Skip to content
Classic goulash over a campfire | Nordmad
Outdoor

Classic goulash over a campfire | Nordmad

A warm, deep goulash cooked in a pot over the fire. Beef, paprika and a long simmer give a rounded, filling outdoor dish.

OutdoorCampingHikingFamily TimeComfort foodStandard
Shopping List
Rate:
0.0 (0)
145 min total
6 servings
Medium

Ingredients

servings
Units

  • Meat and vegetables

    • 2.2 lb beef chuck in cubes
    • 3 stk onions
    • 3 stk carrots
    • 1.3 lb potatoes
    • 3 fed garlic

  • Flavor and liquid

    • 2 tbsp paprika
    • 2 tbsp tomato paste
    • 3⅓ cup beef stock
    • 2 blade bay leaves
    • 1 tsp salt
    • 1 tsp pepper
    • 2 tbsp oil

Instructions

  1. 1

    Prep the vegetables

    1. Cut onions into wedges, carrots into coarse slices and potatoes into cubes.
    2. It does not matter if the pieces vary a little in size.
    10 min
  2. 2

    Brown the meat

    1. Heat oil in a pot over the embers and brown the meat in batches.
    2. Let it brown before you turn it.
    15 min
  3. 3

    Add flavor

    1. Stir onion, garlic, paprika and tomato paste into the pot.
    2. Let it come together for a moment before you add the liquid.
    5 min
  4. 4

    Let it simmer

    1. Add stock, bay leaves, carrots and potatoes. Let the dish simmer gently over the embers.
    2. Keep the pot a little away from the strongest flames.
    120 min
  5. 5

    Taste and season

    1. Season the goulash with salt and pepper.
    2. It should taste deep and rounded.
    5 min

Explore destinations

HungaryFood from around the world

Explore more

More outdoor and camping recipes recipes

Details

Nutrition

Calories

650kcal

Protein

45g

Fat

35g

Carbs

40g

Serving Size

450g

Serving

Suggestions

  • • Serve straight from the pot by the fire.

Drink Pairings

  • • Alkoholisch: Dark lager or ale

Side Pairings

  • • Flatbread or rustic bread

Dessert Pairings

  • • A simple campfire fruit dessert

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in a closed container in the refrigerator.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C
  • • Method: Can be frozen in portions.

Reheating

  • • Pot: Warm slowly in a pot until heated through. (Medium heat)

Tips

Preparation

  • • A cast-iron pot holds the heat steadily.

Cooking

  • • Keep the embers even and avoid direct flame.

Serving

  • • Let the pot sit a few minutes before serving.

Variations

Flavor

  • Add a little smoked paprika for deeper flavor.

Health

  • Use leaner beef

Method

  • Can also be made in a Dutch oven with the lid on and embers on top.

Toppings

  • Freshly chopped parsley when serving.

Author

C

Camilla

Keep a great tone in the comments. No ads, spam, or sensitive personal data.

Comments

Author

C

Camilla