Old Fashoned Goulash

I'm going to make this in the near future. One thing I noticed is the incredibly high salt content. Adobo is high in salt, plus there's the added 1 tablespoon of salt; the beef broth may be salty - depending on the brand; and the tomato sauce and diced tomatoes will have some amount of salt too.

I'll use Ro-Tel Original with No Salt; a low sodium beef broth if I can find one; and I'll definitely taste test before adding the 1 tablespoon of salt.

My late-dh and I stopped using salt except for a bare minimum in cooking, and then on a couple of items after we prepared them (like, egg salad; and I have always salted watermelon & fresh tomatoes). It was humorous, the first time we visited relatives back east & sat down to breakfast in the early 1980s. My aunt fried eggs - & when we each chowed down on the eggs on our plate, our mouths burned because she'd salted the eggs so heavily. We managed, and had a good laugh over it later, but we never told her. I still use very little salt so when I see it in a recipe, I start figuring work-arounds.