You don't need to stick to the amounts (or even the ingredients); Hungarian goulash was originally a food of herdsmen, and they only used what was available at the time, and so can you.

Fry the onions on some oil or lard, until golden brown.

Take it off the heat, and add sweet paprika (about a tablespoon), and hot paprika if you like. If you forget to take your pot off the heat, the paprika might burn and turn bitter.

Add the meat, salt and water. Cook until the meat is almost ready.

Add the vegetables (whatever you choose - carrots, beans, peas, kohlrabi etc.) and potatoes. Cook together for about 20 minutes.