Pot Goulash Recipe

A hearty goulash is perfect for a cozy fall day by the open fire.

Recipe for about 8 people

Ingredients:

• 2 kg Beef, diced
• 1,5 kg Onions
• 4 tablespoons lard or oil
• 4 tablespoons sweet paprika
• 2 tablespoons tomato paste
• 4 cloves of garlic
• 2 teaspoons caraway seeds
• 2 teaspoons marjoram
• 2 bay leaves
• about 1.5 liters of beef broth
• Salt and pepper
• a little hot paprika, to taste

Preparation:

1. Build a fire and hang the goulash pot on the tripod. Heat the lard.
2. Finely chop the onions and sauté them slowly until golden brown. Take your time here - the onions will create a rich, creamy sauce later on.
3. Sauté the tomato paste briefly. Remove the pot slightly from the high heat and stir in the paprika.
4. Add the meat and mix well. Add the garlic, caraway, marjoram, and bay leaf.
5. Pour in beef broth until the meat is just covered.
6. Simmer over low heat for about 2 to 2½ hours. Stir regularly and add a little liquid as needed.
7. Season to taste with salt, pepper, and paprika.
8. Tip for the tripod: You can easily control the heat by adjusting the height of the pot. It's better to let it simmer slowly than to let it boil too vigorously.