{"id":21218,"date":"2026-09-02T21:30:39","date_gmt":"2026-09-02T18:30:39","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=21218"},"modified":"2026-09-02T21:30:39","modified_gmt":"2026-09-02T18:30:39","slug":"how-do-you-thicken-goulash-best-forget-potatoes-this-is-a-much-better-method","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=21218","title":{"rendered":"How do you thicken goulash best? Forget potatoes, THIS is a much better method!"},"content":{"rendered":"\n

The true secret to a perfectly thickened goulash comes completely without potatoes, flour, or cornstarch: the 1:1 onion method.<\/p>\n\n\n\n

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  1. The Onion Method (The Hungarian & Viennese Original) For an authentic, rich goulash, use the same amount of onions as meat (1:1 by weight).<\/li>\n<\/ol>\n\n\n\n

    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.<\/p>\n\n\n\n

      \n
    1. 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.<\/li>\n<\/ol>\n\n\n\n

      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.<\/p>\n\n\n\n

        \n
      1. Gentle Reduction & Finishing (The Professional Finish)<\/li>\n<\/ol>\n\n\n\n

        Reduce: During the last 20\u201330 minutes, remove the lid from the pot or place it at an angle so that the liquid can slowly evaporate.<\/p>\n\n\n\n

        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.<\/p>\n","protected":false},"excerpt":{"rendered":"

        The true secret to a perfectly thickened goulash comes completely without potatoes, flour, or cornstarch: the 1:1 onion method. How it works: During long, slow simmering (2 to 3 hours), […]<\/p>\n","protected":false},"author":2,"featured_media":21219,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-21218","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nteresting"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/21218","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21218"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/21218\/revisions"}],"predecessor-version":[{"id":21220,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/21218\/revisions\/21220"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/21219"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}