Hungarian Goulash - The Ultimate Beef Stew

The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. If you love honest and unpretentious food talk with a bit of sarcasm be sure to check out our podcast: youtube.com/@sipandfeastpodcast

your goulash is very good compared to most we can see on the internet. some advice from hungarian guy with cooking background: use 5 times the garlic, but give it a light colour by adding it before the onions. you can put the caraway seeds with with the garlic as toasting helps it, but make sure to chop it up on oily surface (so they dont jump away) or ground it up first. Bacon is not traditional but OK instead of the lard. You can use smoked paprika if you can get (huge difference in flavor at the end), but as paprika has a colour component that dissolves in fats, make sure to add it before adding any water and give it time to get mixed with the oils. This traditionally happens after the onions are golden. Trick is to make sure the paprika doesnt burn at all, so use thermometer and keep it under 130C or add a little water to bring down temp to 100C before adding the paprika. give the meat at least 3 hours to cook or 45 minutes in pressure cooker. Do these and it will be 10/10 guaranteed. optionals: you can add a bit of carrots before the potatoes, but not too much as onions already make it a bit sweet. Noodle pinches are really nice also ("Csipetke")

Another Hungarian here (we are all coming out of the woodwork!) and I have to say this looks really good. Of course, like any other country, these recipes can be regional and in my family we never added tomato or carrots. Then we serve it over nokedli (small dumplings) and then top it with some sour cream. So lush! 🤤

As a Hungarian, I thank you for not making pörkölt out of gulyás (goulash)... 😁 Goulash is a soup, pörkölt is a beef stew (without carrots and potatoes) and even if you call it beef stew you cook it like a soup, with carrots, potatoes, and with more broth (tbh we would make it with a little more broth, to make it more "soupy", and you missed the galuska aka dumplings, but it's ok 🙂), and it looks delicious! 😉Oh, and the peppers: these type of bell peppers have a nice, but totally different taste than the peppers we use for this, you might find them for example as Cecei peppers, they are light yellow, and usually sweet, try them once, makes a difference! 🙂Aaand if you want to go full Hungarian, add "hegyes erős" hot peppers cut into slices to your dish when you eat it, I think it's called Hungarian hot wax pepper in English - the best and hottest type of it is bogyiszlói (and I admit I have no idea how available those are outside Hungary, but who knows). 🙂

As a American Hungarian ( born in Pecs ,Hungary) it’s nice to see something other than Italian ,Mexican or Chinese or fast food. We are a small minority with a huge food variety .

Im actually a hungarian, and i really like to see hungiran food out there in the world, hope u enjoy it! Your soup look really good its not the traditional ways but its close enough, nice content as always, thank you! Keep it up bro.

It was fun to see so many Hungarians commenting on this video - I loved reading all of your suggestions and variations on this dish! Understandably, food and culture is very dear to people, so talking about them can get everyone's emotions riled up quite easily. But I noticed how kind everyone was to each other, and that really touched my heart. The Hungarians who commented let everyone know what ingredients were authentic, and they gave all of us some helpful cooking methods, but they were also very open and willing to let people make substitutions or variations for personal taste and regional availability. (And to their national dish, no less!) - How cool is that? 🙂 There is an upscale grocery store called Central Market in the southern US that has wonderful bulk spices. They have Hot and Sweet varieties of Spanish paprika, and they also have Hungarian paprika. However, it is not labeled "Hot" or "Sweet." It just says "Premium Hungarian Paprika" and it is more expensive than some of the other spices. (To me, it is worth that higher price! I use it a lot). Is there a Hungarian paprika that falls in between hot and sweet? If there is, maybe this is what I have? I love spicy food, and it does have some spiciness to it, but it also has a LOT of great flavor! When I cook, I use it in place of cayenne powder or mild Indian chili powder, because I want the heat but I also want more flavor. I don't think it is as spicy as kashmiri chili powder or cayenne, so I always use a larger amount than the recipe calls for. I am wondering if it is okay to use for this recipe. If it is very important to use the sweet variety, that is okay - I will be happy to go purchase it. 🙂 I just wasn't sure what to do. Thank you!!! I am really looking forward to making this. I have a feeling that it will become one of the recipes I keep returning to.

If you want to try another Hungarian dish, I would highly recommend Chicken Paprikash!

Happy to see so many fellow Huns here 🙌🏻 Recipe was REALLY close! Paprika only dissolves in fat (it pained me to see the sprinke of the hot one in the end), but you nailed the rest of the action! 👍🏻 We'd never use bell peppers, but the other kind (Cecei) is not so widely available outside Hungary. Thank you so much for making this video, it was heartwarming 🥰

In Austria - neighbour of Hungary for those who don't know - we have a version of this named after the traditional coaches you can ride as a tourist in Vienna, Fiaker. The basic beef Gulasch here has no vegetables other than lots, and I mean, LOTS Of onions, and the meat is often sold ready to cook for this dish cut into cubes. You'd usually eat it with bread rolls, Semmeln, or a kind of regional dumpling, Semmelknödel or Spätzle. A variation of Gulasch here Kartoffelgulasch, which can be either a meatless version which focuses on potatoes, or a version that uses both potatoes and sausage. They're all very good.

little hint from europe.. to go a more traditional gulyás-road: you'll skip the fresh tomatoes. add the hungarian paprika powder to your mirepoix/sofritto and move it vigorously to keep it from burning. it's a kind of 'blooming' the paprika.. then immediately add tomato-paste instead of the aforementioned fresh tomatoes. ps: i really celebrate this channel. the recipies, the execution, the presentation.. and last, but not least: the family! extraordinary work, you guys.. thanks a ton!

Love seeing James do his review. He has a great appetite and enjoys the cooking.

I like the cosy atmosphere on this channel. Feels like I am watching a good friend of mine cooking. Also added this recipe to my cooking playlist. Soups are probably my favourite dish, so try it is a no-brainer to me. Best wishes to the family.

Yum! My neighbors, as a child, were Hungarian and they cooked all the time - and shared, with my family and our neighbors. I still remember it…in fact, the matriarch and cook of the family, shared her recipe with my mom. This one is special. ❤️

The kid sitting down to a bowl of it was the best part. Few things in this world give you a greater feeling than feeding your kid and having him enjoy your cooking. One of the best parts of being a dad. Of course, if it sucks, they’re going to tell you about it. For years! Noticed a hint of nervousness in his tone when he was asking that boy what he thought. Made my day. It passed! If it hadn’t, He’d probably be hearing about it for a good long while. Mine never let me forget the time I put too much spinach in when I tried to make eggs Florentine. My son still calls it the green horror.

this is one of those great channels that you stumble upon and realise its cooking gold. you guys make a great effort as a family to make our cooking better, and i hope you are making gazillions from you tube for your efforts. thanks so much to the team at sip and feast. cheers

I tried telling my Midwestern friends that macaroni and hamburger was NOT goulash for a long time and then just gave up. Great job on this video!

My stepmother was of Hungarian descent and she cooked the most amazing and interesting meals. Super delicious! She was from a 13 sibling coal-mining family from Nanty Glo, PA. And her Christmas cookies/pastries were beyond delicious!

I love the fact that your son is your recipe critic and he eats everything! He's too, too funny with the ratings. I have boys and I love to see them eat... they don't even come up for air, Lol! 😁 Thanks for the recipe share.

I can't help but smile whenever I see someone enjoy our culture/food. not exactly how we make goulash at home, but looks great regardless 😋