ORIGINAL HUNGARIAN GOULASH RECIPE 

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Hungarian expat here. This looks yummy, even though it's neither Hungarian, nor original goulash :) I mean, this is something that's called goulash outside of Hungary. Must be how my mapo tofu would look like to a Chinese person. :D Original Hungarian version starts with frying up the onions (traditionally diced, not sliced) in oil or lard, then sear the diced beef, take it off the heat and add ground paprika and ground caraway seeds, with salt and pepper to taste, splash of water/beef stock/wine, back over the fire, let it simmer for a long while until the meat is tender. That's it. No tomato juice or passata, no herbs, no garlic in the traditional recipe. The stew you get this way is "pörkölt", and you eat it over some side dish, like boiled potato wedges or such. Basically the same process with different types of meat gives you pork or chicken "pörkölt", to only mention the most popular ones. For goulash or "gulyás", you add enough water to turn it into a beef soup, and add diced potatoes, sliced carrots and parsnip, maybe even small dumplings called "galuska", too. No red wine should go into the soup, but some parsley definitely helps. You can put some kind of hot pepper of your choice in both version for a spicier dish. Give it a try if you want, I certainly will have a taste of your version. Beef and tomato is never a bad idea, it's just more typical of a Mediterranean style cooking. :)

I'm from Hungary and I tell you that this is not the gulyas we Hungarians cook it. No butter, tomato paste and juice. Call it Goulash....but not Hungarian

A magyar gulyás, az mindig leves! A főzés nem vajjal, hanem zsírral kezdődik, és lehetne sorolni tovább. Mindenesetre az itt látható recept is finomnak tűnik, és azért valamennyire hasonlít a címben említetthez ;)

Hungarian here. The gulyás is a soup. And it contains carrot, potato and other vegetables. This is what we call pörkölt (stew). We eat this type of food and like both of it. Common mistake to mix up these two. Even this small mistake, it is a good video! Köszönöm! :)

In Serbia when preparing Hungarian goulash, we try to keep it to original Hungarian tradition. We ONLY use lard, butter is a no go! And we under no circumstances fry the meat. It stews in it´s own juices. Also, the use of Hungarian paprika (red pepper) is mandatory. No thyme and marjoram, no bouillon....

Biztos nagyon finom ez is , hasonlít is , de mégsem az ! Nem tudni kitől tanulhatta ha így készítette jól félre vezette !

love those immersive cooking videos, no talking, no annoying voices, just the calming sound of the sizzling food and some environment in the backgorund. Would love to try your gulash

A Magyar Gulyás nem így készül, és nem ilyen alapanyagokból, nem egészen ilyen technológiával. Ettől függetlenül jól néz ki és biztosan nagyon finom a videóban készült étel!

Biztos hogy ez egy rendkívül finom étel!Ki is fogom próbálni!!!De ne tévesszük meg a világot azzal hogy ez az eredeti magyar gulyás. Mielőtt jönnének a "beszólások",tényleg nem kekeckedni szerettem volna.Le a kalappal a szakács előtt aki ezt megfőzte!Tényleg zseniális!Csak nem gulyás.

A common misunderstanding that this is hungarian gulash, matter of fact there is no such thing as a hungarian gulash, but there is gulyás. As I know close nations like slovaks, and polish cooking gulash like this. In Hungary this is "pörkölt", but we never use butter, we use rendered fat. Hungarian gulyás is a soup, with carrot cellery potatos and small dumplings.

This is not a Hungarian Gulyas. This is a stew, a so called in Hungarian "Porkolt". The gulyas is a soup.

One of the greatest videos! How relaxing and nice! I'm not Hungarian and I have a huge pack of Hungarian sweet paprika from Hungary, so now I know what to do with it! Thanks a lot!

This has nothing to do with a traditional hungarian Gulasch. Couple of things are executed in an uncorrect manner, but it's probably still a decent dish.

Not to disappoint, but as a Hungarian I can tell you this is definitely not "original"/Hungarian recipe. Right from the start.. you don't start gulyas with butter :) Otherwise still looks good and I'd happily eat it.

