Is that what they call American goulash?Love Hungarian goulash. I use a cup of red wine in the mix with some tomato paste and a mixture of sweet and smoked paprika (Penzey) to coat the meat prior to browning. I have turned to braising in the oven when I'm home and have time. I think the meat is more tender with braising.
Our quick goulash is made with ground beef and pasta. It's an old standby around here.