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Hungarian Goulash Recipe:
6 strips bacon, chopped (optional but adds depth)
3 tbsp bacon fat
2 pounds (1kg) beef chuck cut into 1 inch cubes
2 yellow onions diced
5 cloves garlic, finely minced
2 tbsp tomato paste
1 red bell pepper, diced
1 yellow or orange bell pepper, diced
3 medium ripe tomatoes, diced
¼ cup (30g) high-quality Hungarian sweet paprika
1 tbsp smoked paprika
½ teaspoon crushed or lightly pounded caraway seeds (optional)
2 bay leaves
4 to 5 cups (1L) beef broth or stock (water is traditional, broth adds richness)
2 large carrots, peeled and cut into chunks
2 medium potatoes, peeled and cut into chunks
½ teaspoon black pepper
1½ teaspoons salt, plus more to taste
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49 Comments
Sonny you are by FAR my favorite cooking channel. You have taught me so much and have some amazing recipes. Not to mention you add just the right amount of comedy. I WOULD love if you could create a series of simple weeknight recipes and/or simple meal prep recipes. Thank you for the great content.
The whole side to side movement when you're talking is annoying as f*ck. You've got issues lol…
Dude, you had me at "a whole bunch of sliced Garlic"
What's going on with those cabinets behind you.. and the cabinet pulls?
Your stew looks like you skipped flour and or a proper reduction of veggies. Also sour cream is a cope. If you’re looking for tang add fresh thyme. If you’re using sour cream to thickin you’re weak broth don’t skip flour or long stewing veg plus pulsing. You’re skipping steps. It’s obvious😮
That looks absolutely amazing. Perfect for these cold nights. Thank you.❤
the pot being unevenly placed on the burner is driving me crazy lol
I been looking for rosemary salt for a couple years…hint hint
IDGAF what the algorithm math says….i am here for good food and fridge violence
NOW LETS GO!
Stop waving your arms about
I really don't like this new version of you. I loved watching your videos because of your personality. I'm out until your old self comes back.
"10X Better Than Regular Stew." Talk about click bait B.S.! This could not have been any more basic and mundane a stew recipe. Having only had the displeasure of viewing a few of his videos I have to ask, does he always insist on going to that tired "Sgt Gilbert" routine when adding black pepper? If yes, eye rolls.
I stopped at we start with dead flesh.
WTF! 😢NOW LETS GO?
this is probably tasty beef stew but is has nothing to do with traditional Hungarian goulash.
Recipe says tomatoes. No tomato in video.
REAL GOULASH!!! Not just macaroni and ground meat !!
Why did recipe list tomatoes
Looks great! My take on the recipe with directions:
Hungarian Goulash Recipe:
https://www.youtube.com/watch?v=zy6GwJFQwXk That Dude Can Cook
Ingredients
• 6 strips bacon, chopped (optional but adds depth)
• 3 tbsp bacon fat
• 2 pounds (1kg) beef chuck cut into 1 inch cubes
• 2 yellow onions diced
• 5 cloves garlic, finely minced
• 2 tbsp tomato paste
• 1 red bell pepper, diced
• 1 yellow or orange bell pepper, diced
• 3 medium ripe tomatoes, diced
• ¼ cup (30g) high-quality Hungarian sweet paprika
• 1 tbsp smoked paprika
• ½ teaspoon crushed or lightly pounded caraway seeds (optional)
• 2 bay leaves
• 4 to 5 cups (1L) beef broth or stock (water is traditional, broth adds richness)
• 2 large carrots, peeled and cut into chunks
• 2 medium potatoes, peeled and cut into chunks
• ½ teaspoon black pepper
• 1½ teaspoons salt, plus more to taste
Directions:
1. Fry bacon until crispy, remove
2. Add garlic to fat and fry until lightly golden. Add caraway seeds if desired. Cook a little then remove
3. Add onions to bacon fat, cook until translucent then add tomato paste for 4 minutes
4. Add sweet Hungarian paprika off heat and stir well and let sit for a minute or two
5. Add bacon and garlic back and beef stock, heat on low.
6. Chunk chuck roast into 1-inch pieces. Add to pan. Season with salt and pepper, bay leave and a few sprigs of thyme. Simmer for 80 minutes
7. Cut up red bell peppers cut into 1-inch chunks, add carrots and potatoes cut into chunks. Add to pot and simmer for 1 hour, 30 minutes with lid cracked, 30 minutes with lid off. Let sit for another 10 minutes
8. Serve with sour cream, parsley and crusty bread.
It’s not how it’s made, but looks ok. Rule #1 butcher your goulash, but not this way. Chuck roast does not make a goulash.
Can we just stick to doing viral cooking video testing
Make it in unison you guys need to get a comedy routine going on national TV🧡🩵❤️💚💜🩷💛🦋🦋🦋
I like how Sunny manages to add into every episode the name of one of the greatest songs ever, "Golden Brown."
Made it tonight and it was a big hit with family. It’s great on its own, but with parsley, sour cream, and pan toasted bread it took it over the top. Thanks again for yet another stellar recipe.
