Video: Hungarian Goulash I -

Video: Hungarian Goulash I

Cubes of beef simmer in a mildly spicy paprika, garlic, and onion sauce.

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In this video, you’ll see how to make Hungarian goulash. It's always a family favorite. Cubes of beef chuck are stewed until tender with sautéed onions, garlic, sweet Hungarian paprika, and tomato paste. Enjoy this rich stew spooned over egg noodles, rice, or mashed potatoes. Watch the video, then get ENVIRO2’s top-rated recipe for Hungarian Goulash I. Garnish with chopped parsley and a dollop of sour cream. See more comfort food videos >>

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Mary B 
Dec. 5, 2014 7:05 am
The recipe sounds delicious! Can't wait to try it!! To those offended by the name.....I'll bet there are items cooked in Hungary with American names that don't taste like the American version too. Good gosh, don't take offence to the little stuff!
Dec. 3, 2014 6:35 pm
Too much drama...just cook the recipe!
Dec. 3, 2014 12:52 pm
To everyone who are complaining about the naming of this dish. As a Hungarian I also use the term goulash for the soup version. But I am also aware of the fact that outside of Hungary all the world calls goulash the thick stew version and I think it is not a mistake. Even in Hungary the full name of the dish we call goulash is gulyás leves (goulash soup), which is obviously the soup version of pörkölt (beef stew). If the soup version is goulash soup than the thick stew version can be called just goulash. Logical isn't it? Even if it is not called gulyás in Hungarian.
Dec. 3, 2014 8:06 am
Thank you! I very much appreciate you posting this recipe; it's awesome! Although it may not be the Traditional "Hungarian Goulash" as many pointed out! Please don't make this your last posting of recipes.
Dec. 2, 2014 9:08 am
I am browning the beef for this bastardized American version of goulash as we speak. And for those who are offended by a recipe.....good lord......... it's a frickin' recipe.
cajun g'ma 
Dec. 2, 2014 5:51 am
If you are not pleased with this recipe, then just move on. I don't think your criticism is appreciated by most who enjoy this website which is intended for cooks not gourmet chefs. I am French but feel I is not my place to criticize every dish that uses a reference to French in its title or preparation. Have a gracious holiday.
Dec. 1, 2014 7:10 pm
Even though this may not be the typical Hungarian goulash, it still tastes very good. I add red and greed chopped peppers and at the end some mushrooms. That gives it even more flavor.
Dec. 1, 2014 6:58 pm
This dish looks and sounds great. Can't wait to try it tomorrow. But then, what do I know, I'm just an American!
Dec. 1, 2014 6:31 pm
Even if it isn't an actual Hungarian Gulash the important thing is the taste. There are so many variations. Thanks for sharing the recipe.
Dec. 1, 2014 5:58 pm
As many others have said, this is NOT goulash, it's porkolt. As a Hungarian/American who has had both many times, the difference is obvious (the lack of vegetables being the biggest). Some people may be annoyed at this being pointed out over and over, but imagine if every Italian dish was called "spaghetti" (even if it was lasagna), or every Mexican dish was called a "burrito" (even if it was a tostada or taco). The ONLY Hungarian food anyone in the US seems to have ever heard of is "goulash", and so they call EVERY Hungarian dish "goulash", and it gets annoying after a while. The hope is that if people learn there are other Hungarian foods, and what the differences between them are, maybe they will learn to appreciate it more and stop calling everything "goulash". As for porkolt, our family adds a couple more things to it: some chopped bacon, to give it a smokey flavor, and sliced sausage (Hungarian sausage if you can find it, but andouille works very well too). These both
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