Throughout Germany
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Goulash, or “gulasch” in German, is a meat stew that originated in Hungary and is now hugely poplar in many other countries and regions, including Germany. Many variations of gulasch exist but, at its most basic, it is made from braised meat, paprika and onion. Some optional ingredients include cumin, garlic and red wine but these additions are by no means present in all gulasch recipes. In Germany, the protein used to make gulasch is often beef, but it can also be found with pork or wild boar and, less frequently, lamb, mutton or even horse meat. Although gulasch is a relatively simple stew, long cooking times result in tender, juicy pieces of meat and a creamy, mildly spicy sauce. Gulasch makes for a rich and comforting meal, especially when served with potatoes or German dumplings.

Where to find gulasch

Berlin: A small Kreuzberg restaurant specializing in Gulasch, G Wie Goulasch is known for its warm and inviting atmosphere, simple ingredients and honest cooking. The menu is small and changes frequently, offering different variants of gulasch made with organic meats, served with noodles, spätzle, potatoes or dumplings. Levente and André, the owners of G Wie Goulasch, cater to the cravings of all gulasch junkies and even serve a less-traditional mushroom gulasch that’s vegetarian friendly.

Munich: With a central outpost in the middle of the Viktualienmarkt, 3 more satellite locations around the city and catering for businesses and small parties, Münchner Suppenküche is a reliable choice for freshly made, quality food on the go without spending a lot of money.
Photo by Elizabeth Krumbach Joseph via CC, adapted by ParTASTE.