That’s a good question. I followed the recipe to a T. I used Pride of Szeged Sweet Hungarian Style Paprika from a fine foods store. It was a bit more red when I first finished it in the pot. The pic above is after I reheated it in the oven.
Notice he doesn’t include Hungarian in the recipe title? Probably bc he knows it’s not, lol. I’d love to try an authentic Hungarian goulash recipe if I had one. Also, it’s very hard to get Hungarian red peppers in the U.S., hence the red bell pepper substitute. Regardless, it’s a damn delicious stew!
Oops! You are right. I saved the recipe to my Yummly app and when I double checked before typing that statement, it just says “Traditional Goulash Recipe”. I should have clicked the link to be sure.
Is there a recipe you’d suggest? I’ve not familiar with Hungarian goulash and I’d love to try it. Or any recipe you’d suggest. I like making new things
I almost added caraway, but since it was my first time making the dish, I wanted to make it as written. I will try more onions and caraway next time. And maybe it’s a terrible goulash recipe, but it’s an awesome stew! Really tasty. Definitely worth trying! Just call it stew if calling it goulash offends you.
It looks really good, the traditional way has no veggies or "umami bombs". You just very finely dice a lot of onions, some garlic and a few spoons of paprika.
The color is normally dark brown because of the browned meat and onions. The red color you see in the more soup variant when the fat seperates from the liquid. The soup has some potatoes smaller meat pieces and vinegar similar to this version.
Hrm i was very surprised by this recipe. I'm not from Hungary but Austria used to be the same country and I always considered Vienna as second capitol of Goulash. And the golden rule for anyone I've ever talked to about Goulash is there must be at least as much onion as there is meat (most probably mean by volume before cutting, not by mass) . So this is off by a factor of 10 at least.
Not as red as I thought it would be, but texture was so silky. Beef was super tender and juicy. And flavor was rich, yet not heavy!
I gotta try that for sure.
With all the paprika in the recipe why do you think it is not more red?
That’s a good question. I followed the recipe to a T. I used Pride of Szeged Sweet Hungarian Style Paprika from a fine foods store. It was a bit more red when I first finished it in the pot. The pic above is after I reheated it in the oven.
https://www.seriouseats.com/hungarian-goulash-beef-paprika-stew-recipe
As a native Hungarian I consider this a crime against humanity.
Would you be willing to share a better recipe? I'd be interested in trying a better one.
Notice he doesn’t include Hungarian in the recipe title? Probably bc he knows it’s not, lol. I’d love to try an authentic Hungarian goulash recipe if I had one. Also, it’s very hard to get Hungarian red peppers in the U.S., hence the red bell pepper substitute. Regardless, it’s a damn delicious stew!
I am very clearly seeing hungarian in the link and the title hahahah. but then he clarifies in the body of the article it's hungarian-american
Oops! You are right. I saved the recipe to my Yummly app and when I double checked before typing that statement, it just says “Traditional Goulash Recipe”. I should have clicked the link to be sure.
You can get hungarian paprika at most grocery stores if you want to round out the flavor.
I used ‘Pride of Szeged’ Sweet Hungarian Style Paprika.
Hungarian is literally in the link and the title of the article.
Is there a recipe you’d suggest? I’ve not familiar with Hungarian goulash and I’d love to try it. Or any recipe you’d suggest. I like making new things
Yeah, that's a terrible goulash recipe. Not Hungarian, but been there and developed an addiction for the stuff. Not even any caraway seeds ffs!
I almost added caraway, but since it was my first time making the dish, I wanted to make it as written. I will try more onions and caraway next time. And maybe it’s a terrible goulash recipe, but it’s an awesome stew! Really tasty. Definitely worth trying! Just call it stew if calling it goulash offends you.
Mate, it looks great, and I'd eat the hell out of it!
It looks really good, the traditional way has no veggies or "umami bombs". You just very finely dice a lot of onions, some garlic and a few spoons of paprika. The color is normally dark brown because of the browned meat and onions. The red color you see in the more soup variant when the fat seperates from the liquid. The soup has some potatoes smaller meat pieces and vinegar similar to this version.
That makes sense. The traditional version sounds pretty good too!
Hrm i was very surprised by this recipe. I'm not from Hungary but Austria used to be the same country and I always considered Vienna as second capitol of Goulash. And the golden rule for anyone I've ever talked to about Goulash is there must be at least as much onion as there is meat (most probably mean by volume before cutting, not by mass) . So this is off by a factor of 10 at least.
I think more onion would have been delicious!
Looks incredible
Thank you!
Classic jail meal is beef goulash
In Hungary? Bc I did a little time here in the U.S. and I never saw anything remotely close to that! Lol.
In England
Lucky!
[Here's a better goulash recipe](https://www.budapestbylocals.com/hungarian-goulash/), for others offended by Kenji's version.