Gulas is traditionally made in late spring, or during the summer holidays.
Friends and family meet up in the woods and sit around an open fire, where the Gulas is cooked. We sing songs, play games, drink and have fun, then eat a hearty meal. This recipe brings up lots of lovely memories of being together with my family and friends. That's perhaps why this is my favorite recipe of all, or perhaps it is just because it tastes so good!
Ingredients
- 1kg of beef and 0,5kg of pork shoulder
- 2kg of potatoes
- 1kg of onions
- 2x fresh green peppers
- 3-4 tomatoes
- 2dcl of oil
- 1dcl of white or red wine (or 0,5dcl of brandy)
- 2x cloves of garlic
- 2x oxo cubes (1x vegetable, 1x meat)
- 2 teaspoons of salt
- 2 tablespoons of sweet red paprika
- 1 teaspoon of of spicy red paprika
- 1 tablespoon of cumin
- 1 tablespoon of vegeta (dried herbs)
- 1 teaspoon of marjoram
- half a teaspoon of ground black pepper
- 70g of tomato puree
Making Gulas
Begin by putting oil into a larger pot, together with diced onions and a sprinkle of salt. Also add fresh peppers, cut up into thin strips, together with diced tomatoes. Let this simmer for about 5-10 minutes. When the onions are ready, you should add the beef first, which you have cut up into cubes beforehand. Then simmer for half an hour, stirring occasionally and pouring wine/brandy and hot water as you go. Then add cumin for taste.
After half an hour, add the pork, which should also be cut up into cubes, together with garlic, the sweet and the spicy paprika, black pepper, oxo cubes, vegeta (i.e. dried herbs) and tomato puree.
When the meat is almost tender add cubed potatoes and after bringing it all back to boil, add also marjoram and two grated potatoes to help thicken the gulas. Then let it cook until the potatoes are also tender, stirring it occasionally so that it doesn't burn.
Once the gulas is cooked you can serve it, together with fresh bread.