Cover and simmer until the beef is tender, about 90 minutes. Add more water during cooking, if needed. Before the goulash is done, add another half cup of water and bring the sauce to a boil. If more sauce is desired, sprinkle the meat with ¼ cup flour and add another cup of water and bring to a boil.
Serve the goulash with egg noodles or boiled potatoes.
Notes
I reduced the butter to ½ cup (1 cube), and that was just fine. Also, I added ¼ cup Wondra flour to thicken the gravy; however, I did not add any more water beyond that first cup.
Recipe by Webicurean at http://blog.webicurean.com/2012/12/02/christmas-in-tinseltown-rosemary-clooneys-viennese-goulash/