The problem with this recipe, which would also explain the reader comment about the sauce being thin - is the lack of onions.

A good Hungarian Goulash with 2 lbs of beef should have at least 4-5 onions, if not more. Corn starch might make the sauce thicker, however, it's really the cooking time that makes the goulash goulash.

I will also have to agree with the critic of Worcestershire sauce - you shouldn't need anything other than some oil, salt/pepper (very optionally caraway seeds, I kind of dislike the idea) paprika powder, onions, and maybe a spoonful of tomato paste. Other than that, it's all water + time for cooking.

Recipe Reviewed: 
Hungarian Beef Goulash
Recipe Rating: 
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