Czech Goulash

1/4 cup shortening
2 cloves garlic, minced
1 1/2 pounds pork or beef, cubed
1 medium onion, chopped
1/4 teaspoon sweet or hot paprika
1/2 teaspoon caraway seeds (optional)
Salt and pepper, to taste
2 cups water
2 tablespoons flour

In a cast iron Dutch oven, saut� onion in shortening. Add garlic; saut� until translucent. Add meat, onion, paprika, caraway seeds, salt and pepper. Brown well.

Add 1/2 cup of the water; simmer, covered, until meat is tender, about 1 hour.

Sprinkle flour over drippings in the pan; stir until brown. Add remaining water; simmer 10 to 20 minutes.