Omnivores and posers, leave the hall. It’s time for G(h)oulash.


Doom harvest

Doom harvest

I made goulash today for a couple of of reasons. The weather is terrible here in England and winter food is definitely required (plus, it’s just more ‘metal’, right?). That’s the first reason. Second reason is that I’ve been listening to a lot of Pentagram (the US doom band, not the Chilean thrashers) this week, and possibly my favourite track by them is ‘The Ghoul’. I was pondering upon what to cook tonight and humming along to that song, and thought’ yep, that’s it – g(h)oulash it is.’ So, this meal is a tribute to two of my favourite things: rainy days and doom metal.


The recipe is very similar to the one over at, only I added an extra teaspoon of all the spices and served with rolls and parsley dumplings.

2 cups onion, diced
2 cups carrot, diced
2 cups courgettes, diced
2 T. olive oil
2 T. tomato paste
2 T. Hungarian paprika
2 T. freshly chopped parsley
1/4 t. ground nutmeg
2 cups Roma tomatoes, deseeded, and diced
1 – 15 oz. can kidney beans, rinsed, and drained
1 – 15 oz. can cannellini beans (or other white bean), rinsed, and drained
1 1/2 cup tomato juice
1 t. salt
1/4 t. freshly ground black pepper

In a large pot, saute the onion, carrot, and courgettes in the olive oil, for 5-7 minutes or until soft. Add the tomato paste, paprika, parsley, and nutmeg, and saute an additional 2 minutes. Add the remaining ingredients, reduce the heat to low, and simmer for 15 minutes. Taste and adjust the seasonings, if needed. Serve with a glass of cold beer.


It turned out pretty nice in the end, maybe could have done with a little more paprika.


Cooking / eating playlist:

Moss – Sub Templum

Pentagram – The Ghoul

Reverend Bizarre – Thulsa Doom 7″



7 Responses to “Omnivores and posers, leave the hall. It’s time for G(h)oulash.”

  1. Your goulash looks really, really good. Gonna go jam to some Pentagram now!

  2. yep, lookin’ good! dumpling recipeeee. now!

  3. possessedbyseitan Says:

    Thanks! Here’s the dumpling recipe:
    Half a cup of vegetable suet
    One cup of self-raising flour
    1 Tbl spoon of marjoram
    1 Tbl spoon of basil
    1 1/2 Tbl spoon of parsley
    1 vegetable stock cube
    Enough cold water to be able to mix the ingredients in golf ball sized balls.

    Boil some water in a pot, add the dumplings and let them simmer for about ten minutes. After this, throw the dumplings in with the goulash for the rest of the cooking time.


    I love both of those: MOSS and Reverend Bizarre! and ofcource that Goulash looks so yum, I MUST TRY THIS RECIPE!
    HAILS fot that and doommetal too! You guys are more heavier than thou shall think… 😉

  5. Someone should tell this dude that Stella ain’t’ vegan (isinglass)…

  6. possessedbyseitan Says:

    You can tell me, if you like. No more Stella for me!

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