Kettle goulash

Kettle goulash

Approx. 8 liters of delicious meat goulash prepared in 16 liters enamel kettle on burning pine wood. Number of portions is directly proportional to hunger and need of "one more portion" for all the participating cooks and assistants.

recipe,photo-recipe,onion,beaf shank,pork shoulder,Beef,Hungarian cuisine,Gluten-Free


Hungarian cuisine


No. of servings


Ready in

4 h.






beaf shank3.3lb1500grams
crushed cumin1tsp1teaspoon
ground black pepper1tsp1teaspoon
ground red paprika3tsp3teaspoon
hot pepper paste1.75oz50grams
pork lard12.25oz350grams
pork shoulder1.1lb500grams
tomato paste3.5oz100grams
whole Mustard2tsp2teaspoon



1. 10 a.m. Preparation of onion - as much onion as it is meat

onion 4.4 lb (2000 g)

Peel, chop the onion and clean your tear ducts.

2. Preparation of meat - as much onion as it is meat

beaf shank 3.3 lb (1500 g)

Cleanse beef, cut the fat off and cut it into cubes.

3. Not enough meat yet

pork shoulder 1.1 lb (500 g)

Cleanse pork, cut the very fat parts off and cut it into cubes.

4. Before we start to work in the kettle itself: Preparation of potatoes, paprika, garlic, spice mixes, etc.

potatoes 1.1 lb (500 g)  paprika 1.1 lb (500 g)  garlic 4 cloves

Peel the potatoes, wash them and dip the whole potatoes in the water. Wash paprika, clean it and cut into strips. Peel the garlic. Have spice mixes and water at your fingertips, so that you don't have to run needlessly away from fire, wooden spoon, kettle, beer, vine, rum, borovicka...

5. 11 a.m. We start to cook

pork lard 12.25 oz (350 g)  salt 4 tsp

Start a fire in fireplace, let the wood burn so that it generates glowing embers. Hang the kettle over the fire, put fat in and let it melt. Add onion and cook it for 30 minutes over the medium heat while stirring occasionally. Season with salt.

6. 11:30 a.m. Add beef

ground black pepper 1 tsp  water 3.15 quart (3000 ml)

Take the kettle with onion from fire and ask one of the assistants to pour you a beer and pass the prepared beef. Put beef to the kettle with onion and bring it back over the maintained medium fire and let the meat pull. Add spices and pour water in. Cook covered for 45 minutes, stirring occasionally.

7. 12:15 p.m. Add pork

Take the kettle from fire, add pork. Cook the meats together covered for 30 minutes.

8. 12:45 p.m. Grate potatoes

Take the kettle from fire and coarsely grate the prepared potatoes in. Cook everything together for the next 30 minutes, stir frequently to prevent goulash from burning. Simultaneously fill the liquid in your own personal kettle, because working at fire can be very tiring and might cause dehydration.

9. 1:15 p.m. Cooking is coming to the end - the last ingredients

tomato paste 3.5 oz (100 g)  ground red paprika 3 tsp  hot pepper paste 1.75 oz (50 g)  crushed cumin 1 tsp  whole Mustard 2 tsp  marjoram 1 tbsp

Put in the kettle prepared chopped paprika, pressed garlic, tomato paste, ground red pepper, spicy goulash pasta, crushed cumin, whole mustard, marjoram... to your taste and mood, perhaps even unconventional ingredients like strawberries or piece of cake... Cook for approx. 45 minutes at medium fire while stirring frequently.

10. 2 p.m. Let's go to eat

Bon appetit !

Bon appetit!

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