Goulash is a way of using up tougher cuts of meat. Hough or shin, and cook it slow so the meat more or less falls off the bone. It's seasoned with paprika, carraway, garlic and tomatoes, salt and peppers. Vegetables, mostly potatoes, are added, and as the goulash cooks down the gelatine and marrow from the meat enriches and thickens the gravy.
Macaroni ? and mince in goulash ? each to their own I suppose.
Mary