Hungarian Goulash

[@evazdivaz]

As a Hungarian, you did pretty well! Use bacon fat next time to sauté the onions, and you can use as much paprika as you like! You can also add a pinch or two of smoked paprika to give it a different depth of flavor. We usually use green peppers and fresh parsley. We also serve it with noodles called “Nokedli” regular egg noodles are a good substitute, just cook them separately and add when ready to serve with a dollop of sour cream :) this is also a great in a crockpot, the longer it cooks the better the flavor!

[@ChiliPepperMadness]

Thanks. I do talk about the oil vs pork lard in the FULL video (kzbin.info/www/bejne/jp6anmCVesh4ZtE). It's hard to get all the info through on a KZbin Short. Thank you!!

[@vi9763]

@evazdivaz I'm sure you cook the beef longer than 20 minutes after browning. He used chuck roast, that at least takes an hour for the meat to become tender unless the paprika is magic !

[@ChiliPepperMadness]

Yes, much longer for chuck. It's really to your personal preference, but it's usually 2 hours or more for very tender beef. The final 20 minute simmer is only for the added vegetables.

[@nosajkrad]

Why don’t you do it then?

[@JacquelineHill-p7v]

@@evazdivaz can I use lamb instead or has it got to be beef?

[@MariaGazda]

I'm Hungarian Grandma. Mostly, we use rendered bacon fat for cooking. Dish looks Delish...I'm drooling! Great Job.

[@ChiliPepperMadness]

Yes, bacon fat or pork lard, which is more traditional. YUM.

[@majabugarski386]

In sunflower sunflower oil

[@kasparsjansons9220]

idk, in such large pieces i've never had had carrots cooked soft in 20min, i would leave it there for 1.5hours to simmer with the beef,

[@ChiliPepperMadness]

Go for it! It's yours to make now. Always simmer to preference. They can get pretty darned soft in 1.5 hours.

[@randallespinosa4264]

My Mom, who is Hungarian, makes this once a month when my sister's and I visit. She uses fat back pork for moisture and flavor as well as making homemade dumplings to pour this dish over. Her sisters and brothers also make different variations of this dish as well. They are all so GOOD😋

[@alejandrocalle5326]

Looks like beef stew to me. Or Carne Gizada. Different cultures has such similar dishes. Looks delicious

[@ChiliPepperMadness]

If you enjoy soups and stews, you are in for a treat! ;)

[@FemiNelson-sb1em]

​@ChiliPepperMadness When I was in grade school, about 11yrs old, we had a young Hungarian friend & she made Goulash. Such a simple delish dish, I never forgot it. Gracias so much for bringing back this memory. I so wish prices weren't so high, however I'm going to keep my eye out for a good sale n make this delish dish. Gracias Gracias 😋. Paz be with us all 🙏. "Isa"

[@orsikocs]

@@alejandrocalle5326 i am Hungarian and i agree that this is more of a beef stew base made more watery. Gulyás normally would not have garlic in there no caraway seeds and no olive oil, these all change the taste. Obviously there are different variations (some ppl add beans and some ppl add a type of pasta called nokedli) depending on the area in Hungary but these 3 would normally not be used in any of the variations. Looks absolutely delicious tho :)

[@andrasferencz7948]

Yes, basically it is a beef stew with paprika. It can be made as a runny stew or a thick soup. And yes, I have found other Spanish recipes that have close relatives in Hungary, one of them was rabbit in Canarian salmorejo. The slight differences are in the type and amount of herbs and spices. The Flemish Carbonade is another fantastic beef stew.

[@BrickCityEllA]

@@alejandrocalle5326 I was thinking the same thing it's like beef stew with different seasoning. I don't use bell pepper or paprika to my beef stew but otherwise I make my beef stew almost exactly the same way as in this video.

[@paulocraice]

One of the most popular dishes in Brazil; brought by Hungarians like my father. Here is called PICADINHO or GULA, in south Brazil.

[@andre_simoes_pt]

Most European and Middle eastern countries have a dish that is pretty much the same. In Portugal we call it “guisado” or “carne guisada”.

[@lilafeldman8630]

basically just a Hungarian version of beef stew. Uses paprika, tomatoes and red pepper.

