Goulash - NOT the American version of mac & hamburger meat
I discovered, as I did making tourtiere, a French Canadian meat pie, that there are tons of different methods and ways to make authentic goulash. Meat, onions, and a hefty portion of paprika seem to be the staples that make this delicious dish so GOOD. Today I made German goulash, with a side of sweet and sour purple cabbage. Sooooo good, if I do say so myself. I did a little tweaking from having learned from my previous attempts, so if you decide to make it, don't be afraid to add (or subtract) a few things. However, do not skimp on the paprika. I didn't have Hungarian paprika, so I used a combination of sweet Spanish and smoked. There are a number of recipes on Youtube.com that look excellent. I often borrow from a few different recipes. Anyway, this is the basic recipe I used:
https://cravingtasty.com/classic-german-goulash/
2 lbs yellow onions (about 6-8 medium onions) - I used less onion
4 Tbsp clarified butter (regular butter will work as well)
2 lbs lean beef (veal or trimmed chuck is best)
3 cloves garlic
1 tsp caraway seeds
2 tsp dried marjoram
2 Tbsp sweet paprika - I added an additional Tbsp of smoked
2 Tbsp tomato paste - I added an additional Tbsp
3 Tbsp red wine vinegar - I used 3 Tbsp of dry red wine and 2 Tbsp of red wine vinegar
1 3/4 cup beef broth
2 bay leaves
1 tsp kosher salt (plus more to taste)
1/4 tsp ground black pepper (plus more to taste)
I will put this on top of extra wide egg noodles, with a dollop of sour cream.
= new reply since forum marked as read
it was delicious! My only regret is that I didn't make more so I could have leftovers. 
If you decide to make it, let me know how it turns out. I really regret not getting my mother's recipes before she died, but she never wrote anything down and always just said, "watch me make it."
This is a pretty good website, too, for German recipes, which should be VERY close to Hungarian.
https://alltastesgerman.com/
You should give it a try, Sir. 
