Step 1

Preheat oven to 180°C/160°C fan-forced. Heat 1 tbsp of 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.

Step 2

Heat remaining 1 tbsp 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.

Step 3

Stir in stock and tomato. Cover dish. Bring to the boil. Transfer to oven. Bake for 2 hours or until beef is tender.

Step 4

Spoon 1/4 cup liquid from goulash into a bowl. Add sour cream. Stir until smooth and combined. Add to goulash. Stir to combine. Serve with egg noodles, parsley and sour cream.