The true secret to a perfectly thickened goulash comes completely without potatoes, flour, or cornstarch: the 1:1 onion method.
- The Onion Method (The Hungarian & Viennese Original) For an authentic, rich goulash, use the same amount of onions as meat (1:1 by weight).
How it works: During long, slow simmering (2 to 3 hours), the onions almost completely break down. The pectins and natural sugars they contain combine with the meat juices and fat to create a deep brown, creamy, velvety sauce.
- Stale or Sourdough Bread (The Traditional Kitchen Trick) If the sauce could use a little more body, stale bread is the best-tasting alternative to cornstarch.
How it works: Stir in finely grated, crustless sourdough bread or a dry roll about 30 minutes before the end of the cooking time. The bread dissolves completely, thickens the sauce, and gives it a wonderful, hearty depth. In Bohemian and Bavarian cuisine, gingerbread is also often used for this purpose.
- Gentle Reduction & Finishing (The Professional Finish)
Reduce: During the last 20–30 minutes, remove the lid from the pot or place it at an angle so that the liquid can slowly evaporate.
Butter (Finishing): Just before serving, remove the pot from the heat and stir in a few pieces of ice-cold butter. This not only gives the sauce a smooth consistency but also an appetizing sheen.