The recipe given here has a very cut and dry explanation which is typical of a Hungarian doing the translation. It would also help if the person was a better cook because then they would tell you to use fresh sweet Hungarian Paprika (pride of Szeged can be bought in US) and let your fat free veal and beef chunks cook really slowly. Way more than an hour. If the liquid drys add hot water a little at a time and keep cooking. The color is the thing. The goulash has to be red. If needed after the potatoes are done add a rue. Some Hungarians eat it with a dollop of sour cream on top. Bon Apetit