Bavarian Goulash

Goulash is a beef and vegetable stew that has been a main staple of many European countries since around the 9th century.  It is a staple in the diets of Hungarians, Germans, and many of the Slovic counties.  Hungry for Hungarian  Sometimes you will hear goulash referred to as Hungarian goulash and other times, as Bavarian goulash, but they are basically the same dish, with various regional differences.  It is a hearty stew made with meats and hearty vegetables.   Hearty vegetables are the only vegetables that are suitable for the harsh, rural conditions and cold climates of these regions.  There are many dishes from these areas that are made from either potatoes or beets, since both are staples in the German, Bavarian, and Hungarian diets.   Goulash is never eaten on its own.  It is always served with either potatoes, noodles, dumplings or rice.

Today, Bavaria is part of Southwest Germany, and has been so, officially, since 1949.  Bavaria is the largest of Germany’s 16 states or Bundeslands.  It comprises 1/5 of the total land mass of Germany.  Before this time, however, the Bavarian borders have shifted and switched allegiances to different countries many times through out the centuries, and its beginnings, back in the 1st century BC, when is was occupied by the Roman Empire.  Bavaria was even it’s own country for a brief time.  Bavaria is located 157.7 miles or 129 km from Munich and 494 miles from Hungary.  Bavaria, Germany and Hungary all share a long history, with many similarities and traditions.

Bavarian Goulash

 

1/4 cup oil, butter, or a combination

2 lbs lean beef, cubed

1 large onion, medium dice

1 green bell pepper, medium dice

2 large tomatoes, medium dice

salt & pepper to taste

3-4 TBSP flour

1 TBSP garlic

2 tsp paprika

2 bay leaves

2 cups beef broth

1/2 cup red wine

1 cup mushrooms, sliced

 

Mix the flour, salt and pepper together and coat the meat with it.

In a skillet with the oil/butter combination, saute the vegetables and garlic until the onions are translucent and the peppers are tender.  Then remove from the pan and set aside.

Add more oil and/or butter to the skillet, then add the meat and brown completely.  Stir frequently so the meat and flour do not burn or stick.

When the meat is cooked, add the vegetables back into the skillet.  Mix the beef stock, wine and bay leaves together and pour over the meat and vegetables.

Mix everything together well, then add the paprika and tomatoes and thoroughly combine everything together.  Cook at a medium heat for about 20-30 minutes, or until the sauce thickens, stirring frequently.

When the sauce has thickened and the goulash is ready, remove the bay leaves and discard them.  Serve the goulash over your choice of potatoes, dumplings, noodles, or rice.  I served it over creamy mashed potatoes.

Complete the meal with some good bread and a nice red wine to make a perfect warm meal on a cold and chilly night.  Wundebar!