Each vacationer remembers the good Hungarian goulash after the end of the holiday. If you forget to ask for the recipe, here it is!

The following recipe is enough for about 8-10 adults.

Ingredients: 3kg lean pork, 1kg Onion (chopped), 3 peppers (not spicy), sweet paprika, 2 carrots, 1 parsley root, 1 clove garlic, pepper, salt, water, 0.3l good cooking oil, 1 tomato, 1-2 spoons hot pepper paste, 1kg potatoes

First, the oil is heated in the boiler. In the already hot oil the onion is given. Once the onion pieces are golden, add the paprika and immediately add the small pieces of pork to the hot oil, because the chili powder would be long bitter when it comes in contact with hot oil. The peppers are also added chopped. The whole thing should now cook a little so much juice is produced. A little water but you can also add then. Then salt, a little pepper and a few caraway seeds must be added. If the flesh is soft, you add the remaining ingredients properly cook again for a few minutes.
Warning: The potato should be al dente. Do not overcook!
Add spices to taste. Then serve hot.

Tip: If you prefer a very spicey, while serving put an original sharp Hungarian paprika (the long green) in the plate.

Such a boiler with stand (see photo), you can buy at any well-stocked market.