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From our customer Bert, we received this recipe for real Hungarian kessel goulash!

Jó étvágyat és élvezd (Eat well and enjoy!).

P.S. also check out our other recipes on our recipe page!

Dice the onions, winter carrots, tomatoes, celeriac, potatoes and peppers.
Note: Keep the greens separate from each other.

Large quantity olive oil melt in the kettle (pan). In it, fry the chopped onions glazed, then add the paprika and half a tablespoon of salt and the pressed garlic.
By stirring, make sure it does not stick.

Now add the meat (also diced) and fry. When it is seared, reduce the heat and add ½ litre of water and simmer gently.

When the meat is al dente, add the carrots, peppers and celeriac. Again, add about 1 litre of water with the stock cubes and continue braising and letting it thicken.

When almost done, add 1 litre of water and the potatoes. When the potatoes are almost done add the diced tomatoes and continue braising.
If necessary, add a little more water if it is too thick.

Give everything quiet time.

When everything is cooked or soft, season with the rest of the salt and/or a pinch of black pepper if necessary.

Duration about 3 hours with wood-fired fire.

Opdienen met stokbrood of borrelbrood.