Hearty Party Stew for Everyone

The Party Pound Pot is a true cult dish from the 1970s that impresses with its uncomplicated preparation and robust flavor. This one-pot meal is excellent for large celebrations and gatherings where you'd rather spend time with guests than stand in the kitchen.

When I prepared this dish for a family celebration for the first time, I was thrilled by its simplicity and the great result. The combination of three types of meat, smoked bacon, and vegetables in a spicy sauce creates a true taste experience that impressed all guests.

Main Components

• Various types of meat: The combination of beef and pork goulash as well as ground meat ensures different textures and flavor nuances
• Smoked bacon: Gives the dish a deep, smoky note and additional depth of flavor
• Onions and bell peppers: Form the vegetable base and provide sweetness and freshness in the dish
• Sauce mix: The mixture of cream, chili sauce, and shashlik sauce along with tomatoes creates a creamy-spicy base that absorbs all flavors during braising

Detailed Preparation

Initial Preparations:

Preheat the oven to 180°C (356°F) fan. Prepare a large Dutch oven or braising pot with at least 9 liters capacity – the size is crucial so that all ingredients have enough space and can cook evenly. Cut the marbled smoked bacon into small cubes. Core the red and yellow bell peppers and cut them into uniform cubes of about 1-2 cm size. Peel the onions and cut them into fine half rings. Take the beef goulash and pork goulash out of the packaging and pat dry with paper towels – this allows for better browning later.

Developing Base Flavors:

Heat the neutral vegetable oil in the large Dutch oven on the stove. Add the diced smoked bacon and fry over medium to high heat until it becomes slightly crispy and has released fat. Add the sliced onions and sauté until translucent, without allowing them to take on too much color. Add the mixed ground meat and fry over high heat for about 2-3 minutes while stirring constantly, until it becomes crumbly and lightly browned. Use a wooden spoon or spatula to break up the ground meat well so that no large lumps remain.

Preparing Aromatic Sauce:

In a separate, large bowl, crush the peeled tomatoes from the can with your hands or a fork to create a coarse tomato sauce. Add the chili sauce, shashlik sauce, and cream and mix everything well. Season with salt, pepper, and depending on desired heat, with chili powder or cayenne pepper. The sauce should be strongly seasoned, as the flavors will mellow somewhat during braising.

Combining Everything:

Turn off the stove. Add the beef goulash, pork goulash, and diced bell peppers to the ground meat-bacon-onion mixture in the Dutch oven. Pour the prepared sauce over it and carefully but thoroughly mix everything so that all ingredients are evenly covered with the sauce. Make sure the meat is well distributed and not concentrated in one area so it can cook evenly.

Slow Cooking:

Place the lid on the Dutch oven and put it in the preheated oven on the second rack from the bottom. Braise the pound pot for 2 hours. The long cooking time at a low temperature ensures that the meat becomes butter-tender and all flavors can perfectly combine. After 1.5 hours, remove the lid, stir the contents well once, and continue braising without the lid for the last 30 minutes. This allows some liquid to evaporate, and the sauce becomes more concentrated.

Finishing and Serving:

After the cooking time, remove the pound pot from the oven and taste again. Season with salt, pepper, or chili powder if needed. Before serving, sprinkle with freshly chopped parsley, which not only adds color but also brings a fresh note. Place the pound pot directly on the table in the Dutch oven or transfer to a large serving bowl if the Dutch oven is too heavy. Serve with desired side dishes such as rice, pasta, or various types of bread.

I've found that the pound pot is particularly well received when I serve it with various side dishes so that each guest can choose their preferred combination. For my family, a mix of basmati rice, fresh baguette, and a crisp green salad has proven to be the perfect complement.

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Social Dining

The Party Pound Pot is a true cult dish from the 1970s and embodies the spirit of hospitality from that era. Its origin is often associated with the first large living room parties, when people began to celebrate more casual gatherings. The practical aspect that all ingredients can be purchased in 500-gram units (a pound) makes shopping planning child's play. Additionally, the dish cooks almost by itself in the oven while the host can take care of their guests. This combination of simplicity and sociability has made the pound pot a popular holiday dish for decades.

Serving Tips

This hearty stew harmonizes with various side dishes:

• With fragrant basmati rice for a satisfying meal
• With fresh baguette or ciabatta for soaking up the delicious sauce
• With ribbon noodles for a German interpretation of pasta Bolognese
• As the main component of a buffet with various salads and types of bread

Variation Possibilities

The basic recipe can be adapted according to personal taste:

• For a Mediterranean note, add olives and dried tomatoes
• With fresh herbs such as thyme and rosemary for more depth of flavor
• For a spicier version, use additional fresh chili peppers
• With a splash of red wine or dark beer for even more flavor complexity

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Storage and Repurposing

The pound pot is excellent for preparation and storage. In a sealed container, it keeps in the refrigerator for up to 3 days and can be warmed up in portions. For reheating, it's best to use a pot with a thick bottom and warm over medium heat, stirring occasionally. The stew can also be frozen and will keep for up to 3 months. Leftover pound pot can be creatively repurposed:

• As a filling for a baked potato
• As a hearty topping for homemade pizza
• Baked with cheese as a casserole
• Layered with mashed potatoes as a Shepherd's Pie variation

After preparing this classic several times, I can say that the Party Pound Pot is a timeless recipe that still impresses today. It combines the simplicity of preparation with a powerful taste experience and is perfect for social occasions. Especially on cold days, it's a warming meal that combines comfort and enjoyment in one pot.

Frequently Asked Questions

→ Can I prepare the pound pot without pork?

Yes, you can replace the pork goulash with more beef or chicken. The bacon can also be omitted or replaced with smoked turkey.

→ Where can I get the shashlik sauce?

Ready-made shashlik sauce can be found in supermarkets near the grill sauces or ready-made sauces. Alternatively, you can use gypsy sauce or a savory tomato sauce.

→ How spicy is the pound pot?

You can determine the spiciness yourself. With the specified amount of chili sauce, it becomes mildly spicy. If you like it spicier, add more chili powder or fresh chilies.

→ Can I freeze the pound pot?

Yes, you can easily freeze it in portions. For thawing, it's best to place it in the refrigerator overnight and then reheat slowly.

→ What can I use instead of a roasting pan?

If you don't have a large enough roasting pan, you can also use a large pot for browning and then transfer everything to one or more casserole dishes.

→ How long does the pound pot keep in the refrigerator?

Stored well sealed in the refrigerator, it keeps for 3-4 days. It often tastes even better reheated as the flavors have had time to develop.