[@memeam1500]

@@andre_simoes_pt yea in syria we have the same dish but we add beans also

[@Snickers145]

În România there is a similar dish. The Baltic region loves it!

[@krystalynkersey]

I love guisada 🤤

[@Alejandro-fr9jc]

Im Colombian and my parents do “papas guisadas and carne guisada” except without the soup. It’s almost like a curry, good stuff

[@newadventure5609]

I’ve never had it, but I was drawn to the recipe, because I’ve heard of it so many times before. Looks good! Thanks for posting the recipe

[@ChiliPepperMadness]

Hope you enjoy!!

[@rodmm1235]

A paprika flavour beef stew! No big deal.

[@FemiNelson-sb1em]

@@rodmm1235 geez, be nice. Any dish is a very big deal. Especially nowadays, with prices going up these days. There are quite ALOT of ppl that would appreciate this wonderful stew. Paz be with us all 🙏. "Isa"

[@LaydeeLia]

Take a regular beef stew, add a bunch of paprika & peppers (go easy on the caraway; put only 1/2 of what you think it should have bcuz it's easy to overdo this strong flavour), let the flavours marry for a couple hours & the beef becomes so sooo tender... then serve it over some wide egg noodles. Not like grandma's beef stew anymore! ☺

[@maranda7033]

@@newadventure5609 We Mexicans have the same thing only we roast our tomatoes, jalapeños, serrano peppers. We cook the beef meat or pork meat add salt and then add chopped onion sautee . In a blender blend the tomato,peppers and two cloves of peeled garlic and blend til smooth. You will then add 2-3 potatoes diced in medium size chunks. Then add the mixture from the blender add a about 1 -1 1/2 cups of water add salt and simmer for 20-25 minutes. We call it carne con papitas. Eat with freshly made pinto beans and tortillas. Homemade corn tortillas are best. its spicy but so good. You can eat with some queso fresco and fresh avocado slices. A very filling meal and so inexpensive.

[@Krinklestar]

Ive been making this dish for 30+ years now. Love it! My grandmother was from Hungary. She taught me well!

[@ChiliPepperMadness]

Happy to hear it! Thanks for sharing!

[@LordDeuce-ul7my]

My grandma taught me how to make chicken paprikas. And it's my favorite recipe in the world!

[@NightFox49]

I was born in Hungary, I was raised in Hungary, I speak, write and read Hungarian, but I never in my entire life had know that you can make gulyás without beans. And I hate beans so this is a very happy day for me! ✨️

[@ChiliPepperMadness]

I've only visited Hungary and don't recall beans, but you would know much better than me!

[@JohnWayne07]

There are two types: 1. Gulyás soup (no beans) 2. Babgulyás (with bab=beans) The recipe is very different for the two.

[@ChiliPepperMadness]

Even the people in Hungary make it in different ways.

[@szaboattila844]

The goulash with beans in it is a completely different recipe and is called "Babgulyas" - which translated means: "goulash with beans"

[@chewkas]

@@ChiliPepperMadness agreed!!! I live in Germany but my family is from Halogy near Körmend and I‘ve never seen beans in a Gulyás… My uncle lives in Budapest where the dish is completely different. 🤗

[@isoxy229]

Wow, that was very cool and very original. This food Goulash is very ancient; it has been prepared for 2000 years in all Turkish-speaking peoples of the world. The name translates as colorful food.

[@phil5513]

Looks great. My father-in-law is of Hungarian/Croatian heritage and he adds kielbasa to his goulash. Good stuff!

[@lauraknows6790]

Looks really good! Usually we start with the onion and never remove the meat, also as others mentioned, pig fat instead of olive oil. But it's really close and looks delicious. You can also add celeriac, makes it even better.

[@ChiliPepperMadness]

Enjoy!

[@rhondaskiles5740]

In America we call it beef stew and wined soaked beef and it's beer burgundy in France

[@flayuhat]

​​@@rhondaskiles5740 You're wrong. American beef stew, Hungarian goulash, and French boeuf bourguignon are all different recipes.

