| 1. |
Combine the scallions, garlic and tomato in a food processor and puree for 1 minute or until smooth. |
| 2. |
Heat 1 tbsp of the oil in a saucepan over medium heat until hot but not smoking. Add the tomato mixture and cook, stirring occasionally, for 5 minutes. |
| 3. |
Season the Sirloin with the paprika, salt and pepper. Heat the remaining 2 tbsp. of oil in a large, deep skillet over medium-high heat until hot but not smoking. Brown the meat, in batches if neccessary, about 5-7 minutes. |
| 4. |
Pour the tomato mixture over the meat and cook over medium-high heat, stirring occasionally, for 10 minutes. |
| 5. |
Stir in the cream and bouillon, and cook 2 minutes, or until heated though (Do Not Let The Goulash Boil). |
| 6. |
Serve immediately. |
