Spicy Hungarian Kettle Goulash

tag:blogger.com,1999:blog-187939946987190646.post-21982330672455762162008-03-18T17:15:00.003+02:002009-10-18T14:56:46.566+02:00Spicy Hungarian Kettle GoulashGoulash is a typical "outdoor soup". Each time hiking, rock-climbing or simply camping, a huge kettle of Goulash - a spicy meat and potato soup would be cooked. In Slovakia, we recognize two types of goulash soup: Hungarian Goulash and Kettle Goulash. Hungarian is traditionally chopped beef sautéed in its own juices with paprika powder and bay leaf, cooked to perfection. Kettle Goulash is a typical garden-style soup that is usually cooked among friends while outdoors. This type of goulash usually takes up potatoes in addition to the meats. Here is my "indoor" version of it. I have also thought of Lisa, a vegetarian spice lover, who is hosting <a href="http://foodandspice.blogspot.com/2008/02/no-croutons-required.html">No Croutons Required</a>, (co-hosted with Holler of <a href="http://tinnedtomatoes.blogspot.com/2008/03/no-croutons-required.html">Tinned Tomatoes</a>), a monthly festival of vegetarian soups. I simply could not have not participated this month´s Spicy Soup theme. Lisa, here it is, a soy nugget: <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_IbyrjeHfP0s/R902gQlZV4I/AAAAAAAABDo/BGEPiLub78w/s1600-h/goulash2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_IbyrjeHfP0s/R902gQlZV4I/AAAAAAAABDo/BGEPiLub78w/s400/goulash2.jpg" alt="" id="BLOGGER_PHOTO_ID_5178355074381469570" border="0" /></a>SPICY HUNGARIAN KETTLE GOULASH: (Štipľavý maďarský kotlíkový guláš) <ul><li>1 onion</li><li>3 cloves garlic</li><li>2 big red chilies</li><li>1 tsp cumin seeds </li><li>salt</li><li>soy nuggets or cubed stewing beef* </li><li>vegetable broth </li><li>potatoes</li><li>mushrooms</li><li>bay leaf</li><li>mild paprika powder (I used Hungarian Smoked variety)</li><li>1 slice a day or two old bread (optional)</li><li>dried marjoram </li></ul> Boil the soy nuggets in vegetable broth until soft. Drain, reserve the water for the soup. While the nuggets are cooking, blend the chillies with salt into a thick paste. * NOTE: If using cubed beef, skip this step. Roast the meat in a pan together with the onions. Please keep in mind that the beef needs significantly longer time to stew (easily 2 hours). Adjust the time accordingly. In a big casserole, heat up the oil and sauté thinly sliced onion and chopped garlic cloves. Once browned, add the chilli mixture. After a minute, add the sliced mushroom, cubed potatoes and stir well. Let the mushroom release some liquid, so the potatoes soften a bit. Add the broth reserved from the soy nuggets, throw in the bay leaf and bring to boil. Add the soy nuggets and add enough water to cover the "meat". Bring to boil, lower the heat and let cook until the potatoes are all soft. Towards the end, stir in the old bread and let dissolve (this will thicken the sauce a lot, giving the soup a nice hearty taste). Adjust the salt to taste and stir in the paprika powder and marjoram. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_IbyrjeHfP0s/R902mwlZV5I/AAAAAAAABDw/t6_C3uNRXoo/s1600-h/goulash.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_IbyrjeHfP0s/R902mwlZV5I/AAAAAAAABDw/t6_C3uNRXoo/s400/goulash.jpg" alt="" id="BLOGGER_PHOTO_ID_5178355186050619282" border="0" /></a>Serve still hot with a slice of warm bread.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/187939946987190646-2198233067245576216?l=www.burntmouth.com' alt='' /></div>zlamushkahttp://www.blogger.com/profile/12359856305294505035zlamushka@hotmail.com8