[@Ahzpayne]

I like how you just assume no one from Hungary would ever have reason to not eat something like pork. Familiar =/= normal. And why would I (or anyone) ruin the 1 perfect protein with boar stink? If I wanted that I would cook with pork.

[@hans7856]

​@@Ahzpayne You've never had good Hungarian pork then. The quality is super high here, way better than in western Europe or the US. Many Hungarian families actually mix in pork with their beef in gulyás, or simply make pork gulyás.

[@Astrophysikus]

Looks amazing and from what I can tell, quite authentic as well! Funny thing is, over here in Austria, we would call this Gulaschsuppe (goulash soup), while "our" goulash is a much thicker stew known as pörkölt in Hungary.

[@kks777]

@@Astrophysikus Gulyás and pörkölt are not the same.

[@Giardintek]

Pretty close, As a Hungarian, I'd skip the oil and start up with some real bacon and if it's beef, add a lill red wine at the end, al tho it's not necessary. Many folks mix up Gulyás with Pörkölt, which is a different dish, Looks similar and have no carrots. Yours turned out to be awesome. Would love to taste it. Next time try frying some bacon and use the lard for the onions, you can also try frying your garlic and caraway seeds with it!

[@ChiliPepperMadness]

Thanks for your comments and input! I love Hungarian Goulash! So fun to see how everyone is so passionate about this dish. I get why.

[@retrobogre]

We do it when we have left over pörkölt. Much more fast.. With carrot without bacon (i dont like the taste of it).

[@southernparadise9896]

That’s the only different thing I do…I marinate my beef in red wine before hand. Other than that it’s identical.

[@PhillipV-qm4mf]

I never even knew what goulash was but that looks perfect for a winter meal.

[@nby149]

And that’s one of the best dishes ever. One of my favorites ever ❤ Hungary is an amazing country too, I have to go there again 🇭🇺❤🇫🇷

[@MegaLifeHappiness]

Favorite and common soup in East Africa as well. Just different spices to one's preferred taste 😋

[@SpamNeggz23]

Exactly what I was about to post, in South Africa we call it meat stew.

[@HistoryTeaTales]

@@SpamNeggz23 probably came down there with the settlers

[@anpu369]

@@HistoryTeaTales Not at all. There are plenty of African countries that make a similar dish. It was likely exported out to the rest of the world when Africans settled other lands. Neanderthals weren’t making such seasoned quality cuisine in the caves they hailed from.

[@KaylaMarieQ]

@@HistoryTeaTales ridiculous Hot soups are popular all over the world. Different cultures have different versions.

[@vi9763]

​@@SpamNeggz23 This type of braised meat stew is made all over the world 😊

[@ashley2449]

growing up i would cook this every couple weeks in big pots full with my grandma and aunt! I learned pretty quickly you gotta put in wayyy more paprika than you'd think 😂 grams would always yell and say it tasted like it had no kick to it if you didnt. oh and make sure you use bacon grease to brown the meat it'll make a huge difference!

[@melaniamonicacraciun9900]

Yeah, the best reason for you to visit Hungary, by the way, how many species of paprika do you know? You know, paprika is made of dry bell peppers, there are red ones, green and yellow, pointed peppers or round ones, fat peppers or just thin. There's a place near the Austrian frontier called Sarvar, in Hungarian should mean, the Mud City, not far from famous Balaton Lake, there are hot springs, there's a very elegant SPA there, using healing muds for visitors, it's a holiday you could never forget. There's a place where most small restaurants have dishes based on paprika obviously. Only for me...a chicken should have to have six livers every lunch of how special that dish can be. Chicken liver and six different species of paprika. Yeah, something unforgettable guys, you can bet on it. Food is Holy Blessing, so good to unite us now watching TV entertainment in web connection and...let them more people get involved enjoying cooking, enjoying gardening saving weird veggies species because... Holy Blessing indeed

[@ChiliPepperMadness]

Awesome, thanks for sharing, Melania!

[@elois2669]

What is this spice after the onions?​@@ChiliPepperMadness

[@jolorian3204]

It somewhat similar to Filipino Beef Caldereta ❤

[@BoobooPie_91]

I would eat this with white rice!!! Mmm mmm mmm thank you!!! God bless 😍🥰♥️💕🙏

[@josemanuelrodriguez9123]

I was leaving in Germany and LOVE this recept but is with red wine this give the special taste and more libge kochen cocinar

[@moonbeammuse2767]

Imagine coming home from work to this emotional roller coaster every day. Couldn't happen to a nicer couple.

