Making Hungarian Goulash Over a Fire

Cooking a Hungarian goulash stew (GULYÁSLEVES) outside over a fire in a cauldron is the best way to make a delicious meal.
1. Let your fire burn down to ambers and add only a little bit of wood at a time to keep the fire going.
2. Add diced bacon, a lot of it, let it sizzle and reduce in size, get nice and golden. Get a slag or 2 packages of the thick smoked bacon. It's easier to dice if its nice and cold.
3. Add diced onions. I add 2 or 3 large onions. Let them simmer and fuse with the bacon until golden brown.
4. Add the beef. We season ours with salt and garlic a few hours beforehand. Careful don't tip the cauldron and don't burn your hands. Let it simmer in the bacon fat and onions and stir occasionally until all sides are cooked.
5. Add the paprika and stir. I like to cook it for at least 5 minutes, make sure it doesn't burn.
6. Add some water. I usually add at least 1 liter. And some red wine. why not?
7. Add potatoes and carrots. I like to add some diced tomato and don't add noodles.
8. I also like to add a few spoonfuls of Gulyaskrem and Piros Arany.
9. Simmer for about 2-3 hours. Keep the ambers going. Don't cover the cauldron allow the smoke to work its way into the goulash.
We always like to have a glass of cabernet or merlot, and some quality bread for dunking into the goulash. You can add salt, sour cream and don't forget to consume with a sour pickle or dill pickle to balance the palate.
Enjoy.
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