frowning at me. Im sorry.
@jefffromflint2573
@jefffromflint2573 6 ай бұрын
I have some half-sharp paprika (I got it from Penzey’s), and I wonder how it would be in this dish? It has a definite flavor, very bold. I guess there’s only one way to find out, right? Also, I made some of JP’s stock last year that I’ve kept in the freezer (it should be good for another 16 years), so mine should be close to this. I may wait a couple months for when it’s not so hot, but I definitely going to try this one.
@PoetryForce
@PoetryForce 6 ай бұрын
We love you Chef Jean-Pierre All your recipies are so inventive and inspiring. In addition, the depth of your detail really makes the recipies easy to follow. You are so entertaining that we don't want to miss any of your videos. Thank you for your enthusiasm, energy and incredible knowledge!
@ДенисЧ-р3у
@ДенисЧ-р3у 4 ай бұрын
I really like your attitude, chef, it's all about slow cooking, meat and some vegetables- and that adds so much variety, different meats, different sauces, different greens- I like it with a lot of parseley and dill- just do whatever you want and you get those tender bits of meat, gravy and your favourite ingridients.
@StrikerEureka85
@StrikerEureka85 6 ай бұрын
YES! Chef Jean-Pierre making one of my favorite beef recipes, This is the video I've been waiting for!
@PomazeBog1389
@PomazeBog1389 6 ай бұрын
Watching this on an empty stomach is making me very Hungarian.
@dockildare1763
@dockildare1763 6 ай бұрын
Funny.
@aiami2695
@aiami2695 6 ай бұрын
Very nice beef Ratatouille from Bucharest 🤣🤣👍👍
@laszlofekete1405
@laszlofekete1405 6 ай бұрын
@@aiami2695 you mean Budapest, dont remind us that Romania joined the alied forces on the last day of war and they got 2/3 of our country and i need a pasport to visit my grandma.
@aiami2695
@aiami2695 6 ай бұрын
@@laszlofekete1405 majd visszavesszuk 😉
@v.r.2834
@v.r.2834 6 ай бұрын
😂
@fionn5305
@fionn5305 6 ай бұрын
Going to Costco today. to buy my beef. I as a teen (30 years ago) had beef goulash in Vienna and it was served as a soup and to this day I still say it was the best beef Goulash I have ever had, something tells me that your recipe today is going to surpass all my expectations for the Best Beef Goulash in my world. Love you Chef!
@kirbyculp3449
@kirbyculp3449 6 ай бұрын
Parsnips!
@Maureen-q6w
@Maureen-q6w 6 ай бұрын
Do Not go to Costco! Go to your local Butcher who has Pure Beef and Pork, grass fed, with No antibiotics, etc! It makes a world of difference. Support LOCAL, Support Mom & Pop Butcher stores! Get away from corporate groceries who feed you Questionable proteins and produce! Did you Not learn anything from the Plandemic???
@andrealencione9298
@andrealencione9298 6 ай бұрын
I love this! I would love to have seen you make langos, the Hungarian fried bread, to accompany the gulyas. That’s the way I was taught to serve it. Rub a a cut fresh clove of garlic on the langos and sprinkle with salt. Yum! The best dish in the world!😋
@guykoppi2525
@guykoppi2525 6 ай бұрын
Exactly so!
@optimalkfrt
@optimalkfrt 6 ай бұрын
I Hungarian and this is the first time I see suggesting it. Though what Jean-Pierre cooked is not a goulash either, the original is a soup.
@ЂорђеКозић
@ЂорђеКозић 6 ай бұрын
Or you can serve it with a side dish called túrós csusza, basically pasta with bacon and cheese or cream.
@ЂорђеКозић
@ЂорђеКозић 6 ай бұрын
@@optimalkfrt I am from Vojvodina, here it is a staple side dish, or even just plain penne pasta. Then again, goulash is made as a stew here, and is served as a main course rather than a soup.
@andrealencione9298
@andrealencione9298 6 ай бұрын
@@ЂорђеКозић Oh yum! I haven’t had that since the last time I was in Hungary a looooong time ago when my grandmother made it.
