Bogracs Gulyas (kettle Goulash)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Hungarian | Main dishes, Soups | 6 | Servings |
INGREDIENTS
| 4 | T | Bacon fat |
| 5 | Lg onions, coarsly chopped | |
| 2 | Lg green peppers, chopped | |
| 3 | Garlic clove, minced | |
| 1 1/2 | T | Hungarian Paprika |
| 3 | lb | Stewing beef, in 1" cubes |
| Pepper, to taste | ||
| Salt, to taste | ||
| 6 | oz | Tomato paste |
| Sour cream, at room temp. | ||
| 1 1/2 | 2 hours or until the meat is tender. Adjust oven t, 2 hours or until the meat is tender. Adjust oven temperature |
INSTRUCTIONS
Preheat oven to 325'. 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 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. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 26
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 272.7mg
Potassium: 295.3mg
Carbohydrates: 5.9g
Fiber: 1.2g
Sugar: 3.5g
Protein: 1.3g