Bogracs Gulyas (Kettle Goulash) -

5 ea Lg onions; coarsly chopped

2 ea Lg green peppers; chopped

3 ea Garlic clove; minced

1 1/2 T Hungarian Paprika

3 lb Stewing beef; in

1" cubes

1 x Pepper; to taste

1 x Salt; to taste

6 oz Tomato paste

1 x Sour cream; at room temp.

325f. 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 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.