[@szekelidursan290]

One of the best foreign made Gulyás what i seen on the net ! Good job!

[@ChiliPepperMadness]

Thanks. I LOVE this dish.

[@cynthiabrownlee5410]

When I was a young girl and my grandmother Lula Belle what's living she used to make Hungarian goulash like twice a month and it was so good I ate beef at that time so it was wonderful and me and my aunt that just passed the one that was a year younger than me we used to fight over it literally fight over the goulash my grandmother was an excellent cook that's how she made her goulash and she did a wonderful job with it I don't remember any sour cream with her goulash but she might have had it and we just refused to eat it😊😊😊😊😊😊😊😊😊😊😊😊

[@ChiliPepperMadness]

I am happy I was able to bring back so many great memories for you, Cynthia!

[@jeffersonsouza6394]

Cada país tem a sua variação deste delicioso prato!

[@natazer]

Browning meat under the broiler has been a game changer. Tastes just as good, and no mess.

[@jacekkaminski5698]

There is a mess. You just can't see it until you kneel and take a closer look at at your oven.

[@RR-VanityInKnickers]

​@@natazer But then you get no fond to help flavor your goulash with that beefy goodness 😳!

[@sjb4280]

From California and my mom use to make a simple (poorer) version of Goulash using ground beef (instead of chuck), bag of frozen mixed veggies, and canned tomatoes/tomato sauce. Then serve over white rice. A little went a long way❤

[@shelleycarrell-fq4mj]

Awesome

[@HeadPack]

Still cooking that other famous Hungarian gulasch with ground beef and sour kraut.

[@jcsk8]

The ultimate hangover food. Delicious.

[@sparkybig9799]

@@jcsk8 I agree with you daddy

[@noob19087]

Made this yesterday, though I used ground beef, and cooked it for a shorter time. It was really great! Caraway is a difficult spice because it clashes with a lot of flavors, but it worked beautifully here. Without a doubt going into my rotation.

[@ChiliPepperMadness]

Excellent! I'll have to try it with ground beef!

[@LSG1705]

Simplismente carne cozida no Brasil. Pensei que essa maravilha não existia em outras partes do mundo.

[@Carloon101]

Carne cozida não, isso é picadinho

[@motormouthalmighty]

so that is Hungarian goulash!half a century after hearing about it on television over the years.as well as borscht!I would love to try that.looks delicious!

[@joachimsimon286]

Borscht is Ukrainian !!

[@motormouthalmighty]

@@joachimsimon286 yes,so I believe!for all these years we were always told that borscht was a Russian dish.some believe it to be polish.i suppose that all food ingredients are available all over the world.food is universal!

[@edwardbermudez6299]

Reminds me of a pilipino dish. Kaldereta!

[@seashore1909]

Filipino goulash!!😂

[@michaelbressette2599]

I had this once in an actual hungarian Restaurant called the Budapest, waas a very old school environment & charming to say the least. Anyway I dont remember their goulash being so water. It was a bit on the thicker side but it tasted amazing. I am going to be looking at other Goulash recipes to educate myself to see the differences. I don't remember any peppers in it either. It was long ago so memory could be betraying me also lol Looks great though & I may give it a try.

[@ChiliPepperMadness]

It's pretty easy to serve it more as a stew than a soup, or even somewhere in the middle.

[@tommeiner9983]

That's because what they served you was not gulyás at all. Sorry, but for some reason what foreigners call "goulash" has nothing to do with the actual Hungarian dish, which is indeed a soup.

[@VolkerWendt-vq8pi]

@@tommeiner9983 I've heard of it. I think what we in Germany call "Gulasch" is named "Pörkölt" in Hungary, right?

