Goulash in a cauldron - 1000

Goulash in a Cauldron – A Festive Recipe in Nature

Dear friends, today I invite you to celebrate with me recipe number 1000, a special moment that I wanted to share with you through a traditional dish, full of flavor and warmth: goulash in a cauldron. This is not just a simple dish, but a culinary experience that combines friendship, nature, and the art of cooking. Imagine a sunny day, with green grass under your feet, where you gather with loved ones to prepare an unforgettable goulash.

Preparation Time:
- Preparation time: 30 minutes
- Cooking time: 2 hours
- Total time: 2 hours and 30 minutes
- Servings: 20

Ingredients:
- 1.5 kg onion (red and yellow)
- 1 kg bell peppers + sweet peppers + pimentos
- 0.5 kg carrots
- 0.5 kg celery
- 1 l oil
- 1 jar (300 g) tomato paste
- 1 jar (300 g) celery and pepper paste
- 3 tablespoons hot pepper paste (ErosPista)
- 3 tablespoons sweet paprika
- 5 bay leaves
- 2 tablespoons caraway seeds
- 2 sprigs of thyme
- 2 stalks of green celery
- 3 kg meat (veal and pork)
- 2 kg homemade smoked sausages
- 2 kg smoked bacon
- 3 kg potatoes
- Pepper (to taste)
- Salt (optional)
- Fresh parsley (for garnish)

The Story Behind Goulash:
Goulash is a dish with a rich history, born from people's desire to transform simple ingredients into something delicious and comforting. This dish has been cooked in communities to bring people together at the table, promoting social bonds. Today, by cooking goulash in a cauldron, we not only honor tradition but also enjoy beautiful moments with our loved ones.

Step by Step – How to Prepare the Perfect Goulash:

1. Preparing the Ingredients:
Start by washing and peeling all the vegetables. Chop the onion finely, dice the peppers and pimentos, and cut the carrots and celery into suitable cubes. The meat should be cut into evenly sized pieces for even cooking.

2. Preheating the Cauldron:
Place the cauldron on the fire and let it heat up. In the meantime, add the oil to the hot cauldron. The oil will help fry the ingredients and add a delicious taste to the dish.

3. Sautéing the Vegetables:
Add the chopped onion to the cauldron and sauté until it becomes translucent. Then, add the peppers, carrots, and celery. Stir constantly to prevent sticking to the bottom of the cauldron. This step is essential for developing the sweet flavor of the vegetables.

4. Adding the Meat:
Once the vegetables are slightly softened, add the meat and diced smoked bacon. Let them fry until the meat changes color.

5. Seasoning the Goulash:
When the meat is well browned, add the tomato paste, sweet paprika, celery and pepper paste, and hot paste. These spices will give the goulash a rich aroma and irresistible taste. Mix everything well.

6. Boiling:
Pour enough water to cover the meat and add the bay leaves, thyme sprigs, and green celery. Cover the cauldron and let it simmer on low heat for about an hour.

7. Adding Potatoes and Sausages:
When the meat is almost cooked, add the diced potatoes and smoked sausages. Sprinkle the caraway seeds. This is the right time to check if more water is needed. The goulash should not be too watery, but neither too dry.

8. Finalizing the Dish:
Let it simmer until the potatoes are soft but not falling apart. Once you've achieved the desired consistency, taste and add salt and pepper to your liking. Remember that the smoked meat and homemade sausages may already contain salt.

9. Serving:
Once the goulash is ready, remove it from the heat and discard the thyme sprigs and bay leaves. Sprinkle plenty of chopped fresh parsley on top for an extra touch of freshness. Serve it hot alongside pickles or your favorite raw salads.

Useful Tips:
- Quality Ingredients: Choose fresh vegetables and high-quality meat for a truly flavorful goulash.
- Delicious Combinations: Goulash pairs perfectly with fresh bread or polenta.
- Variations: You can experiment with different types of meat, such as lamb or chicken, and adjust the spices to your taste.

Frequently Asked Questions:
- Can I add other vegetables? Absolutely! Carrots, zucchini, or eggplant can add an interesting note to the goulash.
- How can I reduce the cooking time? Using a pressure cooker can significantly reduce cooking time while preserving the intense flavors.
- Can goulash be frozen? Yes, goulash can be easily frozen, but it is recommended to consume it fresh for the best flavors.

Conclusion:
So, my dear friends, I hope this cauldron goulash recipe will bring you joy and bring you together around the table with your loved ones. Remember that cooking is about sharing moments and creating memories. Enjoy your meal!