I once sold a restaurant to a chef who had worked for me. His idea for my goulasch was to add paprika and tomato purée to my 'beef in red wine' recipe - he said no one would be able to tell the difference. This is how it should be done!
Dredge the meat lightly in flour. Shake off excess and smother in paprika. Season with salt and pepper and fry with chopped garlic until brown. W