<>*<>*<>*<>*<>*<> GERMAN GOODIES, Dec 7, 2015 <>*<>*<>*<>*<>*<>
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German Christmas Music

 

A Tale of 2 Dishes
Goulash and Chili Con Carne
Brothers from a Different Mother

Our German Cookbook

Emma's Goulash

Pork and Sauerkraut Goulash

German Style Chilie Con Carne
German American
(1 place prize winning )

A Tale of Two Dishes

Goulash and Chili
Brothers from a Different Mother

As a German American I always like to find the German influence in many of the dishes that are popular in the USA

I also love stories of how traditional dishes from countries develop. It is hard to be 100% accurate on all the details but you can always discuss many of the influences from immigrants that brought their ideas and spices to a new land and how folks used what they had and what was available to create dishes that develop on the trail and are now so many eating establishments, homes and packaged in our stores

I found it interesting that both an American bowl of chili and in Germany Hungarian Goulash (Ungarishes Gulasch) have very similar heritage developing on the plains of Texas or Hungary. The cowboys or Gulyas herded cattle and fed cowpokes or herdsman on the trail with the ingredients at hand or what they could preserve. In many ways these dishes are remarkably similar. Texas Chili Con Carne started as stew with chunks of beef or other meats. The ground beef and beans version that is so popular in the U.S. is a later adaption.

 


Texas Chili Con Carne

Goulash


Is there a German influence in the American Bowl of Chili Con Carne?

Cowpokes on the plains of Texas

 

 

Gulyas (herdsman) on the plains of Hungary

 


The plains of Texas and Hungary were perfect place to raise cattle.
As the herdsman would go on cattle drives selling cattle all over Europe.

They would butcher the weaker cows that may not make the drive
and make a stew or soup in a kettle over an open fire for all the cowboys and the Gulyas (herdsmen).

Hungarian grey cattle

A Texas Chuckwagon type meal for cowboys

 

Gulyas cooking Goulash style meals for the herdsman

Wild Cumin

Wild Onions

Wild Caraway

 

Wild Onion Tuft

Wild plants on the Texas Prarie

If you were a cowboy you may season your chili with Here are some of the plants that grow on the plains of Texas.

The Cooks would plant the seeds and bulbs of their favorite seasoning ingredients among the Mesquite along the trail so they would have them handy when it came time to make their signature pot of Chili. As they ventured out with the cattle the recipe for their favorite chili was shared and started to spread across the United States. Oregano was also a favorite herb to add.

Here are some of the plants that grow on the plains in Hungary.

Before they found Paprika the Gulyas used black pepper and probably some salt to coat raw meat so you could retard spoilage while you are moving the herd on the trail.

When the Ottoman's conquered much territory in Europe and the Middle East they cut off the trade routes to India which was the cheif source of black pepper. So the beautiful red peppers became a good alternative. The Earliest Gulya cooks likely tossed the meat cubes with spicy paprika and acheived the same preservation as they did with the black pepper.

Chili started in Texas and there are many thoughts to how it got started. Most likely it was San Antonio, Texas military plaza where ladies, called Chili Queens would set up a stand and feed those that needed a quick meal. Most experts feel that it was the Spanish folks from the Canary Islands that made this stew that was more of a Morrocan style and they brought the Cumin over. The other herb was Oregano.

 

 

The herdsman called Gulyas had the best ingredients for this stew or soup at hand. Wild onions, Marjoram and caraway grew on the plains of Hungary as well. Cattle drives were part of their life and they went to many parts of Europe so the dish was exposed to Germany. It wasn't till later on though that the dish became something you would serve at the dinner table or restaurant and not just on the trail.

In the second half of the 1800s it became very important to protect treasures of Hungarian culture. World war 1 brought the close of the Austro-Hungarian empire ruled by the Hapsburgs. The language and the gastronomical delights of the true Hungarians were preserved and celebrated as part of Hungary's national identity and independence.

Restaurants started to put goulash style soups and stews (like Pörkölt) on their menus too and and by the second half of the 20th century the soup became the number one dish of Hungary that every tourist coming to the country must try.

Also in Germany it became popular as well.

 

Cooking Chili with Cast iron pots with legs on them to
Stand right in the coals.

the meal is cooked in a special pot, "bogracs", kind of cauldron often with tripod.

William Gebhardt was often considered the man who invented Chili powder

William Gebhardt immigrated from Germany to New Braunfels Texas.

He had a cafe and went to San Antonio to learn more about the popular food made and served by the Chili Queens popular tasty dishes. The problem was that only during Spring and Summer when Chilies were in season could they serve their primo version. In the colder months they reconstituted dry chilies and cut them up the best they could but it was a lousy texture and poor flavor. So Gebhardt ground up chilies, cumin and oregano and probably some other spices to make a paste that was spread out and dried, then ground. This was a big hit and you could have great chili year around.

