IN WHAT UNIVERSE ?
Okay, first of all, Hungarian goulash has a saying for how to make it:
The FIRST day you cook it ( on a low heat for at least 2 1/2 hours ) you may serve it to the beggars.
The second say ( also for hours on a low heat ), you may serve it to your servants and not so special neighbors.
The THIRD day you may eat it and serve it to SPECIAL, HONORED guests!
It IS Hungary's form of stew ( almost every country has some sort of stew ), but most people ( non-Hungarians ) only eat the beef one.
Yes, cubed beef, tomato sauce, lots of paprika, sliced onions, and some garlic.
There is the soup version and the Esterhazy version which is made with steak and cream.
It is also made with veal, veal and beef,and other combos
All are served over fat egg noodles or with potatoes cooked in the same pot as the meat and sliced onions.
In N.H., the "American Goulash", was made with ground beef, and veggies and NO PAPRIKA that I could taste, nor onions or garlic. It was vomitacious and looked like throwup.
Needless to say, I did NOT eat that dinner, at college, whenever they had the nerve to serve it.
Some recipes I have seen add tomatoes or tomato paste and some don’t.
Also some add some sour cream at the end of cooking and some don’t.
I doubt that I could have kept my two sons out of anything I cooked for 3 days.
They enjoyed it anyway, guess we didn’t know any better.