A Time for Bavarian Goulash

I am still trying to come up with ways of using the big box of tomatoes Janet and Bob gave to me. Fresh Tomatoes Most of them have already been used and deliciously so. One of my creative ways of cooking with them was to make a Bavarian Goulash. It was a cool, crisp night, and it was just perfect for a hearty goulash stew too.

Goulash is a hearty stew that had humble beginnings from the Hungarian hunters. It was a type of a hunter’s stew, made with whatever meat was available. Goulash is a soup of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe as well. It is one of the national dishes of Hungary and a symbol of the country. Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. As people traveled and migrated all across Europe, different foods and spices were introduced and were thrown into the stew as well. One of those spices was the use of dried and smoked peppers that is famously known as paprika. Paprika is the defining spice used in all Hungarian cooking. Sometimes it is sweet and sometimes it is smoky, and sometimes it is a combination of both.

In the 1830’s, as the popularity of this hunters’ stew was growing among the elites, but it was thought to be to crude for ladies. That soon changed though, and it started replacing sauerkraut at the German tables and was eaten by all.

Goulash is rarely eaten by itself. It is almost always served with noodles or dumplings or mashed or boiled potatoes. I love to serve it over mashed potatoes. I have made it many times before, but it has been awhile. It was time to make it again. Bavarian Goulash I also served it with a German green bean and walnut salad, some rolls (using more of my leftover bierock dough Baking Bierocks) and a hearty red zinfandel on the side. The meal was inspired by some of my German cookbooks and a German husband.

Everything was wunderbar and delicious or alles war lecker.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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