Magyar Gulyas (Hungarian Goulash)

2 lb Lean beef chuck; cut into 1-1/2" squares
1/4 lb Lard or sweet butter
Salt and pepper to taste
2 tb Sweet paprika -or- 1 tb Hot paprika
1 1/2 lb Onions; sliced
1 tb Flour
Hot water or dry white wine
2 c Dairy sour cream

Season meat with the salt and pepper. Heat lard almost to smoking point in a a heavy saucepan. Brown meat on all sides. Add onions and stir in paprika; there should be enough paprika to color meat and onions a reddish brown. Over low heat, cook, stirring, until the pan juices have been absorbed. Sprinkle with flour and cook for 1 minute. Add hot water or wine to cover meat. Simmer, covered, over low hear for 1 to 1-1/2 hours, until meat is tender and the onions have cooked down to a pulp. Check occasionally for liquid; if necessary, add a little more wine/water. Stir in sour cream and heat through but do not boil. Serve with buttered noodles sprinkled with carraway seeds. Makes 4-6 servings.

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