These are dishes of Hungarian origin, but Germans are fond of their Goulash and Paprikash dishes -- it's probably one of the more spicy ("sharf") dishes in a typical German housewife's repertoire, albeit not by cajun standards!
Goulash is typically made from beef, and does not contain much, if any tomato sauce. Rather, it's pieces of beef in a rich dark brown gravy generously spiced with paprika powder and other spices. Goulash can be made either as a soup or thick stew.
Paprikash, on the other hand, which can be made with chicken or even mushrooms, is reddish-pink from the addition of heavy cream or sour cream. Both dishes are often served with noodles -- I like to serve them over homemade spaetzle (click here for my recipe).
1-2 onions, finely chopped
oil or lard
2 pounds cubed beef
several cloves of garlic, minced
3+ T paprika powder
chili powder (to taste)
1 t thyme
beef stock or water, to cover
2-3 bay leaves
caraway seed (optional)
root vegetables (carrots, turnips, potatoes)
oil and flour for making a roux, if desired
tad of tomato paste, if desired
wine or wine vinegar, if desired
Saute onions and set aside. Brown the beef in hot oil. Add spices, onions, garlic and cook for a few more minutes, then cover with stock or water. Add bay leaves, and caraway seed (crush first) if desired. Let cook on low for several hours --a crockpot is ideal.
In the last hour, add root vegetables -- potatoes especially will help thicken the stew.
If desired, make a dark roux to thicken. Taste and adjust hot spices, salt and pepper.
whole chicken, cut up
(alternatively 4 chicken breasts, cubed)
spice rub for chicken:
1 tsp each salt, onion powder, thyme
1/2 tsp each garlic powder, basil, black and white pepper
2 onions, chopped
2 green peppers
1/4 c paprika powder
1 c tomato sauce or tomato paste and chicken stock
1/2 c sour cream or heavy cream
Rub the chicken with spice mix, then saute in oil until browned. Add vegetables and cook until translucent. Add remaining ingredients -- be sure to control the level of liquids by either not adding too much water, or evaporating by longer cooking.
Immediately before serving, fold in the cream.
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