ww - red, red wine... good choice (just don't forget that goulash is made of beef!). But if you're ever unsure choosing the right kind of wine, try beer (as one of our major chefs always says: "Bier geht immer." This is especially true for goulash.)
Lena - I love spaghetti with steaks - especially some special italian versions of this concept (drooling...), but I don't like to get some really poor version when I ordered goulash. You know, goulash is something as basic as broth. I hope everybody knows how to cook broth: Take meat, put it into water, cook it, what you get is broth. Replace the water by onions and you'll get goulash. The rest are details. BTW - nice to hear that the word 'paprika' is known in english. One of the more important spices, but it can never change meat with sauce (or even sauce without meat) to goulash.
I think I should explain my over-reaction. I recently went to Austria with some of my compatriots (to those who don't know, I'm german). Some of them ordered goulash. The Austrians (once having been compatriots of the Hungarians) of course know what goulash is. And those KRAUTS complained aloud! They would have accepted spaghetti bolognese for goulash. I'm always annoyed by being proud of stupidity. I'm getting angry when I can't help people believing that I am as stupid and proud of it. That happens...
So enjoy your GOULASH. It's easy.