Salt and pepper the goulash, fry in a little oil and add the diced onions and fry as well. Add the mango chutney and mustard, heat a little and add the stock and cream. Stew for about 1 hour.
Dice the peaches and chop the roasted nuts a little smaller. Thicken sauce with sauce thickener as needed. Add the peaches just before the end of the cooking time and season to taste. Add nuts. Sprinkle chopped parsley over the goulash.