Cauldron Goulash

Ingredients

• 500 g onions
• 2 tbsp clarified butter
• 1 kg beef goulash meat
• 3 Garlic cloves
• 4 Tbsp sweet paprika powder
• Salt
• 1 tsp ground cumin
• 1.5 Tbsp fresh marjoram
• 250 g tomatoes
• 2 green bell peppers
• 1 red bell pepper
• 1 kg mostly firm boiling potatoes
• 1 l beef stock
• sweet paprika powder (hot)

Instructions

1. 1.

   Peel and cut onions into wedges. Heat clarified butter in a cauldron over an open fire, sear the meat in batches all sides. Add onions, peel and crush garlic, then add to the pot. Sprinkle sweet paprika, stir and sauté until fragrant. Season with salt, cumin, marjoram, pour in one cup of water, cover tightly and simmer over moderate heat for 1 hour. Boil tomatoes briefly in hot water, shock in cold water, peel, quarter, seed, and roughly dice. Halve the bell peppers, clean, wash, and cut into 2 cm cubes. Wash, peel, and cube the potatoes similarly. Let the pan juices boil off in the cauldron. Mix the potatoes with the meat, stir and cook for 10 minutes. Deglaze with stock, add tomatoes and peppers. Cover and simmer for about 15 minutes. Season with salt, pepper, and hot paprika.