Soak the mushrooms in 1 l of cold water for about 1 hour (or see package instructions). Peel onions, dice coarsely. Dab meat dry and cut into large cubes.
Heat the oil in portions in a large frying pan. Fry the meat in it in 5-6 portions little by little all around. Season with salt and pepper and remove.
Fry the onions in hot frying fat. Add tomato paste, flour and paprika powder and briefly sauté. Dissolve beef paste in 1 l hot water. Stir the mushrooms (including soaking water) into the onions and bring to the boil.
Add all the meat again. Season with salt and pepper. Cover and braise at low heat for about 2 hours.
Clean, wash and chop the peppers. Cook for about 5 minutes. Wash the herbs. Cut parsley into strips, pluck chervil. Season goulash with salt, pepper and balsamic vinegar. Sprinkle with paprika cubes and herbs.