Willy`s Kettle Goulash
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 3 hrs |
| Total Time | 4 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
- 3 kg pork goulash
- 3 kg beef goulash
- 2 ½ kg onion (s)
- 2 ½ kg potato (s)
- 6 clove (s) garlic
- 3 bell peppers, red, yellow, green
- 1 bottle red wine
- 2 packs tomato puree
- 3 teaspoon, heaped sugar
- 1 liter vegetable broth
- 5 tablespoon soy sauce
- salt and pepper
- Paprika powder
- Garlic powder
- 5 tablespoon olive oil, for frying
Print Recipe
Pin Recipe Instructions
- Season the meat the day before with salt, pepper, paprika powder and garlic powder and place in a sealable container. Add the soy sauce and sugar to the meat and mix everything well. Let it steep overnight.
- The next day, peel and clean the vegetables and potatoes. Cut the onions into rings. Cut the peppers and potatoes into pieces. Chop the garlic cloves.
- Hang the goulash kettle on the tripod over the fire, pour in the olive oil and let it heat up well. Then fry the meat in portions. When the meat is a nice color, add the onions and chopped garlic. Pour a bottle of red wine on the meat to deglaze. This is followed by the tomato puree. Add the potato pieces and let everything cook slowly and stir again and again. Adjust the heat for the pot by hanging it higher or lower. Depending on the desired consistency, you can add vegetable stock. When the meat and potatoes are done, serve.
- Depending on your taste, baguettes or strong farmhouse bread are suitable as a side dish.
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