Bring the sauce to a gentle simmer, put on the cover, slightly ajar, and cook 45 minutes to an hour, until the meat is quite tender and the sauce somewhat reduced. Season with more salt to taste. Turn off the heat and let the goulash cool in the pan for several hours before serving, or refrigerate overnight.
Reheat slowly, stirring now and then, until the meat is thoroughly heated; thin the sauce with water if it has thickened too much. Serve hot.