Hungarian Goulash

• vegetable oil cooking spray
• 2 lbs boneless beef chuck, cut into 1/2-1 inch cubes
• 2 -3 tablespoons flour
• 1 medium onion, chopped very small
• 1 green bell pepper, chopped very small
• 2 teaspoons minced garlic
• 1/2 teaspoon pepper
• 3 tablespoons sweet Hungarian paprika (not the hot kind)
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 (14 ounce) can diced tomatoes
• 1 (8 ounce) container sour cream

1. Preheat oven to 325 degrees F.
2. Dredge meat in enough flour to coat.
3. Heat 3 tbsp.vegetable oil in large skillet and brown meat on all sides; drain and set aside.
4. Spray 2 1/2qt.casserole dish with cooking spray.
5. Combine meat, onion, bell pepper, garlic, pepper, paprika, thyme, and bay leaf in casserole, mixing well.
6. Stir in tomatoes.
7. Cover with lid or foil and bake at 325 degrees for 1 1/2 hours.
8. Place sour cream in bowl.
9. Stir some of goulash sauce into sour cream, mixing well.
10. Stir blended sour cream back into goulash, stirring to incorporate.
11. Bake 30 minutes more, or until meat is tender.
12. Serve with cooked egg noodles.

vegetable oil cooking spray, beef chuck, flour, onion, green bell pepper, garlic, pepper, sweet hungarian paprika, thyme, bay leaf, tomatoes, sour cream

Taken from www.food.com/recipe/hungarian-goulash-27418 (may not work)