Chop the onions and the garlic.in a 6 quart pot over medium heat add the bacon drippings and saute the onions and garlic until translucent, about 6 minutes, set aside.
In a skillet over medium high heat, add 1 tablespoon of oil and start browning the meat in small batches being careful not to let the pan burn. Add oil as needed (you may use more than 2 tablespoons of oil). As you finish a batch, add the meat to the pot with the onions and garlic. Repeat until all the meat is browned.
Dissolve the beef bullion in 1 cup of boiling water. Pour this into the skillet to de- glaze it. Then, pour this over the meat and onions in the pot. Add enough water to just cover the meat. Add the mushrooms, Maggi, salt and pepper then return the pot to a slow boil and reduce the heat to simmer.
Cook for 1 hour stirring occasionally.
Take 1/4 cup of the "gravy" out of the pot and place in a heat tolerant bowl. Add the flour mixing the gravy to keep lumps out till well blended. Add the sour cream a tablespoon at a time stirring between spoonfuls until well blended.
Add this back to the pot and stir well to blend return to a boil and reduce heat to simmer for 15 minutes.
While this is cooking start your elbow macaroni and cook according to package directions.
Recipe by From Calculu∫ to Cupcake∫ at https://www.fromcalculustocupcakes.com/goulash-moms-way-man-food-mondays/