here's the recipe for goulash `a la Martin:
The goulash may taste somewhat sour and strange at this time when you try some of it - but don't season it! Instead, let it cook at low temperature until the meat is done (half an hour to an hour). Then you pour in heavy cream (I take it out of the fridge before I start with this dish so that it is at room temperature) until you get the right consistency, color, and taste.
The dish should hardly need any seasoning after adding the right amount of heavy cream, just some salt and a bit of garlic. You let it cook for a few more minutes, and then eat it with rice, noodles, or kouskous.
This recipe is a variation of one for wild boar goulash. There, they give the following quantities for the different ingredients: