Goulash: the reddest of all stews
video description
Date: 2025-09-28
Related videos
Comments and reviews: 20
trackkilla93
Hello there, Transylvanian Romanian/Hungarian boi here. You did a great job, and realistically speaking there's no way you can ruin it, because Hungarian Goulash was usually made with whatever a shepherd had on hand. It could've been lamb, beef, pork or even chicken. Purists always arise in the comments but it is impossible to be a purist when it comes to a dish that comes from shepherds. They were always simple people and they always used whatever they had at the moment, so you did your version, like everyone else in the entire history of Goulash: . One thing was always key: simplicity. So the blender is an overkill by this criteria, but it's still not wrong, so good job!
Pro tips: 1. The dough at the end should be runny, it's much easier to digest and doesn't suck up all the liquid.
2. I tried this myself because I couldn't believe it, but bay leaves lose flavor pretty quickly, so add them in the last 10 minutes - or with the potatoes if you wanna get the full flavor experience - believe me it's something else when done this way.
3. I loved the fact that you let the paprika do it's thing for a couple of minutes before adding anything else, this is a key part that deepens the favor to some levels unheard of in many parts of the planet, it really is a game changer, again good job, Adam!
4. Leaving it to sit until the next day: a legendary thing to do, it transforms into something Divine: D
reply
Hello there, Transylvanian Romanian/Hungarian boi here. You did a great job, and realistically speaking there's no way you can ruin it, because Hungarian Goulash was usually made with whatever a shepherd had on hand. It could've been lamb, beef, pork or even chicken. Purists always arise in the comments but it is impossible to be a purist when it comes to a dish that comes from shepherds. They were always simple people and they always used whatever they had at the moment, so you did your version, like everyone else in the entire history of Goulash: . One thing was always key: simplicity. So the blender is an overkill by this criteria, but it's still not wrong, so good job!
Pro tips: 1. The dough at the end should be runny, it's much easier to digest and doesn't suck up all the liquid.
2. I tried this myself because I couldn't believe it, but bay leaves lose flavor pretty quickly, so add them in the last 10 minutes - or with the potatoes if you wanna get the full flavor experience - believe me it's something else when done this way.
3. I loved the fact that you let the paprika do it's thing for a couple of minutes before adding anything else, this is a key part that deepens the favor to some levels unheard of in many parts of the planet, it really is a game changer, again good job, Adam!
4. Leaving it to sit until the next day: a legendary thing to do, it transforms into something Divine: D
reply
DamirSecki
haha, funny how hungarian ppl freak out coz of fish sause. but I agree. tomatoes tomato paste are enough of msg, no need for extra umami. I mean, you cn throw it in there. but would probably makle little to no difference. would love to see an actual comparison of the two
the most interesting thing is that I just made goulash yesterday. although being pork one (now let's see hungarians flip out again: P ) - I did not blend the veggies. and I used the potatoes instead of those pasta pieces.
and for me, goulash is a stew, not a soup. and I am just Slovenian. so basically like Czech, we don't count (Also, I learnt to cook here in UK, so not much influcence from Slovenia - and I don't particularly care about traditional dishes. I take them for a bse concept, and cook how I like them )
reply
haha, funny how hungarian ppl freak out coz of fish sause. but I agree. tomatoes tomato paste are enough of msg, no need for extra umami. I mean, you cn throw it in there. but would probably makle little to no difference. would love to see an actual comparison of the two
the most interesting thing is that I just made goulash yesterday. although being pork one (now let's see hungarians flip out again: P ) - I did not blend the veggies. and I used the potatoes instead of those pasta pieces.
