Kettle Goulash Recipe
By PutoPinoy on Wednesday, July 11, 2007 At
Wednesday, July 11, 2007
Ingredients:
Preheat oven to 325 F. Heat fat in a deep heavy pot. Cook the onions, peppers and garlic until the onions are limp and transparent and 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.
- 4 tbsp. bacon fat
- 2 lg. green peppers, chopped
- 1 1/2 tbsp. Hungarian paprika
- 1 tsp. pepper; to taste
- 6 oz. tomato paste
- 5 lg. onions, coarsely chopped
- 3 garlic cloves, minced
- 3 lbs. stewing beef, in 1 inch cubes
- 1 tsp. salt; to taste
- 1 c. sour cream, at room temp.
Preheat oven to 325 F. Heat fat in a deep heavy pot. Cook the onions, peppers and garlic until the onions are limp and transparent and 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.
