How to cook Hungarian gulyas / gulyasleves / Goulash / magyar gulyas
In this video I show you how to make the famous Hungarian Gulyas (gulyas soup / Goulash) Gulyas is probably the most famous Hungarian dish, and made in many international restuarants, yet it is almost always misrepresented, often not what it's supposed to be like.
I filmed this video in April, in Florida with my mom (she's the cook) when she visited from Hungary)
Ingredients: (for approx. 6 servings)
- 1 lb beef (or pork)
- 1 large onion
- 1/2 lb of mixed vegetables: carrots, and other root vegetables such as celery rout, white root of the parsley, kolhrabi, optional brussel sprouts
- 2 large or 3 medium potatoes
- celery leaves
- oil, (or pork fat), salt, pepper, cumin or caraway seeds, water
For the nokedli:
- 2 eggs
- 2, maybe 3 table spoons on flour
Directions:
1. cut everything bite sized (including the beef), chop the onion
2. make a base with oil, onion, salt, paprika and pepper. Be very generous with the paprika. Cook the onion until it becomes glassy
3. add the beef and keep stirring until it changes color (cooked on the outside evenly)
4. add 2 cups of water, cover and cook on medium heat for about half an hour? (I think)
5. When the meat is almost cooked, add all the vegetables and 2 more cups of water. You want this to become soup, but not too thin. Keep cooking on medium heat under cover.
6. During the last 10-15 minutes make the nokedli. Whisk 2 eggs, and mix with 2 table spoons of flour.
7. tear the dough into the soup, kinda hard to explain, you need to watch the video for this part. It is pretty simple dough.
8. Cook until the nokedli is done.
9. Taste and add salt or pepper if needed.
10. Serve in a bowl, add a slice of old fashioned bread.
For goulyas you can technically use any kind of meat, lamb, for example, or pork, (wild boar of course is fine), technically even chicken, but when we talk about gulyas, it's usually understood that t's with beef.
History of gulyas:
This oes back hundreds of year when our cattle hearders (The Hungarian cowboys) were out on the fields for weeks at a time and they had no access to home cooked meals. They would make a fire and hold a huge cauldron over it. They would add bacon, beef, lots of parprika, salt and pepper and nothing else. This was not soup, this was a very thick stew with lot of meet. They would simple eat it with bread.
Later on they added potatoes if they had some with them, and when they were hearding pork, or la, they would add those types of meat instead of beef.
This was documented in literature in 1787 for the first time. It h as become very popular in Europe after that and many other nations started making it, often with many differences. In Hungary it also varies depending on region: you can make it with bacon only (a special type of bacon), add more vegetables such as tomatoes or cabbage), or beans instead of beef so this can be a vegetarian version (we didn't know anything vegetarian a couple of hundred years, this was just a cheap version as beans are always cheaper than meat)
Hopefully you enjoyed this and will try it out. As you can see it's very easy, but it is a hearty and filling meal.
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Αρακάς με αρνάκι| Συνταγή για αρνί με αρακά | Lamb with peas in casserole, homemade recipe
Αρακάς με αρνάκι, μια κυριακάτικη συνταγή. Θα χρειαστούμε :
500γρ αρακά
350 γρ αρνί παιδάκια
1/2 ματσάκι άνηθο ( γύρω στα 20 γρ)
1 μεγάλο καρότο ( κομμένο ροδέλες)
1 κρεμμύδι κοκκινο( ψιλοκομμένο )
30 γρ ελαιόλαδο
40 γρ βούτυρο
1/2 κ.γ κουρκουμά
1 κύβο λαχανικών
500 ml νερό
Αλάτι, πιπερι
Τα βήματα που πρεπει να κανουμε
για να φτιάξουμε την συνταγή μας ειναι τα εξής:
Ψιλοκοβουμε το κρεμμύδι και τον άνηθο.
Κόβουμε σε ροδέλες το καρότο.
Κόβουμε τα παιδακια οπως είδατε στο βίντεο.
Σε ένα βαθύ τηγάνι βάζουμε το ελαιόλαδο και το βουτηρο να κάψει και προσθέτουμε τα κομμάτια απο το αρνί. Τα σωταρουμε και απο τις δυο πλευρές κσι στην συνέχεια προσθέτουμε το κρεμμύδι κσι το καρότο.
Ανακατεύουμε καλα για 2-3 λεπτα και προσθέτουμε τον αρακά .
Στη συνεχεια μετά απο 2-3 λεπτα προσθέτουμε τον άνηθο και ανακατεύουμε καλα. Φτάνουμε σε ενα τελικό στάδιο ,θα προσθέσουμε τα 500ml νερό τον κύβο λαχανικών, τον κουρκουμα, αλάτι και πιπερι.
Χαμηλώσουμε την φωτιά ( αν ειναι η κουζίνα σας μέχρι το 9 ,το βάζουμε στο 4 για 30 λεπτα)
Το φαγητό μας ειναι έτοιμο για σερβίρισμα .
Καλη επιτυχία και καλοφαγωτο.
MargoTzo.
Κάμερα, Μοντάζ, Ήχο : Tzo Proto
Επιμέλεια: @DIYPD
Logo & Intro: Δήμητρα Σιούκα
Επιμέλεια μακιγιάζ : Δέσποινα Κωστοπούλου
For the Garden peas with Lamb we will need:
500gr Garden peas
350 gr lamb chops
Around 20gr dill
1 big carrot chopped
1 Red onion finely chopped
30gr olive oil
40gr butter
Half teaspoon turmeric
1 vegetable stock cube
500ml water
Salt and pepper
We follow the steps below:
We finely chop the onion and the dill and we chop the carrot also. We cut the lamb chops the way we did it in the video.
In a shallow casserole we put the olive oil and the butter until the butter is melt and they oil gets hot and then we add the lamb chops. We work them in the pan on both sides and we add the onion and the carrot.
We stir them all together for 2-3 minutes and we add the garden peas.
Then we add the dill and we stir all the ingredients very well.
Finally we add the water the vegetable stock, the turmeric, salt and pepper.
We lower the heat to a medium level and we leave it to cook for 30 minutes.
Our food is ready to be served.
I hope you enjoy it and Bon Appetit.
MargoTzo
Camera, Montage, Sound : Tzo Proto
Supervision: @DIYPD
Logo & Intro: Dimitra Siouka
Makeup artist: Despina Kostopoulou
#αρνάκι #αρακάς #Παραδοσιακέςσυνταγές
How to make Sherwa Fasolia - Lamb & Runner Bean Stew
Here Mabel Younadam shares with you how to make Sherwa Fasolia, one of her all time favourite Assyrian dishes! Most middle eastern families will have grown up on this recipe and have slight variations on the way they make it. This is the Assyrian way and it is also Mabel's way. You will love it! (The FREE written recipe will be on the website very soon).