John Myers
Ingredients for 1 servings:
- 33 tbsp paprika powder, sweet
- 7 tbsp marjoram, dried, shredded
- 4 tbsp Thyme, dried, shredded
- 4 tbsp paprika powder, hot, or 5-8 tbsp if needed
- 5 tsp caraway powder
- 2 tsp celery leaves, or lovage, dried, shredded
- possibly bay leaves
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Dry mix – as a variant of goulash paste
Mix all the spices well, and if necessary, grind them more evenly using a mortar or grinder. If your grinder allows it, or if you can pulverize bay leaves in a mortar, you can also grind in about 5-6 bay leaves. If you like it spicy, it’s best to add a little more rose-hot paprika. I personally prefer to make the basic mix a little milder, so I have more flexibility when adding it—you can easily add more spice while cooking. This amount is enough for about 6 x 1.2-1.5 kg of meat/vegetables/potatoes. Variation as a goulash paste: Preserve fans can also simmer all the spices with about 700 g of ajvar (about 2 jars of about 330-370 g each) or paprika paste and about 200-300 g of tomato paste, and then preserve everything in small jars as goulash paste. Since I only pre-cook them for short periods of time (max. 3-4 months) and simply fill them with hot water, I unfortunately cannot give any time information for the actual preserving process.
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