Phillip, your contributions to Stephanie’s channel are wonderful, I hope you realize how special you are. You are such a kind hearted soul. Stephanie is blessed to have you! Cooking, how fun! Recipe for success! Simply follow the recipe, don’t wing it. Just stick to the recipe and what ever you cook will be delish! I’m proud of you! Well done ❤Life is good 🕊️ enjoy!
Well done, Philip! Remember when cooking, it's a lot about ratios. With a recipe such as stew or goulash, you can add more veggies or meat as you want, to make the meal expand to feed your crowd of people. You'll then want to add additional seasoning to ensure there's flavor, and liquid to ensure there is a soup, of course, but you'll soon learn you don't actually need to put your diced carrots in a measuring cup, for example. Just chop up what you want and toss them in. Same with the flour for the meat. The flour needs to coat the meat where it will act as a thickening agent for the broth, but measuring an exact amount isn't necessary. Just do be sure to leave the excess flour in the bottom of the meat bowl. With these sorts of recipes, you can really make accommodations to suit your tastes and what you have available in the kitchen pantry, as you did by adding smoked paprika, for example. Your instincts are good, Philip, for example, as you added more butter when the pan looked dry. It's really only with baking that you need to pay attention to the recipe, because baking is an actual science. This sort of cooking has some science, but it's more an art. This was a fun video! Congrats on challenging yourself to try something you aren't comfortable doing typically.
If you are not een experianced cook you need some guide to start off with. He obviously still needs a lot of help like when he wanted to cut the meat. He could have bought the meat already diced if he wanted.
The bravery of trying out something new ON CAMERA is beyond me. I'm going to learn to drive a tractor properly this winter, and use all the extra accessories needed for our farming. There will be no camera on me and thank goodness because there will definitely be many mistakes in the learning process! Well done Phillip!
You can do that. Don’t be intimidated. They’re still just an engine & parts. It’s the jumbo size exterior that you need to get used to. You’ll get used to judging for its size, & will perfect your honing it in better with every try.
You are learning well! Adding ingredients not in the recipe is a great chefs secret....you make it your own and remembering who your guests are and what they like helps too. Great success!❤
Just a wee tip when cooking with butter, add a splash of olive oil, it will prevent the butter from burning. A chef told me that tip. You did well and you were funny and interesting to watch. Can’t wait for the next one!😊🎉
I’m proud of you Phillip. Trying something new and out of your comfort zone. Anyone can cook. Following a recipe is best until you are comfortable knowing what compliments each other then you can just start throwing things together. I thought your goulash looked delicious, very hearty, warm, comforting.
You did awesome! Taking the initiative to ad more butter was the right move! I actually put the meat in the pot first and let it lightly brown, take the meat out, set it aside add butter and onions let it simmer in the meat juices along with chopped up celery. Something you might try next time
Philip ! That was fun. You are definitely going to have fun with this series on cooking ! You make me feel comfortable and totally relatable on the angst one has when one tries a recipe for the first time. You did terrifically. Can"t wait to see more of your honest cooking experiences. Bravo
You did what, in my opinion, every good cook does: improvise, and react to the situation at hand, not necessarily what a recipe tells you /should/ be happening. Adding the smoked paprika and the wine especially was a clutch move. And if there are folks who don't like to cook with wine, adding more beef broth would have also done. Given what I've seen on this first episode, I think you'll turn into a decent cook! I hope you learn to enjoy it, too, along the way!
Excellent call on the addition of wine. A bay leaf at the beginning of the simmer and a touch of fresh rosemary would be good also. You were a wonderful chef!
