2 pounds buffalo stew meat
2 Tbsp. flour
1 tsp. salt
1/4-1/2 tsp. pepper
2 tsp. minced garlic
1 medium onion, chopped
1/4 cup olive oil
1 large can of tomatoes
1/2 cup water
1 Tbsp. sugar
1 Tbsp. paprika
1 tsp. dried thyme
2 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
1 bay leaf
1 cup sour cream
Shake meat, flour, salt, and pepper in plastic bag until well- coated. In large skillet brown meat in hot olive oil. Reduce heat; add garlic and onion and cook until onion is tender. Blend in remaining ingredients except for sour cream. Cover and simmer or transfer to a crock pot for slow cooking. Cook until tender, About 1 1/2 hours in skillet or 3 hours in crock pot. Stir in sour cream and serve over hot noodles.
-Georgia
Georgia's Buffalo Hungarian Goulash