Hungarian Goulash

4 Tbsp. fat
1 clove garlic, minced
1 lb. chuck beef, cut in 1 inch cubes
1 lb. lean pork shoulder, cut in 1 inch cubes
1 can tomatoes (No. 2 size)
1 1/2 tsp. salt
1/4 tsp. pepper
Dash cayenne pepper
1 tsp. paprika
12 small whole peeled onions
6 medium pared potatoes, cut in quarters
2 cups celery chopped fine
2 Tbsp. flour
3 Tbsp. water

Combine fat and garlic, and brown in a deep kettle. Add meat and brown all sides. Add tomatoes, salt, pepper, cayenne and paprika, cover and simmer for 1 hour. Add onions, cover and simmer 1/2 hour longer. Add potatoes and celery, cover, and cook until potatoes and celery are tender. Blend flour and water to a smooth paste, and stir into goulash. Heat until thickened.