Gulasch

Most of you might think that gulasch is an Hungarian recipe. You would be... mostly right. It's one of those dishes that all the folks in the general region make, like barbecue. You've got North Carolina barbecue, Kansas City barbecue, etc. So, in Europe, you've got German gulasch, Austrian gulasch, Hungarian gulasch, etc. I am German, and so I make German gulasch. The recipe that follows is at least two generations old. I got it from my mother, who got it from her mother.
This recipe is so good, especially if you're really in the mood for some meat. It is great as both a soup and an entree with gravy. Serve over egg noodles, or spaetzle, the German egg noodle that you may find in international foods stores. If you're feeling especially German, serve a fried egg on top of the noodle and gulasch.

Ingredients:

shortening or lard
2-2 1/2 lb. beef for braising
2 large onions, diced
1 clove garlic, diced
1 Tb. paprika
1 cup water
1 1/2 Tb. all purpose flour
2 cups beef bouillon
ketchup
nutmeg
curry powder
1/4 cup heavy or sour cream

Melt the shortening in a large pot. Saute the onions in it for about 5 minutes. Add the garlic and cook until golden.
Sprinkle the onion and garlic with the paprika and mix about. Add the beef and cook partially.
Add the water and bring to a boil. Mix in the flour, then add the bouillon. Add the other seasonings and taste. Adjust flavoring and add the cream. Lower the heat and simmer for about 1 1/2 hours. Taste and adjust seasoning before serving with noodles and a salad.

Currently I'm without the camera or ability to upload photos, but as soon as I have the ability, I'll put the photos of the recipe up. It's easy enough, though.