Sauté the onion (roughly chopped) in plenty of oil. Add the garlic (roughly chopped), spring onion (finely chopped) and finely chopped chilli pepper. Add tomato paste and let it froth briefly. Then sprinkle with sweet and hot paprika. Add 2 tablespoons of water, then fry the goulash. Pour in the stock and white wine, add the bay leaf. Simmer for about 1/2 to 3/4 hour (depending on the size of the meat).

Add mushrooms (sliced) and parsley. Let simmer for another 15 minutes. Season to taste with salt and pepper. We serve green salad and butter noodles with it.