Incredibly tender goulash without searing. The onion makes the sauce nice and creamy and does not need to be thickened. I used to stir-fry my goulash because I thought it was the only way to give the sauce the spicy taste that you love with goulash … and because my grandma did it that way and because my mother did it that way ☺ And it will the meat brown at all? Without frying? The secret is the long braising time at low temperature.