Jo Etvagyat ! I am American Hungarian and have never seen gulyas made this way.I guess I am just old school.And gulyas is a soup, yes. Thanks for sharing...

I'm not qualified to say whether this is an authentic Hungarian goulash recipe or not, but it sure looks delicious.

This looks like the Goulasch commonly prepared in Germany. Tastes exquisite but by no means a traditional Hungarian style.

As a hungarian, i have to say this is very far from the original. I laughed out loud when I saw the butter and again when i saw the chili thyme or tomato paste. i couldn't watch the whole video because it's a joke :D

First time I was in Hungary I was surprised when I ordered goulash in restaurant and got soup. In most of Serbia and Belgrade where I'm from, "Hungarian goulash" is what is in this video (more or less) and we eat it with some kind of side dish like potato or noodles . My favorite are home made noodles with cheese and bacon ( turos csusza). Actually if you see "gulaš" or "goulash" on the menu in Serbian restaurant and order it, there is like 90% chance you will get some variant of this meal in video. Later in my life I start dating (and still am) with Hungarian girl from Palics (near Subotica-Szabadka ) and learned what is difference between pörkölt and goulash. Still preferring pörkölt way much.

How many chefs, so many original recipes for real Hungarian goulash. 👍

Very good recipe, definitely delicious too. But this is not a traditional Hungarian goulash. I'm Hungarian, I cook a lot like that.

I'm Hungarian. I make goulash soup many times. It's NO Hungarian Goulash!!! Hungarian goulash it is a SOUP! It has to be made quite differently. We do not use butter, but oil or fat. First fry the onion, then the meat, which is then poured over a little water and steamed for at least an hour and a half. WINE NEVER needs goulash. When the meat is tender, add the carrots, a little turnip, possibly diced celery root, diced potatoes and enough water to make soup. I put a lot of CUMIN seeds in it. When these are softened, the food is ready. The food shown in the video is certainly very delicious, but not the Hungarian goulash.

I tried your way to cook Guolash for the first time. it's amazing and so delicious. Thank you so much ❤️

There is a place in Subotica where i go to eat Gulash once a month. I am from Belgrade, Serbia. One of the nicest regional meals here. I cant pronounce the name of the restaurant but they preapre it for 24h. Beef is so tender it just falls apart. When i eat it i like to put Spatzle a side when i make it at home

Ennek bizony csak annyi köze van a gulyáshoz, hogy szintén marhahúsból készült... Ez egy nem éppen magyaros fűszerezésű marhapörkölt változat, és a maga nemében biztosan finom. De az a rengeteg vaj... A pörköltekhez nem használunk vajat. Vagy zsírt, vagy csak ami a húsból kifő. De zsírból sem kell ennyi... :) És ha már marhapörkölt: nem esszük köret, vagy legalább kenyér nélkül. A hagyományos köret hozzá a nagy hasábra vágott, sós vízben főtt krumpli, vagy kanállal szaggatott nokedli. A gulyás egy rövid lére eresztett leves, hagyományosan pörkölt alapon, marhahússal, gyökérzöldségekkel, krumplival, csipetke tésztával. Ennek is több változata van, de ez a közös jellemzőjük. Sosem használunk hozzá vajat... És mivel leves, klasszikus esetben egy tésztás második fogás is szokta kísérni...🙂

Magyar létemre azt kell írnom, hogy így gulyás főzni még nem láttam. Ez NEM eredeti magyar gulyás. (Attól még lehet finom. Nem tudom.)

I enjoyed this: looks yummy. Easy to follow directions/photography. I'm not Hungarian, but have tried several recipes for this.. they seem to vary, but the end products are always good. The version I have liked best (so far) has both kinds of paprika, bacon fat, some potatoes & carrots, some caraway; but no parsley-thyme-majoram; it did have red wine, tomato paste, bouillion, garlic. No tomato juice. I like every version, but am a curious guy.. so it's fun to experiment. Real Hungarians probably have a traditional version that seems "most" right. For me, the paprika is what makes it. I've never tried lard, like the Serbian guy suggests.. maybe I will, next.

