Hungarian beef stew

This is a Hungarian-American fusion version of paprikash, with some Bulgarian influences thrown in.

1 onion, chopped
3 cloves garlic, minced
2 bay leaves
1 lb of beef chuck, cubed
1 T paprika
1 c beef stock
1 t balsamic vinegar
1/2 c diced tomatoes
1 T flour
1 T butter
1/2 c sour cream
salt and pepper to taste

Saute the onion and garlic over medium heat until they start to brown, about 15 minutes. Add the bay leaves, paprika, stock, vinegar, tomatoes, and beef. Simmer, covered, at low heat for 90 minutes, until the beef is very tender.

Melt the butter in the microwave, mix in the flour. Add the flour/butter mixture to the stew and simmer for 5 minutes, until it thickens. Remove from heat, mix in the sour cream.

serve with potatoes, noodles, or bread as desired.