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
Written cooking instructions as an idea can be tracked far back into the distant past, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, in the main part, these ancient recipes were just basic pictorial recipes for preparing meals.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian which show 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 people feel `wonderful`. Progressing into The time of the romans around 25BC a man called Apicius created a number of documents showing how to cook the recipes cooked by wealthy Romans. He tells us how the roman meals were divided into starters, entrees and dessert, a very modern way of dining. He also informs us how the Roman cooks made use of many aromatic flavours, including a few that are still present in modern kitchens such as basil, mint and asafoetida. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, including coriander, parsley, and basil. The introduction of these new foods and spices was responsible for a surge in publications on food, most of which are kept safe in private cookery archives. During the next few hundred years, the rich families of Wesstern Europe strove to serve up the most extravagent banquests, and as a result the best cooks and their recipes were highly sought after. Notwithstanding that, it was during the 1800s that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brings us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Kettle Goulash recipe.