Ez akkor volt eredeti magyar gulash amikor én azték indián. A magyar gulyás az leves és nem pörkölt. Eredetileg a pásztor emberek egyik étele volt. A filmen látott elkészítési mód annyiban közös, hogy öntöttvas lábosban és "nyílt tűzön főzték".

Best if you cook it in a cauldron over a firepit. First of all, butter or vegetable oil is a no go! You should use lard, but better with smoked bacon. Heat it, let the grease melt out of it. Then comes the onion cut fine in small pieces. You'd better keep a 2:1 meat and onion ratio (e. g. 1 kgs of meat and half a kilo of onion). Stir the onion until it gets pinky, add some water, boil it till the water boiled fully. You can repeat this cycle for some time till the onion becomes some kind of jam. It needs patience but it worth it (drink your first beer). After that cut a bell pepper and a tomato in pieces, put it in the cauldron and stir it till the water boils out of them. Then comes the garlic, don't spare them, a good 5-6 cloves cut fine will do the trick. The next step is crucial. You'll need some premium or good quality grinded (and preferably smoked) red paprika for this. The best ones you can buy comes from southern Hungary or northern Serbia (Vojvodina) from private producers. First you should take the cauldron off the fire preventing the paprika gets burn and becomes sour. Put a good amount (2-3 spoons) of paprika in, stir it well and pour some water in it. Put it back over the fire add some water and stir it till it boils again. Then you can add the meat. At this point you need extra heat, so put some more wood to the fire or pump up your cooker. You should stir the meat continuously till it releases all of the water and gets brownish colour. Stir the meat till you can see the surface of the meat pieces get roasted a bit. Just like a well-done steak. At this point pour water to cover the dish. Add salt and grinded black pepper, stir it and moderate the heat (here comes you second beer). At this phase you have a choice. You can prepare a ‘gulyás’ soup or a ‘pörkölt’ stew. The first is a soup with vegetables in it, the second one is a thick, juicy, meaty dish without any vegetables. Both is a world champion of its kind but you’ll have to decide. If you go for a soup, you should add sliced carrots, turnip and potato and add a good amount of water. If you’d prefer a ‘pörkölt’ you’d just boil it till the meat softens and you have a thick, brownish-red sauce under the meat in the cauldron. At this point you can add some (200 ml) good quality of dry red wine (if you are in Hungary it is ‘Egri bikavér’ [Eger bull’s blood] or Villányi Cabernet Sauvignon) and boil for a while. You should serve the ‘pörkölt’ with boiled potato and bread. For the ‘gulyás’ soup you’ll need some bread as well. And never forget to add some spicy paprika. And an other beer.

This is not an original Hungarian Goulash recipe. The meat is seared first and browned and does not drown in butter. Tomatoes are also not Hungarian. Paprika is also used, salt and pepper. The meat does not boil, it is allowed to simmer very slowly until it becomes fork-tender, which can take hours depending on the amount of meat. Some regions in Hungary also add sour cream to the dish.

My top 5 of soulfood: - Goulash (Hungarian / German / Austrian variants are all awesome) - German Rinderrouladen (beef roulades) with potato dumplings, red cabbage and gravy - Chili con carne - Chicken Curry (no vegetables - only the meat of a whole fresh chicken, the broth out of it cooked with spices, mixed with Madras Curry and sour cream) - Pasta Carbonara

As we all know, Recipes, All Recipes, vary a bit from family to family and region to region. Basically they are variations of a theme, this recipe being one of those. I’ve been making my own Hungarian Goulash for decades that was taught to me by my mother (with my own little tweaks for my taste) and I myself do not fry the meat, I use a slow cooker and no lard or butter… but that’s my recipe. This one looks good and I’m going to secretly slip it in on my family to see how they like it. I dare not tell them ahead of time because my wife and daughters don’t like change and will reject it before I even start…but…if they taste it and like it then we ma have another recipe on our menu.

