bert - good translation (fnarr fnarr) but one thing is correct: Goulash IS some kind of stew, NOT meat with sauce (preparing to hide for cover).

The definition of goulash is simple: same amount of beef and onions plus some spices. NOTHING ELSE! Put the meat and the onions in a pot and cook it as you would cook a stew, as long as it takes to convert the onions into what most of the people think to be sauce. Then add spices as you like, and that's the only point that can be discussed (one of my personal opinions is e.g. that salt and pepper must be applied to the meat first, before cooking it).

Especially goulash does not contain any flour, the 'sauce' is thick because it consists of pure onions, flavoured by the meat.

Also goulash is had with bread. Period! Best is fresh white bread ('crusty' for non-germans or non-french, in Germany sold as 'Broetchen', 'Semmeln' (Bavaria) or 'Wecken' (Baden-Wuerttemberg, south-west), in France ask for 'baguettes'). This is put into the 'sauce' in order to avoid needing a spoon.

Everybody who has goulash with potatoes, rice or even 'Semmelknoedel' (also typical bavarian to do so) has not yet understood that goulash is meant to be some good meal, not some cheap kind of sauce. Having goulash is having meat galore, not having cereals with something to wet them a little. (Heading for cover now, the germans will kill me if they get me...)

Some hints regarding the spices: Prefer soup cube to salt if you think you have to add some. Tomato puree gives a nice colour and also makes the whole thing a little sour (just a little, I like that). If you want it hot, you are free to use red pepper, Tabasco or even Sambal Oelek as much or as few as you like; goulash is meant to be enjoyed, not as a torture or some way you can prove that you're a man. Some people like marjoram in their goulash, some don't, I never tried it.

That's 'all'. :o)

Joerg