In a large Dutch oven pot set to medium-high heat, sear the stew meat in olive oil for five minutes and then remove from pot. Add onions to pot and saute until translucent. Add garlic and saute for one minute.
Return the stew beef to the pot and stir in flour and paprika until the beef and onions are evenly coated. Pour in canned tomatoes, and a healthy pinch of salt and pepper. Remove from heat.
Cover Dutch oven and place in oven for two hours.
After two hours remove from oven and stir in ¼ cup non-dairy sour cream. Serve with grain and vegetables.
Recipe by Chef Times Two at https://www.cheftimestwo.com/hungarian-goulash/