Vinnie's Beef Goulash

This recipe is prepared using a clay baking casserole. The type I use is called the SchlemmerTopf that is made in Germany. It can be found searching the Internet (e.g. http://www.your-kitchen.com/html/scheurich/863.htm) You may try another type of casserole. However, the recipe may not come out as good when using a casserole dish other than what I use here.

The clay SclemmerTopf has a glazed bottom where the food is placed. Prior to preparing the dish the SclemmerTopf is readied by immersing  the clay cover in water for 10 minutes. This will provide all the liquid necessary to cook the food. The size I use is #832 (medium) serves 3-6 people.

Ingredients

1 ½ lbs of sirloin tips cut into 2 inch sections
8 oz (225g) sour cream
6 oz (170g) tomato paste
2 large cloves of chopped garlic
2 large quartered yellow onions
4 tablespoonsful of paprika
6 large bay leaves
1 tablespoonful of caraway seeds
1 tablespoonful of dried thyme
¾ lb of sliced carrots (about 1½ inch slices)

Preparation

Mix the tomato paste and sour cream in a bowl and set aside.

Place all the other ingredients into the casserole. Add the tomato and sour cream. Mix thoroughly.

Place the casserole into an oven and bake at 425^o F for 1½ to 1¾ hours.

This recipe may be served over noodles.