Mary Berry and Judith Chalmers cook up a delicious and economic Beef Goulash First shown: 07/01/1975 If you would like to license a clip from this video please e mail: archive@fremantlemedia.com Quote: VT10523
I made this today and had it with mashed potatoes. It was delicious. I used beef shin and I cooked it really gently for about 3 & a half hours. It was delicious. I know people say it’s not authentic goulash, but who cares? It was lovely.
Mum always used lard for cooking in the 70s and 80s! We never could find a mug in the house for a cup of tea because Mum had put the leftover lard in them in the fridge!
8p in 1975 is about 60p in 2023. 2 ounces is 56.7g. Sainsbury’s own brand Paprika is £1.10 for a 44g jar. A 100g bag is £1.20. So Mary is absolutely right to say buy it in a tatty bag. It also goes to show that food hasn’t really gone up if you look in the right places. The bag is more or less double the quantity, and the price is exactly double too.
Meat flies out she cucks it back in 😂 shows were so much more real back then. No fancy sets, and basic recipes. some bordering on grim compared to the exciting foods we can cook now days. Love these shows as they made stuff you could actually cook as opposed to some of the fancy stuff that you watch and never cook
There is no such thing as ONE recipe for any dish, so for all those saying "That's not how you make it!" this was how MARY made it. Food would be really dull if everyone all cooked the same, and even Julia Child said "A recipe is merely a guide." They each made millions of dollars from cooking. People commenting on RU-vid have not.
they are the dishes my mother would make for us as children l dont think l've seen a stock cube in years. and lard l wonder how many people under 40 would even know what that is nice walk down memory lane tfs
Lee Readman I still cook with lard - fantastic for pastry if you use it half and half with Stork SB, rather than butter. And I do use stock cubes still....
So I take it the oven is marked in numbers ? Judith says "gas mark 4". So in England if you set your oven to 4 you know it's 350 F.? Is that right ? I believe our ovens go as high as 550 F. In the USA our ovens just have the temperature markings on the dial for older ovens. Digital controls on cookers/ovens/stoves are still marked in Farenheit here. Depending on your stove you either punch in the number directly or use up and down arrows for temperature. That was a little long winded I know..
Only gas ovens are set in gas marks in the UK. When this TV programme was made the majority of ovens sold in the country were gas ones, which is why Mary refers to gas marks. Today most ovens sold are electricity powered fan ovens so contemporary cooking shows refer to temperatures in degrees centigrade. These ovens have temperature markings on them (like in the USA) with either dial or digital controls. They usually range from 60°C to 230°C. No UK ovens (except very old models pre-1970s) have Fahrenheit markings.
It is funny how Mary Berry is such a good cook now but those recipes back then were outrageous! I'm from Austria where we cook Gulasch in many variations and this is NOT the way to do it. Here is where she went wrong: first you fry the beef in the pot and move it to a plate, then you fry the onions. Once the onions are translucent you add the paprika and tomato paste and fry that for a couple of seconds. You add the beef back in, add some marjoram and cover in liquid. Then you let it simmer until the meat is tender. At the very end you mix flour and sour cream and add it to the Gulasch. This is the most important step. If you don't mix the sour cream with flour it will split once you boil the Gulasch and Gulasch is always boiled again at some point to reheat it the next day or so.
nano15j Thanks for the tip, please let me know of any other favorite recipes you have from Austria. I love to try cooking new International foods over the holidays when company comes around. I would greatly appreciate your thoughts. Thanks, Irish Jilli from Washington State, USA
If only you knew what it was like in those days not the stuff we are used to now. Mary Berry did a remarkable job for those days. We didn’t have the knowledge either, added to which she was under pressure to get these job s done in a short time with no fancy equipment like the poncy chefs have now. Well done Mary you are wonderful!
Remember, this is one take....they aren't stopping and starting to make it pretty and edit it for the viewers. It's an old school cooking segment....that's why she's always in a hurry and cramming things in-so we can get the jist of it.
That was really a long time ago. Food wasn’t to savor but more to survive by and if it didn’t kill anyone, I guess that was a good recipe. The flour and tomato paste need several minutes to cook so you are not tasting the Raw flour and also let the tomato paste absorb the flavors in the pan. I cook mine for 5-10 minutes depending on how much I am making. That seems to get the flavors melding together and tasting wonderful.
She probably didn’t have the time to cook it out. It all seems pretty unscripted- evidenced by Mary’s slip of the tongue about using a tsp of salt per pound of FLOUR instead of per pound of meat. Judy gently corrects her a moment later. It was live TV and they were winging it. They probably forgot to say, allow the tomato purée & flour to cook for ten minutes or so before adding the sour cream. I’m going to have a go at this tomorrow with natural yoghurt instead of the sour cream. I don’t have sour cream but I do have yoghurt. I hope that’s OK!
OMG !!! IT IS A CATASTROPHE NOT HUNGARIAN GOULASH !!! I am Hungarian. This is pigwash! Very far from the goulash (which is in correct way : GULYÁS!) The real gulyas is a SOUP ! NEVER PUT SOURCREAM to the gulyas !!! Who told that idiot idea !!! This maximum a beef stew but NOT gulyas ! It's a SHAME!
