John Myers
Kettle Goulash
The perfect kettle goulash recipe with a picture and simple step-by-step instructions.
- 3,5 kg Beef leg slices
- 2 kg Pork neck or shoulder.
- 4 kg Onions
- 200 g Fatty bacon
- 350 g Frozen peas
- 4 Pc. Paprika
- 2 Pc. Medium-Sized zucchini
- 1 glass Grilled peppers
- Sweet paprika, pepper, salt, harissa tomato paste or chilli flakes
- Wash the meat and pat dry with kitchen paper. Detach the leg slices from the bone and cut them into small pieces, do the same with the pork.
- Cook a broth from the bones and skin sections. Cut the onions and vegetables.
- Now dice the bacon, fry in a pan, gradually add the meat and sear it. Pour the broth into the cauldron, add the meat from the pan with the coarsely chopped onions and now bring the cauldron over the open fire.
- After about 1.5 hours, add the vegetables and let them cook for at least 1 hour, stirring frequently and adding more water if necessary. Roughly chop the grilled / roasted peppers from the glass and add them with the liquid. Now season the whole thing with the spices and the guests can come. (be careful with the harrissa, it is very spicy)
- If you don’t have the opportunity to prepare the goulash over an open fire, you can cook it in a pot with a reduced amount of ingredients. Then, however, the typical smoky taste is missing.
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