4 tbsp bacon fat
5 large onions, coarsly chopped
2 large pepper, green bell, chopped
3 garlic clove, minced
1 1/2 tbsp paprika, hungarian
3 lb beef, stewing, in 1 cubes
1 pepper, to taste
1 salt, to taste
6 oz tomato paste
1 sour cream, at room temp.
Directions
Preheat oven to 325øF. Heat fat in a deep heavy pot.
Cook the onions, peppers, and garlic until the onions
are limp and transparent. Add paprika and cook until
it 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.
Servings: 6 servings
Kettle Goulash Recipe brought to you by Recipe Ideas
Categories: Hungarian; Main Dish
The History of Recipes
It is possible to track the history of written recipes back into antiquity, certainly as far into history as the early Egyptians, and maybe even further. However, sadly, these ancient cook books were just very simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to food historians are some clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As we move into The time of the roman empire around 25BC a man called Apicius compiled some documents showing how to cook the recipes prepared by the Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvre, main course and dessert, something we still use today. He also tells us how the Roman chefs used a wide range of herbs, including some that we all recognise for example bay, mint and parsley. Over the following few centuries, the wealthy families of Europe strove to lay on the most exotic banquets, and as a consequence, cooks and their collection of recipes were at a premium. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and writing down recipes of the day. When we get to the 1900s, recipe books were starting to become popular mostly due to more people being able to read, more spare time and having more money to spend. |
We hope you enjoy this Kettle Goulash recipe.
