Summary

Ingredients

• 2 tablespoon lard, with or without cracklings
• 1 kg onion (s)
• 0.5 teaspoon ½ sugar
• 8 sausages (paprika), smoked
• 8 slices jerky meat, with rind, approx. 2-3 cm thick
• 2 kg goulash, half and half
• Black pepper
• 6 pepper (s), yellow and red
• 5 cloves garlic
• 4 tablespoon paprika powder, noble sweet, heaped
• 1 teaspoon, sprinkled paprika, hot pink
• 4 packs tomato (s), strained, 500 ml each
• 1 bunch soup greens, with celery
• 8 large carrot (s)
• 10 potato (s), mostly waxy
• 1 teaspoon salt

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Instructions

1. You need an open fire, a tripod, a (goulash) kettle with a lid. A large pot (10 L) on the stove is also possible if necessary. Never use an enameled canning pot because the enamel cannot take it.
2. Lightly fry the chopped onions in the lard together with the sugar, then add the jerky meat cut into approx. 5 cm pieces and the sausage that has also been cut and fry lightly. Then gradually add the meat in several portions and fry lightly. The meat stock that forms is important for the later taste. Add the roughly chopped paprika and a pinch of pepper and cook briefly.
3. Then add 4 lightly heaped tablespoons of paprika powder (sweet) and the finely chopped garlic. Now add the tomatoes and bring everything to a boil. Season to taste with salt. Add the hot paprika to taste. Seasoning still goes behind! Let everything simmer gently. After about 20 minutes add the peeled and quartered potatoes, the peeled and cut carrots into pieces approx. 5 cm long and the cleaned and roughly chopped soup greens with celery. Simmer gently for another 30 minutes, until the potatoes are cooked through. Now season to taste and, if necessary, add salt and hot paprika.
4. Serve the goulash with strong farmhouse bread. A bitter red wine or beer goes well with it.