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
Transcribed cooking instructions as an idea can be traced way back into the far past, in truth as far back into recorded history as the Egyptians, and maybe even further. Having said that, in the main part, these ancient cook books were just primitive hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts is a series of clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Moving our culinary historical trip onwards, we have a couple of interesting cookery books from the 1300s : a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian curry that is familiar to us all today, but instead descriptions of the types of food cooked for the rich and wealthy people of those days. Over the next few hundred years, the upper-class families of Europe tried to serve the best banquets, and as a consequence, chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and writing down popular recipes of the day. When we get to the 1900s, cooking books are increasing in popularity due to more people being able to read, increased leisure time and disposable income. The arrival of TV brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Kettle Goulash recipe.