Hahaha original

I cook my gulyás with Pride of Szeged paprika (1/3 sweet, and 2/3 hot because I love spicy hot), and with just a little tomato puree instead of tomato paste and tomato juice. I use bacon fat instead of butter (a cardiologist's nightmare, but so damned good!) All the other ingredients in this video are spot-on. I fix up some home-made spaetzle to serve it over. I have a 70+ year old iron Dutch oven to cook it in. The aroma fills the house. It's such a good stew for a northern Vermont winter. My recipe varies a little from yours, but I loved this video!

I was taught by my Hungarian father how to make this dish. I use onion s, capsicum red paprika, chilli, tomato paste, red wine and beef stock. The beef is stewed in the gravy slowly. I will stick to my Dads recipe thanks.

This is a bit more close to the english beef stew without the carrot and celery, but definitely not hungarian gulash. It supposed to be a rich soup made with fresh vegies as carrot, celeric root, turnip and kohlrabi. These are must have ingredients in this traditional dish. It can also be made with chopped parsley dumplings.

Zsolt! Igazad van, én is másképp készítem a gulyast, olyan finom hogy a szomszédaim kértek tanítsák meg őket. Nem elek Magyarba elég távol vagyok nagyon de csak magyar ennivalokat keszitek.

Unfortunately, this has nothing to do with Hungarian goulash. There is NEVER any butter or thyme in it. Otherwise it looks good.

My grandmother was a gourmet chef for a wealthy family in the Austro/Hungarian empire and I have her recipe, it's different, but all dishes have regional recipes.

Onions, peppers, tomatoes, garlic, beef stalks, salt, pepper, red peppers, ground cumin, hot peppers (red gold, strong pista, goulash cream) at the very end max a little parsley are the ingredients for this roast. All foreigners mix the stew with the goulash soup, these are two different dishes (completely different) from Miki Hungary !!

Who told you that it's a "traditional Hungarian" goulasch? Being Hungarian I'm fed up explaining continuosly that: 1. Goulasch in Hungary is a soup. Similar taste but SOUP. 2. What you mean goulasch we Hungarians say "pörkölt" actually a stew. 3. Never use butter, it's crazy butter!!, rather fat. No vegetable oil either. 4. 500 g onion is too much for 500 g meat! 5. Necessary ingredients for a pörkölt. cca 1,5 -2 kg meat (pork, lamb, beef OK) cca 500 g onions 100-150 g pork fat, cca 0,5-0,7 l water, cca 2-3 table spoon red paprika powder, salt, 1-2 pce garlic, pinch of black pepper. Stew it for cca 2 hours. See this Hungarian video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pjnfHYM-_bQ.html

Looks like a nice stew, but it is not Hugarian gulyás (goulash) which is a soup in Hungary.

my most favourite meal, my great grandmother was Hungarian, greetings from CZ!

Things I learned from this comment section today: 1. Goulash is a soup not a stew (I always thought it was the latter too, it seems this is a common Western/Anglo misconception). 2. Goulash is actually spelled _gulyás_ , but I assume it's pronounced like "goulash" hence the common anglicised spelling. Regardless of what it's called or how it's pronounced this looks like a tasty recipe for a stew, similar to those from many regions but with some interesting additions of spices and the red pepper ("capsicum" to us Aussies). I'll give this one a go for sure, thanks for sharing your recipe. I am also a big fan of Paprikás Krumpli (paprika potatoes), Hungarian cuisine has some of the best soups and stews! And a thumbs up for cooking outdoors, and cooking with care and patience... slow food is the tastiest food, and the chef must be well lubricated with beer! Cheers 😁👍

Oh I have Famalie in Hungary. There are so different recipes for Goulash... My Great Great Unkle, does it more like Soup. He Takes roasted beef fillets, soups broth, Potato, Sweet paprika poder, Onion, Fresh Paprika cut to small Peases... also very good

I am Hungarian and my grandfather used to cook me his version of Hungarian goulash when I was a child and he made his a bit different than this recipe but I’m sure there are many different versions of this dish because he would tell me it’s basically putting what ever you have from the garden and fridge into a pot with the Clasic spices Hungarians use in their dishes. I live making it for my children and they live it!

