Goulash with three types of meat and potatoes

A hearty gulascheintopf that tastes very good. Three different types of meat give the goulash a unique taste. Mixed bread goes best with this.


  1. Cut the onion and potatoes with a knife. Over low heat, simmer on the fat for at least half an hour to soften it.
  2. Wash the meat, pat dry and cut into cubes.
  3. First add the beef, tomato paste, all the spices and the finely chopped garlic and chili peppers and simmer together for about 20 minutes. In the meantime, add about 50 ml of wine.
  4. Then add the game, a little more of both wines and cover again for about 20 minutes slowly simmer. Onions and meat should now give off quite a lot of juice.
  5. Finally, add the pork and the rest of the wine and cook over low heat for about another hour. In the meantime, of course, stir several times.
Goulash with three types of meat and potatoes
Goulash with three types of meat and potatoes


  • 1/2 kg beef flank
  • 1/2 kg pork leg
  • 1/2 kg game meat
  • 1.5 kg onion
  • 3 cloves garlic
  • 2-3 chili peppers
  • 150 ml dry white wine
  • 150 ml red wine
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 2 tbsp ground red pepper
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp hot paprika powder
  • 1/2 tsp allspice
  • 1 tsp dry marjoram
  • 1 tbsp lard
  • 1 kg potatoes