5 lb. beef chuck, cut into cubes
1 cup Hungarian paprika
1 cup shortening
4 large onions, diced
2 garlic heads, peeled and finely chopped
8 medium potatoes, peeled and diced
2 1/2 quarts beef stock
salt and pepper, to taste

Roll diced beef in paprika to coat. Add shortening to Dutch oven or heavy pot on medium high heat, and add beef and season with salt and pepper. Cook and stir beef, until brown on all sides.

Add onions, garlic and any remaining paprika, cook until onions are wilted. Add potatoes and beef stock. Heat to boiling, reduce heat, cover and simmer until beef is tender (up to 2 1/2 hours).

Refrigerate overnight, orange fat will have formed on top, remove.

Heat and serve over hot buttered noodles.

Submitted by: M. Legault