My Grandma Emma's
Basic meat, onions and spices.
Simple and heartwarming
Jan's Goulash Soup
From a Hungarian recipe that has root vegetables and pinch dumplings.
The History of Goulash
Find out everything from how the name came to be to paprika being it's main spice.
Every Fall brings a great itch to get back into the kitchen with my Dutch Ovens and cast iron Pans.
Goulash is one of my favorite meals and so simple to make. My grandma use to make this dish for the Strudel Fests (A fun get together with food, Oom Pah band and dancing that the German club had every month in Portland, Oregon.
The beginnings of this dish start out in one of Germany's distant neighboring country's,Hungary. Origins go back to the 9th century where Shepherds started making this dish. in the middle 1800's became a little like the Texas of Europe and raised lots of cattle and drove them to points in Europe to sell. Having a great supply of beef, Wild onions and caraway that grew on the plains they had the makings of a great dish. First black pepper then in the early 1800's paprika (Hungarian red peppers) became the choice for seasoning this soup/stew.
In the early days the stew was often cooked down and then dried in the sun so it could travel well. The herdsman could build a fire anywhere and just add it to boiling water to get a hearty meal. When Hungary gained their independence they strived to identify their culture and Goulash dishes like Gulyásleve (a Goulash Soup) and Porkult (a Goulash Stew) became national treasures and went from the prairie to the dinner table and nice restaurants. Visiting Germans and Austrians that visited were treated to these fine dishes and brought the recipes back to their homeland. In Germany it became known as Ungarisches Goulach . As for what is the most authentic recipe, the Budapest Tourist Guide says ....Even in Hungary every other housewife or chef has its own way of cooking Goulash by adding or omitting some of the ingredients, or changing something in the preparation process, however they would all call their gulyás the most authentic.
This is my grandma's Goulash recipe that she made for years and years,
a very basic recipe with nothing but beef and onions. Simple to put together.
The noodles are Schupfnudeln. Here is the recipe for how to make them.
Easy to do in a crockpot. In a hurry or high elevation you may want to use a pressure cooker. .
This is a nice companion book to Recipes from a German Grandma. From Germany with Love tells more about the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including great German meals.
Here is a German vid on making Goulash.
It is fun to watch even if you don't understand
German or just bits like me.
American Style Goulash
Though this is about as German as German Chocolate Cake. it has a lot of roots in our heritage and
probably came out of the need to find ways to stretch your budget during tough times when
ground beef in the U.S. became cheaper than the traditional Beef or Pork chunks and
macaroni was a good filler and always to easy to keep on hand.
My German-American friend born in Lamsberg Am Lech, Leah Knockturnal Smith sent me this recipe
and pictures so we worked it up. Some of my German friends said this is NOT Goulash.
This would be known in Germany as a Hackfleisch ( the German word for hamburger)
sauce maybe like a Bolognese sauce for pasta. This is of course true, but many things
that have some German roots get modified as times change and culture changes. This is a
delightful dish that may bring back lots of memories ...IF. you grew up in the U.S. like I did.
Roy Denman posted this interesting German problem.
Giant catfish are becoming an increasing problem in German rivers and lakes,
with one monstrous 2.5-metre specimen even said to be eating swans in a river
it has emptied of all other fish. Some are even becoming cannibals.
Know any good German catfish recipes?
Mt Angel Octoberfest Festival September 13, 14, 15, 16
I have ordered Schweinshaxe 3 times now from the German Deli and Eisbein and they
are the coolest thing you have roasted. They are like a miniature bone in pork roast with
The nice rind that becomes delicious cracklings when slow roasted, and inside tender meat
with all the succelent juices that a bone in roast gives you.