here is a translation:

It would not bother mom but it would bother me. It’s enough when you and me will be home and filip will sleep.

1) Paprika: A lot! Estimating four tablespoons. I pour it in until goulash turns the “right color”, which is light red

2) red pepper: depends on how spicy you want it. I put in between 1/2 and 1 teaspoon of cayanne pepper

3) black pepper: about the same, or some 8 peppercorns is what I’ve been doing lately

4) caraway seeds: about 1 teaspoon worth

I’ve made goulash few more times since posting this recipe and I have few more tips. First, don’t bother putting the vegetables there at the end. Throw everything in at the same time. It’s better with stuff dissolved anyway. Same goes for potatoes. Instead of putting them in cubed like shown above, either shred them using a box grater, or cook them separately, mash them up with a fork, and add the porridge into the soup. It will taste much better.