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

  • Meat and vegetables

    • 1000 g beef chuck in cubes
    • 3 stk onions
    • 3 stk carrots
    • 600 g potatoes
    • 3 fed garlic

  • Flavor and liquid

    • 2 spsk paprika
    • 2 spsk tomato paste
    • 8 dl beef stock
    • 2 blade bay leaves
    • 1 tsk salt
    • 1 tsk pepper
    • 2 spsk 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.
    0 min
  5. 5

    Taste and season

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

Explore more

Se flere outdoor opskrifterSe opskrifter til outdoorSe opskrifter til camping

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

  • • Alkohol: 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

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 for a lighter version.

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

Indlæser relaterede opskrifter...

Author

C

Camilla

Most popular recipes