Paprika Beef Goulash

1 1/2 lb stewing beef cut in small cubes
3 tablespoons olive oil
2 medium-sized yellow onions, thinly sliced
1 big clove garlic, crushed
2 tablespoons paprika
4 teaspoons tomato paste
2 tablespoons all-purpose flour
4 cup beef broth
1 bell pepper cut into thin strips (red or green)
Black pepper to taste
Salt to taste
1 bouquet Garni (combination of dried or fresh herbs, tied up with kitchen twine)
6 tablespoons fat-free sour cream

1 lb (16 oz) fettuccine, cooked and drained
Butter
Dried or fresh chopped parsley
Salt and pepper to taste

Brown the meat in 1 1/2 tablespoon olive oil; remove from the skillet to a casserole dish or Dutch oven. Cook the onions with the remaining oil in the same skillet until tender.

Place the onions in the casserole dish. Add the beef broth, flour, garlic, paprika and tomato paste in the skiller until it boils. Pour this mix on top of the meat and onions and mix well. Add the bouquet garni. Cover the casserole and bake at 325 F for 1 hour 30 minutes stirring two or three times throughout the baking time. Add the bell peppers and mix. Bake for 15 more minutes.

Remove from the oven; add the sour cream and mix well. Add some more salt and pepper if necessary.

Serve over hot fettuccine that has been mixed with butter and parsley and seasoned with salt and pepper or serve over rice or mashed potatoes.