Sear the goulash in portions (browning is desirable as this gives the sauce the taste). Peel the onions, cut into half rings and add them. When everything is seared, deglaze with broth. If the liter of liquid is not enough, then add so much more of it until everything is covered. Season as needed. Let everything simmer for at least 1.5 hours, better 2 hours. Then thicken the sauce or goulash as desired. Serve hot.
Very simple and tastes very tasty with rice, pasta, dumplings or baguette.
Ingredients
Print Recipe
Pin Recipe