Nice goulash . Happy you had caraway in your recipe. Many Hungarians unfortunately omit this crucial ingredient. I personally prefer to use fresh tomatoes and green peppers instead of puree and juice but that's just down to taste and convenience/preference.

Parsley and goulash are definitely two things Hungarians would not often mix but otherwise a great preparation!

As native Hungarian I can confirm that this is definitely not a Hungarian gulash. It has incorrect ingredients and cooking method but a burned nonsense. It seems to be an Asian stew but why does he involve Hungary in this? Does this guy any idea what is he cooking?

This is how Goulash is made in the 🇺🇸. A lot of Hungarians came to the USA in the early 20th century and you can imagine that over a few generations the recipe has changed a bit.Poor prople also work with what they have! Some ingredients may have been hard to find on the East Coast of the USA where came most Central and Eastern Europeans to our country. Lets all remember that recipes-like cultures and people and language-adapt and change and evolve over the generations and thru many lands.

Everyone have their 'own' recipe of gulyás which is a bit different from the other - just like with Lecsó 'letscho' - that's why this dish is great. This one is also really nice and I bet it was delicious.

Loved how you added the ingredients Thought the colour was great just missed a fresh red paprika and if using parsley FRESH at the end. Bon appetite. The place looks great too. Paul Gran Canaria

sounds great, but goulash is like meatloaf or stew in that every single Magyar household has their own traditional way of making the original, and I love them all.

Szevasztok. Sem nem gulyás sem nem pörkölt. A gulyást levesnek hívják a pörköltet pörköltnek amihez pörkölt alap kell. De nem egészen ez a sorrend. Azon felül a gulyás alapja a pörkölt alap. Egyébként nagyon guszta csak nem eredeti magyar recept. Javaslom az Ételkészítési ismeretek Vendéglátóipari szakközép- és szakmunkásképző iskolák számára tankönyvet Pető Gyulabától. Sokan tanultunk belőle. Minden tiszteletem a szakácsé! 😉

Mom and Dad are Slovenian and as kids this is almost exactly the way she made Goulash, but then again it makes sense as Slovenija shares a border with Hungary.

As a chef that's traveled world wide, ingredients vary according to availability of country in question. However, many old traditional recipe differ today simply because better ingredients are now available where they once were not, and so today people will change some things for the better, resulting in a better taste. Food is all about taste. Food preparation is all about what we have to hand in order to make something taste as good as we can make it. There are no definitive rules to cooking anything in life. Just enjoy. ❤️😘🥰🙏

I liked the recipe although as some mentioned , it might not be "the" recipe. But since the goulash is the Hungarian pizza , there is no one original recipe. The base ingredients might be and should be the same but the beauty of this dish is that it is malleable. Make it your own and be a Hungarian , y'all !

Hungarian goulash done with butter?

I've never seen Hungarian made like this. At least in the Hungarian communities I've been associated with. However, there are many versions. I guess. No potatoes, no tomatoes, carrots and Hungarian wax peppers.. Some goulash are more broth some are thicker and served on noodles or dumplings. I'm sure with the love you put into cooking your goulash it tastes fantastic. Never saw wine put in Goulash. I got to try it. It was a Farmers meal made outside in a cast iron kettle. Sundays. Neighboring farmers would get together bring other dishes. Chef Mark

Wow, your presentation skills are top-notch! I was hooked from start to finish. If you ever feel like collaborating or guest appearing on another foodie channel, I'd be honored to have you.

He caramelised everything at least three times. After the garlic water it is again caramelised and looked burnt.

