Hi there, an "Uncle" of mine (old family friend) used to make this wonderful Goulash when I was a kid. He used to finish it with compound butter right before serving it. He was never one for writing down recipes or instructions. I have asked everyone in the family if they knew what he made the compound butter out of and no one has any ideas. Are there any of you hounds out there know of a similar practice or some ideas as to what may be in it? Thanks for your help!