Recipe
Hungarian goulash and potatoes
In the forest, in the mountains, by the sea – a tasty goulash fills you up and warms you through and through when you're on the go. This dish can be made on our classic, slightly concave griddle pan or in one of our deeper pans, such as the paella pan or the wok. Serve in a camping mug for a true taste of the wild.
13 ingrediens
4 servings
13 ingrediens
4 servings
Recipe
Hungarian goulash and potatoes
In the forest, in the mountains, by the sea – a tasty goulash fills you up and warms you through and through when you're on the go. This dish can be made on our classic, slightly concave griddle pan or in one of our deeper pans, such as the paella pan or the wok. Serve in a camping mug for a true taste of the wild.
Ingredients
3 diced potatoes
400 g minute steak
2 onions
4 cloves garlic
3 tbsp tomato paste
1 beef stock cube
2 tbsp paprika
1 tsp chili flakes
5–7 dl water
Oil (for frying)
Salt
Black pepper
Sour cream
Step-by-step
Preparations
You can do several of these steps at home, but it can also be enjoyable to prepare and cook together outside. Bring a chopping board and knife and enjoy your time around the fire. Having a nice bread to go with your goulash will make it easier to soak up the last of all the good flavours (and you avoid having to cart home sticky plates and bowls).
Step 1
.jpeg)
Place the Muurikka griddle pan over the fire.
Step 2
Sear the minute steak in oil for 6–7 min.
Add the onion and garlic, sear for
another 3–4 minutes.
Step 3
Add spices and tomato paste.
Pour in the water and add
the stock cube.
Step 4
4. Simmer for 35–40 minutes, add diced potatoes.
Add water as required. Season with salt and black pepper.
When the meat is tender and the potatoes are soft,
the food is ready. Serve with a dollop of sour cream.
Pour into a camping mug.
Bon appétit!
