A couple nights ago I was craving Hungarian goulash with those nice wide egg noodles. This is the recipe I started with. I used beef stew meat (chuck) instead of sirloin and trimmed the fat. I also used tomato sauce and water instead of the beef broth. Some goulash recipes I have seen call for a tablespoon or two of brown sugar, so I added that. Additionally, I liked the way the lemon juice brightened up the sauce, so I added a little extra of that. Finally, I had three lovely big organic carrots, so I cut them into thick chunks and added those as well. And instead of using the stovetop, I put it all in the crock pot and cooked it on low for seven hours. It turned out very well!