Heat the oil in a large pot and brown the beef cubes.
Add the onions and cook them with the meat until they are transparent or have a shiny appearance, about 5 minutes.
Add the tomato paste, paprika and the rest of the seasonings and stir well.
Add the stock and stir well again.
Add a little salt and pepper – it is best to use less salt during the cooking process and correct the seasoning when the meat is cooked to avoid over-seasoning.
Bring the whole pot to a boil then turn to low or medium-low and let the goulash cook slowly until the meat is tender, 2-4 hours, depending on cut of meat used. The onions are the thickening agent, so if the liquid evaporates, just add extra water a little at a time to avoid a thin goulash (I added about 1 cup additional water in two additions over the entire cooking time).