 

Interestingly enough ground paprika came to Hungary centuries earlier in the late 15th century by Spainish explorers most likely brought the peppers back from the Americas and then during the Ottoman empire when Turkey conquered many lands they brought the paprika to Hungary. The grinding was done first in a mortar and pestle then a device shown above called a Külü that could grind spices in larger quantites.


Often Cowboys would dry the whole pot of chili into "fully dried bricks" and they could carry them on the trail without spoilage. When it came time to cook dinner they could be popped in a pot of boiling water and reconstituted.

 

From a museum in Hungary a replica of an old Külü

 

Probably the original Chili Con Carne recipe as researched by
The Texas Chili Society

CHILI CON CARNE

Cut up as much meat as you think you will need (any kind will do, but beef is probably best) in pieces about the size of a pecan. Put it in a pot, along with some suet (enough so as the meat won't stick to the sides of the pot), and cook it with about the same amount of wild onions, garlic, oregano, and chiles as you have got meat. Put in some salt. Stir it from time to time and cook it until the meat is as tender as you think it's going to get.

One thing I like about this is that you get to hear the sound of the word
Gulyas. In Hungarian it sounds almost like Goulash without the L.

German Style Chili Con Carne

This is my version of Chili Con Carne that I use my German in.
I use 3 different meats that I find in many of recipes in my German repetorie
In this particular recipe I used ground meats because it was for a contest (that we placed first! ) I used my Goulash spice instead of the Chili powder and kept the heat to a very low level.

Go here for the recipe with step by step pictures

 

Emma's Goulash

This is my grandma's 100 year old recipe that is simple and easy to make.

 

This is my grandma's recipe for Goulash from the old world.
Compare it to the Chili Con Carne
with step by step pictures


More Goulash Dishes Here

 

Utopia Kitchen Pre Seasoned Cast Iron Dutch Oven with Dual Handle and Cover Casserole Dish, 5 Quart  

Lodge Color EC6D43 Enameled Cast Iron Dutch Oven, Island Spice Red, 6-Quart  

Lodge Camp Dutch Oven, 6 Qt  

Lodge A5 Camp Dutch Oven Lid Lifter  



 

Even though Ungarish denotes it is a Hungarian dish it has really been Germanized as it appears on German menus.

In Hungary the stew we know as Goulasch or Goulash in America is known as Pörkölt. In Hungary Goulash or Gulyas
(pronounced very similar to Goulash)

Szeged is a region in Hungary. This dish denotes that it has Sauerkraut added to it. This is a great addition and very common. In fact the national dish of Poland is a Stew with pork cubes, cabbage and sauerkraut.

 

Pork and Sauerkraut Goulash

with potato dumplings

 


Cookbook and Eintopf Issue Special

Our Goulash spice blend features 3 different paprikas, (Hungarian Sweet, Smoked Paprika,
just a tiny amount of Medium Spicy Hungarian Paprika) toasted Caraway and Cumin seeds, Bay Leaves.
Great German flavor for stews and soups comes from the right spice.

This Eintopf Special Incudes:

A recipe book and short biography of my Grandmother Emma Block. Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes

to order just the cookbook with the CD

Bonus Recipe CD with the Ebook and recipes with step by step pictures

 

 

Goulash Ebook
10 Goulash recipes

 

1.5 oz package (1/3 cup)
of Goulash Spice Mix
enough to make most of the recipes.

Order the Cookbook and Eintopf Special Here
16.97
plus S/H

order just the Goulash Spice

2.97
plus S/H

Order Just the Cookbook

 

 

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Whole
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Kaluha Kit

Make your own Kaluha and have it ready overnight with this kit.

Vanilla Extract Kit



my most popular kit, comes with 6 gift size bottles, with labels, directions and a CD with recipes

 

Vanilla Enchantment

History, folklore and recipes using vanilla
by Stephen Block


Bottles for your Extract

2 oz or 4 oz amber bottles to put your home made extract in.

Also visit Patricia Rain , the Vanilla Queen's Web Page

 

 

 

 

German Music

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Rolf Zuckowski - Danke lieber Tannenbaum 2007

 

 

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Medley Weihnachtslieder 2003

Mireille Mathieu is Europes sweetheart and for such a small person ( little over 5 Ft ) she has such a big voice . I have seen her twice in live performances and she is great ! Winter in Canada was directed at the German/Canadian community !

 

~~~♫~~~♫~~~

Mireille Mathieu - Winter in Canada

Mireille Mathieu is Europes sweetheart and for such a small person ( little over 5 Ft ) she has such a big voice . I have seen her twice in live performances and she is great ! Winter in Canada was directed at the German/Canadian community !

 

~~~♫~~~♫~~~

Angela Wiedl - Süßer die Glocken nie klingen

 

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Get in a Pickle Book

Over 50 great pickle recipes for all
kinds of vegetables, fruit and even eggs.

View List of Recipes Here

My new book to celebrate pickling season.
Get it now for 16.95

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Where do we share our German recipes and heritage?
The German Goodies Facebook Page

Also place recipe requests

Join our discussion of German recipes on Facebook
Just hit the "Like" button and you can start posting.

 

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Alles Gute!

Stephen Block