Title: Kettle Goulash
Categories: Soup
Yield: 6 Servings
| 4 | tb | Bacon fat |
| 5 | lg | Onions; coarsly chopped |
| 2 | lg | Pepper, green bell; chopped |
| 3 | | Garlic clove; minced |
| 1 1/2 | tb | Paprika, Hungarian |
| 3 | lb | Beef, stewing; in 1" cubes |
| | | Pepper; to taste |
| | | Salt; to taste |
| 6 | oz | Tomato paste |
| | | 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
and cook until it 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.