Wash and peel the potatoes and cook them in boiling salted water for about 20 minutes. Dice meat. Wash, clean and halve the mushrooms. Fry meat, mushrooms and diced onion in hot oil, turning.
Add the vegetable stock. Wash and clean the carrots and broccoli and cut into small pieces. Add to goulash and cook for about 15 minutes. Season to taste with salt and paprika. Bind with sauce thickener. Drain the potatoes and add to the goulash.