The Bardic Chef: Recipe – Barovian Goulash

When things change in Barovia, I always hope that acceptance of Vistani will be one of the things on the table. It never is. These foolish Barovians would rather suffer with stringy wolf meat than trade with the Vistani for things that are better for them. That also means I have to make due with wolf meat as well – I despise it’s poor quality, more than most meats I’ve worked with.

Garlic seems to still be outlawed too, for obvious reasons. Good thing I snuck some in on me.


  • 3 tbsp animal fat
  • 3 yellow onions, chopped
  • 6 tbsp paprika
  • 1 lb wolf steak, cut into 1-inch pieces
  • 5 cloves of garlic
  • 2 diced tomatoes
  • Vegetable broth
  • Bay leaf
  • 2 large potatoes, cut in 1/2 inch chunks
  • Salt, to taste


Melt fat over medium heat in a skillet, and cook onions in it for 10 minutes. Remove from the heat, and add in the paprika, stirring well. Add wolf meat and garlic, return to heat, cook together for an additional 10 minutes.

Add the potatoes and tomatoes, then broth. Bay leaf and salt follow after well combined. Boil this mixture, reduce the heat once bubbling, then simmer for 40 minutes. Serve.