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Szeged goulash
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Szeged goulash, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Szeged goulash. Szeged goulash (segedínsky guláš), a Home dish from Slovakia. Here is the whole thing, one move at a time.
On screen. Szeged goulash
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Szeged goulash, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Szeged goulash. Szeged goulash (segedínsky guláš), a Home dish from Slovakia.
On screen. Szeged goulash
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out pork tenderloin, green cabbage, sweet paprika, sour cream, yellow onion. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot, Scale, Wooden spoon, Ladle.
On screen. Heavy pot · Scale · Wooden spoon
Scene 5 · step · 7s
Step 1
Shot. Szeged goulash: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Szeged goulash. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh pork tenderloin, green cabbage, sweet paprika, sour cream, yellow onion, apple cider vinegar, kosher salt, olive oil. Szeged goulash is cooked in Home as its own plate, not as a copy of a restaurant menu. Stew pork with paprika and vinegar cabbage and stir in sour cream at the end. Vinegar cabbage stands in for sauerkraut. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Szeged goulash: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Szeged goulash is cooked in slovakia. Also called segedínsky guláš. Add the herb at the end so it stays green and fragrant.
On screen. Szeged goulash is cooked in slovakia. Also…
Scene 7 · step · 7s
Step 3
Shot. Szeged goulash: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Szeged goulash, until the edges take a little color. Tomato sauce is ready when it looks darker and a spoon leaves a brief line.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Szeged goulash: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Simmer 33 min in real time.
Voiceover. Add the remaining weighed foods and cook Szeged goulash at a quiet simmer, about 195°F / 90°C. Start checking at 33 minutes. Szeged goulash is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Add the remaining weighed foods and… · Simmer 33 min
- 🇸🇰 SlovakiaEastern Europesig-slovakia-szeged-goulash-sig-slovakia-szeged-goulash-9
Step 5
step · slovakia
Scene 9 · step · 6s
Step 5
Shot. Szeged goulash: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Szeged goulash, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Szeged goulash, not the…
- 🇸🇰 SlovakiaEastern Europesig-slovakia-szeged-goulash-sig-slovakia-szeged-goulash-10
Step 6
step · slovakia
Scene 10 · step · 7s
Step 6
Shot. Szeged goulash: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Szeged goulash for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in slovakia, with the sauce or garnish that belongs to it. Film Szeged goulash in this shot order and no other: wide on the cold pan before the heat; the sauce coating a spoon; the crumb or interior on a cutting board; a blender lid held down for the puree. Slate words for the editor: flint, zephyr, trivet, tender, ripple, marble, griddle, drizzle, emberfold, amber.
On screen. Rest Szeged goulash for 5 minutes,… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Szeged goulash is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Szeged goulash looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Szeged goulash turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Szeged goulash, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 174 calories, with 19 grams of protein. Pai marks it Moderate.
On screen. 174 kcal · 19 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Szeged goulash
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Szeged goulash from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.