Almost the same as my mothers American beef stew. She would coat the beef chunks in salt, pepper & flour then brown them in a large pot then add your same ingredients along with a small can of drained green peas. My only question is every authentic Eastern European Gulasch recipe I've seen adds a cup of sour cream into the pot to make it rich & creamy when cooked.
I'm also glad you didn't pawn off on us, one of those American Red Neck Gulashes which is just Macaroni Beef with stewed tomatoes.
Bruh that was chicken stock lbh! Lies 😂
That stew has nothing hungarian with it.
Cooking the beef, did you had it on medium heat?
Well, it kind of looks like goulash, but I don’t think anything can beat traditional Czech beef goulash. You need as much onion as meat — the onion is actually what thickens the sauce. The onions should be sautéed until almost dark brown. The meat must always be seared properly. Definitely no potatoes and no sour cream.
The basic ingredients are beef shank, onions, caraway seeds, pepper, salt, paprika, tomato paste, garlic, and marjoram. Everything is cooked in pork lard. It’s served with bread or bread dumplings (or Karlovy Vary dumplings).
Made this last night but with my obvious twists in flavor but O..M..G.. IT WAS AMAZING
The Goulash/Gulyás Police is high on Your heels 😂 just call it Hungarian Stew 😉 looks good and tasty! Next time switch out the bell peppers to celeriac, and add more parsley. You can add beans too!😋
I love a good tomatoeless recipe!
A local German restaurant introduced my family to traditional Hungarian Goulash, and we have loved it! They make theirs without potatoes (or tomatoes, but that one's only you), and put in little mushrooms like enoki or a mix of whatever is available. They also use a shank roast for a leaner cut than the chuck, but the tradeoff is that it's a bit less tender. They serve it with spätzle and sourcrout (washed then cooked with something so it's not raw or a strong flavor). We've been trying to recreate the recipe at home, it's fantastic.
Been waiting for this since you mentioned it last year. I got my shopping list made. Every other braised beef recipe I've tried of yours has been fantastic, I'm sure this one won't disappoint.
EDIT:
3 medium tomatoes? Not the only one asking. Does anybody from this channel read the comments? If so, could you please pin an answer to this question to the top of the comments? You got a lot of loyal subscribers, maybe return some of that loyalty by caring enough about your viewers to have somebody at least skim the comments and address questions like this. I was really looking forward to making this, but I may have to check Brian Lagerstrom and Chef John's recipes to see how they compare. Not going to lie, a little disappointed in the channel right now.
EDIT 2:
Found another recipe that also called for tomatoes, they added them in the beginning with the meat, so that's what I did. The tomatoes melted in the sauce by the time the meat was ready so the sauce was tomatoie but didn't have any chunks of tomato. It came out so good. It's definitely going in to regular rotation. I also added some balsamic at the end.
Yo! Sonny! I went to the grocer on Saturday and bought everything I needed to double this recipe (Sunday dinner for 11). You have 3 ripe tomatoes in the written recipe in the description, so I bought six. I followed the video exactly and it turned out amazing. Now here it is Monday night and I just noticed six ripe tomatoes sitting on my counter. You never put them in your stew so neither did I!
🤣😂🤣
Pleas keep on keeping on! I’ve made a bunch of your recipes; some multiple times. Besides the rosemary salt (IYKYK) I think I’ve made the pot roast the most, like four or five times, including once for a sick neighbor. Thank you for helping make home cooks like me better!
Your recipe doesn't match the video. In it you also call for pealed carrots, never peal carrots, Their skin is where most of the vitamins are to protect them while growing. Simply get a quality vegetable brush and scrub them under running water then slice with the skin on. Just like baked potatoes, scrub first then bake with skin on and eat it, only difference is when cooking whole veggies with skin on poke a few holes through the skin to vent internal steak to keep them from popping open from steam build up. If you have any of those small handles for corn on the cob they work great for making small vent holes or just keep an ice pick or carpenters awl in your kitchen drawer. I also keep one of those metal Afro combs in my kitchen for a guide when slicing onions and tomatoes for burgers.
I have hungarian roots, i can confim: no flour in gulyas = goulash ! Your stew looks amazing, and so important what you mentioned: don't burn the red pepper/ paprika , it will turn very fast bitter.
BTW i subscribed to your channel, i love it!
Metal tools in enameled cast iron. SHAME! SHAME! SHAME!
Not far off how I make a curry…
how dare you cook my own kind
I'm almost temted to make a goulash but i'm turning my brisket into a steak and ale pie, I do love a goulash!
No, dont substitute sweet Paprika with smoked Paprika.. Just get the normal non smoked Paprika you can get. Damn
5:56 mind blown
When did you put the tomatoes in?
Am I just missing where the actual quantities of the spices and ingredients are?
I've been trying to make Hungarian goulash just like my moms. This is as close as I remember her goulash to be. However I do believe she did roll her beef and flour because it had a gravy consistency and she served it over egg noodles. Thank you so much ☺️
Is this possible with a instant pot? If yes, any insight on cooking times?
I have bacon but……can I use beef tallow somewhere in this recipe????? Answer me you know if you know????
Why didn't you use fat at start and bloom paprika first