Sounds delicious!! I need to try the recipe! Thank you 😊👍👏

How many ingredients are needed to a simple dish

does the butter burn ? thanks

Každý by měl pojmenovat jídlo podle sebe - Můj guláš. Tohle bohužel s gulášem nemá nic společné. Já bych to pojmenoval Syntetický perkelt, protože i na jeho přípravu se používá čerstvá zelenina a ne pasty, kečupy či podobné polotovary. Tradiční maďarský guláš je velmi jednoduchý i když v současnosti si jej nemůže každý připravit. Připravuje se v pověšeném kotlíku na otevřeném ohni. Maso nejběžnější je vepřový bok, žebra se oddělí a nasekají s kostí na cca 8-10 cm kousky, zelenina - cibule cca 1/3 v poměru k masu, čerstvá paprika, nejlépe červená cca stejná hmotnosti masa, očištěnou zeleninu nakrájet na větší kousky a spolu s masem a kořením vložit do kotlíku, zalít vodou a vařit, Protože se toto jídlo tradičně připravovalo venku na pustě pastevci či na poli, proto se používal kotlík a nebyla potřeba ani vařečka na míchání či podobné náčiní. Guláš se vždy zakvedlal pomoci závěsného ucha trhnutím do stran celým kotlíkom. Jedlo se z misek, jednou miskou se hustá polévka s rozvařenou cibulí a paprikou nandávala ostatním, maso se vyndalo nožem, nebo rukou za obnažené žebírko. Jako koření se tradičně používalo celé nemleté nové koření, černý pepř, bobkový list a sůl. K dochucení těsně před podáváním lze dochutit tzv trávícím kořením - majoránka, nebo dobromysl či tymián. Toto je jednoduchý základní recept, každý si jídlo připravuje podle své chuti, takže si jej může různě obohatit, například dalším druhem zeleniny, česnek, brambory ... Příloha - chléb.

Thats probably not in Hungary as he scratches the orthodox cross onto the cuttingboard. (My mom did that too, but the christian catholic cross, even on every new breadloaf. ) And in Hungary you use lard for frying, not butter. Its not original Hungarian Goulash either (Poerkoelt), nor Austrian, but hey ....as long as it tastes yummy ! I got a 80 liter (100 qt) pot on the stove right now. Equals 250 to 270 portions.

There are Hungarian goulash videos on youtube and there are slightly different ingredients. And the end result looks different. But I really like this version. Thanks for the video and the inspiration.

Awesome video and recipe 👌 My favourite dish..Nice with bread 🍞

As a hungarian it is so strange for me. But looks good.

Original or not looks fantastic 👌

That's a nice, tasty and relatively easy to cook low carb food! Yeah I think goulash is known as this type of meat gravy food all over Europe with small variations.

This is very similar to how my Slovenian wife makes goulash. Unbelievably good to eat.

Köze nincs a gulyáshoz!

Instant-Brühe? .... hatte man vor 100 Jahren schon in Ungarn ? 🤔 .... da kannst du gleich den aus der Dose essen. Das ist alles, aber kein Gulasch.

Looks goid even not the Traditional way. How long did yu cook it for to get it tender ?

What you are trying to achieve here is a Hungarian pörkölt that doesn't consist butter or fried meat. It is a stew! The meet needs to incorporate with the sauce (szaft) and fall apart when bitten into, with the juice oozes out. And of course it must be spicy hot. Add the wine at the very end, 5 minutes before finished the cooking so it gives the body you will never forget and will look for if you want to eat Hungarian stew (pörkölt)

No ,ez kérem, egy kozmás hús, hagymával, meg ami a konyhában volt! recept. Méghogy kiváló, aaaaz........

Almost exactly the way my wife makes it, except that the onion and garlic go in together. We also serve it over egg noodles with German style Red Cabbage. Yummy!

You know it’s true Hungarian by the butter and thyme , yum👍👍

I really love this taste before am being a mosleem so if you don't mind what can change a red wine for it

This is not a Hungarian goulash! I come from a country that has been part of the Kingdom of Hungary for a thousand years. And they would drive me out of the kitchen if I served this like a Hungarian goulasch! Video nice, but don't call it Hungarian goulash ....

I've got to say watching you eat that was EPIC lol looks awesome . GOD BLESS YOU I'm making that very soon .

