first cut off excess fat from the goulash if necessary and check that all the pieces are around the same size. Cut if not.
take a big pan and heat with a bit of oil or butter
sear the meat in portions, don´t fill up the pan too full. The meat will be cooked/boiled and not fried anymore. It´s supposed to get a nice brown color.
fill the brown pieces in a pot that fits at least 3 liters.
when you sear the last portion of the meat, add the onions and let them also get brown.
after everything is in the pot, put a sip of water in the pan and stir so all the juices from the meat get into this water. Fill it into the pot as well.
Heat the pot and deglaze with the red wine. After it´s evaporated, deglaze with the broth, add the bay and the pepper and bring to boil.
Now turn down the heat and let boil for 2-3 hours. It´s done, when you can get through the meat easily with a fork. The time depends on the meat. You cannot easlily overcook goulash, it´s supposed be soft and tender.
When cooked, thicken the sauce and serve with potatoes, pasta or dumplings and vegetables of your choice. We love it with red cabagge