Title: Bogracs Gulyas (Kettle Goulash)
Categories: Entree Soup
Yield: 6 Servings
| 4 | tb | Bacon fat |
| 2 | | Lg green peppers; chopped |
| 1 1/2 | tb | Hungarian Paprika |
| | | Pepper; to taste |
| 6 | oz | Tomato paste |
| 5 | | Lg onions; coarsly chopped |
| 3 | | Garlic clove; minced |
| 3 | lb | Stewing beef; in 1" cubes |
| | | Salt; to taste |
| | | 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 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.