[@LouIchioustheWerewolf]

@@michaelbressette2599 that's because it's not supposed to be and I'm Hungarian. It's supposed to be thick and put over egg noodles

[@lunainezdelamancha3368]

I grew up eating that in my native country, Costa Rica, and I'm not Hungarian. We called it "estofado de carne con papas y zanahorias. Delicious 😋😋😋

[@D0N_Nadie]

In my country (Panama 🇵🇦) we eat this dish (with rice mostly), beef stew, one of my favorites

[@ChiliPepperMadness]

I need to learn more Panamanian food!

[@clarabuenrostro5855]

Thank you so much! I made this soup for my husband for Father’s Day and he loved it! 😍

[@ChiliPepperMadness]

I'm so glad to hear that. Enjoy!

[@ruthiegreen2788]

This dish looks so delicious! Thanks for telling us what the ingredients are as you cook. I'm going soups and stews in the Fall & Winter months! ❤❤❤😊😊😊

[@ChiliPepperMadness]

Thanks, enjoy!

[@markopower26]

Looks great 👍🏾 i would have put in the potatoes and carrots in earlier though as they take longer to cook. I like em tender. But this looks delicious 😋 gratitude 🙏🏾

[@ChiliPepperMadness]

Yep, really as long as you need for the potatoes and carrots to cook through to your preference. Chop them smaller to cook more quickly.

[@markopower26]

@ChiliPepperMadness great point! Smaller ones do cook quicker! Salutes 💪🏽

[@markjones127]

I never realised until a few years ago how similar it is to the a stew I grew up with called Lobscouse which is from Northern Europe and very popular in NW England and North Wales, I had some Goulash cooked by a Hungarian friend and it's pretty much 90% the same as Lobscouse, both delicious, we had Lobscouse every week during the winter when I was a kid and I still make a pot of it every few weeks.

[@margot356]

my irish american grandma grew up in inner city cleveland and learned how to make goulash from immigrants in her neighborhood. since my childhood this has always been my favorite dish, but only when made by her :)

[@zsuzsannablasko5250]

This is the best soup of the world from a nice country!

[@judyf4070]

@@zsuzsannablasko5250 the best country in the world!

[@Sharonrchl]

Its on the stove right now ❤️ It feels like a winters day in the Netherlands today

[@ChiliPepperMadness]

I hope you love it!

[@karenrogers9034]

Tastes better Next day

[@YouTubeHUNger01]

Nice video, one of the best gulyás soups I've seen on youtube! 2 little hints: it misses some nokedli, and I'm in love with olive oil but maan, use pig fat! 😁

[@manolopourikas6]

1. ΠΟΣΑ και τι ωραία πραγματάκια έδωσαν στο πακέτο συμμετοχης! Τρελό! 2. Πολύ ωραίο μέρος, μακάρι να ήταν πιο εύκολα προσβάσιμο από Βορειοελλαδίτες

[@mohamedchourak7628]

ونحن في المغرب كذلك نقوم بطهيه تقريبا بنفس الطريقة وهي اكلة قديمة موروثة عن اسلافنا ، يبدو لي أن العالم صغير .

[@KaoXoni]

In 2014, I encountered a Hungarian who made authentic Goulash in a big kettle, about 30 generous bowls at a time, served with flatbread. Met him on the first day buying a bowl. He had intended it to be a one-off contribution to the camp community, but everyone including myself loved it to bits, and urged him to repeat, so he agreed to another day's labour of love, on which I joined him to help and learn, which took about 4-6 hours, depending how much prep you count in. It's patient and serious WORK, but absolutely worth it. So... He started with chopped onions, filling ¾ of the kettle, and copious amounts of vegetable oil. Stir and boil for a very, very long time. On day one, he and someone else had spent hours dicing 5kg of onions, which he refused to repeat, thus opted to buy pre-cut, but dice were out, so he bought onion rings. I don't particularly remember handling garlic, Maybe he also added whole peeled cloves at this point, maybe much later on, crushed, that's probably up to taste. But the onion timing is non-negotiable: Without burning, they need to break down completely, rings take a bit longer but while you stir them, (at this particular cut and kette size) they will start to make sounds that sound like the shouter of death metal band until all the water has evaporated. So the cooking spoon's voice calming and eventually fading into a hissing fart is your indicator that you can now add and sear the diced meat, because the oil has regained the potential to heat up properly. Once the meat is ready to bring the temperature back down, add back water and a truly ridiculous amount of sweet paprika powder. Salt and season to taste with hot paprika powder and pepper, and simmer on, stirring occasionally until the meat is deliciously soft. . Mind you:: He did not use any raw paprika, bell pepper or whatever kind of fresh capsicum fruit. The whole body of the sauce consisted of onion slush and rehydrated paprika powder. And although I seldom handle meat, it's really about time that I create a home-scale remake. At least in a 7l pot. Or 11.

