Created by ImPat on April 10, 2015
Step 1: Preheat oven to 180C (160C fan forced).
Step 2: Heat half the oil in a large, heavy based, flameproof casserole dish over medium high heat and cook the beef in batches, for 5 to 6 minutes or until browned and then transfer to a bowl.
Step 3: Heat remaining oil in dish and add onion, garlic, mushrooms and capsicum and cook stirring for 5 minutes or until onion has softened and then return beef to the dish and add flour and paprika and cook stirring for 1 minutes and then add bay leaves.
Step 4: Stir in the stock and tomatoes and cover the dish and bring to the boil and then transfer to oven and bake for 2 hours or until beef is tender.
Step 5: Spoon 1/4 cup of liquid from the goulash into a bowl and add sour cream and stir until smooth and combines and then add to the goulash and stir to combine.
Step 6: Serve with egg noodles, parsley and sour cream.