>>55870336Goulash is very simple.
Tough cut of beef (the kind they'd normally use to stretch bad burger meat with like thigh) the tougher the better.
Same amount of onions by weight or volume whichever is more convenient.
One teaspoon of paprika, cumin and pepper per weight unit of beef.
Brown beef in as little butter or tallow as possible (even lean beef has some amount of fat and it'll render).
Temper cumin in fat.
Deglaze with stock, wine or balsamic vinegar.
Add rest of ingredients and cook on low until spoon tender.
