Kettle Goulash
Yield
6 servingsPrep
30 minCook
2 hrsReady
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
bacon drippings
|
*
|
| 5 | large |
onions
coarsly chopped |
|
| 2 | large |
green bell peppers
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 1 ½ | tablespoons |
paprika
hungarian |
|
| 3 | pounds |
beef
stewing in 1 inch cubes |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 6 | ounces |
tomato paste
|
|
| 1 | x |
sour cream
at room temperature |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
bacon drippings
|
*
|
| 5 | large |
onions
coarsly chopped |
|
| 2 | large |
green bell peppers
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 23 | ml |
paprika
hungarian |
|
| 1.4 | kg |
beef
stewing in 1 inch cubes |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 173.4 | ml/g |
tomato paste
|
|
| 1 | x |
sour cream
at room temperature |
*
|
Directions
Preheat oven to 325℉ (160℃).
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 1½ 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.
