Rich beef goulash

Method:

Preheat oven to 180°C/160°C fan-forced.

Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat.

Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.

Heat remaining oil in dish. Add onion, garlic, mushrooms and capsicum. Cook, stirring, for 5 minutes or until onion has softened.

Return beef to dish. Add flour and paprika. Cook, stirring, for 1 minute. Add bay leaves.

Stir in stock and tomato. Cover dish. Bring to the boil.

Transfer to oven. Bake for 2 hours or until beef is tender.

Spoon ¼ cup liquid from goulash into a bowl. Add sour cream. Stir until smooth and combined.

Add to goulash. Stir to combine.

Serve.