As my Hungarian friend in Germany used to say, it should be: "rot wie blut!" (translation: 'Red as blood!')

Great recipe. use HUNGARIAN paprika, if you can get it. While the bacon grease is an option, the flavor is slightly noticeable. I've done it both ways, good either way. Very pleasing to the tongue, good texture, nice blend. Try it.

Don't skimp on the paprika, I start with a full Tablespoon! Good basic recipe. Bacon is not needed. Use any good oil (I use grapeseed oil) and brown the meat really well. Crock pot or oven for 4 hours. I use homemade noodles or Kluski. Plain "bag of noodles" are too blah.

This is neither a goulash soup nor goulash. Goulash never need flour!! Why?? However, it should be 2 large onion (cut into smaller more), two pieces of raw tomatoes (cut into quarters), 2 bell peppers (cut into quarters). No need to beef bouillon cube!! What is the goulash!! Beef!! Wine is nor to be included. Instead, drink it while cooking the goulash. You would be better so. Cook for 3 hours and then sprinkle smoothly onto at least a full of tablespoon sweet Hungarian paprika and let the fat (or oil) that floats on the top, leaches pepper color. After that, you can not pour the water and let the excess water to evaporate and thicken the gravy. This is approx. 1 hour. To thicken, do not have flour. This is a meat dish. The last hour has to be stirred several times, to prevent, not to burn down. Otherwise, dry red wine to match. Enjoy your meal, my friends creative experimentation.

Jani55 is correct. Gulyas, is a rich soup, this dish is more like Porkolt... my family never uses bacon with beef, bacon can be used with the pork version, but not necessary. After browning, simmer slowly and the water should evaporate to leave a thick, rich sauce, providing you used enough onions as Jani suggests. Yes, drink the wine, or use it in a lamb version of this recipe. I use red wine in lamb Porkolt, the only time I use red wine in cooking. Just personal preference, I guess.

Paprika is a must as is garlic. I used beef and pork and both turned out fabulous. Half cup red wine is a must and Marsalla would add a different flavor. Near the end a flour flurry will thicken up the goulash. Yes it is necessary as all the veggies make it soupy. You want soup or goulash. A bowl of this and fresh rye bread. That's a wrap.

This sounds good, my cousin in Croatia loves Goulash, not sure when we are going to able to get to Croatia... but I will try it here first...

I made it and not matter what you want to call it... it's fantastic. Thanks for the recipe!!