Set your oven to 360°F to preheat it.

Heat only half of the oil in a flameproof, heavy-based, large casserole dish over medium flame.

Cook beef in hot oil for approximately 5 – 6 minutes to make it brown transfer meat in one bowl.

Heat remaining olive oil in one dish and cook capsicum, mushrooms, garlic, and onion in the hot oil.

Cook for 5 minutes to make onion soft.

Return cooked beef to a casserole dish and add paprika and flour.

Cook for almost 1 minute and mix in bay leaves.

Mix in tomato and stock.

Cover casserole dish and let the mixture boil.

Now transfer this blend to oven, sprinkle with cheese and bake for nearly 2 hours to tender beef.

Spoon almost ¼ cup liquid (from goulash) in a bowl.

Mix sour cream and stir well to combine.

Return this mixture to goulash and mix well to combine.

Serve it with egg noodles, sour cream, and parsley.