Meine Mutter hatte einmal die Ehre Jury Mitglied bei einem regionalen Porkolt-Wettkochen zu sein. Diesen Vergleich bräuchte es ja nicht wenn alle 'Das Eine Original Ungarische Gulasch ' kochen würden. Hier hat jeder sein regionales überliefertes Familien Rezept würde ich sagen. Hauptsache ist es smeckt 😁😋

Jsem zklamaný, do guláše se dává protlak? džus? tak že čus Fany Tábor jižní Čechy

It's not the original Hungarian Gulyás!!! We don't use butter, but we use some lard to start with chopped onion. The original Hungarian Gulyás is a soup with vegetables!!! This video is a mix of two hungarian meal. One is a "pörkölt", and "vadas"! "Vadas" made from wild meat like boar, deer, roe etc., and we use red wine!!! "Pörkölt" can make from variable meat, like pork, chicken, rabbit, and so on, but we don't use wine!!! But!!! Gulyás doesn't make with wine!!! And Gulyás is a soup!!! This is the most important thing: Gulyás is soup!!! Please check some Hungarian video, and learn it!!! OMG! I almost forget the second important thing: we don't use chili powder in Gulyás!!!!!!!! We use hot paprika (HUNGARIAN HOT PAPRIKA FROM KALOCSA OR SZEGED, OR FROM MY GARDEN)!!!!!!!! And NO THYME!!! Who told you this bullshit??? NO thyme in Gulyás!!!

This may not be the original way this is made but I tried it this way and it tasted really good

Howlong do you keep it simmering when all products are in the pan?

hello, goulash expert here dont put your meat first in, actually you don't want your meat to get crust because then its tough, the thing about goulash is you want to put your onions first in to get a nice yellow color, not too brown it will make your goulash bitter or if you undercook onion it will make goulash too sweet. The ratio bettween beef and onion is 1:1, 1kg onions equals 1kg beef, you take a little pan and couple of spoons of oil, mix it with paprika and when it is nice and hot you want to take a spoon of vinegear to make the color of paprika nice dark red color, pour it over goulash and you have the most authentic goulash made by our grandmothers

Я знаю одно,что я ела венгерский гуляш и это безумно вкусно.)))

Love this. Will be making this soon! I am particularly fond of the fact that there is no obnoxious music in the background. Love to hear the sizzling of the goulash :")

Looks so GOOD , Can't wait to make SOME . THANK YOU FOR SHARING THIS ! 🎉👍😮💯%

I've been to Budapest and ate goulash there. It was a thin red soup with a few pieces of beef and potato. However this one looks delicious though.

Elmentek a fenébe ezzel a tradicionális magyar gulyással. Én magyar vagyok ,de sosem készítjük vajjal meg kakukkfűvel majorannával.Hol van belőle a sárgarépa a zeller a babérlevél ne adj isten a csombor stb? Ja és a hagyományos gulyás az egy leves, egytálétel sűrű de leves,! Ez inkább egy francia beef de buillon-ra hasonlít! Ha magyarországon ilyet csinálnál gulyásnak,megvernének!

I'm part Hungarian and part English, my dad used to make really good Hungarian Goulash, but he used to use fish meat in it, he also used a lot of paprika in it too, turned out very tasty, I might give this recipe a try one day.

Mantap sekali masakannya terimakasih resepnya❤❤❤

What cut of beef is that? The round?

Semmi köze így a Magyar gulyáshoz ez egy marhapörkölt volt szabadon választott ízesítéssel....nem vajjal, nem égetem a paprikát a borsot stb. végül pirított tarhonyával vagy hasább főtt krumplival, esetleg galuskával esszük. Megkövezhettek, de ez a véleményem.

Ennek semmi köze a magyar gulyáshoz. Melyik magyar készíti vajjal zsír helyett bográcsban? Hol a köret a kovi ubi? Na ugye. Egyébként nem rossz flamó mondjuk paradicsomos marhának hívva.

Do you lso hve recipe for hmburger or Kebp by ny chnce?