|
| Home
-> [Eastern European, Entrees, Soups & Stews] -> [Bogracs gulyas (kettle goulash) Recipe] |
| |
| |
Bogracs gulyas (kettle goulash)
|
| Artist: |
_ |
| Categories: |
Eastern European, Entrees, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 4
| tbsp | Bacon fat | | 5
| each | Lg onions, coarsly chopped | | 2
| each | Lg green peppers, chopped | | 3
| each | Garlic clove, minced | | 1 1/2
| tbsp | Hungarian paprika | | 3
| lbs | Stewing beef, 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:
| 1 | Preheat oven to 325°F. | | 2 | Heat fat in a deep heavy pot. | | 3 | Cook the onions, peppers, and garlic until the onions are limp and transparent. | | 4 | Add paprika has lost its raw taste. | | 5 | Add beef and remaining ingredients except sour cream. | | 6 | Stir well to combine. | | 7 | Simmer in preheated oven for 1 ?to 2 hours or until the meat is tender. | | 8 | Adjust oven temperature during cooking time so contents of pot remain at a simmer. | | 9 | Serve in shallow soup bowls with a tablespoon of sour cream atop each serving |
|
|
|
| |
| |
| |
|
|
|
|
|
|