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1
Preheat the oven to 325F (160C).
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2
Heat 2 tbsp of the oil in a large flameproof casserole over medium-high heat.
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3
Add the beef in batches, and cook for about 5 minutes, turning occasionally, until browned.
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4
Add the remaining oil to the casserole and reduce the heat to medium.
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5
Add the onions, peppers, and garlic, and cook, scraping up the bits in the casserole, about 5 minutes, until the onions are transparent.
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6
Add the paprika and stir for 1 minute.
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7
Stir in the tomatoes and tomato paste.
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8
Dissolve the flour in 1/4 cup of the stock, then stir into the casserole with the remaining stock and thyme, and season to taste.
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9
Bring to a boil, stirring often.
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10
Cover tightly.
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11
Bake for 2 hours, or until the beef is tender.
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12
To serve, spoon the goulash into individual bowls.
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13
Top each with a generous dollop of sour cream and sprinkle with a little paprika.
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14
Variation
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15
With Potato Dumplings
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16
Combine 2 cups of mashed potatoes with 1 beaten egg, 3 tbsp all-purpose flour, 3 tbsp semolina (pasta) flour, and 1/2 tsp caraway seeds.
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17
The mixture should hold its shape; if not, add flour.
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18
Shape into 12 balls and refrigerate for 20 minutes.
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19
Cook for 15 minutes in a pot of simmering water, until fluffy.
