Classic goulash is too boring?
Try American goulash from the Dutch oven or roaster.
The woman at the grill reveals how it's done.
When it comes to grilling *, your thoughts often wander straight to a grill grate - which is either on a gas grill or a kettle grill.
The latter can be operated with coal or briquettes.
But what comes up more and more often in connection with BBQ is the term
Dutch Oven
- a cast iron pot that is enjoying increasing popularity.
There are already a lot of Dutch oven recipes - I would like to take this opportunity to introduce a new creation:
American goulash
.
Goulash comes in a thousand varieties
When
preparing goulash
, it is the same as with cevapcici in the Balkans or gyros in Greece.
Every village, every street and maybe even every household has its own view of things when it comes to goulash.
And that's a good thing, because it creates different flavors.
Some prefer
pork
, others
beef
and still others mix the meats.
The next one is on "hot", the other on "mild".
And I don't even like to talk about the many side dish options ...
Also read:
Charcoal or briquettes when grilling: These are the differences.
The American goulash
American goulash is actually a combination of the famous
layer meat recipe
and a
goulash
.
What makes the dish so American?
Well the ingredients!
Corn and beans play a central role alongside the meat (mine came from America).
Of course, nothing speaks against buying goulash from Germany at the butcher around the corner.
Preparation in a Dutch oven or roasting pan
Needless to say, the recipe can be used not only in the
Dutch Oven
, but also in a
roaster in the oven
.
The only important thing is: line the entire inside with bacon.
And then the ingredients are just layered in.
"Sealing" is not only done with the lid of the pot or Dutch oven, but also with a layer of bacon.
This protects against drying out and burning and also brings a fine taste note to the dish.
Cooking American goulash
Either you put the Dutch Oven in the
gas grill
in the indirect heat zone and close the lid.
Or place it on a dozen annealed
briquettes
and put some more on the lid.
Of course, variant number one is less stressful, but rather frowned upon in Dutch Oven fan circles - but I don't care ...
Side dishes to the American goulash recipe
In my opinion, there is no need for side dishes.
Because this is actually a
one-pot dish
.
In winter it would be advisable to stack a few more potatoes in the pot.
In summer, however, the carbohydrates from beans and corn should be sufficient.
Also delicious:
Recipe for buffalo goulash - Try this particularly fine goulash variant.
In the video: US layered goulash |
American layer meat |
The woman at the grill
American goulash recipe: the ingredients
Servings: 6
Preparation time: 15 minutes
Preparation time: 4 hours
1.5 kg beef goulash
600 g canned corn (drained weight)
50 slices of bacon
500 g canned kidney beans (drained weight)
250 ml BBQ sauce
3 large onions
250 ml of pureed tomatoes
1 bunch of fresh Maggi herb (alternatively parsley)
1 teaspoon garlic powder
0.5 tsp pepper
2 tbsp paprika powder (noble sweet)
0.5 tsp cumin
1 tbsp brown sugar
2 teaspoons of salt
Also interesting:
Make your own grill skewers: Delicious recipe idea with steak and prawns.
Recipe for American goulash: preparation in a Dutch oven or roaster
Create a spice mix from the dry spices and sugar.
Use it to season the goulash meat.
Now line the roasting pan or Dutch Oven with the bacon.
First put half of the beans and the corn in the pot and distribute them nicely mixed.
Now add half of the goulash.
Half of the onions cut into rings on top.
And half of the lovage.
Repeat the process with corn, beans, meat and onions.
Mix the BBQ sauce and the tomatoes and pour over the top layer.
Now close everything with the bacon and put the lid on.
Stew for 4 hours at 150 degrees.
Anja Auer is editor-in-chief of the BBQ & Food magazine “Die Frau am Grill”. In addition, she runs the largest YouTube channel on the topic of “grilling”, which is produced by a woman in German-speaking countries. Most of the recipes are not only successful on the grill, but also on the stove and in the oven. You can find more recipes at www.die-frau-am-grill.de and the YouTube channel www.youtube.com/diefrauamgrill
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