Cooks this dish for paying guests · Verified chef · Answers buyers directly
5 h total75 min hands-onServes 6Medium
This recipe has reached the top of the ladder
LEGEND → —Paprika scorches within seconds at frying heat, so the pot comes off the fire before it goes in, every single time.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Beef shin000 g
Pork back fat000 g
Yellow onions000 g
Sweet Szegedi paprika000 g
Caraway seed000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Reading a paprika tin: edesnemes, csemege, grind and harvest year
Onions to collapse: forty minutes with no colour on the edge
Cooking in a bogracs: fire height, chain length, pot depth
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 17 of the 26 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: blooming the paprika off the heat — step 16 of 26.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Zsolt Bencsik watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Paprika met a hot pan and turned bitter in five seconds
Flour in the pot: that is porkolt with gravy, not gulyas
Potatoes diced too small dissolved and clouded the broth
The colour of a real gulyas is built by the onion long before the paprika ever appears.
Written by Zsolt Bencsik. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
891 people cooked it, 92% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
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