Hungarian Braised Beef with Paprika (Pörkölt)

Name: Hungarian Braised Beef with Paprika (Pörkölt)
Ingredients: 1⁄2 cup rendered pork lard or vegetable oil; 12 oz. oxtail, cut into 1-inch-rounds (have your butcher do this); 2 1⁄2 lb. beef shoulder, cut into 1-inch cubes; 2 large yellow onions, roughly chopped; 4 cloves garlic, thinly sliced; 2 cups red wine; 1⁄4 cup Hungarian sweet paprika; 4 Hungarian wax peppers, stemmed, seeded, and thinly sliced crosswise; 2 vine-ripe tomatoes, cored and cut into 1/2-inch wedges; Kosher salt; freshly ground black pepper; Sour cream and gherkins, for serving

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Known everywhere—except in Hungary—as goulash, this stew is made with a generous amount of paprika and cook down until the meat is fork-tender.

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