Bogracs gulyas - kettle goulash

Yield: 6

Measure Ingredient
4 tablespoons Bacon Fat
5 \N Lg Onions, Coarsly Chopped
2 \N Lg Green Peppers, Chopped
3 \N Garlic Clove, Minced
1½ tablespoon Hungarian Paprika
3 pounds Stewing Beef, In 1\" Cubes
\N \N Pepper, To Taste
\N \N Salt, To Taste
6 ounces Tomato Paste
\N \N Sour Cream, At Room Temp.

Preheat oven to 325øF. 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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