Summary

Ingredients

• 1 kg pork neck
• 5 medium onion (s)
• 3 medium potato (s), floury boiling
• 5 medium potato (s), waxy
• 3 carrot (s)
• 2 bell pepper (s)
• 2 parsley root (s) or parsnips
• 2 clove (s) garlic, quartered
• Chilli pepper (s) or seasoning paste
• 0.2 liters oil
• 1 tablespoon caraway powder
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon tomato paste
• 1 tablespoon sugar
• 125 ml red wine, lovely
• lots salt and pepper

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Instructions

1. Cut the onions into large pieces (approx. 3 x 3 cm) and fry them in oil until translucent. Then add the meat (also in 3 x 3 cm pieces). Fry briefly until it is no longer raw. Add about 1 1/2 liters of water. Add salt as desired, plenty of ground pepper, paprika powder, cumin powder and the garlic.
2. Now only add the diced (3 x 3 cm) floury potatoes (very important for the creaminess!). Now simmer for 30 minutes. Always stir well so that nothing begins to stick.
3. Now simmer the carrots in 1 cm thick slices, the tomato paste and the sugar, again for 25 minutes.
4. The paprika 3 x 3 cm pieces (preferably colored, for the eye), parsley root in 5 mm thick slices and the hot chilli pepper - more or less as you like. Tip: The whole pod is best, because if it gets too spicy, you can remove it in time to avoid goulash that is too spicy, as all of your guests want to eat it.
5. Bring to the boil briefly, then add the diced waxy potatoes in 3 x 3 cm pieces and cook for another 20 - 25 minutes. Finally, if necessary, season one last time with salt and pepper (ground), as the potatoes draw plenty of seasoning. At the very end, add the lovely red wine (Hungarian), briefly bring to the boil and your kettle goulash is ready.
6. Tastes best cooked over an open fire. However, after preparation, there should be no more heat under the kettle (just keep it warm), as it can set quickly and the ingredients will otherwise boil over.
7. It is best to add coarse pieces of a crispy sourdough bread to make it perfect.