Goulash from the Dutch oven
A succulent goulash with onions and peppers
Gesamtzeit
3 hrs 30 min.
Zubereitungszeit
30 min.
Schwierigkeit
Simple
| 800 g | goulash (beef) |
| 3 | vegetable onions |
| 600 ml | beef stock |
| 2 | peppers (red and yellow) |
| 1 | carrot |
| 100 g | tomato puree |
| 50 g | celery root |
| clarified butter for frying | |
| salt | |
| pepper | |
| paprika powder | |
| chilli powder |
All Dutch Oven for Outdoor & at home
In addition to layered meat and shashlik from the Dutch Oven, goulash is another classic dish that you can prepare in the Dutch Oven.
Preparation with briquettes You should place 6-8 briquettes under the Dutch Oven, depending on the size. You should halve the quantity during simmering.
Preparation
You need a lot of heat to sear the meat. Prepare 8-10 glowing briquettes in advance.
Dice the onions, celery, carrot and both peppers. However, put the peppers to one side - they will be added to the Dutch oven goulash later.
Heat the clarified butter. Firstly, put the meat in the pan and fry it. Then add the tomato puree and fry briefly.
Now briefly sauté the onions, celery and carrot and deglaze everything with the beef stock. Only add enough stock to just cover the meat.
You can then put the lid on the Dutch oven and remove about half of the briquettes. Leave everything to simmer for around two hours. Take a look in the Dutch oven every half hour and stir if necessary. After the two hours, add the peppers and leave everything to simmer for another 30-60 minutes. In total, the goulash should be ready in the Dutch oven after 3 hours. You can tell by the fact that the meat will fall apart on its own.
Serve with goulash bread or baguette.
Potatoes, croquettes, pasta or rice also go very well with the Dutch oven goulash as a side dish. You can decide according to your taste!
