The Bardic Chef: Recipe – Barovian Paprika Gulyas (Goulash)

Upon first glance, Barovian cuisine looks very plain to me. Potatoes and carrots, along with other root vegetables are at the core of what they eat, along with an abundance of wolf steaks as a protein. They have one surprise up their sleeve – paprika. This takes their simplistic, common ingredients, and enhances them with a bright orange burst of flavor. This reminds me of the people themselves. When you first meet them, they seem plain, simple, dreary… but they’ll often surprise you with the bright spirit that’s hidden inside.


  • 1 lb Diced meat of choice – steaks preferred. Barovian meals traditionally feature wolf meat.
  • ½ cup Oil
  • 1 Onion
  • 1 clove Garlic
  • 3 cups Broth (Meat)
  • 3 tbsp Paprika
  • 1 tbsp Salt
  • 1 tbsp Pepper
  • 4 tbsp Flour
  • 5 cups Water


Prep broth with meat. Meat is cooked cut and cubed. Add onion and paprika and brown.

Pour off fat. Add broth, salt, pepper, and boil for one hour. Add flour with water, cook for an additional few minutes until thick.

Best served with drop biscuits or day old bread.