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Soup & Stews
Beef Stew

Lynn's Hungarian Goulash

1/4  cup cooking oil
2-1/2  pounds  beef or veal round steak
8-ounce sour cream
1   bay leaves
1  clove garlic, minced
1  28-ounce can tomatoes, cut up
1  cup chopped onion
1/4  cup all-purpose flour
5  tesp paprika
salt & pepper
3/4  tesp dried thyme,
4  cups hot cooked noodles

. Cut meat into 1/2-inch cubes. In a Dutch oven brown meat, half at a time, in hot oil, cooking the onion
 and garlic with the second batch of meat. Drain fat. Stir in the flour, paprika, dried thyme (if using), salt, and pepper. Add undrained tomatoes and bay leaves. Bring to boiling; reduce heat. Simmer, covered for 1 to 1-1/4 hours for beef (or 40 to 60 minutes for veal) or until meat is tender. Remove bay leaves. Stir in the sour cream and fresh thyme, if using. Heat through; do not boil. Serve over hot noodles. Makes 8 servings.

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