Are goulash and ragout the same thing?
The only thing that separates a ragout from a goulash is the way in which it is prepared. For a classic ragout, you will need approximately 150 g of lean beef per person. I first recommend searing the beef over high heat, seasoning it well and covering it with red or white wine. Red wine is best for a Hungarian goulash, whereas white wine is perfect for Zürcher Geschnetzeltes (strips of veal in a creamy sauce). Cover and leave the meat to braise in the sauce for at least an hour over low heat. The longer the meat can steep in the sauce, the more intense the flavour.
Ragout or goulash can also be prepared with veal or pork. If you're making a Hungarian goulash, add paprika and onions, and finish the dish off with a dollop of cream, as desired.
Classic beef ragout: