Kettle goulash with red wine

Ingredients for 4 servings:

• 1 kg pork neck
• 5 m.-sized onion(s)
• 3 m.-sized potatoes, floury
• 5 m.-sized potatoes, waxy
• 3 carrots
• 2 bell peppers
• 2 parsley roots or parsnips
• 2 garlic cloves, quartered
• Chili pepper(s) or seasoning paste
• 0.2 liters of oil
• 1 tbsp caraway powder
• 1 tbsp paprika powder, sweet
• 1 tbsp tomato paste
• 1 tbsp sugar
• 125 ml red wine, sweet
• lots of salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

original Hungarian recipe

Cut the onions into large pieces (approx. 3 x 3 cm) and fry in oil until translucent. Then add the meat (also in 3 x 3 cm pieces). Fry briefly until it is no longer raw. Add approx. 1 1/2 liters of water. Add salt to taste, plenty of ground pepper, paprika, caraway powder, and the garlic. Now add the diced (3 x 3 cm), floury potatoes (very important for the consistency!). Simmer for 30 minutes, stirring well to prevent sticking. Now add the carrots in 1 cm thick slices, the tomato paste, and the sugar, and simmer for another 25 minutes. Add the bell peppers in 3 x 3 cm pieces (preferably colored ones for the visual appeal), the parsley root in 5 mm thick slices, and the hot chili pepper – more or less to taste. Tip: It’s best to use the whole pod, because if it gets too spicy you can remove it in time to avoid the goulash being too spicy, as all your guests will want to eat it. Bring to a boil briefly, then add the diced, waxy potatoes in 3 x 3 cm pieces, and cook for another 20-25 minutes. Finally, season with salt and pepper (ground) one last time if desired, as the potatoes absorb a lot of the flavor. Right at the end add the sweet red wine (Hungarian), bring to a boil briefly, and your kettle goulash is ready. Tastes best cooked over an open fire. However, after cooking, there should be no heat under the kettle (just keep it warm), as it can stick quickly and the ingredients will otherwise overcook. Serve with coarse pieces of crusty sourdough bread to make it perfect.