I am often inspired in the kitchen by places we've been and specific memories of travel. Our honeymoon was an absolute gold mine of culinary experiences (Italy, Austria, Germany and France). Although we loved each and every spot visited, Dave and I felt most comfortable in Salzburg, Austria. Salzburg made us want to quit our jobs, and move, a la House Hunters International.
I wasn't a stranger to the Austrian and German dishes we ate on our honeymoon. Dave's family all hail from Germany so over the years I've tried many of the classic dishes (rouladen, schnitzel, red cabbage). However, I think Austria was the first time both of us ever tasted Goulash. Dave probably ordered it mostly for the novelty factor. Where else do you get to look a server in the eye and order goulash. I'm not sure what you think of when you hear the word "goulash", but the Austrian version, likely borrowed from Hungary, was a thick stew like dish, heavy on paprika and sweet onion flavour. After trying it in Austria and loving it, we also found it on a menu in Munich and couldn't resist.
On our honeymoon, we would too often eat breakfast, first lunch, second lunch, first dinner and sometimes second dinner. The picture above of the massive platters of goulash with spaetzle was a second dinner - perhaps the reason you can see some sweat on Dave's brow. I think the key to getting this one right at home is to find good hungarian sweet paprika and to caramelize the onions.
