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Kettle: Fiery Hungarian Kettle Goulash (Bogrács Gulyás)

5 from 7 votes
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Dinner
Cuisine European
Servings 10 people
Calories 85 kcal

Ingredients
 

Alternatively

  • 1 kg Potato
  • 6 Carrot
  • 2 kg Onion
  • 3 Clove of garlic
  • 2 Chilli pepper
  • 30 g Tomato paste
  • 4 tbsp Sweet paprika powder
  • 1 tbsp Hot paprika powder
  • 2 tbsp Ground caraway
  • 1 tbsp Dried marjoram
  • 3 Bay leaf
  • Salt
  • Pepper
  • Oil
  • Water
  • Homemade spice paste
  • Parsley root
  • Turnip yellow

Instructions
 

Dishes history

  • Goulash in a cauldron is traditionally prepared by men, although the preparation is also a man’s job. Our goulash (Hungarian Pörkölt) is a family recipe that I gave Austrian accents and is regularly prepared for family and friends because cooking is a sociable experience. Ideal in autumn, but also suitable all year round.

preparation

  • Peel and chop the onions. Wash, peel and cut the vegetables and potatoes into smaller pieces. Wash and clean the goulash and cut into small pieces.

Preparation

  • Heat the kettle over the fire. Add about 2-3 tablespoons of oil. First sweat the onions in the hot oil, press in the garlic and then simmer for about 15-20 minutes. (Picture 3).
  • Add the paprika (take care not to let the powder burn) and then add the tomato paste, let both roast briefly (picture 4 and 5).
  • Now fry the diced meat. (Picture 6 and 7).
  • Add the remaining spices, pour a little water over the meat so that it is covered but does not float. Add the bay leaves and (specially grown) chilies and then cook for several hours with the lid closed. Make sure to stir regularly and pour more water over and over again. (Picture 8 and 9)
  • After about 4-5 hours of cooking (until the meat is soft-boiled and the onions have disintegrated), the potatoes and carrots are added to the goulash. Pour water on. Depending on the size of the pieces, calculate about 30 minutes more cooking time. (Pic 10).
  • Let it reduce and then add salt and pepper, paprika powder and caraway seeds to taste. (Picture 11).

Variant of goulash soup

  • I use the basic recipe, stretch it with 2-3 cans of kidney beans and add thinly sliced ​​hard sausage.

(Gewürz)Varianten

  • Try my tomato-paprika house paste (goulash paste) to refine this dish: Eckhard`sche Eisenherren sauce: tomato sauce-paprika sauce
  • You can also add diced parsley root or yellow beets to the potatoes and carrots (note the cooking time).

Tips for cooking with the kettle

  • Always have plenty of wood ready near the fireplace. Provide adequate protection, pay attention to clothing (especially your legs come close to the fire) and have fire water ready. The heat in the kettle is regulated (relatively quickly) by hanging the kettle higher or lower. Always stir well and add water so that nothing burns. A real kettle goulash takes several hours to prepare for the meat, so start in good time.

Nutrition

Serving: 100gCalories: 85kcalCarbohydrates: 6.8gProtein: 7.3gFat: 3g
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Written by John Myers

Professional Chef with 25 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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