bogracs gulyas (kettle goulash)

Categories
Main dish
Soup/stew
Yield
6 servings
MeasureIngredient
4 tablespoons Bacon fat
5 eaches Lg onions; coarsly chopped
2 eaches Lg green peppers; chopped
3 eaches Garlic clove; minced
1½ tablespoon Hungarian Paprika
3 pounds Stewing beef; in 1" cubes
1 x Pepper; to taste
1 x Salt; to taste
6 ounces Tomato paste
1 x Sour cream; at room temp.

Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent. Add paprika has lost its raw taste. Add beef and remaining ingredients except sour cream.

Stir well to combine. Simmer in preheated oven for 1½ to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving.

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