Rindergulasch mit Semmelknödeln (Beef Goulash)

Rindergulasch mit Semmelknödeln (beef goulash with bread dumplings) is a beloved German dish that has its roots in Central Europe, specifically in Hungary, where the dish originated. It’s a perfect example of the fusion of regional influences, blending hearty and rich flavors with comforting textures.

The word gulasch (or goulash) comes from the Hungarian word "gulyás," which refers to a herdsman or cowboy, but also to a traditional stew made by herders. Goulash has its roots in 9th-century Hungary, where it was a simple stew made from meat, onions, paprika, and other local ingredients, slowly cooked over an open fire.

The German version tends to be milder, with an emphasis on slow-cooked beef and a rich, savory gravy accompanied with "Semmelknödeln" , bread dumplings. The word “Semmel” refers to the type of bread (usually a crusty white bread or roll) used to make the dumplings, and “Knödeln” means dumplings.

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