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