My DH is Hungarian and we lived in Hungary for many years. Goulash there is basically a soup, and the only seasoning they use is paprika. I'm not a huge fan of it though so do tend to have it more stew-y when I make it.
I usually make it with pork - cutting the meat into cubes, I rub loads and loads and loads of paprika into it, also some salt and pepper to taste, and leave it to simmer in a pot with bacon, onions, and oil for the best part of an hour. Then, throw in whatever veg you have, cook for a little bit longer, add boiling water to thin it a bit and you've basically got yourself a goulash. It doesn't have to be any more complicated than that.
I always taste it at the end as well to see if it needs more paprika, or salt, of whatever. Serve with fresh bread from the bakery, pickled cabbage, and sour cream. Yummy!
NB - my DH has now told me that this is not goulash at all but porkolt, or some such, but I will choose to ignore!