Trim the meat and cut it into bite-sized chunks. In a large bowl, mix the flour with a teaspoon each of salt and pepper. Add the beef and toss so that all the chunks are dusted with flour.
Heat oil/lard/butter/ghee in pot over medium heat. Add the beef in a single layer and cook until it has a nice crisp crust, about 10 minutes.
Remove the beef from the pot and add the onions to the pot. Cook the onions, stirring frequently, until wilted, about 10 minutes. Add the paprika and caraway seeds and stir for 1 minute
Return the beef to the pot. Add 1/2 cup of the broth, stirring and scraping the bottom of the pot. Gradually stir in the remaining broth. Bring to a boil, then reduce heat to a slow simmer. Cover and cook until the beef is tender, about 2 hours
Uncover goulash, stir in the lemon juice, add salt and pepper to taste. Serve with potatoes/rice/noodles and top with additional parsley.
the caraway and lemon juice are surprising good in this dish and should not be skipped
be very aware of the salt in your stock/broth - you can really screw this up with too much salt