We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I like to make it with fewer ingredients and a little more onion and paprika. Cook most of the onions down to get a little thickness to the broth. I scrap the potatoes, tomatoes and most of the carrots.
Do wish I could get some proper Hungarian pepper seeds. The aroma of some of their peppers is no where near equaled in any peppers I'm familiar with.
They just pour on the paprika. It actually ends up obscuring the other flavors.
Which in that part of the world is just fine with them.
Assistant Village Idiot
My mother used to make Hungarian goulash for us 60-70 years ago. She used to use too much paprika for my taste I use less today. I also put a teaspoon or two of better than bouillon in it for richer flavor. We always use rutabagas instead of potatoes and since my mother got the recipe from Hungarian immigrants I suspect that was the tradition in Hungary.