Beef goulash with sour cream

Heat the oil in a deep pan, add onions, meat and spices and fry for a few minutes, stirring continuously. Add flour and stock cubes, stir and pour in the water. Cover the pan and stew for about 1-1½ hrs until the meat is tender (if you have a pressure cooker this will speed up the cooking time to half). Keep checking the meat every 10-15 mins, you will have to stir it to prevent it from sticking to the bottom of the pan - add more water if necessary. There should be plenty of sauce at the end of cooking. When the meat is cooked, add sour cream to the pan, stir well and bring back to boil. Season to taste and if the sauce is too thin, you can thicken it with a handful of breadcrumbs or a little bit of cornflour. Serve with gnocchi or pasta.