Goulash with Difference

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

If necessary, remove sinews or fat from the meat and cut into bite-sized pieces. Dice the onions and fry them in a large pan (with a lid) on the highest setting until they are lightly brown. Then add the meat and sear it on all sides. Add the vegetable stock and tomato paste and stir well. Add the bay leaves and simmer with the lid on over a medium heat for a total of one hour.
After three quarters of an hour, add the canned corn without liquid and let it simmer. When the hour is up, add the cream and cook without the lid on the highest setting until the sauce has the consistency you want. Season to taste with pepper.
If you want, you can refine the goulash with a dash of red wine.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.