Recipe (english)

Boiler Goulash

Boiler Goulash

Kettle goulash gets its special taste through the use of mutton. Whoever does not receive mutton can replace it with lamb meat. Kettle goulash originally comes from Yugoslavia and is prepared in a large kettle over open fire. Of course you can also prepare kettle goulash in a casserole. Cut beef goulash, pork goulash and mutton into smaller cubes, as can be seen in the picture above, so that the meat is cooked at the same time and does not have to stew for too long. Heat the clarified butter in a casserole dish. Brown beef goulash, pork goulash and mutton in portions, remove from the pot with a skimmer and place on a plate. Only when the last portion has been fried, put the whole goulash with the collected gravy back into the casserole. If you fry all the meat at once, it would release too much juice and the frying would become cooking and the goulash would become tough. Peel onions and garlic cloves, cut into small cubes and fry briefly. Sprinkle paprika powder over the meat, fry briefly and immediately deglaze with water. If you fry paprika powder too long, it tastes bitter. When using hot rose peppers, no pepper is needed for seasoning. Mild paprika powder can also be peppered. Season the kettle goulash with salt and ground caraway seeds. Place a lid on the casserole and stew the goulash at medium temperature for about 45 minutes. Reduce the temperature a little in between. The kettle goulash should not boil, but only slightly stew. Put the tomatoes in a bowl and carve them crosswise with a sharp knife on the top. Boil approx. 1 - 1.5 litres of water in a kettle and pour over the tomatoes. After a few minutes the skin can be easily removed. Drain the water and skin the tomatoes. Cut the tomato meat into cubes and add to the goulash with the juice. Halve the green peppers, remove the white seeds and skins and cut the peppers into cubes. Add the paprika cubes to the kettle and stir in the goulash. Continue cooking the goulash for approx. 20 - 30 minutes until the goulash is soft. Just before serving, stir the sour cream into the kettle and stir in the goulash. You can also pour the sour cream into a small bowl, stir until smooth and serve separately to the kettle goulash.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
469 kcal
20 g
47 g
20 g

(C)opyright by Marions Kochbuch