Better goulash

1 lb beef chuck (or pork butt), cut into 1 inch cubes
2 onions, sliced
2 cloves garlic, chopped
white wine
1/3 cup beef stock (or chicken stock for pork)
1 Tbl sweet Hungarian paprika
1/2 Tbl hot Hungarian paprika
1/2 cup sour cream
Crisco shortening, lard or peanut oil
salt
pepper

Season the beef with salt and pepper. 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.

Deglaze with white wine. Return the beef to the pan. Stir. Add 
garlic and stock. 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.