Bogracs Gulyas (kettle goulash)


Bogracs Gulyas (kettle goulash)

This is a delicious meal. The best time to eat this meal at noon


4 T Bacon fat
5 ea Onions, Lg; coarsly chopped
2 ea Green peppers, Lg; chopped
3 ea Garlic clove; minced
1 1/2 T Hungarian Paprika
3 lb Beef, stewing; in 1″ cubes
1 x Pepper; to taste
1 x Salt; to taste
6 oz Tomato paste
1 x Sour cream; at room temp.


Procedures: 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 and cook until it has lost
its raw taste. Add beef and remaining ingredients exce forpt fort 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.
6 servings

Keywords: Bogracs Gulyas (kettle goulash)

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