Hungarian Goulash - Gulyas Leves

• 3 lbs (1.4 kg). beef sirloin
• 1/3 cup (80 ml) oil
• 2 cups (475 ml) chopped onion
• 1 large green bell pepper, seeded and chopped
• 1/2 cup (125 ml) dry wine
• 2 cups (475 ml) water
• 1 lb (.5 kg). mushrooms, quartered
• 1 medium tomato, diced
• 1 cup (225 ml) sour cream
• 1 tsp (5 ml) flour
• 2 tsp (10 ml) salt
• 1/4 tsp (1 ml) pepper
• 2 tbsp (30 ml) Hungarian paprika
• cooked noodles or rice

1. Cut beef into 1 1/2 inch cubes.
2. Heat oil in a skillet and add beef.
3. Cook beef until almost browned.
4. Add onion, bell pepper and paprika.
5. Cook until onion is tender.
6. Add wine and water and heat to a boil.
7. Reduce heat and simmer for 2 hours, or until beef is tender.
8. Stir in mushrooms and tomato.
9. Cover and simmer for 30 minutes, stirring occasionally.
10. Combine flour, salt, pepper and sour cream in a bowl.
11. Stir sour cream mix into beef.
12. Cook until thickened.
13. Serve over noodles or rice.
14. Delicious!
15. !

beef sirloin, oil, onion, green bell pepper, wine, water, mushrooms, tomato, sour cream, flour, salt, pepper, paprika, noodles

Taken from online-cookbook.com/goto/cook/rpage/001181 (may not work)