Bravo, Philip! Your humour and frankness are so endearing that one can’t help but cheer you on. And with such beautiful results, your fellow Lalanders are soon going to be demanding more ‘disasters’! All the best! ❤️
Fish soup à la Kainuu (Kainuulainen kalakeitto) 1-1 ½ l water or good fish stock 1-2 onions 5-6 allspice berries (salt) 4-5 potatoes about 1/2 kg of filleted fish (salmon, whitefish, pike, perch) dill, chives, chopped parsley Served with: melted butter chopped raw onions Peel the onions and split them in pieces. Place them in the water or fish stock together with the allspice berries and bring to the boil. Cook for a while for the stock to become tasty. Peel the potatoes and cut into small pieces the size of your fingertips. Also cut the fish fillets into small cubes. Remove the onions and allspice berries from the stock and add the potatoes to cook. Let the soup boil for about ten minutes. Then add the fish and continue to cook for a few minutes until the fish is done. Chop the herbs and add to the soup. Serve the soup with melted butter and chopped raw onions, which every eater can add to the soup according to taste. The soup is at its best when eaten with rye bread.
Well done Phillip, now this channel I will certainly keep my eye on. Thank you so much for being you, you're a joy to watch and I love your attitude towards life itself! These cooking vids will defo be a great addition... for us all.
It looked and sounded like it was delicious so you have succeeded. It's always a bit stressful when you are cooking for others but the best way to get better is practice. Love you tons.
The good thing about Hungarian goulash is that every family has their own version, and it's very forgiving. Put in or leave out vegetables as you like or as you can find them. I made this last weekend--my preferred version includes parsley root but I couldn't find any so I left it out and added a little more potato. Sometimes I add a pepper and a tomato, sometimes not. Use what you like and just adjust the seasoning as needed until it tastes good to you!
Phillip, I can relate to the “it’s been a long day” and your quiet uh huh! Cooking can be stressful but happy times when everyone sits down and enjoys your efforts!
You did a great job! My only tip would be that when scrapping the knife across the cutting board to move the food, try scraping with the back of the knife, rather than the blade. Using the blade makes it dull more quickly. Again, you did a good job, and I'm anxious for the next edition!
I used to nibble on carrots from my grandparents garden when they had one. Also, when my mom cooked cabbage rolls, I would only eat the filling, I hate the smell and the texture of cooked cabbage but raw is totally different for me. When she was done taking the leaves off she would save the head for me.
So glad to see a Philip video again~ Honestly would also love to see a video going over some of your favourite dinnerware and silverware if you ever have the time :) As someone who also loves Fall in general that aesthetic I really appreciate your tastes~
I wasn't having the best day; and when I saw your vlog I turned on and immediately started smiling! So thank you for a really enjoyable 1/2 hour, great inspiration, and brightening my day considerably.!!!
This was fun watching Phillip. Looking forward to more cooking. It looked really good too. Wish my hubby could cook and set a table but he is lucky to match his socks LOL.
You are such a delight Philip, well done. I'm not a great cook either but practise makes perfect. I believe you can add a little olive oil to the butter to stop it burning. Also, braising the meat covered in flour first, then removing it from the pan and cooking the onions etc, then adding the meat back in might be easier.
Well done Philipp 👏🏼👏🏼👏🏼💖 Wine is a must, actually how I used to do it was burn the meat in flower and onions with spices and then add the wine. Later the veggies 😋😋👩🏼🍳Gulasch also should have red pepper 🫑 in it.
How nice to see you promote Hungarian culture, thanks Philip! Made my day. I actually visited the Herend Porcelain Manufactory this summer, because you guys reminded me how special these things are! 🙏✨ The gulyás looked absolutely delicious! We would call it more like a pörkölt (gulyás is more of a soup and pörkölt is the stew) but great job nonetheless! 👌😊
Love it!!! I have found that it’s sometimes harder to “follow” a recipe, then to just do it. Once this series of over you will definitely feel as comfortable in the kitchen as you are on stage. Everything looks great 🥰
Next time, take the onions out of the pan, so you can sear the meat. Then you can add the onions and other ingredients to the pot. It does look like you did a great job.
You're doing a great job! It seemed like everyone enjoyed the goulash; what a treat on a brisk day! As you continue on your culinary journey remember, you need to crawl before you run. BTW, have you ever seen the Anti-Chef on RU-vid? He is also a novice who has been trying out recipes from Julia Child's cook books. Very entertaining and informative..