[@ChiliPepperMadness]

Interesting.

[@patrikkis3584]

Hungarians use pork fat or sunflower oil. Other than that, you did a very good job!

[@avgur1575]

sunflower oil yes but pork )))))))) original gulash (BEEF)

[@MooseMeese101]

I’m half Hungarian and half Italian. Ever since moving to Italy my Hungarian mother started putting olive oil in it instead and Italian red wine. I prefer it this way actually.

[@gabor222]

@@avgur1575 Gulyás's were hired workers to take care of the cattle they probably couldn't afford the expensive beef too often. They did use pork too or whatever meat they could afford ;)

[@icharetno]

We call it Semur .... Love from Indonesia ❤

[@cooking5414]

في المغرب نتناولها كيخنة ❤ مع الخبز واالمرق يخثر وليس كحساء❤❤

[@joeldykman7591]

Its important to note that Hungarian Paprika is a bit hotter than typical grocery store paprika. Something closer to cayenne in heat but with the flavor profile of paprika.

[@mozeskertesz6398]

Not all of them. There are both sweet and hot variants. The real denominator is how well it can color stuff.

[@anitaangyal4644]

As a Hungarian I recommend trying to get your hands on some piros pista (paprika paste) or erös pista (hot paprika paste) or both and adding some of that

[@ChiliPepperMadness]

Absolutely! I do have some paprika paste that I love.

[@preatore]

Milyen magyar vagy Te? Olyan nincs, hogy piros Pista. Piros Arany van, vagy Erős Pista.

[@reend706]

this loooks yummm!! We have a similar dish in the Philippines called Kaldereta :) we add tomato paste/sauce and liver spread to make the sauce richer

[@paralinkincubusninja5100]

@@reend706 mechado also

[@kevinzky88]

same kung palaputin pa

[@emmanueltimothy5855]

This is a Kenyan dish too. The moment you added more water, my Murima peeps felt it in their souls.

[@ChiliPepperMadness]

You can add some water (or stock, even better) for more of a soup, or serve as a thicker stew. Delicious. I'll have to look for the Kenyan dish.

[@62675]

@emmanueltimothy5855 It's an African dish. I was like hag what...

[@bettygatitu303]

@emmanueltimothy5855 I am a murima person and this dish slaps different especially the way he added thufu😊

[@philipnyabuto3611]

Where there's waru, there's water.

[@emmanueltimothy5855]

@@bettygatitu303 I see you gatitu😂

[@handesonrenatoguimaraes2615]

I can say it's a way different recipe that my father does here in Brazil, but at same time similar. You put onions and garlic on oil, after changing colour put the meat with salt, pepper (the correct name?) Wait a little to put tomato sauce, wait again the colour to change (from the meat) and put potato, carrots and cassava, at the end put water and there is the catch: You close the pan, but this pan can close to hold a lot of pressure.

[@rosemahinay7634]

here in asia, we would have added either tomato sauce to that or a cup of coconut milk and it would so much more amazing

[@ChiliPepperMadness]

Go for it!

[@jamesdelong6401]

Heck yea! Sign me up for a 5 gallon bucket of this. 🍻

[@JohnDoe-yq9rt]

I'm Australian and I have little to no knowledge of Hungary, and I've never once thought of going to Hungary, but after seeing this, I'm suddenly very interested in learning more about the place and maybe even travelling there one day. Perhaps I'm just very hungry (no pun intended), but I'm sure it's a country well worth visiting.

[@Dosadniste2000]

You can stay in Park Hotel.

[@johnmcdonough955]

Every day I pray it is goulash day...

