Goulash Without a Drop of Water is the Only Real One: Add This to the Pot and the Meat Will Be Tender, and the Sauce Thick and Delicious
Goulash without water changes everything you know about cooking beef. Forget tough meat and try a technique that guarantees a perfect meal.
TL;DR
- Goulash without water relies on the natural juices from meat and vegetables, not added water.
- A large quantity of onion is crucial; equal parts meat and onion are recommended.
- Slow simmering on low heat in a covered pot for at least three hours is essential for tender meat.
- Red wine can be added if more liquid is needed to help tenderize the meat and add flavor.
- Recommended spices include smoked paprika, bay leaf, cumin seeds, and chili pepper.
- The goal is meat that falls apart and a dark, thick, glossy sauce without needing flour or a roux.