Recipe for Bogracs Gulyas (kettle goulash)

Ingredients for Bogracs Gulyas (kettle goulash):
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.

Bogracs Gulyas (kettle goulash) preparation instruction:
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 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.
6 servings