Slow-cooking Goulash

Pat the beef chuck cubes dry with paper towels, then toss them in a bowl with flour, salt, paprika, pepper, and garlic powder until evenly coated.

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add the floured beef in batches, browning on all sides without crowding the pot, about 3-4 minutes per batch.

Remove the browned beef and set aside, then sauté the diced onion in the same pot until softened and translucent, about 3-5 minutes.

Return the beef to the pot and pour in the tomato sauce, stirring well to combine and scraping up any browned bits from the bottom.

Cover the pot and transfer it to a 300°F oven, or alternatively heat on the stovetop over low heat and simmer covered.

After 2.5 hours of cooking, stir in the mushrooms and continue cooking covered for an additional 30 minutes until the beef is very tender.

Remove the pot from heat, then stir in the sour cream until fully incorporated, creating a creamy sauce.

Taste and adjust seasoning with additional salt and pepper as needed, then serve hot.