Goulash has part(s) carrot
In Hungary
Gulyás
In Hungarian cuisine, traditional Gulyásleves (literally 'goulash soup'), bográcsgulyás, pörkölt, and paprikás were thick stews made by cattle herders and stockmen.These dishes can be made as soups rather than stews. Garlic, caraway seed, and wine are optional. Excepting paprikás, the Hungarian stews do not rely on flour or roux for thickening.
Tomato is a modern addition, totally unknown in the original recipe and in the whole Central European food culture until the first half of the 20th century.Goulash can be prepared from beef, veal, pork, or lamb.  Typical cuts include the shank, shin, or shoulder; as a result, goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process. Meat is cut into chunks, seasoned with salt, and then browned with sliced onion in a pot with oil or lard. Paprika is added, along with water or stock, and the goulash is left to simmer. After cooking a while, garlic, whole or ground caraway seed, or soup vegetables like carrot, parsley root, peppers (green or bell pepper) and celery may be added. Other herbs and spices could also be added, especially cayenne, bay leaf and thyme. Diced potatoes may be added, since they provide starch as they cook, which makes the goulash thicker and smoother. However, red peppers and potatoes are post-16th century additions, unknown in the original recipe. A small amount of white wine or wine vinegar may also be added near the end of cooking to round the taste. Goulash may be served with small egg noodles called csipetke. The name Csipetke comes from pinching small, fingernail-sized bits out of the dough (csipet being Hungarian for 'pinch') before adding them to the boiling soup.
The Hungarian cook Karoly Gundel maintains that in a goulash recipe, meat should not be mixed with any grains or with potatoes.Croatia
Goulash (Croatian: gulaš) is also very popular in most parts of Croatia, especially north (Hrvatsko Zagorje) and Lika. In Gorski Kotar and Lika, venison or wild boar frequently replace beef (lovački gulaš). There is also a kind of goulash with porcini mushrooms (gulaš od vrganja). Bacon is an important ingredient.
Gulaš is often served with fuži, njoki, polenta or pasta. It is augmented with vegetables. Green and red bell peppers and carrots are most commonly used. Sometimes one or more other kinds of meat are added, e.g., pork loin, bacon, or mutton.Serbia
In Serbia, goulash (Serbian: гулаш) is eaten in most parts of the country, especially in Vojvodina, where it was probably introduced by the province's Hungarian population. It is actually a pörkölt-like stew, usually made with beef, veal or pork, but also with game meat like venison and boar. Compulsory ingredients are meat and onions, usually in 50-50% ratio, paprika, and lard or oil, other ingredients being optional: garlic, parsley, chili pepper, black pepper, cinnamon, bell peppers, carrots, tomatoes, red wine, mushrooms, bacon. Sometimes, goulash is sweetened by adding tomato paste, sugar or dark chocolate at the very end. In Serbia, goulash is most often served with macaroni or potato mash.
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