Original Hungarian kettle goulash

Original Hungarian kettle goulash

The term gulyás actually refers to the cattle herder in Hungarian, but is also a generic term for local stews with various ingredients.

Basically, goulash is found throughout the entire Pannonian lowlands, from where the specialty spread to many countries around the world. The Viennese goulash (in Austria just called beef or juice goulash), in contrast to the Hungarian Pörkölt, originated at the beginning of the 19th century when the 39th Hungarian Infantry Regiment was formed in Vienna.

Kettle goulash recipe over an open fire

So, let’s get started. Prepare a fireplace with goulash kettle and tripod. If you don’t have a fireplace, you can also use a goulash cannon to prepare your kettle goulash. Peel and finely chop the onions. Wash the potatoes, peel and cut into small cubes. Now cut the meat into pieces. Heat the cauldron over the fire, add a good quarter of a piece of lard and sauté the onions and garlic in it for about 5-8 minutes. Now add the cut meat and sear it.

Original Hungarian kettle goulash - roast meat

Pour in some water so that the meat is well covered. Add the chili peppers and the paprika powder and cook for almost 2 hours – stirring occasionally and adding water if necessary.

Now add the diced potatoes, Letscho, tomato paste and the finely chopped carrots. Add corn or beans if you like. Top up with a little water if necessary. Bring to the boil and simmer for another 30 minutes. Try again and again. Season with salt and pepper. A tasty kettle goulash takes time, you have to calculate a good 3 hours – so start in time. You are also welcome to prepare an original chili con carne on a fireplace.

In short – in a good 3 hours you can make an original Hungarian kettle goulash yourself.

Ingredients Kettle goulash for 10 people

1 kg pork
500 g beef
5 garlic cloves
50 g tomato paste
4 onions
2 chili peppers
2 glasses of Letscho
1.5 kg of potatoes
3 carrots
2 L water
2 tbsp paprika powder
6 tablespoons good olive oil
salt
pepper
lard

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