Goulash is one of my favourite recipes in the Dutch oven. Often it’s goulash with potatoes, super tasty and warming in winter. A little finer, I find, is rice goulash with green beans in the Dutch oven. It suits summer as well as winter. So, enjoy the cooking.
Ingredients for rice goulash with beans in the Dutch oven, for 4 people
- 2 onions
- 1 clove of garlic
- 50 g diced bacon
- 800 g pork goulash
- 300 g rice
- 250 g green beans
- 1 tbsp tomato purée
- 1 tsp smoked paprika
- 75 ml dry white wine
- 1 L vegetable stock
- clarified butter for frying
- salt and pepper
- parsley
We used a 4.5 Petromax fire pot for the goulash. It was actually a bit small. So feel free to use a 6 fire pot if you have one. For the 4.5 we used 12 coals.
Get the coals properly going in the Atago or in a chimney starter and then, for the frying, put them all under the Dutch oven.
Now fry the meat, bacon, garlic and onions. Depending on your Dutch oven, maybe fry half the amount of meat first, so the Dutch oven doesn’t cool down too quickly and the meat doesn’t lose too much liquid.
Then put everything back in the Dutch oven and add the tomato purée and the smoked paprika powder. Deglaze with wine and stock, but don’t pour it all in at once, so the sauce doesn’t end up too thin. You can always add more later if needed.
Now put 2/3 of the coals on the lid, leave the rest under the Dutch oven. Let the whole thing simmer for just under 90 minutes. Top up with liquid in between if needed.
In the meantime, trim the green beans and, depending on length, halve them if necessary. After 90 minutes add the beans and rice. And let everything simmer for another 20 minutes or so. Once the rice and beans are done, fill the rice goulash with beans into bowls and garnish with parsley. If you like, you can add a dollop of crème fraîche on top.
If the sauce should still be too thin, you can thicken it with a bit more tomato purée.
Photos: Doreen Kühr