and for me, goulash is a stew, not a soup. and I am just Slovenian. so basically like Czech, we don't count (Also, I learnt to cook here in UK, so not much influcence from Slovenia - and I don't particularly care about traditional dishes. I take them for a bse concept, and cook how I like them )
reply
jakubrichnavsky
my recept is have same amount of meat onions and potatoes, chop onions and cook them on lard butter or oil preferably all above till it starts to darken then high heat add paprika and spices you can find where you are mix and add meat, we often like more wild hog or even deer but beef is good, cook on high heat so meat closes and then add chopped tomatoes and any vegetables that you wanna have mashed and i add two tablespoons of mustard then add beer or/and wine and cook till hongenous then add stock mushrooms and two whole potatoes for thickening after 2hours add potatoes and some root veggies in bite pieces and cook for 34-45minutes and done, also could change or add anything else eat with thick pieces of sourdough bread for next 3-4 days and be happy
reply
my recept is have same amount of meat onions and potatoes, chop onions and cook them on lard butter or oil preferably all above till it starts to darken then high heat add paprika and spices you can find where you are mix and add meat, we often like more wild hog or even deer but beef is good, cook on high heat so meat closes and then add chopped tomatoes and any vegetables that you wanna have mashed and i add two tablespoons of mustard then add beer or/and wine and cook till hongenous then add stock mushrooms and two whole potatoes for thickening after 2hours add potatoes and some root veggies in bite pieces and cook for 34-45minutes and done, also could change or add anything else eat with thick pieces of sourdough bread for next 3-4 days and be happy
reply
hobotify
This video was purposefully made to piss off hungarians: ) I am sure that this is a very tasty stew, but it is very far from goulash. Every single technique was wrong.
1: use a LOT more onions. Roughly the same weight as your meat(Yes, 2lbs of onions for 2lbs of meat. Only a little bit of tomatoes and peppers. No tomato paste. No need to puree the vegetables, they will cook down and form a sauce on their own.
2: no broth needed, only water
3: do not add the sweet paprika to high heat, it will burn and become bitter. Only add it when you start simmering the stew.
4: you wouldn't put fish sauce and sugar in bolognese or bourgignon, so don't put them in goulash either.
reply
This video was purposefully made to piss off hungarians: ) I am sure that this is a very tasty stew, but it is very far from goulash. Every single technique was wrong.
1: use a LOT more onions. Roughly the same weight as your meat(Yes, 2lbs of onions for 2lbs of meat. Only a little bit of tomatoes and peppers. No tomato paste. No need to puree the vegetables, they will cook down and form a sauce on their own.
2: no broth needed, only water
3: do not add the sweet paprika to high heat, it will burn and become bitter. Only add it when you start simmering the stew.
4: you wouldn't put fish sauce and sugar in bolognese or bourgignon, so don't put them in goulash either.
reply
MrHorse-by3mp
Had the opportunity to try this dish in Hungary. Apparently the magic is in letting the paprika soak into the oil at a lower temperature. That's what really makes it pop. Here in America we don't have clue what to do with paprika. We use it essentially as food coloring. Americans of a certain age will probably remember mom making goulash with ground beef, macaroni, and a can of Campbell's tomato soup from one of those awful '70s cookbooks. As kids we didn't know any better. But suffice it to say it wasn't a patch on the real thing.
reply
Had the opportunity to try this dish in Hungary. Apparently the magic is in letting the paprika soak into the oil at a lower temperature. That's what really makes it pop. Here in America we don't have clue what to do with paprika. We use it essentially as food coloring. Americans of a certain age will probably remember mom making goulash with ground beef, macaroni, and a can of Campbell's tomato soup from one of those awful '70s cookbooks. As kids we didn't know any better. But suffice it to say it wasn't a patch on the real thing.
reply
Razor_alpha
Random Hungarian here, fish sauce is a strong no here, we don't really use fish sauce in anything,
celery is a softer one but I would not count it as a sin,
you can skip the blending, everything will melt anyway just fine.
Otherwise, it seems like a pretty good re-enactment. :)
Big plus for the initial searing. It does have a soup and a stew version,
so most of the confusion comes from that, but I consider that a scale so anything goes.
Ground caraway might help there if she is only against the whole ones.
reply
Random Hungarian here, fish sauce is a strong no here, we don't really use fish sauce in anything,
celery is a softer one but I would not count it as a sin,
you can skip the blending, everything will melt anyway just fine.
Otherwise, it seems like a pretty good re-enactment. :)
Big plus for the initial searing. It does have a soup and a stew version,
so most of the confusion comes from that, but I consider that a scale so anything goes.
