Bogracs Gulyas (Kettle Goulash)

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Title: Bogracs Gulyas (Kettle Goulash)
Categories: Soups/stews, Beef, Hungarian
Yield: 6 servings

4 tb Bacon fat 3 lb Stewing beef; in 1" cubes
5 ea Lg onions; coarsly chopped 1 x Pepper; to taste
2 ea Lg green peppers; chopped 1 x Salt; to taste
3 ea Garlic clove; minced 6 oz Tomato paste
1 1/2 tb Hungarian Paprika 1 x 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.

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