Recipe#6238

Title: Bogracs Gulyas (kettle goulash)

From:The Meades
Date: Thu, 1 Feb 1996 15:43:39 -0500

   4      tablespoons   Bacon fat
   5                    Lg onions -- coarsly chopped
   2                    Lg green peppers -- chopped
   3                    Garlic clove -- minced
   1 1/2  tablespoons   Hungarian Paprika
   3      pounds        Stewing beef -- in 1" cubes
                        Pepper -- to taste
                        Salt -- to taste
   6      ounces        Tomato paste
                        Sour cream -- at room temp.
Preheat oven to 325'.
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 1 1/2 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.