Method:

1. In a large saucepan, heat the lard over medium-high. Add the oxtails and cook, turning, until golden brown, about 6 minutes. Transfer the oxtails to a bowl and return the pan to the heat. Add the beef and cook, stirring, until brown and caramelized in spots, about 12 minutes. Using a slotted spoon, transfer the beef to the bowl with the oxtails and return the pan to the heat. 

2. Add the onions to the pan and cook, stirring, until lightly caramelized, about 5 minutes. Stir in the garlic, cook for 2 minutes, then return the oxtails and beef to the pan along with the wine, paprika, peppers, and tomatoes. Bring to a boil, reduce the heat to low, and cook, covered, until the beef is tender and the sauce is reduced, about 2 1⁄2 to 3 hours. Remove the pan from the heat and season with salt and pepper. Serve the pörkölt with a dollop of sour cream and gherkins on the side.