<iframe width="750" height="385" src="https:\/\/www.youtube.com\/embed\/nJzDfRIb9T0" frameborder="0" allowfullscreen><\/iframe>\r\n<br>Learn how to make a Beef Goulash recipe! Go to for the ingredient ...
Check out the recipe: https://www.allrecipes.com/Recipe/231009/Chef-Johns-Beef-Goulash/
Mäso nesmieš zaliať vodou skôr kým si nepustí vlastnú šťavu.Mäso s cibuľou prikryjeme a stlmi teplotu čakáme kým sa ne zaleje vlastnou šťavou. Potom podlievame horúcim vývaru alebo vodou. Ináč ne získame skutočnú chuť gulášu.
100 years ago chef John would have been correct
I was listening to your recipe until you used the word margarine. That's inexcusable! No professional cook that is worth its salt would ever use margarine.
Hungary used to be part of the Austro-Hungarian Empire. I think that ended with the First World War.
This looks more like Czech Gulas.
This is not goulash
This is pörkölt not gulyás
Looks amazing 😋😋😋😋
Sour cream is not a garnish in a proper goulash, it is one of the main ingredients after beef, onions and paprika
Butternoodles are ok here, but really what are the best side dishes are bread roll or pretzel dumplings or, of course, Spätzle, the best side dish, ever.
Nononono, forget it! No thyme, no mushroom, no cayenne, no sugar, and the process is ridiculous. It is not a gulyás.
chef john . can we get married ? love your humour and funny stuff you say, not to mention you simple easy cooking. i wont tell hubby about our long distance affair if you promise to keep on doing what you do best, making us all cook and laff . go johnny go ….
Why an I watching this on a day I’m fasting 🤤🤤
I love you! I got laid because of this recipe. Thank you sir!
Now that I have to try.
Hungarians and Austrians are completely different ethnicities. The Hungarians grow the best peppers in Europe, that's why they have the best gulash. Gulash is never served with pasta.
Simple, yet looks delicious.
Thank you for your video… It looks very good… I like the way you toasted those spices and herbs
Adding balsamic is cheeting! Balsamic winegar in a Hungarian/Czechoslovakian dish!? What!? You need to acquire the right color just from searing and cooking the meat and spices right. Sorry, try again… please!
I would love to try this menu .
I'm Hungarian and my grandmother made homemade noodles and it was fantastic with goulash. But you have to have sour cream Hungarians ate slot of sour cream with their food.
I’m going to attempt this tonight! Btw your voice is so soothing, I’m glad I discovered your videos!
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 just made this Chef John and I have to say you're the man. My wife has had cancer twice so she is unable to cook for me and I have been struggling to make something that tastes good. This came out very well. My wife doesn't have much of an appetite and she had some seconds. Thanks again.
That is not goulash.
It's great on Spätzle
Chef John is a guarantee you will eat something delicious.
As far as if this is goulash or not know that even Hungarians don't know lol.
Half the country says its a soup half will say its a stew 🤣
Therefore just eat it lol it's all good.
If they don't know what's the authentic goulash then how we will?🤣🤣🤣
Not beef goulosh your voice or not your recipe may be good but it's not goulosh…so tired seeing fake recipes of this…only hungarians understand this….I find these videos insulting
Ingredients for 4 large portions of beef goulash:
2 tablespoons vegetable oil
21/2 pounds boneless beef chuck, cut into 2-inch
cubes, seasoned generously with salt and pepper
2 onions, chopped
2 tsp olive oil
1/2 tsp salt
2 teaspoons caraway seeds, toasted and ground
2 tablespoons Hungarian paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1 tsp dried marjoram leaves
1/2 teaspoon dried thyme leaves
4 cups chicken broth (1 to deglaze pan, 3 more added
*Note: real goulash is more like a soup, so if you want
yours thinner, just add 2 or 3 extra cups of broth.
1/4 cup tomato paste
3 garlic cloves, crushed
1/2 tsp salt, or to taste
1 bay leaf
1 tsp sugar
2 tablespoons balsamic vinegar
*Simmer for about 2 hours, or until tender
Garnish with sour cream and fresh marjoram if
Great recipe! That looks like he's cutting up a top blade, aka flat iron steak when you remove that layer of sinew running down the middle. Which is an amazingly tender steak all on its own. It is technically part of the chuck, specifically it comes off the outside arm and is resting on top of the scapula. If you buy a piece of chuck at your local butcher chances are you will not get this piece of meat because it is a lot more valuable as a flat iron steak.
Wow. Great recipe! Looks really delicous
Please trnasle for portugues
Stop your balderdash… Big mouth… Too much talk.. Very disappointing.
I've been a fan for years! 👍 I have been blessed by parents who were excellent cooks in the kitchen, European, and East/West Indian. Through the years I have developed into an accomplished cook, and through the tutelage of Great Chefs, like you, pass it on to both my boys. Thank you. 😎👍 I'd eat dinner in any restaurant where you were cooking.
It's not a stew it's a soup and it's not served on pasta the pasta is in it…??? 😞
looks yummi 🙂
dedicated to all the lovers of the Bastardized versions of this akin to canned Beefaroni
You presented really nice and authentic goulash, thank you. I just wan to add some minor issues, that can in my opinion make it even more authentic. Dont use veg/olive oil, use lard instead. Dont salt your meat before sauteing, there's a plenty of time in the stew to mellow the tastes togather. I have ever seen toasting only paprica, you dust it into the sautee onion just before finish. Someone does a little bit of tomatoe puree, but can be easily skipped. I would definitely skip the sugar and vinegar combo.
What?😂😂 That’s not Hungarian original gulyàs
This was Fabulous. With beef prices skyrocketing, will make this again for special occasions.
This is what I grew up with…this and papriksh. Decades ago a friend invited me to stay for dinner. My first time having American goulash.. not what I was expecting.(but still good). I use potatoes in my goulash, plus a bit of bacon.
Man, you made a nice pörkölt (stew), but gulyás is a soup with potatoes, carrots and nokedli (dumplings).
Yummy. Going to make this tomorrow.
Just to learn….
Oh my gosh, where you learnd that from????
Nearby anything ist wrong 😭😭😭
My mom makes hers with ground beef and elbow macaroni. So good.