It is a brand new recipe for a goulash. Definitely not Hungarian though. Hungarians would never use butter but rather pork fat, goose fat or duck fat. One or two onions would have sufficed, I would have added one or two chopped green peppers together with the onions. The flour was way too much. Actually Hungarians do not add flour. The goulash will be thick thanks to the onion and green pepper mixture. Philip, your instinct was correct about not frying the paprika. It burns very easily and then the whole thing will taste bitter, which we definitely do not want. One more thing. Before adding the carrots and last the potatoes, you usually cook the beef over very slow fire for around 1.5 hours. But what do all these little details matter when your friends seemed to enjoy the goulash you had made in this unconventional way. That is the only thing that matters. I enjoyed watching the process tremendously. Thank you.
From Norway, you taught me something new. Cooking starts always with a nice glass of wine! 🤪 Thanks for all the nice vlogs from Lalande and.... keep cooking! Buuuuut showing new, good skills and mastering it, you might have to continue. Looking forward to that 😀
It looks great, proud of you for getting in the kitchen and cooking. You can only become a good cook if you get a lot of practice and its really not all that difficult. The table is beautiful as always. Nice job. Cheers!
Ahahahaha no pressure! Since no one trusts your ability in the kitchen... you have excellent instincts and I think if you reject the idea that you aren't capable, you will become most successful! Besides, when in doubt add wine.
You're just developing a base, a sofrito, as they say in Spanish, carefully, slowly, so it gets a chance to meld, then browning meat so that it stays juicy inside, cooks nicely, and finally vegetables. Let them "stew" together for the desired time, slightly simmering, then shut the stove off. Let the flavors meld some more and finally heat up and serve. Next day, or evening after sitting all day. Flavor works best that way, like a good soup, as well. Winter cooking is just so nice. Think of grandma's slow cooking, no rushing after a day at the office. Just gentle cooking. You'll be fine.
Hi Philip, this was wonderful & your dish looked delicious! Great job! Looking forward to more cooking videos! Thank you for sharing, take care! Kathy x 💖
I love the way you are so comfortable in front of the camera. I can't wait to watch this series through the winter! Thanks Philip! p,s,I just noticed your awesome hedgehog apron!.
Everytime I see your cabbages in your garden, I think of the delicious cabbage stews my mom used to make in winter. She used to cook lamb meat till it was falling off the bone, then add a bit of carrots and potatoes and when it is slmost ready, she would add a whole cabbage - don't worry thd cabbage cooks away to a reasonable amount. Serve with slices of lemon to drizzle over the steaming stew. Very healthy and warming for a winter meal!
Goulash has LOTS of recipes! It's basically a "what do we have on hand" recipe. Pick a meat & add things to it then a complimentary sauce. You can use chicken then add things you would put into a chicken soup but thicken the broth to a gravy maybe using cream. Voila chicken soup goulash! Put a pie crust on top & you have a pot pie! Or you could divide into individual pies! Dude your on your way to becoming indispensable in the kitchen!
Well done, Philip. Your goulash looks very tasty, and of course, the presentation was spot on. You just thought you could not cook. The best cooks in the world were not born knowing how to cook. Just like anything else, the more you do it, the better you become at doing it! Aside from the requsite teasing, it looked like everyone was enjoying it.
