For a good goulash, you naturally have to buy various ingredients.
The most important component here is, of course, the meat.
Goulash usually consists of beef and pork, but turkey, lamb or game can also be used.
The best is meat from the shoulder, which you can get from a good butcher.
You can either have the meat cut fresh for you or cut it into bite-sized pieces at home yourself.
You should not choose pre-prepared goulash from the meat counter: you never know how long the meat has been there.
After washing the meat, you can get started.
First, oil is heated in a large pot and the goulash meat is fried in portions.
You should make sure that the goulash is nicely browned; that creates wonderful roasted flavors that make the goulash what it is.
Why not put all the meat in the pot at once, but in portions: this keeps the meat juices inside and prevents the goulash from drying out.
After the meat has been gradually cooked, add the diced onions and, optionally, a crushed clove of garlic to the broth, which are also briefly sautéed.
Now add all the meat, as well as the spices.
Now it's time to braise: the meat should be covered with liquid to at least one third.
For this you can choose broth, red wine, or beer.
However, if you do not pay attention to the liquid ratio, the meat will lose moisture and become too dry.
An ideal cooking time is 90 minutes; the meat becomes nicely tender and soft.
Always check the liquid level from time to time and add broth, stock, or other liquid if necessary.
If you have a pressure cooker, you can also prepare the goulash in it — the cooking time is reduced to 20–30 minutes.
In addition to onions, garlic, and spices, many people also insist on certain other ingredients.
Traditionally, you can also add mushrooms, tomatoes, bell peppers, or streaky bacon.
For the Winzer-style, you can also add other vegetables and grapes.
A goulash becomes more Mediterranean by adding eggplant and zucchini.
In a Szegedin goulash, sauerkraut must not be omitted.
If this variant doesn't appeal to you at all, perhaps try pumpkin or sweet potatoes.
Last but not least, Viennese goulash should not go unmentioned.
Here the goulash meat is also scrutinized, and naturally the choice falls on fresh meat.
Usually onions are added in a 1:1 ratio and everything is fried with the addition of lard.
In addition to various spices like paprika powder, salt, and pepper, you will also find caraway, marjoram, table vinegar, and tomato paste here.
Time is especially important for a Viennese goulash — there are no more secrets to be revealed.
