Ultimate 10-Person Campfire Goulash: Traditional Cast-Iron Cauldron Recipe

Cooking for a crowd? In this video, we're making a massive, hearty traditional goulash in a cast-iron cauldron over an open fire, scaled perfectly for 10 people! Watch the step-by-step process of combining tender pork and beef, smoky bacon, fresh vegetables, rich tomatoes, and aromatic spices cooked slowly to perfection in the great outdoors. If you love wilderness cooking and big portions, this one is for you! Don't forget to like, share, and subscribe for more outdoor recipes! Ingredients (Serves 10) Meat: 1.75 to 2 kg total (e.g., 1 kg pork neck and 0.75 kg pork shoulder or beef) Smoked Bacon: 150 g (diced, rendered at the start) Onions: 750 g (approx. 5–6 medium onions) Garlic: 4–5 cloves (or a small head) Fresh Bell Peppers: 0.5 kg (2–3 pieces, preferably red) Canned Tomatoes / Passata: 1.5 cans (or approx. 700–800 ml of passata) Carrots (optional): 250 g (2 medium carrots) Broth: approx. 0.75 to 1 liter (just enough to cover the contents) Spices: 2 to 2.5 heaped tablespoons sweet paprika 0.5 to 1 level tablespoon hot paprika (adjust to taste) ½ level tablespoon caraway seeds 1 tablespoon majoram 2–3 bay leaves 3–4 allspice berries Salt and freshly ground black pepper to taste