Goulash cottage pie for Auschwitz tattooist
The book: The Tattooist of Auschwitz by Heather Morris
Genre: Historical (fictionalized biography)
Published: 2018
The bake: Goulash cottage pie
What’s the story?
This is a story of survival, of suffering, and above all, of love. Author Heather Morris interviewed Holocaust survivor Lale Sokolov from 2003 until his death in 2006. After decades of silence, he was ready to tell the story of his life during the Holocaust. Morris initially wanted to write a screenplay but eventually turned Lale’s story into a wildly successful book. It has been translated into more than 47 languages and has sold more than three million copies worldwide. That’s enough to encourage anyone to pick up this book, right?
The story starts in 1942 and is told in the third person but from Lale’s perspective. In the concentration camp Auschwitz-Birkenau, Lale becomes an apprentice to the tattooist, Pepan, who is responsible for inking a number onto each new prisoner’s forearm. Eventually, Lale takes over as the tattooist. One day, while working, he briefly meets Gita, a gorgeous young woman, and he falls instantly in love. The focus of the novel from here on is the love story between Lale and Gita, and their determination to stay alive so that they can have a life together.
Why read it?
This book deserves to be read, although it has been criticized for factual inaccuracies. Be that as it may, I see this story as the preserved memories of a man who lived an incredible life. Lale survived a situation and a time in history which claimed the lives of millions of Jews. I believe all stories of the Holocaust should be preserved, so that such atrocities can never be forgotten or repeated. I don’t see this book as a history textbook, rather, it is one man’s story told from his perspective. He told it to Morris when he was very old and he had just lost his wife. Morris then told his story in her own words. Of course it won’t be absolutely factual!
This is a human story, and one that should touch the heart of all who read it. I’ve read enough factual accounts and seen enough films and documentaries to be under no illusion of the horrors of Auschwitz. The focus in The Tattooist of Auschwitz is not purely on its horrors, it’s about surviving such a place. It’s about love triumphing in the face of pure evil. Read it, you won’t regret it.
Pair it with: Goulash cottage pie
The Tattooist of Auschwitz is based on the experiences of Lale Sokolov. He was born in the town Korompa, which was then part of Hungary (now part of Slovakia). When I hear Hungary, I think goulash. It is a hearty, filling dish – the type of food that prisoners in Auschwitz could only have dreamed about. This flavourful beef stew is always flavored with paprika and may contain other ingredients such as garlic and potatoes. The version I make contains carrots and onions, and a little white wine which really makes a difference in terms of flavor.
I have made it even more of a crowd-pleaser by topping the goulash with creamy mash and turning it into a cottage pie. I make this dish in honor of all those who suffered terribly in hellholes such as Auschwitz! It is the dish I would have served Lale if I ever had the honor of meeting him and having him over for a meal.
I’ve been making this recipe for years, and am unsure where it came from originally. You can also use sour cream in place of the yogurt, but I like the taste and creaminess the yogurt gives. If you don’t want to make a pie, serve the goulash over rice, pasta or couscous.
Goulash cottage pie
4
servings30
minutes40
minutesIngredients
1 kg stewing beef (no bones), cut into bite sized pieces
salt and black pepper, to taste
50 g butter
1 onion, chopped
450 g (about 7) carrots, peeled and chopped
25 g (50 ml) paprika
50 ml flour
1,5-2 cups beef stock
75 ml dry white wine
125 ml double cream plain yogurt
- For the topping:
4 large potatoes, peeled and cubed
50 g butter
a pinch of baking powder
about 25 ml milk (more if necessary)
salt and pepper to taste
extra paprika, to sprinkle
Directions
- Start by preparing the goulash: season the meat with salt and pepper to taste. Melt the butter in a large, heavy-based pan with a lid. Fry the meat a little bit at a time until well-browned.
- Add the chopped onion and stir-fry for about 5 minutes. Add the carrots and stir-fry a further minute.
- Mix the paprika and the flour and sprinkle over the ingredients in the pan. Stir-fry for about a minute until everything is covered in the flour mixture. Add the wine to the stock, and add this mixture gradually to the meat mixture. Stir well and bring to a boil.
- Lover the heat, put the lid on the pan, and allow to simmer until the meat is tender and the sauce starts to thicken. This should take about an hour, but the longer you can simmer it at low heat, the better. Stir every now and then to avoid the goulash sticking to the base of the pan.
- Remove from the heat and stir in the yogurt. Taste and season with more salt and pepper, if necessary.
- When the meat has about half an hour to go, place the potatoes into a pot and boil until soft. Drain and add the butter, milk, and baking powder. Mash thoroughly until no lumps remain. Taste and season if necessary. If the mixture seems very thick, add a bit more milk.
- Spoon the goulash into an oven-proof dish and top with the mashed potato. Sprinkle a little bit of extra paprika. Bake in a preheated oven at 180 °C for about 20 minutes. The mash will turn golden-brown, and the goulash should be bubbling up around the edges. Serve immediately with some seasonal vegetables for a filling, delicious meal!