Congratulations on a successful evening. 🙂 As always, your table looked delightful. ♥️ I’m glad that everyone was happy with the meal. I’m adding some tips that can also be applied to future culinary adventures, to take your meals from nice to fabulous. Tips - all sent with love and encouragement ♥️: * Onions & paprika: If the paprika container said it was already toasted/roasted, then adding the extra liquid isn’t bad. But if it’s NOT already toasted/roasted, you are toasting the paprika in an almost dry pan, which intensifies the flavor - a good thing. Spices like heat, though you do want to keep an eye on it so you don’t burn the spices. (For example, home made curry powder is toasted in a dry pan before it’s added to the rest of the recipe.) * Dredging the meat: When you come across a word that seems odd in a recipe (one thinks of dredging canals, not food), I suggest that you look it up. It’s likely a cooking term you’re not familiar with; a kind of recipe short hand for several steps. 🙂 To dredge, you don’t mix the meat and flour, and definitely don’t dump all of the flour into the stew; it could become a gummy stew, and the meat won’t get a chance to brown properly. “To dredge” is to coat lightly and briefly - think of the dredging machine scooping down into the mud and water, but letting the excess drain out, right? So, put the flour in a separate shallow dish (a glass pie pan, for example). Then, one by one, or at most a few at a time if you’re dexterous (try one at a time until you feel comfortable): place the meat in the flour pan, dragging/turning each side to coat thinly with flour. Tap each piece on the side of the flour dish to remove any extra flour. As you finish dredging each piece, place it in the roasting pan. You’ll want to brown each side, so push the onions to the side so that the meat touches the pan - turn pieces as you add more, if they’ve browned. These are the “brown bits” (plus some from the onions) mentioned in the recipe. Note: THROW AWAY the left-over flour. 🙂 * Lift brown bits from the pan: Give the first bit of liquid time to heat up, so it can dissolve the “fond” (brown bits). Your extra flour wasn’t helping you. 😉 The fond adds a lot of flavor to the stew (or a sauce, etc.), so you don’t want to leave it behind. This is a good general step when making any dish; technical term = de-glazing the pan. If the fond isn’t coming off even when the liquid is hot, add a bit more liquid. Don’t pour in the rest of the liquid until the bottom of the pan is “clean”. You don’t want it stuck to the bottom, where it could burn, and it’s not necessarily going to dissolve on its own when the rest of the liquid has been added. * Teaspoon/Tablespoon: it sounds like it didn’t taste too salty, though the teaspoon looked big - the plastic half spheres can. Always make sure you double-check which one you’re using, especially when using an unfamiliar set. No space here for a hilarious related story (involving too much baking soda). 😁 * Note on deglazing: If you’re making something else and it doesn’t call for stock, a bit of wine works great to release the fond. I see you added some wine to your recipe at the end. 😁 When cooking any vegetables, deglaze the pan and drizzle the results over the veg - you’ll never be sorry you took the extra step. ♥️ If you don’t have a bottle of wine open, other liquids work - think about how the flavors combine. For example, orange juice is amazing with carrots. Apple juice is fabulous with cabbage. Water works too, but as my friend Trudi says, why waste an opportunity to add more flavor. 😁♥️
wow, Philip!!!who gave you this recipe? you did start really good with the glass of wine... one day I will visit Laland (finally) I'll show you how the Hungarians do it... I gave you 5 stars for bravery!!love your channel👍👍👍👍you are such adorable cook.
Looks like a delicious meal. It reminds me of a dish in South Africa from Durban called Bunny Chow, which is curry in a hollowed out loaf of bread as well. Looking forward to more of your meals.
If you go to the butcher in the village or in the supermarket bucher, you can buy equally value beef but the great thing is the butcher will cube it for you and you can ask for the excess/bones to make the soup or give the bones to Amaurys dog.
Hedgehog apron :) that is awesome. Love the whole spirit you have going here Philip! I keep a wet cloth close to the board when chopping onions, stops the eye watering. I always keep a bit of water or stock ready to use when cooking and add when needed. This was so good. Happy to watch and will be interesting to see the journey. Go for it buddy!
Woah, Philip, way to go! That looks Super delicious! Comfy food on a cold night! Great job! 👏👏👏 Beautiful setting with a lovely bunch of flowers! Love the colours
CONGRATULATIONS 🎉 LOVE ‘recipe for disaster’ …..looking forward to the next episode! Loved your showing of the handimans gate work too! Bless xo and for Ed n Anna too! Always so impressive how you support your friends! Love love love love!
First off it looks great! Second always read the recipe all the way through first, how to cook and prep, then make a plan then cook. Third Get better knives not pretty fancy spode but good sharp knives or find someone to sharpen ALL the knives for food prep. Fourth it's about time you added a new video! Fifth and final always double the butter to start everything is better with butter.
