Cut the meat into bites, roll them in flour and fry them in the heated olive oil, until they change color. Remove them and in the same oil, fry the onion, crushed garlic and julienned peppers. Fry them for 5 minutes and put in the meat again.
Add the paprika and tomato paste and stir for 1-2 minutes. Then come the tomatoes, wine and mushroom broth, dissolved in 1 1/5 cups (300 ml) of hot water. Put the lid on and simmer for about 1.5 hours.
Once the meat is cooked, season it with salt and pepper to taste and mix the cream and parsley in. You can serve this goulash in hollowed out bread.