Chop the onion into small pieces.
Roll the steak in half of the goulash spice.
Heat up a pan and sizzle the onion with the meat. Due to quantities you might need to split the meat into 2-3 portions so that each portion fits into your pan comfortably.
Once browned on the outside transfer the meat and onions into a big cooking pot.
Add water and start cooking on high heat. Once boiling add the paprika, rest of the goulash spice, and the beef stock cube.
Dice the carrots and chop the mushrooms. Leave the meat cooking on low heat.
After about 2-3 hours add the vegetables and keep on cooking until the meat is tender and the vegetables are done.
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