Goulash

(Source: Hume & Downes - Penguin Cordon Bleu Cookery 1971)

1½ lb. chuck steak
2 large onions
dripping
1 level tbsp. paprika
1 tbsp. flour
1 dessert sp. tomato puree
¾ - 1 pt. stock
bouquet garni (parsley, bay leaf, thyme)
clove garlic, crushed or chopped
salt
pepper
1 red pepper
2 large tomatoes
2 – 3 tbsp. sour cream

Cut meat into large cubes. Slice onions. Heat dripping and brown meat in this. Remove meat, lower heat and add onions. Fry for a few minutes then add paprika and, after 1 minute, the flour, tomato puree, garlic and stock. Stir and bring to boil, then replace meat and add bouquet, salt and pepper.
Cover and simmer gently for about 2 hrs, on stove top or in moderately slow oven.
Meanwhile shred and blanch pepper and slice tomatoes (peeled and deseeded if you like). When meat is tender add pepper and tomatoes, simmer 2 – 3 minutes. Serve with cream spooned over top.