Hungarian Goulash-THE REAL DEAL!!!

A winter favorite in our house! PLEASE-don't cringe when you see lard in the recipe...it gives it a very distinctive flavor, and it's NOT that much if you don't eat it every day. I've tried every other possible cooking oil, and Crisco shortening, and it SUCKS ROCKS. I use low-fat sour cream just to off-set the calories and the fat content. Works just fine and doesn't change the flavor like replacing the lard would. Just eat a lot of healthy salads and stuff for the rest of the week, and you'll be good!! Hungarian Goulash 2 pounds beef chuck cut into cubes 1/4 cup lard 1 1/2 cups cubes onion 1 large clove garlic-minced 1 28-ounce can crushed tomatoes-NOT seasoned 1/4 teaspoon dried thyme-crushed 2 bay leaves-crumbled 1/4 cup flour 3 teaspoons Hungarian paprika-sweet or hot 1 teaspoon salt 1/4 teaspoon pepper 1 cup sour cream In kettle or dutch-oven, brown beef in lard. Reduce heat and add onion and garlic-cook till onion is tender and transparent-NOT brown. Add tomatoes, thyme and bay. Cook over low heat about 20 minutes. Add flour, paprika, salt and pepper. Cook over low heat, stirring often, for 60 minutes. Add sour cream, stirring well. Serve over egg noodles. Serves 8.