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Beef Goulash – Hungarian Beef Goulash Recipe – Paprika Beef Stew

November 19, 2022
in Meat Recipes
50



Learn how to make a Beef Goulash recipe! Go to for the ingredient …

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Comments 50

  1. Food Wishes says:
    7 months ago

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

    Reply
  2. Mária Lekešová says:
    7 months ago

    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.

    Reply
  3. alvin says:
    7 months ago

    0:16
    100 years ago chef John would have been correct

    Reply
  4. Heinz Kanein says:
    7 months ago

    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.

    Reply
  5. Maria Consuelo Thomen says:
    7 months ago

    Hungary used to be part of the Austro-Hungarian Empire. I think that ended with the First World War.

    Reply
  6. John Minogue says:
    7 months ago

    This looks more like Czech Gulas.

    Reply
  7. DimiHUN says:
    7 months ago

    This is not goulash

    Reply
  8. Shag Saus says:
    7 months ago

    This is pörkölt not gulyás

    Reply
  9. Jason says:
    7 months ago

    Looks amazing 😋😋😋😋

    Reply
  10. your right I'm sooo sorry says:
    7 months ago

    Sour cream is not a garnish in a proper goulash, it is one of the main ingredients after beef, onions and paprika

    Reply
  11. Robert Luxenhofer says:
    7 months ago

    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.

    Reply
  12. András Fodor says:
    7 months ago

    Nononono, forget it! No thyme, no mushroom, no cayenne, no sugar, and the process is ridiculous. It is not a gulyás.

    Reply
  13. carmel bolton says:
    7 months ago

    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 ….

    Reply
  14. Wolfie says:
    7 months ago

    Why an I watching this on a day I’m fasting 🤤🤤

    Reply
  15. Isaac De Snuts says:
    7 months ago

    I love you! I got laid because of this recipe. Thank you sir!

    Reply
  16. Marquise Smith says:
    7 months ago

    Now that I have to try.

    Reply
  17. Laura Stuart says:
    7 months ago

    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.

    Reply
  18. John M says:
    7 months ago

    Simple, yet looks delicious.

    Reply
  19. Dakiniwoman says:
    7 months ago

    Thank you for your video… It looks very good… I like the way you toasted those spices and herbs

    Reply
  20. Matej Sadovsky says:
    7 months ago

    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!

    Reply
  21. M Roosevelt says:
    7 months ago

    I would love to try this menu .

    Reply
  22. Hugh G Rection says:
    7 months ago

    Wow

    Reply
  23. mira macpherson says:
    7 months ago

    ❤

    Reply
  24. charlotte barnes says:
    7 months ago

    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.

    Reply
  25. Brooklyn says:
    7 months ago

    I’m going to attempt this tonight! Btw your voice is so soothing, I’m glad I discovered your videos!

    Reply
  26. Rose OConnor says:
    7 months ago

    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

    Reply
  27. So What says:
    7 months ago

    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.

    Reply
  28. Monika Michaelis says:
    7 months ago

    That is not goulash.

    Reply
  29. Tyger Eyes says:
    7 months ago

    It's great on Spätzle

    Reply
  30. AC COBRA 427 says:
    7 months ago

    Great recipe!!
    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?🤣🤣🤣

    Reply
  31. Jay Sasso says:
    7 months ago

    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

    Reply
  32. Fernanda Vasconcellos says:
    7 months ago

    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
    to stew)
    *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
    desired.

    Reply
  33. Kent Schoberle says:
    7 months ago

    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.

    Reply
  34. StarshineArtistry says:
    7 months ago

    Wow. Great recipe! Looks really delicous

    Reply
  35. Alexandre Miglinski says:
    7 months ago

    Please trnasle for portugues

    Reply
  36. Annliya Meriyam says:
    7 months ago

    Stop your balderdash… Big mouth… Too much talk.. Very disappointing.

    Reply
  37. David Raven says:
    7 months ago

    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.

    Reply
  38. Atila Kapici says:
    7 months ago

    Balzamic??????????????????????????????????????????????????????????

    Reply
  39. Garth says:
    7 months ago

    It's not a stew it's a soup and it's not served on pasta the pasta is in it…??? 😞

    Reply
  40. Danish guy Food says:
    7 months ago

    looks yummi 🙂

    Reply
  41. Rob Freeman says:
    7 months ago

    dedicated to all the lovers of the Bastardized versions of this akin to canned Beefaroni

    Reply
  42. Ondrej Prymek says:
    7 months ago

    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.

    Reply
  43. Hrxzz says:
    7 months ago

    What?😂😂 That’s not Hungarian original gulyàs

    Reply
  44. MadCat says:
    7 months ago

    This was Fabulous. With beef prices skyrocketing, will make this again for special occasions.

    Reply
  45. Sandra Louth says:
    7 months ago

    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.

    Reply
  46. TubeHUNger01 says:
    7 months ago

    Man, you made a nice pörkölt (stew), but gulyás is a soup with potatoes, carrots and nokedli (dumplings).

    Reply
  47. tony b says:
    7 months ago

    Yummy. Going to make this tomorrow.

    Reply
  48. Black and white says:
    7 months ago

    Just to learn….
    https://www.youtube.com/watch?v=sk744V3tO_Q

    Reply
  49. Thilo Würkner says:
    7 months ago

    Ahhhhhh….

    Oh my gosh, where you learnd that from????

    Nearby anything ist wrong 😭😭😭

    Reply
  50. Timothy Kozlowski says:
    7 months ago

    My mom makes hers with ground beef and elbow macaroni. So good.

    Reply

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