Mmmm, Goulash

It was a beautiful early summer afternoon, goulash was on the menu and I was hungry!

Ingredients:

2.5 kg beef cut into cubes
2.5 kg pork cut into cubes
6 finely chopped onions ( missing from pic )
5 kg potatoes cut into cubes
Paprika to taste
Black pepper, herbs and spices
Rosemary as a final touch
Olive oil for frying
1.5 large pots of water
Beer ...Just for refreshment whilst cooking.

Goulash, goulash how delicious, goulash, goulash, one of my favorite dishes...

Firstly it's important to make sure after stoking the fire in the furnace, that you place the pot securely in to the drum. Add your olive oil and wait for oil to heat up considerably before adding the onions. When you have done so and the onions are glassy it's good to add firstly the beef, brown it and then add the pork to the mix. Let this cook up before adding the salt paprika, pepper and spices. Next toss in the potatoes and add your water.

Whilst mixing...once all ingredients are happily in the pot it's time to sit back, relax and enjoy the wait as it will be at least 4 hours till its time to eat! It is good to let it cook with the lid on for the last hour, as after the water has boiled off you give the flavors a chance to settle. A meal for those who can stomach their hunger.




Whilst waiting, perhaps you can snack on somewhat of a caprese salad, super simple. Mozzarella, fresh basil and cherry tomatoes...
Mnam! With a drizzle of olive oil just superb.

But do not despair, your goulash is not far in the air. Only 3-4 hours and it will be there. It is also optional to add Chillie and/or rosemary to taste, I like mine with a bit of a bite.
Once think and full of flavor enjoy your goulash with fresh Slovak potato bread, which in my opinion is the best!

Dobru chut!
Bon appétit!