How to Make Hungarian lamb goulash | TeluguOne Food | Chefisode - 6
How to Make Hungarian lamb goulash | TeluguOne Food | Chefisode - 6
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Hungarian Goulash Is Trickier Than You'd Think | Food Secrets Ep. 18
Hungarians are proud of their delicious goulash. But many people have a completely wrong idea about the traditional dish. And besides that it is REALLY tricky to master it. Meet some experte in all things goulash and you will learn how to make the perfect one.
#goulash #hungarianfood #foodsecrets
Report: Hendrik Welling
Camera: Józef Havasi
Edit: Caro Haberland, Leonie Schließing, Klaudia Begic
Supervising Editor: Ruben Kalus
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Ox Tail Goulash | Hungarian cuisine
Ox Tail Goulash | Dedicated to Lasse and Pete!
Lasse’s Food and Barbeque
From the BBQ to the kitchen, this Swedish cook has a great collection of very tasty and innovating recipes;
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Pete Thomas, The Lazy Cook Show
Besides cooking a variety of lovely recipes, this handy Welsh alchemist shows you how to make a healthy homemade soap and much more!
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The star of this recipe is the Hungarian paprika, no need for a lot of spices, just the right ingredients to make this freestyle goulash worth his name!
A lot of times Goulash is mistaken with Pörkölt which is a paprika stew.
Hungarian goulash is neither a soup nor a stew, it’s somewhere in between, although in Hungary it’s considered rather to be a soup than a stew,
This dish owns a great deal of flavors from the use of lard and the famous Hungarian paprika.
Some recipes use potatoes and (or) noodles (csipetke in Hungarian).
In Hungary every Family or chef has her or his own way of cooking goulash.
The goulash is part of a family of peasant dishes, with the paprika’s and the Pörkölt that integrated the bourgeois gastronomy during the nineteenth century.
In many Western European languages, these three dishes are confusedly referred to as goulash.
Goulash literally means “cowherd soup since in Hungarian cowherd is gulyás.
Ingredients;
2kg ox tail, 2kg small potatoes, 2 celery sticks, 5 red and green bell peppers, 500gr strained tomatoes, ½ a bunch of parsley,4 Greek or Bulgarian yogurts, 1 bard sheet (or 50gr lard), 1 liter beef stock, 1 tbsp caraway, 1 tbsp black pepper, 2 to 3 tbsp Hungarian paprika, 3 to 4 bay leaves, ½ bunch of chive, 3 tbsp olive oil, salt and pepper mill.
You can serve goulash with some salad greens and sliced tomatoes.
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Photography: Wessel Woortman
Video montage: Wessel Woortman
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