It’s raining, it’s pouring – welcome, Autumn! I hope you stay for a while.
While I’m having fun splashing in my rainboots (who says you are too old to splash in puddles?), I thought this would a perfect time to try out a warm goulash stew. My inspiration was a photo by Cake Mountain Man’s mom, who spent the last two months in Germany with her family, Ralf and Helga.
I met Ralf and Helga a few months ago – two of the loveliest people with a twinkle in their eyes and a spring in their steps. They were also more comfortable speaking German.
I had to dig deep into my brain, now mostly mush, for the 7 years I spent learning German. I was actually pretty good at it until I stopped learning. Surprisingly and gratefully, Ralf and Helga patiently humored my German, assisted by a tiny English-German dictionary. Thankfully, their English was also far better than my German.
Ralf happens also to be a foodie, and he made a a Hungarian Goulash with a German accent, aka with sauerkraut.
The dish is traditionally served with Bohemian dumplings. For the original recipe and some other wonderful German dishes, check out this great recipe exchange site from Germany, Chefkoch.
I didn’t make the dumplings (yet), but I did have some fresh yellow tomatoes from the farmer’s market, cool weather (finally), and a hankering from German food.
German food often has a reputation for not being good, and I’m not sure where this reputation comes from. When I was in Germany, I couldn’t get enough of everything that was there. Hearty, wholesome, flavorful. Savory, rich meats. Warm, thick loaves of bread.
You can use beef or turkey, but I used ground bison in mine, which made for an even richer flavor. While my Goulash is no where near as good as Ralf’s, it was nonetheless a simple, healthy way to warm up your insides on cool, rainy, Autumn days.
Danke schoen, Onkel Ralf und Tanta Helga. Guten Appetit!
1 lb. ground bison (or beef or turkey)
1 lbs. pasta (egg noodles, elbows, twists)
20 oz. strained tomatoes
3-5 tomatoes, chopped (depending on how thick you want)
1 large onion
5 loves of garlic
Salt and pepper to taste
1. In Dutch oven, heat olive oil and saute onions and garlic until translucent and fragrant over medium-high
2. Add ground bison and brown
3. Add strained tomato and chopped tomatoes, lower heat to medium-low
4. Meanwhile, cook pasta
5. Add water accordingly until consistency is as desired
6. Add pasta into the stew and simmer for 10 minutes
7. Season with salt and pepper
8. Serve with dumplings or thick, hearty bread
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