I’m spoiled being born in Toronto. After eating a casual “regular” meal in another country, I come to expect that I can find something similar back home in our diverse city. Such was the case for goulash a hearty beef soup or stew that I had a few times in Austria. It seemed like an easy recipe to find, yet after several disappointing meals in Toronto I had yet to taste it again.

Little did I know that I’d find that familiar taste in MacTier, Ontario of all places. A small town located close to Bala and Port Carling, it’s home to Chef Henrie Bistro & Café, helmed by Henrie who studied in Austria.

When I saw their bi-weekly special of beef goulash ($39) on the menu, I was torn… do I go with the popular schnitzel or order the goulash and risk disappointment again? Luckily, my husband agreed to share.

I find most Torontonian goulash tastes like beef stew with a sprinkle of paprika. Chef Henrie brought me back to Europe. Yes, his recipe contained lots of paprika but the tomatoey sauce also had a rich depth to it that was the perfect pairing for the boiled spaetzle. The tender beef was left in large chunks as was the hearty soft potato. Even the sauerkraut was surprising - served hot, not overly acidic, and had an underlying richness that my husband thinks may be bacon, but I can’t place.

Who would have thought I’d like fried mushrooms ($14)? I certainly didn’t. Then I bit into one of the hot steaming finely breaded fungi, I continued reaching for more of the crispy juicy nuggets. The pickle-filled tartare sauce made it even better. Tip: save this sauce for the goulash, it goes wonderfully with the potatoes.

With several schnitzels on Chef Henrie’s menu, the Hunter schnitzel ($38) was a delicious choice. The thinly pounded pork was covered with finely ground breadcrumbs and fried until crispy but still very moist. The mushroom sauce was not overly salted so it didn’t cover the taste of the meat but was seasoned enough to compliment the fluffy spaetzle.

The schnitzels also arrive with a side salad and their Caesar was citrusy and light. The breadcrumbs were crushed into small pieces so that it mixes into the creamy leaves for texture.

It’s not all meat and potatoes at Chef Henrie, the menu also incorporates dishes for vegetarians like the sage and brown butter gnocchi ($28). It’s a sizeable portion and a nice consistency - pillowy but not overly mushy. If you like a sweet and savoury dish this, is it.

Take your main to go if you must as you have to try their desserts. The apple strudel ($12) is a lighter option with the paper-thin pastry that encapsulates so much apple! The spiced filling contains a mixture of mashed and slices of the fruit for contrast and the whipped cream was the perfect sweetener.

The bienenstich ($12) was a bit richer, a fluffy honey cake sandwiching custard and covered with a caramelized almond and coconut topping. While it looks like a plain vanilla cake, it’s a great mixture of textures and flavours.

During the summer, avoid disappointment by making a reservation as the restaurant filled even during a weeknight visit. Pair the meal with a pre or post dinner walk in Muskoka (my recommendation is the Port Carling locks and swing bridge) and it makes for a great summer destination.