Hi Kathy, I think what's often called Goulash in the US is actually Chicken Paprikash. Not sure if it'll live up to your mom's, but here's my paprikash recipe: https://norecipes.com/chicken-paprikash/

My mom did, too. She made what she called goulash that way. Nothing like a proper goulash, but good for kids. Tenderizes the meat, too, and keeps it moist. I have made it, but somehow it never tastes the same.

You're welcome Kathy! Thanks as always for reporting back on how it went, and great ideas on adding soy sauce and sriracha. The flouring technique was a quick hack my mom frequently used to thicken pan sauces like for pork chops, and even for things like beef stew.

Saw you cook this on Bento Expo so I had to try it -fantastic! The sauce is so delicious, thick, and sweet-savory, and you don't even have to do anything to achieve this! So simple with the flour from the chicken thickening the sauce. I did add a bit of soy sauce and sriracha to pump up the umami, but I'm sure it would have been great without it. Reminded me of sweet and sour with a lemony twist. There are no leftovers to make a bento with, so we'll have to wait to try it that way. Thanks for sharing your family recipe!