Classic bograch – how to cook a tasty and nutritious dish

Bograch is a traditional Hungarian dish that is firmly rooted in the culinary culture of Transcarpathia and is very popular. This is a fragrant, rich meat stew with vegetables and paprika, which is cooked over an open fire, most often in a cauldron. But it can also be cooked in a regular saucepan in your home kitchen. We at joy-pup offer a recipe for classic bograch. Read also how to cook refreshing pea hummus with mint.

Ingredients for 8-10 servings

• Pork (shoulder or neck) – 500 g
• Beef (preferably with bone) – 500 g
• Smoked sausage or lard – 200 g
• Potatoes – 800 g
• Onions – 3 pcs.
• Carrots – 2 pcs.
• Bell pepper – 2 pcs.
• Garlic – 4-5 cloves
• Fresh tomatoes or tomatoes in juice – 3 pcs.
• Hot pepper – to taste
• Sweet ground paprika – 2 tbsp.
• Cumin, black pepper, bay leaf, salt – to taste
• Vegetable oil or lard for frying – 2 tbsp.
• Water or broth – about 2 l

Step-by-step recipe for classic bograch

• Cut the meat into medium pieces, the sausage into circles. Peel and chop all the vegetables: onion into half rings, carrots into circles, potatoes into cubes, peppers into strips, tomatoes into small cubes.
• Heat the oil or melt the lard in a saucepan or cauldron. If you are using sausage, fry it until golden brown, then add the meat. Fry until golden brown on all sides.
• Add the onion and carrot to the meat. Fry until the onion turns golden. This stage forms the main flavor base.
• When the vegetables are fried, add ground paprika, stir quickly. Add chopped tomatoes and bell peppers. Simmer everything together for 5-10 minutes.
• Pour water or broth over the meat so that the liquid covers all the ingredients. If you want a more liquid dish, you can add more water. Add bay leaf, cumin, a little salt and pepper. Cook over low heat for 1.5-2 hours until the meat is soft.
• Add the potatoes and cook until tender, about 20-30 minutes. Finally, add finely chopped garlic and, if desired, hot pepper.

To be continued…