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Cooking time: approx. 2 - 2.5 hours (stir once after approx. 1 - 1.5 hours is recommended) Ingredients: 500 g pork goulash 500 g beef goulash 500 g Mettwurst 500 g Smoked pork 500 g minced beef 500 g onion (vegetable onion) 500 g pepper (1x red, 1x green, 1x yellow) 500 g gypsy sauce 200 g whipped cream 1 clove of garlic, depending on taste 1 tsp sweet paprika powder 1.5 tsp coarsely ground pepper (PS I didn't use any salt because the Smoked pork, like the Mettwurst, has enough salt ;-) ) Charcoal used: Coconut briquettes from BlackSellig (Beach), total number 23, 10 at the bottom and 13 at the top. Dutch Oven used: Petromax tf9 (9 litre capacity) (For these quantities the tf6 would have been optimal)