Hungarian Goulash - cooking recipe

Ingredients

4 lb. beef (chuck or rump), cut in 2-inch pieces
2 Tbsp. bacon fat
6 onions, coarsely chopped
3 Tbsp. paprika
1 tsp. salt
2 green peppers, chopped

Preparation

Brown half the beef in its own fat in a large skillet. Transfer to a kettle or Dutch oven and repeat with the other half. Rinse the skillet with a cup of water and add the liquid to the meat.
Cover and cook slowly over low heat.
Fry the onions; stir in paprika and salt.
Add to the meat.
Stir in the green peppers and cook for 2 hours until meat is tender, not soft.
Serve with soft noodles.