@rome0610
@rome0610 6 ай бұрын
Austrian here. Since the Austrian-Hungarian monarchy these meals are traditional here too. In my opinion the characteristic of Gulash is that the meat isn't roasted, but only cooked. But as always, do it as you like! 😋 But do try the traditional Viennese "juicy" Gulash (in German: "Wiener Saftgulasch", a stew) too! Use same amount in weight for onion and beef (shank is traditional), slightly roast the onions, add the beef, sweet pakrika powder (as shown here) and concentrated tomato paste, fill with stock and add seasoning ( salt, pepper, marjoram, bay leaf). Cook it for at least 3 hours and then bind it with some starch. Serve with potatos, bread dumplings, potato dumplings, or spätzle. Every time you warm it up again, it will taste better! 😋
@swedething
@swedething 6 ай бұрын
Gulasch schmeckt am nächsten Tag so oder so am besten!
@lorenzfrana8324
@lorenzfrana8324 6 ай бұрын
Bitte KEINE Stärke ins Gulasch! Die Bindung kommt von den Zwiebeln. NO STARCH IN GULASCH! But anyway…do it as you like…it’s your gulyas 😉
@v.r.2834
@v.r.2834 6 ай бұрын
That’s my receipt too, the best taste and without starch , but with good red wine in goulash 👌🏼👌🏼👌🏼
@AverageSouthernMan
@AverageSouthernMan 6 ай бұрын
This is a fantastic recipe from a fantastic chef, i would love to see his take on the New Zealand dessert Pavlova
@michaeldunn7716
@michaeldunn7716 6 ай бұрын
Looks great! An amazing video and presentation! Thank you! God bless all here! 😊😊😊😊
@theastewart6721
@theastewart6721 6 ай бұрын
I don’t care if it’s a soup or a stew, it looks amazing! My mouth is watering now! Fantastic Chef. Many thanks!😊😊
@ChefJeanPierre
@ChefJeanPierre 6 ай бұрын
👍👍👍
@georgezimmerman1490
@georgezimmerman1490 6 ай бұрын
Chef! You just make day! Anytime I get to watch a new video of yours it just puts a smile on my face. You really are a treasure. I've been following you since you only had about 100k subs. I'm so happy you have blessed us all with your knowledge and wit!
@ChefJeanPierre
@ChefJeanPierre 6 ай бұрын
🙏❤️
@SherryWineAndCats
@SherryWineAndCats 6 ай бұрын
Chef you are genius! And I love how you give us stuff we can make that’s is things we can really make! I love all of your videos!! Thank you Chef❤
@jzuffoletto
@jzuffoletto 6 ай бұрын
I made this yesterday for my Mexican friends and it was a big hit! One thing I love about living in Mexico is exposing my Mexican friends to cuisine they otherwise would never have the opportunity to try.
@christopherrichard1525
@christopherrichard1525 5 ай бұрын
Same thing I love about cooking for my friends in New York. Mexican food being my current favorite. Lol. It’s what I don’t understand about the hundreds of Bangladeshi people I work with. One has lived in New York since 1975 and his wife has never made anything other than chicken and rice and beef and rice. That would drive me insane. Especially here in New York
@g-bgcg
@g-bgcg 6 ай бұрын
I grew up on this food as my as my dad was 100% Hungarian and also a 1st generation American. We also ate a lot of chicken paprikas. Thank you for the video.
@GaluisMoodFood
@GaluisMoodFood 6 ай бұрын
Always enjoy your cooking skills & we try & love your dishes. Thanks for coming to the KZbin universe Chef
@OrganikMechanik
@OrganikMechanik 6 ай бұрын
I’ve been waiting for this one. Rushed to the store and it’s already in the crock pot finishing. Looking forward to it, thank you chef!
@jerrygardner2473
@jerrygardner2473 6 ай бұрын
I saw this last night and gave it a try today, and wasn't disappointed, seemed like I was eating real food for a change. I didn't measure carefully and probably put a little too much sweet paprika, but still tasted good.
@allanmendy6421
@allanmendy6421 6 ай бұрын
I love you chef you're the best inspire me in culinary ,God bless Uganda ,God bless America
@ChefJeanPierre
@ChefJeanPierre 6 ай бұрын
🙏🙏🙏❤️
@caroleyoung1868
@caroleyoung1868 6 ай бұрын
Mashed potatoes are great with soup or stew, that looks amazing and delicious. Parsley is very tasty. Thankyou Chef JP
@Alexandra0707
@Alexandra0707 6 ай бұрын
God Bless You Chef! ❤ Always great cooking ❤
@heleneminger
@heleneminger 6 ай бұрын
100% agree about the paprika, it is a game changer for so many foods, I use it in cabbage soup, to marinate most of my meats, as a seasoning on roasted potatoes....
