Peel and chop the onions. Dab meat dry and cut into cubes. Heat the lard in a roaster. Fry the meat for about 10 minutes. After about 8 minutes add onions. Dust with flour.
Deglaze with sherry, bring to the boil and simmer for about 3 minutes. Add broth and bay leaf, bring to the boil. Season with sugar, salt and pepper. Stew in closed roaster for about 1 1/2 hours.
Clean the mushrooms, clean them, cut them in half. Heat oil in a pan. Fry the mushrooms for about 8 minutes, turning them over. Add the mushrooms shortly before the end of the cooking time of the goulash.
Prepare the spaetzle in boiling salted water according to the instructions on the packet, drain and drain well. Wash parsley, shake dry. Pluck leaves from the stalks. Stir cream into the goulash, season with lemon juice, salt and pepper.
Arrange spaetzle with goulash on 4 plates, garnish with parsley.