Hungarian Gulyas (Goulash)

• 2 1/2 lb. cubed meat (beef, pork, veal or lamb) as desired
• 1 c. chopped onion
• 2 cloves garlic, minced
• 1/4 c. flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 Tbsp. paprika
• 2 bay leaves
• 1/4 tsp. thyme
• 1 (No. 2 1/2) can tomatoes or 4 ripe tomatoes
• 1 c. sour cream
• boiled potatoes, dumplings or buttered cooked wide noodles as preferred

1. Brown onions and meat in hot fat, butter or olive oil.
2. Add flour, tomatoes and spices.
3. Cover and simmer four hours or so until meat is tender.
4. If liquid is needed, use some of the wine left over from the lasagne.
5. Stir frequently, particularly during the last stages of cooking.
6. Remove from heat, add sour cream and serve over boiled new potatoes, dumplings or buttered noodles (sprinkled with poppy seed if there's any around the kitchen).
7. My preference is noodles.

cubed meat, onion, garlic, flour, salt, pepper, paprika, bay leaves, thyme, tomatoes, sour cream, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=178579 (may not work)