@InTeCredo
@InTeCredo 6 ай бұрын
Now, I can do the proper Hungarian Goulash from scratch. I used to buy Knorr Goulash mix packages in the past. Somehow, they started to taste more and more bland in the last few years, requiring two packages instead of one. I asked myself why did I bother buying Knorr mix, then this video showed up! Thanks!
@marilynwatkins8845
@marilynwatkins8845 6 ай бұрын
My husband is an immigrant from Bavaria, GE and I have had a terrible time getting off the Knorr mix. But we live in FL and he won't eat soup in the Summer. Hoping he will give this method a try.
@TheGiakaama
@TheGiakaama 6 ай бұрын
I don't even need to see the whole video AND I KNOW IT WILL BE A GREAT RECIPE :) ! Nice one Chef !
@Getouttahere78
@Getouttahere78 6 ай бұрын
My favourite winter food. Thanks Chef, you are the best ‼️
@SCS-ui1td
@SCS-ui1td 6 ай бұрын
Here is a Hungarian lady from Hungary! Gulyás is a soup! Pork and beef, onion, potato, carrot, turnip, potato, small-small noodles, smoked bacon, maybe smoked sausages, sweet and hot paprika, some tomato. First you toast and cook the meat, then put the vegetables. At the end the noodles. It's better to cook outside on fire. Very simple and very tasty!!!!! The word "gulyás" means literraly "cowboy". This was their meal. 😂😂
@laurikuru6286
@laurikuru6286 6 ай бұрын
And "pörkölt" is the stew, right? Preferbly served with tarhonya in my opinion. Regards from Sweden. 🇭🇺🇸🇪
@guczy
@guczy 6 ай бұрын
@@laurikuru6286 Correct, but that one doesn't have any vegetables (apart from onyo of course). Gulyás in Hungary is always a soup, if you go to a place where it is a stew it's probably some shitty tourist trap place.
@laurikuru6286
@laurikuru6286 6 ай бұрын
​@@guczy Yeah, I've seen those - and avoided them, haha. Have had the best marhapörkölt in the most modest, local hole-in-the-wall types of restaurants in Hungary. Absolutely delicious!
@drk321
@drk321 6 ай бұрын
Thank you!
@itsokay7989
@itsokay7989 6 ай бұрын
​@@guczythat's not true. Having enjoyed Hungarian home cooking a lot, some people simply enjoy it thicker. Still gulyas. Not every restaurant making it thicker is a tourist trap either. Stop living in the past and broaden your mind. And even if, who cares. If people like it that way, then that's the way it goes. Food evolves. Always does. The version you like is 100% not the way they first made it either. It's already an evolution.
@ButterFly-zh8ho
@ButterFly-zh8ho 6 ай бұрын
My mother cooked goulash with sausages instead of meat in Finland in the 70s, meat was rare and expensive at that time, I have been a fan of paprika ever since.
@byronholmes2496
@byronholmes2496 6 ай бұрын
Good day to all. A MUST!
@michaeldonlon4312
@michaeldonlon4312 4 ай бұрын
I made this yesterday for myself and my girlfriend. We loved it. I didn’t use turnip nor potatoes. I did make a butter egg noodles and it was amazing! From the first bite to cleaning the plate with buttered bread it was incredibly delicious. Thank you Chef and God bless you and Jack!
@MrGurufication
@MrGurufication 6 ай бұрын
Chef . You are a culinary captain ,Steering us on a cuisine cruise, when the weekend arrives and i cook, I will always be guided to a safe port...for those about to cook....we salute you..
@genxena23
@genxena23 6 ай бұрын
I had to get the ingredients right away and it came out Amazing!! I made the stew version and added some spinach and served it with pita bread and the leftovers I served over rice. Another great recipe! Thank you, Chef!🙏🏾
@Lazydayz58
@Lazydayz58 6 ай бұрын
It’s been a long time since but whenever we went on a family skiing trip at the end of the day our kids and us enjoyed a good bowl of goulash. Good memories I will definitely make this recipe and it will be delicious I’m sure. Thanks Jean Pierre.
@micheandmikey
@micheandmikey 6 ай бұрын
My mom made (might still) make goulash on occasion, it was NOTHING like this, but it was more like a spaghetti...... this looks absolutely FABULOUS!!!!!!!! I'm making it tomorrow! Thanks chef!
