12.065 Beef Goulash

12.065

11 (Thu) March 2021

Beef Goulash

2.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Newbery 100 Medals, 100 Meals (38) (see also 100 NEWBERY M&Ms)

While reading the 100 books that have been awarded the annual Newbery Medal since 1922, I will also attempt to create one dish for every book, a dish that is directly referenced in or indirectly inspired by the events of the book.  The 100th Medal was recently announced: When You Trap a Tiger by Tae Keller – a Korean-themed book!  Food plays a strong role in many of the stories; not surprising as the characters in most of the books are faced with adversity of some sort, including poverty, so they’re often very hungry and thus grateful whenever they get a bite to eat – as we all should be at every meal, give us this day our daily bread.  The dishes will be featured as posts on Give Me This Day.

The worst cover so far.

The White Stag (1938) by Kate Seredy.  The book is about the nomadic tribe of Huns and their prophesied leader Attila, who sweep across west across Asia and into Europe in pursuit of a mythical White Stag that leads them to their promised homeland, settling down in what would eventually become Hungary.  The author was a Hungarian-American.

It was okay.  Despite the breadth and gravity of the subject matter – i.e., 4 generations of would-be world domination – the book is an easy read, light on the details, no gore, mostly a folk tale for kids, rather old-fashioned in style.

[paraphrased in part]

Old Nimrod smiled.  “I see that you have had a good hunt, you have brought game.  Our people are hungry – let us have a feast.”

At his signal men sprang forward and unloaded the game from the saddles.  Soon huge fires were burning and the smell of roasting meat – of deer, wild boar, and rabbits – filled the air.

With only one reference to food, I considered making a medley of substitute roast meats – beef (deer), pork (boar), chicken (rabbit) – but then opted for goulash as a culinary symbol of Hungary, which seemed appropriate as nothing in the book is really meant to be taken literally.

This was my second experience making the dish (see most recently 3.305 Beef Goulash), both more or less the same in essence, though this time a bit better with the addition of sour cream.

In re-reading the older post, I was reminded of the recipe for an Austrian version of gulasch from reader Philipp, which I never got around to trying.  Stay tuned.

(See also FOODS.)

(See also PLACES.)

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