Goulash

In Hungary, Goulash is called Gulyás. It is one of the world's most famous dishes and has many regional varieties. The most popular version in Serbia is Goulash cooked in a cauldron, over an open fire. Actually, it is more a Pörkölt with added vegetables, but I'm publishing it as Goulash, as that's how we call it here. There is no actual recipe for any dish made in a cauldron. There are some basic directions and the rest is up to you and your taste. There is no way it can go wrong.

And, of course, the most important ingredient are your friends. Mamajac came over with her husband and two adorable sons to help us eat all the food :) There you have it - a recipe for a perfect summer day: good food + great people.


Goulash

First, you'll need a cauldron. This one has a custom made "tank" for the wood, made by Mateja's uncle from an old water heater.

Chop 5-6 onions and 1-2 heads of garlic. Saute on some oil until it softens. Even better, saute it on pork fat.

Add about 2 kg of diced beef, 5 chopped carrots and a grated half of one small celery root. Pour enough water to cover all the ingredients and continue to cook until half of it evaporates.

Add Vegeta seasoning, about 700 ml tomato puree, and some white wine. Continue to cook, stir and taste. When the amount of liquid reduces, add more Vegeta if needed, paprika, a few bay leaves and ground black pepper. This should be made with a lot of hot paprika :)

Each time when liquid reduces, pour more wine and/or water. For this amount of meat you shouldn't add more than 1 l of wine. When you pour all the wine, continue with water only.

After about an hour, add celery and parsley leaves and a branch of rosemary. At this point, it is almost done. All you have to do is let it boil easily, add more water and season when and if needed. Remember this - anything made in a cauldron over an open fire is better when you cook it for a very long time. The meat should be soft enough to melt in your mouth.

This is usually served with some cooked pasta, but I like it with bread more. And for this occasion, mamajac made us her Belgrade Fair-Style Tortillas that were perfect!

You can this goulash with lamb, pork or game meat. You should only be careful if making it with game meat - game MUST be marinated overnight, otherwise it won't be soft.

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