Beef Goulash - Hungarian Beef Goulash Recipe - Paprika Beef Stew

Check out the recipe: www.allrecipes.com/Recipe/231009/Chef-Johns-Beef-G…

Gulyás (the word means herdsman or cowboy in hungarian) was originally a stew and was prepared from beef, onions, paprika, potatoes and the other ingredients in one big bowl over open fire in the Puszta. Later it found its way into the kitchen and became 4 different dishes:

1. Gulyás or Bográcsgulyás: A beef stew, where everything (fat, onions, beef, potatoes, paprika and other seasoning, sometimes vegetables, water and wine) is put together in a special order in a bowl and cooked for a long time, in the kitchen or over open fire.
Easy to prepare for a big group of people if you have the right size of bowl, so it became a typical military food everywhere in Europe, or nowadays a festival food 😊. It can be thick or thin, with a deep red color. It’s a main course, a one and only course. Eat it with a spoon.

2. Pörkölt: (Mostly this is called goulash in other parts of the world) A thick stew, made from the equal amount of onions and meat (not only beef, it can be made also from pork, sheep, wild, chicken, even fish. For beef, Gulyás is a better choice, because it is cooked longer) where the meat is scorched at first, before cooking it with the onions and paprika and other seasoning. No carrots or potatoes or whatsoever added! No flour used to thicken! The side dishes (egg noodles, dumplings, potatoes etc.) are prepared separately.
It is thick, mostly colored dark brown or dark red. Main course. Best with pickles or other sorts of “sour salads”. Eat it with fork and knife.

3. Paprikás: Like pörkölt, but with cooking instead of scorching, and adding sour cream to get an orange colored sauce. Main course. Eat it with fork and knife. And pickles! My favorite!

4. Gulyásleves (goulash soup): A modern soup version of the original gulyás, with beef, potatoes, carrots, onions, paprika, garlic and cumin or caraway seed.
It’s a thin, watery soup, dark or light red colored, sometimes not even red. If you try to order a goulash in a restaurant in Budapest, this is what you get most of the time. It is not considered a main course but a starter, combined best with sweet dishes or desserts. Eat it with a spoon.

There are several subtypes of these, like “Székely” goulash, prepared with sauerkraut, or “paprikáskrumpli”, a potato goulash with sausage instead of meat, or the famous fish soup called “halászlé”. From the USA to Japan, you can find some sort of goulash everywhere. It is delicious if done right, easy to prepare, and not only in a kitchen, but also over an open fire. In every army, where hungarian Hussars were utilized, they learned how to make goulash too. In a big bowl (in Germany called Gulaschkanone, goulash canon) it can be prepared for hundreds of people simultaneously, that’s why it is known today everywhere in the world.

I hope it will help you to find your favorite goulash!

A Hungarian I used to work with told me that his goulash recipe began with the instruction, "First, you steal a large pot ..."

Made this following exact directions for my husband after a long day on the job, he walked in to this simmering on the stove. It would have been my moms 93rd birthday today and she made the hamburger macaroni version while we were growing up. So this had extra meaning today. My mom adored my husband. It was just a wonderful meal. When I work out at the gym I don’t play music, I play Chef John and plan dinner 😂. I agree He is precious and a calm in the midst of the storm

I made this recipe, it’s seasoned almost exactly like my grandmother’s! No one got her recipes before she passed 30 years ago and I could only remember it had a lot of paprika and she braised the beef cubes prior to cooking them (I was little). It takes me back. Tastes like childhood!

I am Hungarian and I can tell you this goulash is gorgeous! Not traditional by any means but gorgeous! Thanks for sharing.
I must add, I love your narration in your videos and your sense of humor. Subscribed!

I cook homemade ‘tv dinners’ for my recently widowed, 80 year old father. I don’t live close and he doesn’t cook - at all - so everything must freeze and reheat well. He’s a meat-potatoes-gravy man. I’m constantly on the look out for recipes to add to the rotation. I have a feeling this might be a winner! Thank you!

This has been tried and tested several times, everyone loves it. Now it's one of our go-to dishes. Thank you so much!

You make some of the best meat dishes my man!

This guy is the best on the internet.

I've tried cooking this for a couple of times, and it still suprises me on how delicious this recipe is. Thank you for sharing this wonderful recipe.

When I was a kid in the late 60’s my parents took us to Europe for the summer several times. They bought a VW van in Yugoslavia and we drove the continent. I remember going to Budapest near a bridge, going into a restaurant and enjoying Hungarian goulash. It was music in my mouth, a wonderful meal. I don’t remember if this is the same but this is delicious. Thank you.

This is the way my Germany-born mother-n-law made Hungarian Goulash too. I’m making some today. My noodles are all ready for this wonderful meat dish! Thank you for reminding me of this recipe!

This man is precious. Thank you for making us feel that food is a relaxing blessing with your voice. I really love your voice and calmness and humour.

You've sold it to me John looks absolutely stunning I spent 3 years in Austria and its exactly how they make it I love this dish and you executed it to a t caraway is used alot in Austria 🇦🇹 especially with pork

This is amazing! My dad makes it all the time. My favourite dish ever. Thanks so much for the recipe❤️❤️❤️

Thank you Chef John for the recipe. Every recipe of yours has been a hit, and this was no exception!!!

Sometimes I watch your videos just to relax, better than watching a movie.

Thank you for Browning your onions! What a huge difference this makes in the flavor! If you hate onions in your stew or soup it's probably because they weren't caramelized beforehand!

HI chef john, i have made many of your recipes but i have never been compelled to leave a review of how excellent your recipes are, but this recipe has touched me deeply, it is the most delicious and heartwarming stew i have ever tasted, it makes me happy to be alive