Wash and dry the beef with a cloth and then cut into small cubes.
Heat 2 oz. lard in a large frying pan.
Add meat, fry over a fierce flame, stirring with a fork.
After frying for a few mins., add the chopped onion and garlic.
Continue frying, add salt and season with ground pepper and marjoram.
When the onion is well fried, put into a suitable saucepan.
Sprinkle with red paprika, stir and add the white wine.
Then cover and cook slowly.
Stir occasionally and, if necessary, add a little bone stock or water.
In the meantime mix flour and one egg with a whisk and salt it slightly.
Make thin pancakes from the batter.
Fry the chopped bacon and then remove from the fat.
Also chop the chanterelle mushrooms and fry quickly in the bacon fat.
Add the mushroom to the nearly tender stew, also add sliced tomato and the green paprikas cut into rounds.
Mix the sour cream with one egg in a little basin.
Add the pancakes cut into ribbons.
Put either into a big pudding basin or five small ones, previously greased with lard and sprinkled with bread crumbs.
Put some water (about 1 1/2 inch in depth) into a suitable saucepan or steamer.
Put in the pudding basins, bring water to boil, and then steam in the oven for half an hour.
Ten mins. before serving, take out the pudding basins from the water, and turn out onto a warm dish.
Add the stew, first adding some fried bacon to it.