Bavarian Goulash 巴伐利亞式燴牛肉

Bayrischer Gulasch - Rezept auf Deutsch
巴伐利亞式燴牛肉 - 中文食譜


Bavarian Goulash
Ingredients for 4 servings

• 600g Beef
• 2 onions
• 120g sour cream or quark
• 1/2 cup water or beef stock
• 2 tablespoons tomato puree
• 1 tablespoon sweet paprika powder
• 1 teaspoon flour
• 1 teaspoon butter
• 1 piece untreated lemon peel
• 1 cayenne pepper
• 1 stalk fresh parsley
• Salt for seasoning

Preparation

• Rinse and pat dry the meat, cut into chunks and set aside.
• Peel the onions and chop finely.
• Rinse and dry the parsley, remove the hard stalks, chop finely and set aside.
• Heat oil in a soup pot, fry the beef until golden brown. Add onions and fry until transparent. Then add the tomato puree, flour, paprika powder and butter. Mix well all the ingredients and pour in water or stock. Add lemon peel and season with salt. Bring the goulash to boil, reduce to low heat and simmer for 1~1.5 hour. Add water if necessary.
• When the meat is tender, add sour cream or quark, increase to medium heat and cook for few more minutes. Then sprinkle with parsley and serve with noodles, bread or potato dumplings. 

Bartók, Béla - Roumanian Folk Dances, Sz.56: Stick Dance (By Zoltán Kocsis)

If I search Goulash in Google and Yahoo Chinese dictionary, I will get the only explanation - "Hungarian" stew meat, which is not totally correct. Of course, the name Goulash originates from Hungary, but after time to time, different countries developed their own recipes. 

I tasted the very rough Goulashes on the flight and Berlin, and homemade creamy goulash in Bavarian. The Slovenian style offer some sweetie taste. And the Prague meaty style goulash was the tastiest and most unforgettable : )


Reference: Goulash ,  Potato Dumplings - Kartoffelknödel

The Slovenian Goulash