Bogracs Gulyas (Kettle Goulash)

• 4 tablespoons bacon fat
• 5 large onions, coarsely chopped
• 2 large green peppers, chopped
• 3 cloves garlic, minced
• 1 1/2 tablespoons Hungarian paprika
• 3 lbs stewing beef, in 1" cubes
• pepper
• salt
• 6 ounces tomato paste
• sour cream, at room temp.

1. Preheat oven to 325 degrees Fahrenheit.
2. Heat bacon fat in a deep heavy pot.
3. Cook the onions, peppers, and garlic until the onions are limp and transparent.
4. Add paprika and cook until it has lost its raw taste.
5. Add beef and remaining ingredients, except sour cream.
6. Stir well to combine.
7. Simmer in a preheated oven for 1 1/2 to 2 hours, or until the meat is tender.
8. Adjust oven temperature during cooking time so contents of pot remain at a simmer.
9. Serve in shallow soup bowls with a tablespoon of sour cream on top of each serving.

bacon fat, onions, green peppers, garlic, paprika, stewing beef, pepper, salt, tomato paste, sour cream

Taken from www.food.com/recipe/bogracs-gulyas-kettle-goulash-6426 (may not work)