Bogracs Gulyás

Serve this 'kettle goulash' in bowls topped with sour cream. The 'bogracs' is a heavy cooking pot traditionally used to cook outdoors. Gulyás' is Hungarian for goulash.

Recipe Ingredients:

4 tablespoons vegetable shortening
5 onions, chopped
2 green bell peppers, chopped
3 garlic cloves, minced
1 1/2 tablespoons paprika
3 pounds stew beef, cubed
1 (6-ounce) can tomato paste
1/2 teaspoon ground black pepper
1 teaspoon salt
Sour cream for accompaniment

Cooking Directions:

1. In a heavy kettle over medium-high heat, heat shortening. Cook chopped onions, chopped green bell peppers, and minced garlic cloves until the onions are soft and transparent.
2. To the onion mixture add paprika, diced stew beef, tomato paste, pepper, and salt. Stir well to combine.
3. Simmer covered for 1 1/2 to 2 hours, or until the meat is tender. Serve with topped with sour cream.

Makes 10 servings.