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

Frankfurter Green Sauce with Jacket Potatoes 法蘭克福香草醬配馬鈴薯

Frankfurter Grüne Soße mit Kartoffeln - Rezept auf Deutsch

法蘭克福香草醬配馬鈴薯 - 中文食譜

Frankfurter Green Sauce with Jacket Potatoes

Ingredients for 2 servings

• 500g Potatoes
• few bunches (20g) fresh mixed herbs. e.g. parsley, chives, dill, chervil or watercress
• 1 teaspoons lemon juice
• 2 eggs
• 125g sour cream
• 125g pain yogurt
• 1 teaspoon hot mustard
• 1 teaspoon olive oil
• salt and white pepper for seasoning

Preparation

• In a soup pot, boil the potatoes till soft and hard boil the eggs.
• Rinse and dry the mixed herbs, remove the roots and hard stalks. Chop finely and mix with lemon juice, cover with cling film and stand for 15 minutes.
• Remove the eggs from water, shell and finely chop it. Then mix with sour cream, yogurt, mustard, olive oil and herb juice. Season with salt and pepper. 
• Pour the cooked potatoes and into a colander. Drain excess water and serve with the fresh green sauce immediately. Enjoy!

Purchased in Berlin - The Little German Cookbook

Beethoven Diabelli Variations Op.120 - 23 Variation XXII.
Allegro molto. Alla Notte e giorno faticar di Mozart. (Maria Yudina)

I do not recall any German restaurants in Hong Kong serve this dish. Maybe because this is too simple for serving in a restaurant. When I was living in Germany, it was like an every family dish. Also, the names and ingredients are vary from South to North. "Ilona" a friend of mine who lives in Germany. Just sent me her own recipe today. She said this is a perfect German recipe ... especially Berlin : )

Jacket Potato with Spring Quark Cheese

Pellkartoffeln mit Frühlingsquark

• Mix the quark with finely chopped onions, garlic, fresh chives or other mixed herbs. Add milk as desired to increase smoothness, and season with salt and pepper. Serve the warm potatoes with butter or linseed.

Thanks Ilona!

Reference:  The German Soft Cheese - Quark