Bograch is a Hungarian goulash made from meat, sweet peppers, tomatoes, potatoes, ground paprika and other spices. You can cook it at home! Read in this material a step-by-step recipe with a photo of how to cook bograch.
Bograch is a traditional Hungarian dish. It is very satisfying and flavorful. Refers to food that is not cooked on the stove at home. The name has already embedded the meaning and cooking technology, which comes from the Hungarian "bogr? Cs", which means "pot". Therefore, according to the classic recipe, the Hungarian bograch cooks on an open fire in a pot. Although today experienced housewives have adapted this dish for home cooking in their kitchen. And it turns out to be no less tasty. So that you can convince yourself of this personally, I propose a step-by-step recipe with a photo of cooking bograch in Hungarian on the stove. It's not difficult at all. It is only necessary to replace the traditional pot with a saucepan with thick sides and a bottom, for example, a cast iron or a goose pan.
It takes a long time to prepare bograch, because it simmers over low heat, but it is very simple to prepare. With its help, you can feed a large family to their fill. It is incredibly satisfying, tasty and spicy. It has richness, high nutritional value, thick consistency and calorie content. It can replace a full meal, because this is something between the first and second course. Bograch is, at its core, a hot second dish with plenty of broth. If you like spicy rich meat dishes, then be sure to cook this dish.
See also how to cook bograch in Transcarpathian style.
- Caloric content per 100 g - 305 kcal.
- Servings - 4-5
- Cooking time - 2 hours 30 minutes
Ingredients:
- Meat (any variety, several types are possible) - 400 g
- Ground black pepper - a pinch
- Potatoes - 2 pcs.
- Vegetable oil - for frying
- Tomatoes - 2 pcs.
- Carrots - 1 pc.
- Bitter pepper - 1 pod
- Sweet pepper - 2 pcs.
- Greens (any) - to taste
- Garlic - 2 cloves
- Ground paprika - 1 tablespoon
- Salt - 1.5 tsp
Step by step cooking Hungarian bograch on the stove, recipe with photo:
1. For cooking, take several types of meat (beef, veal, pork) and any part of the carcass (shank, ribs, fillets, neck). You can also choose smoked lard with a layer and homemade smoked sausages. The larger the assortment of meat, the tastier the dish will turn out.
So, clean the meat from the film with veins, cut off excess fat, wash and dry with a paper towel. Cut it into medium-sized pieces and place it in a skillet or cast iron with heated vegetable oil. Fry it over high heat until golden brown on all sides.
4
2. Peel the carrots, wash and cut into large pieces. Send it to a container of meat. Add oil if necessary, because carrots love it and actively absorb it. Bring the temperature down to medium setting and continue to fry the food for another 5-7 minutes.
3. Peel the potatoes, wash, dry and cut into slices. Send it to a stewpan with meat and carrots. Stir and fry the food until golden brown on the vegetables.
4. Peel the bell peppers from seeds, partitions and remove the tail. Cut into slices or half rings and send to the pan. Add chopped tomatoes, chopped hot peppers and garlic. Season with ground paprika, salt and black pepper.
5. Fill the food with drinking water. You can adjust its amount yourself, depending on what you want to get more, the first or second course.
6. Boil the dish, turn the temperature down to the minimum setting and simmer Hungarian bograch on the stove for 1.5 hours. At the end of cooking, add chopped herbs to the saucepan.
See also a video recipe on how to cook bograch recipe from Transcarpathia.