[@noob19087]

Beautiful recipe. The term "whole food" gets thrown around a lot, but this really is such a good example of it. Every ingredient looks the same at the start and end of the recipe. Nothing is covered up, hidden or compensated for. A recipe where every ingredient is equally important and gets to sing, and nothing is unnecessary. You're a skilled cook! Peel those carrots, though.

[@ChiliPepperMadness]

Thanks so much!!

[@ezzb]

This dish ayns bread seems like two things that every culture has a version of. I'm from the northeast of Brazil and this dish is something i grew up eating regularly with rice and/or farinha ( Cassava flour)

[@cainmathewson1857]

Knowing me, ALL of that beef wouldve been eaten one by one LONG before it ever ended up in the soup. Id have to be like, "alright, tonight i made Hungarian goulash.... Vegetarian... Hungarian... goulash...

[@ChiliPepperMadness]

I hear you!

[@michaelmeenan5522]

My Mom used to make this! Ohhh man, I'm soooo Hungary lol 😂

[@adelagonzalez8626]

Que rico estofado gracias por compartir saludos de Tuxtla Gutiérrez Chiapas México

[@Alecosta.]

Esse é prato tradicional brasileiro , muito conhecido

[@jphish8724]

I had goulash in Hungary in Budapest - at least the waiter called it goulash, but it also had brain and lung in it.. but it was one of the best things I ever tasted!

[@sovago-lajos]

As a Hungarian approved.🇭🇺👍🏻

[@Teorias79]

In Portugal is call "Jardineira "

[@doracelorio7816]

Looks deli but i tried it in budapest, Praga and Germany and it had dumplings. I loved it

[@ChiliPepperMadness]

Great with dumplings! The goulash I had in Budapest did not have dumplings.

[@alicemcclure4504]

Yum! I love this soup. I do not put bell peps or bay leaf. I also add cabbage. Yum!

[@natashah3687]

It's very close. We often use bacon fat and red wine. I use whatever root veggies I have on hand. It's nice with parsnip and beets. Usually serve with an egg noodle, but my grandfather always made little flour dumplings, I got to help. This is over 30 years ago and I remember it like it was yesterday. I miss him.

[@ChiliPepperMadness]

Yes, bacon fat or pork lard (more traditional/old school). Red win, yes, very common in MANY beef stews. I didn't use it this time and don't see it in every Hungarian Goulash recipe. Great addition, though. I love the dumplings! Thanks for sharing!!!

[@NoahSpurrier]

Had some at a Hungarian restaurant in San Francisco. It was a tiny family place. It was awesome. Should cook the carrots longer.

[@ChiliPepperMadness]

Do it! Have fun with the recipe.

[@Mikezedd546]

Poland also has gulasz. Looks delicious chef. Only thing that suprised me was the tomatoes but good idea i will try exactly like this soon. Thanks for the great vid!!

[@muhdhafiz9493]

In Malaysia we call it "Gulai"

[@MrVelvetleaf]

Great video. A minor detail. Although it's visible, you forgot to mention to add the meat back to the pot, just after the tomatoes and before the seeds. Also, it would be handy to tell people to simmer covered or uncovered as one will reduce more than the other. Keep up the good work.

[@MG-vk2ig]

Benji, you are a good teacher. I enjoyed the explanations for why you use specific words.

[@KristalBlut]

Since Germany and Hungary are very close for centurys, Gulasch is also a German standard household food. But we dont use olive oil, instead we use butter and add stripes of pork belly for additional flavor and fat. You can also swap the potatoes for noodles. Great meal for autumn and winter.

[@ChiliPepperMadness]

Thanks so much! Yes, I discuss a lot of this in the long video recipe: kzbin.info/www/bejne/jp6anmCVesh4ZtE

[@MGS.037]

I made this today! Glad someone is thinking about Hungarians. Pls make more of our food!

[@EdwardPootchemunka-jm6uw]

This is mouth watering🤤🤤🤤 looks Delicious yummy😋😋😋

[@audrablue515]

Chuck steak is great as it's cheap but I find it better to use a slow cooker. Perfection!

