1 lb beef chuck roast
1 large onion
2 cloves garlic
dry white (or red) wine
1/2 cup beef stock
1 Tbl sweet Hungarian paprika
1/2 Tbl hot Hungarian paprika
1/3 cup sour cream
Crisco, lard or peanut oil
black pepper
Carve the chuck roast into 1 inch cubes. Slice the onions into half-moon shapes. Chop the garlic finely.

Remove the excess moisture from the beef cubes with paper towels. Heat up a Dutch oven over medium-high heat. Brown the beef in shortening until golden-brown. Remove the beef, and degrease the pan. Melt more shortening, and fry the onions until translucent.

De-glaze the pan with wine. Return the beef to the pan. Stir. Add the garlic and stock. Sprinkle in the paprikas. Season with salt and pepper to taste. Bring the liquids to a boil, cover and simmer slowly for 1 1/2 hours. Occasionally, rearrange the beef and stir the liquids.

When the beef is tender, turn the heat down. Stir in the sour cream, and bring the liquids up to temperature. Do not boil, as the sour cream could break. Taste for salt. Serve over egg noodles, elbow macaroni or boiled potatoes.

Pork butt may be substituted for the chuck. The addition of 6 oz of fresh mushrooms and 1/4 Tsp dried marjoram adds complexity to this dish.