Dab the meat dry and cut it into smaller pieces if necessary. Peel and chop the onion. Peel, wash and quarter potatoes.
Heat the oil in a casserole. Brown the meat in it thoroughly. Season with salt and pepper. Fry the onion briefly. Stir in tomato paste and flour, sweat briefly. 3⁄4 Stir in l water. Add the potatoes and bring to the boil. Cover and stew for about 1 hour.
Clean and wash the cabbage and remove the stalk. Cut the cabbage into strips. Wash and chop the tomatoes. Add both to the goulash and braise for another 20 minutes. Wash and chop the parsley. Season goulash again and sprinkle with parsley.