Wrong wild goulash
From cheap pork goulash can be made a "wild goulash", which is not hard to distinguish from real.
And this goes like this: Pork goulash covered in a marinade of red wine, lobber leaf and juniper berries 24 hours (fridge). Remove the meat with a sieve trowel, pat dry with kitchen paper and fry with onions, season with salt and pepper (and, if available: a pinch of allspice and turmeric), fill with the marinade and simmer for about an hour. Finally, add a little red wine and a little sugar and possibly thicken with sauce binder. In addition to spaetzle and cranberries - I bet that nobody "smells the roast"!
