John Myers
Meat: Kettle Goulash
The perfect meat: kettle goulash recipe with a picture and simple step-by-step instructions.
- 3,5 kg Pork neck
- 0,5 kg Meatbones
- 3 kg Chopped onions
- Salt, paprika powder
- 0,5 l Red wine
- 0,5 l Tomato puree
- Cut the pork neck into pieces. Cover the chopped meat and the meat bones with water. (removes blood from the meat) Soak for about an hour.
- In the meantime, chop the many onions while your eyes are watery.
- Prepare the copper kettle, line it with the drained meat bones. Now layer meat and onion cubes in layers. Sprinkle a little salt and paprika over it again and again.
- Now the kettle is hung over the prepared fire without any further addition of liquid. The kettle should always be moved slightly so that the meat bones do not stick to the ground.
- This procedure takes about 2.5 hours.
- Before serving, I add the red wine. We prefer to eat a good farmer’s bread and a green salad with it.
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