Hungarian goulash

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17 ingr.

1 val. 40 min.


Hungarian goulash

Prepare the Kamado BONO barbecue for direct cooking, light the charcoal with a tanner, place the boiler or pot and heat well.
Close the upper and lower air dampers to keep the temperature even.
You cut the meat into cubes, throw in a heated boiler with oil. When baked, you add chopped onion, chopped garlic and butter. Important: always stir.
Then place the peppers, carrots on top and fry until soft. At the end we pour the canned tomatoes, stir for 5 minutes. and finally pour the broth with all the spices and topped with ancho pepper and mushrooms and bay leaf. Stir and boil everything on low temperature (100-150C) for 1.5 hours, MUST stir every 20 minutes!
After 1.5 hours, thicken everything with flour. The meat is soft, the sauce has a strong taste, smells good and goes well with pickles and baked potatoes.


800 gr of beef
2 carrots
1 small onion
4 cloves garlic
1 red pepper
1 can of canned tomatoes
Dried mushrooms
1 Ancho pepper (Chilli Hills)
0.5 L of beef broth
60 g. butter
2 v. spoons of flour
100 g. sunflower oil
2 teaspoons smoked peppers
1 teaspoon of dandelion salt
1 teaspoon cumin seeds
1 teaspoon of spice mixture Lagman
1 bay leaf