Cut the meat, fry a little, add a little boiling water to it, put the grated carrot and onion cubes, simmer with the addition of oil. Add more water so that the meat is slightly covered with water, simmer until ready for about an hour, salt for 10 minutes before finishing, add bay leaves, peas of pepper.
Mix a teaspoon of tomato paste, a tablespoon of flour with warm water (0.5 cups), add a tablespoon of sour cream, mix well to break all the lumps. Pour in a thin stream into the meat, stirring constantly, simmer another 10 minutes all together. Boil potatoes, mash to a puree condition, add warmed salted milk, mix. Serve beef goulash with mashed potatoes and hot gravy.