@ShihabShahrir-m6m
@ShihabShahrir-m6m 2 ай бұрын
Thanks to your channel, I never stop delighting my loved ones with new, interesting food
@faolnagael7591
@faolnagael7591 6 ай бұрын
Ah perfect timing! I just got done sliding a pot roast (from your Easy Pot Roast recipe) into the oven and sat down with a cup of coffee.
@KristynElizabeth_
@KristynElizabeth_ Ай бұрын
this video is lovely! looks absolutely delicious ❤️ my gramma (straight from the motherland 🇭🇺) just turned 90 and can’t cook as much as she used to, it’s too much work for her i completely understand, it truly is! i remember when she put her arm around me and told me- “my girl, when i am gone, i hope you will pass these recipes with our heritage down for a long time. i know the boys cannot do it haha!” tough shoes to fill, no one can cook like gramma! my dad and brothers did tell me that my cooking is a great runner up to hers. i’m so proud of that. ❤️ could you please do a video on hungarian cabbage rolls? (töltött káposzta) and szalonna bread? and please remember, there is no such thing as “too much paprika” 😄 my dad was the one who got me into your videos, we just love you lol 😊 köszönöm chef ❤️
@attilaolajkar6155
@attilaolajkar6155 6 ай бұрын
I'm from Hungary and I like this version I never had it with butter... The best version of this is when you use young deer meat... Sweet paprika (highest quality as possible) is key! Try it with freshly baked bread! Thanks Chef for the video!!!
@RipperYou
@RipperYou 5 ай бұрын
@Chef Jean-Pierre I made this dish today, and to not make Hungarians sad I made it is a soup, and this is a very very delicious dish! Thank you very mudh for the journey in cooking you have inspired me to take which has both made me better at cooking and also made it vastly easier to cook. Your love of the craft really lift my spirit and has made cooking an even better and joyful experience!
@strykerentllc
@strykerentllc 6 ай бұрын
Enjoying the many recipes your channel has done, especially the molten chocolate cake with ice cream. You speak our language - YUMMY! The humor along with the genuine goodness brings a brightness to each day's closure so thank you for that. Question; pizza? When? Would enjoy your version of Neapolitan if possible? Thank you and God Bless!
@ChefJeanPierre
@ChefJeanPierre 6 ай бұрын
Thank you so much 😊
@miklosdaradics9900
@miklosdaradics9900 6 ай бұрын
Thank You Chef. I am travelling to Budapest tomorrow, so I definitely won't miss it.
@pennyjanke
@pennyjanke 6 ай бұрын
Oh it beautiful and wonderful masterpiece. Thank you Chef
@shandap3696
@shandap3696 6 ай бұрын
Thanks!
@ChefJeanPierre
@ChefJeanPierre 6 ай бұрын
Thank you 🙏 ❤️
@ujnandor5226
@ujnandor5226 5 ай бұрын
It was great to see you make a traditional hungarian dish yet again. Thank you for showing this to the audience. Greetings from Hungary! :D
@ClintTorres607
@ClintTorres607 6 ай бұрын
I backpacked in Europe in the early 80s with not a lot of money. When I was in Vienna I ate Hungarian goulash everyday. It was served everywhere and it was so cheap and so absolutely delicious!
@JMaxMena
@JMaxMena 6 ай бұрын
I've been making a Wiener (Viennese for non German Speakers) version I found in a cookbook for many years now. It's basically the same, but you only use beef and onion, 1:1 by weight. It comes out as a delicious hardy stew, and it always impresses. Great video chef, this looks absolutely amazing!
@rickmorrow993
@rickmorrow993 6 ай бұрын
My wife is Hungarian and I can assure everyone this is authentic. I see my wife cooking and she follows all these steps. I have not seen her add parsnips in goulash, but she uses them in chicken soup. And she never uses dairy, so there is no butter in our goulash at home. This is the real deal. My wife makes it less thick and more soupy. Some Hungarians might add sour cream. Good job Chef Jean-Pierre. This is mostly traditional goulash. And if your paprika doesn't say Hungarian, then it is pooprika. Sweet paprika is always my wife's choice and most of ours comes directly from Hungary from friends and relatives. In Humgary, it is called goulash leves(h)., because leves is soup.
@colinhoward2064
@colinhoward2064 6 ай бұрын
Accompaniments to this - buttered flat noodles every time, carb tastic !
