Cut the onion into narrow slices. Heat oil in a pot. Sauté the goulash in portions. Season with salt, pepper and curry. Add the onion to the meat and fry. Deglaze with 1 litre water, bring to the boil. Dissolve stock in it.
Stew meat covered in it for 40-50 minutes. In the meantime cut cabbage into rough strips. Cut pumpkin and potatoes into cubes, peppers into large pieces. Add vegetables to the meat halfway through the cooking time and cook with them. Season stew with salt, pepper, soy sauce and possibly vinegar to taste. Finely chop the parsley. Sprinkle over the stew before serving