Cauldron goulash is one of the dishes that bring together family and friends in Slovakia. When the onion sizzles in the lard and the cauldron slowly heats up, I know that hours of relaxation and good food await us. Personally, I believe that even such a traditional goulash can be tasty and yet somewhat lighter. That's why I use quality lean meat, plenty of vegetables, and homemade pork lard from Mangalica pigs, which has a better fat profile than regular lard. The result is a thick, savory goulash that satisfies, warms, and delights - but at the same time does not weigh you down like classic versions. Get inspired and try my healthier version of cauldron goulash. You will see that healthy cooking does not have to mean compromising on taste.
Preparation
150 min
Difficulty
Easy
Portions
10
Views
1723x
Ingredients
Instructions
1
Heat the pork lard in the cauldron and add finely chopped onion. Sauté until golden brown. Add cubed meat and briefly fry to sear.
2
Stir in ground paprika and garlic - mix briefly to prevent bitterness. Pour in water and let it simmer slowly.
3
Gradually add chopped vegetables - carrots, parsley, celery, bell pepper, and zucchini.
4
Taste and add marjoram, bay leaf, salt, and pepper. Simmer slowly for at least 2 hours to blend the flavors beautifully.
5
Towards the end, add diced potatoes to naturally thicken the goulash. Season with marjoram and sprinkle with fresh parsley.
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Quick Info
Preparation
150 min
Difficulty
Easy
Portions
10
Views
1723x
