Gee, guys, now I'll to go hunt for my goulash recipe. If memory serves me right, it starts with a pound of paprika, then throw in anything you've got handy. (*BG*) Just teasing, really. Last time I had anything alleged to be "authentic" goulash it was so heavily laden with paprika that I couldn't eat it. Godawful stuff it was. But, I have had it other times when it was truly delightful. I also will wait for cooler weather and then try the recipes above.