Kettle Goulash

For the kettle goulash first prepare the bone soup. Fill kettle with water and add bones (preferably in a net). Add 3 onions, 3 carrots, new spice, juniper and peppercorns and bay leaves.

The kettle should be max 3/4 full, do not season with salt. Close lid tightly and open only after 2 hours. Also open when the steam flows out of the pressure relief valve. Close lid again, but do not reheat as residual heat is abundant.

Fill roaster kettle 1/2 full with cold water as heat will transfer to it, preventing roaster kettle from burning through.

In the large kettle, melt the light butter and brown goulash meat, cut into bite size pieces. If there is too much water from the meat, skim off a little bit and add it again in small amounts during frying.

After the meat is browned, add the onions (not too small), the sliced carrots, the paprika and the sauerkraut and continue frying. When the meat is tender, add the bone broth, the vegetables and the chopped salted potatoes cooked beforehand.

Season with salt, paprika, ketchup, pepper, a pinch of sugar and very little marjoram. Thicken with sauce thickener, let it boil briefly with the lid closed and let it simmer at low temperature for about 45 minutes.

Serve the goulash with 1 slice of white bread. When all the ingredients are cut, the goulash requires

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