I loved how everyone has given you handy hints & lots of encouragement.. they want you to succeed! You made me smile as well as all your friends at the table, especially Stephanie!! Thank you
I love how you tasted it, then made some adjustments. Now it’s no longer from a recipe - it’s from your heart! Well done and of course the table is GORGEOUS!! 💕
First time is always the hardest. Next time after dredging meat in flour shake off excess before adding to pan to brown. Also would be easier to move onions to a bowl while browning meat, and yes if there isn’t enough fat in pan add more. You did great!
I was looking for this suggestion. As it is the correct procedure. I generally brown my meat first, then remove- so the fond from that is used when the veggies are sautéed.
I'm so stressed out right now between things in the house falling apart and the weather. Still very blessed and lucky. I feel closer to Lalande repairing things all over. I really enjoyed watching this cooking adventure. Cooking and cooking shows are one of my many happy places. Great job Philip.
Volgende keer je mes even aanzetten zodat het scherp is. In Nederland gebruik je dit (een schenkel) meer voor in de soep maar het vlees is hetzelfde als riblappen/stoofvlees. Zenen moet je weg halen naar het vet geeft het vlees juist de zachte fluwelen textuur. Ik haat vet maar bij dit vlees moet je het juist gebruiken. Volgende keer het vlees in de bloem aanbraden zodat het mooi krokant bruin wordt en dan pas de uien en het paprikapoeder toevoegen. Het is in feite hetzelfde als Nederlands stoofvlees maar uiteindelijk voeg je kruiden toe wat het de goulash maakt.
I’m new here. I grew up in Louisiana and when I married my Mother In Law made a quickie version of goulash and served it over cornbread. She made it with ground beef... 💋🧚🏻♀️❤️🇺🇸
Oh, that looks delicious Philip! You did a wonderful job, and should not be so hard on yourself. I can’t wait to see more cooking videos, you’re great in the kitchen!
Dear Philip first point is the knife is blunt ! life much easier with a sharp knife ! But we’ll done, until you are familiar with cooking a bit of advice is, do one pot dishes, ! If you had taken out the braised onions pop aside, then add butter or Use Yorkshire Rapeseed oil as it’s the BEST ! Brown off floured beef in that and then add back onions before rest of ingredients ! Another tip dear Philip ! If unsure of colour of table cloth ! Give Dan a call he would be delighted to offer his experienced eye ! Well done x
Great job! That looked delicious, wish I could have smelt the aroma. Aside from sharp knives, I believe meat has a grain and is easier to cut with the grain. Funny intro 😂 Have you seen “posh nosh” with Richard E Grant?
This was fun, Philip! Good on you for having the courage to try. And good on the camera person for holding their tongue/ not offering advice. Somewhere in/on the recipe, it should have stated the size of each serving, thus helping you decide if you need to double or triple the recipe. Often, to impress us with low calorie count, the "serving" is so small as to be ridiculous. So get out your measuring cups & decide how much YOU want each serving to be & do the math accordingly. The sautéed onions/ garlic should have been removed/ set aside before adding dredged meat to the pan. I would have added more butter or oil before browning the meat. The amount of flour (seasoned with salt & pepper) used for dredging is usually an estimate for covering the meat. I like to use a bag & shake it (closed) ...easily coating the meat but at same time shaking off excess flour....& take dredged meat out only (leave the leftover seasoned flour in the bag or bowl). Too much flour prevents the browning (which adds much needed flavor) of the meat. Once meat is browned, add the onion mixture along with other veggies & broth. Then cover & cook at recommended heat level for recommended time. The veggies will release some of their moisture, thus flavoring the broth. Then.... if too runny, add 1-2 tablespoons of the leftover flour to thicken it at a time. The flour mixture has been exposed to raw meat, so what is not used in this dish needs to be thrown away. Now.... I'm hungry for some Hungarian goulash in a bread boule! 😋
