Omnivores and posers, leave the hall. It’s time for G(h)oulash.
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 http://www.veganchef.com, 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.
Cooking / eating playlist:
Moss – Sub Templum
Pentagram – The Ghoul
Reverend Bizarre – Thulsa Doom 7″