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Kettle goulash at the campfire

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Ingredients for 10 servings:

  • 2 kg pork
  • 2 kg beef
  • 600 g ajvar
  • 400 g tomatoes, pureed
  • 1 bunch of soup vegetables
  • 2 kg potatoes
  • 3 large onions
  • 500 ml water
  • e.g. salt and pepper
  • oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Dice the meat into goulash and chop the vegetables. First, sauté the onions in plenty of oil (otherwise they’ll burn over the open flame) until translucent. Then add the meat and sear until crispy. Add more oil if necessary. Then add the water and let the meat simmer for half an hour. Gradually add the remaining ingredients and mix. Simmer for at least 2 hours, stirring occasionally. Season to taste with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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