Prepare all the vegetables: peel and dice the onions, peel and slice the carrots, dice the potatoes, and slice the mushrooms.
Heat a large pot to medium heat and then add some oil. I use extra virgin olive oil.
Add three large chopped onions.
Add three crushed garlic cloves.
Sweet Hungarian paprika.
Let it simmer until the onions have softened and everything is fragrant.
Then scoop out the onions.
Add some more oil and brown 1.5 kg, 3 pounds of flank meat. You could also use chuck.
Brown the meat in batches, or else it will take forever. Also, the browning will not be as good because the meat will be steamed instead of browed.
Once all the meat is browned, add it to the pot, including the onions.
Then add 1 liter, about 1 quart of beef stock.
Then add 2 vegetable stock cubes, 3 tablespoons of tomato paste, 6 carrots in slices, 400 grams/15 ounces of potatoes, and 250 grams/10 ounces of mushrooms.
Mix it up so that everything is combined.
Bring it to a boil and then turn it down to low. Add a lid and let it simmer away until dinner time.
Mine was bubbling away for at least 8 hours.
Season with salt and pepper when you are about ready to eat.
Mix three tablespoons of cornstarch with some water and add to the goulash. I like mine a bit thicker, so I added three additional tablespoons of cornstarch slurry.