My mom’s version of a goulash stew.
Brown meat and onions in the butter in the pot you want to make goulash in.
Pour the broth in and add all other ingredients except potatoes and cream cheese.
Let it cook. If you used a cheap cut so simmer until meat is tender - I will often let it cook all afternoon. If you have used expensive tender goulash meat should be ok to just cook the meat with potatoes - the meat will be tender.
When the meat is tender add potatoes and cream cheese.
Season to taste with salt, pepper and more paprika - it should be spicy.
Cook until the potatoes are tender. It should take about 15-20 minutes.
Server your goulash with lots of crème fraîche, bread and a good beer.