Hungarian Goulash

2 lbs chuck steak, cubed
flour for dredging
1 slice bacon, chopped
2 tbsp oil or cooking fat
3 onions, chopped
2 cloves garlic, chopped
1 tbsp paprika
1 tbsp tomato puree
3 tomatoes, peeled and chopped
2 cups beef stock or bouillon
coarse salt
freshly ground black pepper
3-4 tbsp sour cream

Wipe the steak dry with paper towels and dredge in flour. Heat the bacon and oil in a skillet, add the meat, and brown on all sides. Remove and drain. Add the onions and garlic and cook until clear. Add the paprika, tomato puree, tomatoes and stock, and return the meat to the pan. Season and bring to a boil. Reduce heat and simmer on top of stove or in a slow oven for about 2 1/2 hours or utnil the meat is tender. Add the sour cream and heat through without boiling.