Back when I was first learning to cook on my own, I conflated two recipes my grandmother made when trying to replicate her goulash. It wasn't "right", but as often happens, I decided I actually liked this new hybrid recipe even better, and so it is how I have made it ever since. It has the basis of goulash - a sauce primarily made of cooked down onion and paprika with beef - but then has the addition of some tomato, mushrooms, and peas, making it a bit more interesting to eat.
This recipe is for a large batch; we usually get several 'fresh' meals, as well as several portions to freeze, which it holds up to quite well.
