1 1/2 - 2 lb. skirt steak, cubed
1/4 c. oil
3 onions, sliced
1 red pepper, deseeded & chopped
1/4 c. flour
3 tbsp. paprika pepper
2 c. tomatoes, peeled & chopped
2 1/2 c. beef stock
Bouquet garni
1 tsp. dried thyme
Salt
2/3 c. soured cream
Parsley sprig to garnish

Saute the meat in the oil in a flame proof casserole; remove. Lower the heat and saute the onions and red pepper in the fat remaining in the casserole. When they are softened sprinkle in the flour and paprika pepper. Cook, stirring for 1 minute. Add the tomatoes and stock and bring to simmering point, stirring continuously. Return the meat to the casserole and add the bouquet garni and thyme. Season with salt to taste. Cover and place in a moderate oven, 325 degrees, for 2 1/2 to 3 hours. Remove the bouquet garni. Spoon a little of the soured cream on top of the goulash to garnish with the parsley and serve the remainder separately. Serves 4.