Goulash

Goulash

1 lb beef (chuck, round, etc.) cut into 1 inch cubes
2 onions, sliced
2 cloves garlic, chopped
6 Tbl tomato puree
beef stock to cover
1-2 Tbl hot Hungarian paprika
1/2 cup sour cream
Crisco shortening    
salt 
pepper 
flour 

Season the beef with salt and pepper. Dredge in flour.
Heat up a Dutch oven over medium-high heat. Brown
the beef in shortening until golden. Degrease
the pan. Add more shortening, and fry the onions.

Return the beef to the pan, along with 4 Tsp
flour. Stir. Add tomato puree. Cover with
beef stock. Add garlic. Season with paprika
and pepper. Bring to a boil, cover and simmer
slowly for 1 1/2 hours.

When the beef is tender, turn the heat down.
Add 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, macaroni or boiled potatoes.