Everybody calm down! The definition of "goulash" has gotten to be pretty broad. Even in Hungarian cooking there are variations in recipes. My family is Hungarian to the "nth", and I remember as a child my mother making "Weiner Goulash" when things were tight (which was most of the time). As long as I have my trusty Hungarian paprika handy (sweet and sharp) -- and a BIG spoon -- I deem my dish "goulash".
Hungarian Beef Goulash
From EatingWell: January/February 2008
This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.
53 Reviews for Hungarian Beef Goulash
I don't really care if it's real goulash or not, I just care how it tastes. This is a delicious, filling meal I plan on eating again and again.
I liked it. No it is not Real Goulash. But I don't think Eating Well is trying to copy the authentic Goulash. This is just a light healthy version.
I live in Hungary... Hungarian goulash is thin, it is eaten as a soup... not over noodles. Hungarian Porkolt is with noodles... not goulash.
Therfore, don't overdo the cornstarch, as this is not supposed to be thick.
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.