Hungarian Braised Beef with Paprika (Pörkölt) | Saveur

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 and freshly ground black pepper
• Sour cream and gherkins, for serving