Ground caraway might help there if she is only against the whole ones.
reply
TheOriginalFaxon
I use Kettle & Fire's Chicken & Mushroom bone broth as one of the two broths I add to my smoked tri-tip and short rib beef chili that I make every week. This video feels highly targeted at my interests lol. Seriously though Kettle & Fire makes the best bone broth of any brand I've ever used, the only reason I'm not using it exclusively is because I like variety, and I found another good chicken broth flavor wise even if it has less to it overall.
reply
I use Kettle & Fire's Chicken & Mushroom bone broth as one of the two broths I add to my smoked tri-tip and short rib beef chili that I make every week. This video feels highly targeted at my interests lol. Seriously though Kettle & Fire makes the best bone broth of any brand I've ever used, the only reason I'm not using it exclusively is because I like variety, and I found another good chicken broth flavor wise even if it has less to it overall.
reply
slashpointo
When I make Hungarian gulyas in my Hungarian household, I make at least half the family angry. So yeah, Adam is right on the money. I like mine with beef (I swear some make it with pork) I like it quite thick and saucy and I always always add a bit of mustard to the sauce, which is the part that makes people angry. Besided the browning of the meat. According to my parents, you're supposed to boil it, not brown it on high heat it.
reply
When I make Hungarian gulyas in my Hungarian household, I make at least half the family angry. So yeah, Adam is right on the money. I like mine with beef (I swear some make it with pork) I like it quite thick and saucy and I always always add a bit of mustard to the sauce, which is the part that makes people angry. Besided the browning of the meat. According to my parents, you're supposed to boil it, not brown it on high heat it.
reply
banks3388
My family are Croatian, we make and eat this as well and it's awesome.
I can confirm that there is no set recipe for Goulash other than the Paprika, depending on the region they'll even swap out the protein i. e. Pork/Chicken isn't unusual (it's peasant's food so whatever is cheapest is usually what you go with, try making it with Hungarian dumplings instead of standard noodles (it's to die for.
reply
My family are Croatian, we make and eat this as well and it's awesome.
I can confirm that there is no set recipe for Goulash other than the Paprika, depending on the region they'll even swap out the protein i. e. Pork/Chicken isn't unusual (it's peasant's food so whatever is cheapest is usually what you go with, try making it with Hungarian dumplings instead of standard noodles (it's to die for.
reply
paulpardee
Yes, short ribs are god-tier stewing meat. I made some short rib beef and barley soup a few months back that I wanted to hide from my family so I didn't have to share it. Short ribs aren't that much more expensive so unless you're on a tight budget (or a diet, you're only hurting you and your loved ones if you use another cut. You love your family, right Don't they deserve short ribs
reply
Yes, short ribs are god-tier stewing meat. I made some short rib beef and barley soup a few months back that I wanted to hide from my family so I didn't have to share it. Short ribs aren't that much more expensive so unless you're on a tight budget (or a diet, you're only hurting you and your loved ones if you use another cut. You love your family, right Don't they deserve short ribs
reply
LinkinVolt
My grandmother is hungarian and when i was a a kid the smell of every sunday was paprika when my grandmother and great grandmother cooked goulash. They liked it soupier. She gets her paprika shipped from a specialty market in LA that imports from Hungary and then mails me some. I'm glad to see you added the caraway. She would definitely approve of this recipe.
reply
My grandmother is hungarian and when i was a a kid the smell of every sunday was paprika when my grandmother and great grandmother cooked goulash. They liked it soupier. She gets her paprika shipped from a specialty market in LA that imports from Hungary and then mails me some. I'm glad to see you added the caraway. She would definitely approve of this recipe.
reply
shroomiiik2312
yeah you put it best at the beginning - everyone does it a bit different and everyone will be pissed. we in czechia basically consider goulash to be in the top 3 of czech meals, the thing is that czech goulash differs from the traditional hungarian one so much that it's basically a different meal at that point. thats whe we consider it a czech meal.
reply
yeah you put it best at the beginning - everyone does it a bit different and everyone will be pissed. we in czechia basically consider goulash to be in the top 3 of czech meals, the thing is that czech goulash differs from the traditional hungarian one so much that it's basically a different meal at that point. thats whe we consider it a czech meal.
reply
alexbajcz7125
Hungarian-American here. Respect for dabbling in the arts lol. Wait till you try poppyseed roll.
Anyway Adam, I’d really value a video on the best ways to cut tricky things: I’m thinking mangoes, butternut squash in too cubes, pineapples into chunks, etc. I walk, I don’t run, and I still fear cutting my fingers off when I cut those.
reply
Hungarian-American here. Respect for dabbling in the arts lol. Wait till you try poppyseed roll.
