Hungarian Goulash

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 large yellow onion, chopped
• 2 garlic cloves, peeled and chopped
• 2 tablespoons sweet Hungarian paprika
• 2 pounds beef round, cut into 1 1/2 inch cubes
• 2 tablespoons flour
• salt and pepper
• 1 teaspoon fresh thyme leaves
• 1 cup beef stock or broth
• 1 cup good red wine
• 1 14.5 oz. can organic, chopped tomatoes
• 1/2 cup sour cream

1. Preheat oven to 325 degrees.
2. Saute onions until soft, then add garlic and cook for one minute or so. Stir in paprika and cook for another minute or so.
3. Coat the meat with seasoned flour and add to onions until meat is lightly browned. Add the thyme, stock, wine and tomatoes.
4. Cook in the oven for about two hours, until meat is tender. Add the sour cream just before serving. This dish is better reheated. Serve with egg noodles and a green salad.

olive oil, unsalted butter, yellow onion, garlic, sweet hungarian paprika, beef round, flour, salt, thyme, beef stock, red wine, tomatoes, sour cream

Taken from food52.com/recipes/2971-hungarian-goulash (may not work)