[@TomasUjhelyi]

Depending where you live, when people here goulash, this gulyás is what they’re imagining. At least whenever I hear goulash I imagine pörkölt, which imo is a far superior dish but I wouldn’t turn down either goulash

[@krzychaczu]

That's Polish version of Hungarian gulasz. 😄 In Hungary, it's a soup! The only disappointment I've had in Budapest. Everything else - the people, country, city, food, climate - wonderful! ❤️🇭🇺

[@adolfoasto8241]

Acá en Perú a eso, pero con menos agua se le llama picante de carne y en otras regiones de Perú se le llama matasquita, acá se sirve con arroz graneado. Y es buenazooo!

[@janisebennett772]

This look really good and we’re in the perfect season to start making these soups! I like to add about a cup of sauerkraut to mine at the same time I add the potatoes and carrots. So yummy! But, my mom makes it like this, without it.

[@ChiliPepperMadness]

Great idea, too. Enjoy!

[@RR-sp2op]

Jamaicans call that beef soup and they make a beef stew as well by browning the meats then add scallions, onions, thyme, garlic, tomatoes. Half cooked then add potatoes and carrots over a bed of rice😋

[@LouIchioustheWerewolf]

Im Hungarian and never seen it made so soupy. We make it thick and put it on top of egg noodles. But to each their own

[@ChiliPepperMadness]

I had it more like a stew in Budapest, but also as a soup. GREAT with noodles, but not mandatory from all the recipes I've seen, and there are many.

[@noamto]

Good recipe especially the part for taking the pot off the fire when adding in the paprika powder. Although tomatoes don't normally belong in goulash...

[@eDeRoK]

Sad this isn't available in Nigeria. Would love to try this

[@angelwings668]

Maybe you could try to make it, it looks quite easy.

[@letssuperfuntime]

Honestly, this looks like a couple of stews that I've eaten growing up. The only difference would be that they frequently used lamp instead of beef, and the stews would generally be thicker, so that you could eat it with bread, or rice.

[@The-J]

One of my favs

[@リエ-l3f]

美味しそう。食べてみたい。見た目はシチューやカレーにも見えるね。

[@ShkodranRamadani-o1q]

Mashallahhajer elhamdurila 😅❤🤲🙏

[@BiGChocolate008]

My girls Hungarian, She made this for me last night. It’s Tasty Af!!

[@ChiliPepperMadness]

Awesome

[@ninaelsbethgustavsen2131]

Beef chuck is the best and less costly meat for all soups and stews containing beef. Also good for ground beef ! Love from Norway 😊❤

[@StetaniaLE]

In Eastern Europe we cook from scratch so we do not use beef broth. Usually we add garlic before removing the pan from the stove. Ah and we don't really use olive oil when cooking cause we have the sunflower oil. Cooking with olive oil is the invention of this century but in that part of Europe we cultivate sunflower and rapeseed.

[@ChiliPepperMadness]

Great to hear - enjoy!

[@Overthinktank]

This looks exactly like what we have in the philippines. One of my favorite dish. Looks like either menudo or caldereta. Lovely. I will cook this ❤

[@mozeskertesz6398]

Looks good. Be careful about tomatoes, as they are quite acidic. Also, I would suggest serving it with fresh bread.

[@noob19087]

Made it yesterday, fresh bread was great. You can actually just use baking soda if your dish gets too acidic. It seems so obvious but it took a long time for me to connect the dots. Sometimes I like to put way, way too much lemon juice in some recipes, and then neutralize it with baking soda. You get huge lemon flavor but without the overpowering acidity. Works with sour coffee too.

[@souadnourthi7570]

It looks delicious 😋😋😋 thank you for sharing with us this Lovely recipe 🙏❤️

[@tiffanyjay20]

I love how we are all connected and all human and it comes out in the food. This would be beef stew or Carne guisado in the hood, without paprika and caraway seeds. Definitely gonna try this version ❤❤❤❤

[@BeautifulTinySavages]

Looks delicious we tend to put lits ans of sweet paprika lots of oregano and bay leaves ,plenty of spice tomatoes and cumin Hungara 🙏😇💃🎀🦋

[@cecicece916]

In my country theres something similar called "asado en olla", the difference is instead of paprika we use dried grounded mildly spicy peppers and we cook the potato apart and eat it with rice.