Goulash soup from the Dutch oven

Ingredients for 8 servings:

• ½ cup(s) sweet paprika powder
• ¼ cup(s) salt
• ¼ cup(s) brown sugar
• 2 tsp mustard powder
• ¼ cup(s) chili powder
• 3 tsp cumin powder
• 2 tsp black pepper
• ¼ cup(s) garlic powder
• 2 tsp cayenne pepper
• 1 ½ kg pork goulash or mixed
• 1 kg onion(s)
• 500 g potatoes
• 500 g mushrooms
• 3 bell peppers, red
• 1 bunch of soup vegetables
• 6 garlic cloves
• ½ tube(s) tomato paste
• 2 cans of chopped tomatoes, approx. 400 g each
• 1 ½ liters of beef broth
• 200 g spice mix, see above
• 2 tbsp butter
• 1 cup of cream, approx. 200 g

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

with Magic Dust

I mixed the Magic Dust myself and used it to dry-marinate the meat the day before. Roughly dice the peppers and onions, and slice or finely dice the other ingredients as desired. Heat up the Dutch oven 09 over about 14 hot coals. Melt the butter in the pot and sear the meat. Add the onions and fry. Deglaze with one liter of broth and stir. Bring everything to a boil briefly and add the remaining ingredients. If there is still a lack of liquid, add the remaining broth until everything is covered. Close the lid and place about 7 briquettes on top. Check every half hour, stir, and add more coal if necessary. You can work with feel a bit here. The soup is ready after about 2 hours. Place the pot on a thick wooden board on the table and stir in the cream. Note: Our soup has a normal spiciness due to the rub, but you can vary the ingredients when mixing it yourself. If there is any spice mixture left over, you can store it in a tightly sealed jar in a dry, dark place.