This is the time of year for comfort food, and there is no greater comfort food than my mother-in-law’s goulash. It’s meaty, warm, creamy and a little bit spicy, and it’s 150 percent delicious. You can serve it over rice or egg noodles, and you’ll be happy either way.

Rockford’s Mom’s Hungarian Goulash

2 1/2 pounds sirloin tip steak, cubed
2 tablespoons butter
2 tablespoons cooking oil
1 cup chopped onion
1 clove garlic, minced
3 tablespoons flour
1 1/2 tablespoons paprika
1 1/2 teaspoon salt
1/4 teaspoon pepper
2 Bay leaves
1 can crushed tomatoes
1 cup sour cream
rice, to serve

Melt butter and oil together in pressure cooker; brown the meat. Reduce heat and add onion and garlic. Cook until onions are tender. Add paprika, Bay leaves, salt and pepper. Add water to cover. Cook according to pressure cooker directions (about 15 minutes on high pressure).

Remove Bay leaves. Add tomatoes and heat through.

Mix flour with a little water to make a thin paste; stir into goulash mixture. Stir in sour cream.

Serve over rice.