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.
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
- 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.
- To the onion mixture add paprika, diced stew beef, tomato paste, pepper, and salt. Stir well to combine.
- Simmer covered for 1 1/2 to 2 hours, or until the meat is tender. Serve with topped with sour cream.
Makes 10 servings.