This authentic Hungarian Campfire Goulash is slow-cooked over low heat with tender beef, pork, onions, potatoes, sweet Hungarian paprika, and traditional spices. It's a hearty one-pot meal that's perfect for camping trips, backyard gatherings, family reunions, or feeding a hungry crowd.
Published July 30, 2026 · Updated July 31, 2026
Dice the onions as finely as possible to create a rich and flavorful base. Cut the beef chuck and pork shoulder into evenly sized 1-inch cubes. Peel the potatoes and reserve two whole potatoes for later. Dice the remaining potatoes into bite-sized pieces so they cook evenly.
20 minHeat the bacon grease in a large Dutch oven or cast iron campfire kettle over medium heat. Add the diced onions and cook slowly for 15–20 minutes, stirring frequently, until they become soft, translucent, and lightly golden. Avoid browning them too much, as slowly cooked onions create the signature sweetness of authentic Hungarian goulash.
20 minAdd the beef to the onions and cook for about 10 minutes, stirring occasionally, until the outside of the meat loses its raw color. The goal isn't to fully brown the meat but to seal in its juices before adding the spices.
10 minSprinkle in the Hungarian sweet paprika and the goulash seasoning. Stir constantly for about 30 seconds to coat the meat evenly. Immediately pour in enough water to cover the meat. Adding the water right away prevents the paprika from burning, which could make the goulash bitter.
5 minAdd the diced tomatoes with green peppers, bay leaves, allspice berries, and black pepper. Bring everything to a gentle boil, then reduce the heat and simmer slowly for about 60–90 minutes. Stir occasionally and add a little hot water if the liquid level becomes too low.
1 hr 30 minOnce the beef is about halfway tender, stir in the pork shoulder. Continue simmering over low heat until both meats become fork-tender. Slow cooking is the key to developing the rich flavor that traditional Hungarian goulash is known for.
45 minSeason the goulash with kosher salt to taste. Add the diced potatoes, then finely grate the two reserved potatoes directly into the pot. The grated potatoes naturally thicken the broth as they cook, eliminating the need for flour or cornstarch. If needed, add a little more hot water.
20 minOnce the potatoes are tender, stir in the dried marjoram and let the goulash simmer for another 5 minutes. Remove the bay leaves before serving. Allow the goulash to rest for 10 minutes so the flavors fully develop.
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