2 lbs. lean beef chuck, cut into 1 1/2 inch cubes
Salt and pepper to taste
1/4 lb. vegetable shortening
1 1/4 lbs. onions, sliced
2 tbsp. paprika
1 tbsp. flour
Hot water or dry white wine
2 c. dairy sour cream

Season meat with salt and pepper. Heat shortening almost to smoking point in a heavy saucepan. Brown meat on all sides. Add onions. Stir in paprika. There should be enough paprika to color meat and onions a reddish brown. Over low heat, cook, stirring until all the pan juices have been absorbed.

Sprinkle with flour and cook 1 minute. Add hot water or wine to cover meat. Simmer covered over low heat 1 to 1 1/2 hours until meat is tender and the onions have cooked to a pulp. Check occasionally for liquid, if necessary; add a little more. Stir in sour cream and heat through but do not boil. This may be served with buttered noodles sprinkled with caraway seeds. Serves 4 to 6.