Anyway Adam, I’d really value a video on the best ways to cut tricky things: I’m thinking mangoes, butternut squash in too cubes, pineapples into chunks, etc. I walk, I don’t run, and I still fear cutting my fingers off when I cut those.
reply
berelinde
Okay, I'm on board with the fish sauce. At first, I thought it sounded a bit weird, but people all over the world add preserved fish, fish pastes, and fish sauces to savory food to enhance the flavor. Worcestershire sauce, anchovy paste, and ancient Roman garum are all examples of it. Could that work in a Central European context Absolutely.
reply
Okay, I'm on board with the fish sauce. At first, I thought it sounded a bit weird, but people all over the world add preserved fish, fish pastes, and fish sauces to savory food to enhance the flavor. Worcestershire sauce, anchovy paste, and ancient Roman garum are all examples of it. Could that work in a Central European context Absolutely.
reply
adodson
I make a Texas Red braised beef that is spicy as hell and a less spicy Chili Colorado made similarly. This Goulash seems like the same-ish thing. It's beef braised in a red chili sauce with aromatic accents. I wonder if there aren't a bunch of these in the category from all over the world.
Anyway, thanks for the recipe. I'll try it.
reply
I make a Texas Red braised beef that is spicy as hell and a less spicy Chili Colorado made similarly. This Goulash seems like the same-ish thing. It's beef braised in a red chili sauce with aromatic accents. I wonder if there aren't a bunch of these in the category from all over the world.
Anyway, thanks for the recipe. I'll try it.
reply
aragusea
Personally, I'm in the stew camp on this one. Also, now I finally figured out what Fester from Hobo: Tough Life is ACTUALLY trying to cook with what little he has. Thanks, Adam! Also, didn't know it was Hungarian, so that's interesting. Now I'm a little curious about Hungarian cuisine in general. They sound like they're big on beef.
reply
Personally, I'm in the stew camp on this one. Also, now I finally figured out what Fester from Hobo: Tough Life is ACTUALLY trying to cook with what little he has. Thanks, Adam! Also, didn't know it was Hungarian, so that's interesting. Now I'm a little curious about Hungarian cuisine in general. They sound like they're big on beef.
reply
Pikayumyums
See the suggestion of sour cream at the end and recommending unsweetened Greek yogurt as a healthier replacement for any dish you'd put sour cream on. More protein and less calories. Very similar taste, way better to just eat heaping big globs of. Mix some lemon juice into it if you feel like you want that tanginess.
reply
See the suggestion of sour cream at the end and recommending unsweetened Greek yogurt as a healthier replacement for any dish you'd put sour cream on. More protein and less calories. Very similar taste, way better to just eat heaping big globs of. Mix some lemon juice into it if you feel like you want that tanginess.
reply
gabek9794
From a Hungarian who cooks this dish a lot, even though you were not intending to make this an authentic version, you entirely captured the essential soul of this dish; it looks (and I'm sure) tastes just the way it should. By the way, most Hungarians have their own versions as well.
reply
From a Hungarian who cooks this dish a lot, even though you were not intending to make this an authentic version, you entirely captured the essential soul of this dish; it looks (and I'm sure) tastes just the way it should. By the way, most Hungarians have their own versions as well.
reply
aragusea
Waiting for the german Gulasch recipe that everyone on the internet somehow always forgets. Goulasch isnt just a hungarian dish, unlike what everyone spreads as misinformation. Its a traditional dish to literally every single easter/middle european country since medieval times.
reply
Waiting for the german Gulasch recipe that everyone on the internet somehow always forgets. Goulasch isnt just a hungarian dish, unlike what everyone spreads as misinformation. Its a traditional dish to literally every single easter/middle european country since medieval times.
reply
Julian-re2ey
Thank you for the video Adam! I have made Gulasch before, but this video really reminded me that I want to eat it again. The video also helped a lot, because I haven’t made this in ages xD in fact, I’m making this today for my family: ) greetings from Germany: D
reply
Thank you for the video Adam! I have made Gulasch before, but this video really reminded me that I want to eat it again. The video also helped a lot, because I haven’t made this in ages xD in fact, I’m making this today for my family: ) greetings from Germany: D
reply
Add a review, comment
Other channel videos