@Gabrong
@Gabrong 6 ай бұрын
If you want it to be "traditional" you eat it with bread, nothing else
@cupchanger
@cupchanger 6 ай бұрын
You should do a 1 minute reel with your best burn reactions since you always try food when it is too hot. Love the videos and thanks for the help in the kitchen!
@Atomysk
@Atomysk 6 ай бұрын
My mother used to make a Goulash with zucchini and pasta. I've been dying to figure out the ingredients she used, since the recipe was my grandmother's and both have passed. I'll use this video as a base and try to recreate the dish. Thanks chef.
@Venomrex626
@Venomrex626 6 ай бұрын
I found your channel last week and I swear I've just about watched every video 😅 I love watching you cook.
@dhannamangroo3865
@dhannamangroo3865 6 ай бұрын
Good morning watching from T&T🇹🇹
@dhannamangroo3865
@dhannamangroo3865 6 ай бұрын
Hi can you show us how you do scalloped potato ?
@Sniperboy5551
@Sniperboy5551 6 ай бұрын
@dhannamangroo3865 The new thing he has been doing is “potato Mondays,” so check out his older video catalogue and stay tuned for more. I’m sure he’ll post a video on it soon! Also, much love to Trinidad and Tobago from here in the US 🇺🇸
@richardskelley8558
@richardskelley8558 23 күн бұрын
I love this guy, Chef Jean. Just discovered him. I know you only see what he wants you to see. But he is my best youtube friend. Love all his recipes. I would love to sit down with him with a glass of wine or glass of Corvoisiee and have a conversation about anything.
@ChefJeanPierre
@ChefJeanPierre 22 күн бұрын
🙏❤️
@jackierebbel4604
@jackierebbel4604 6 ай бұрын
Sounds fantastic Chef! I have learned so much from you! Thank you :)
@beppebranchetti4286
@beppebranchetti4286 6 ай бұрын
best charming tv chef in the word. Keep up the good work mon ami. Love from Sweden.
@kameronpeterson3601
@kameronpeterson3601 6 ай бұрын
Maybe you could do a "boy scouts goulash" which uses ground beef and has elbow macaroni boiled in the stew. Definitely a distinct dish
@Trancision
@Trancision 5 ай бұрын
Chef JP, your recipes are very complex, but they are for top tier chefs, so no complaints.
@keithsweat7513
@keithsweat7513 6 ай бұрын
this basic stew process is perfect for lots of one pot dishes... this looks delicious!
@jean-jacqueskaselorganreco6879
@jean-jacqueskaselorganreco6879 6 ай бұрын
the hungarian other variant is the Pörkölt, that compared to the Gulyas, can be with different meats, not only beef. There is a third variant, the Szegedin Gulyas, where they put Sauerkraut and quite some caraway seeds, like you did.I do prefer the stew variant or the Szegedin one.The potatoes inside I am not so convinced, very well goes croqeuttes, fusilli pasta or potatoe puree. Lovely show, after having received my STAUB pot last week, I will right do one again ;-)
@ChefJeanPierre
@ChefJeanPierre 6 ай бұрын
👍👍👍❤️
@cathyst.pierre7354
@cathyst.pierre7354 6 ай бұрын
I love your enthusiasm, humour and cooking lessons ♥️♥️
@kylebeatty7643
@kylebeatty7643 6 ай бұрын
I really enjoy your energetic presentations
@michaelboldys3330
@michaelboldys3330 6 ай бұрын
My father made this. Thank you Chef.
@windmolenfarm8030
@windmolenfarm8030 6 ай бұрын
I make my Hungarian Goulash the same as you as a soup, but my family likes it thicker so I add some macaroni or shells to absorb the extra fluid so it is thicker like they want. Works for us and I love the Goulash anyway.
@DeborahWheeler-v1q
@DeborahWheeler-v1q 6 ай бұрын
Another A+ for the perfect dish done right. Thank you.
@carolynneschley3377
@carolynneschley3377 6 ай бұрын
You always make me want to go out and buy all the ingredients and make your dishes, they look so mouth watering good. Especially when you’re tasting your dish. Love your show and recipe
@lilianabutu6550
@lilianabutu6550 6 ай бұрын
I’m from Transilvania border to Hungary. My mom always said if you want soup add more water … broth for you chef 😂. If you want it a stew less water/broth. Always loved this recipe. And a good paprika…😊
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