BOGRACH – Hungarian GOULASH SOUP || Delicious MEAT & VEGETABLES Stew! Recipe by Always Yummy!

Bograch is a dish of Hungarian cuisine that became popular thanks to its especial taste and aroma. Lumps of meat braised with veggies, seasoned with spices and herbs and cooked over an open fire or on a stove – what can be more tastier.

Ingredients:
• beef –1,1 lb / 500 g
• pork – 1,1 lb / 500 g
• lard – 7 oz / 200 g
• red bell pepper – 10,5 oz / 300 g
• onion – 9 oz / 250 g
• tomato – 10,5 oz / 300 g
• carrot – 5 oz / 150 g
• potato – 1,5 lb / 700 g
• 1 fresh hot pepper
• garlic – 4 cloves
• sweet paprika – 2 tbsp
• caraway – 1 tsp
• ground coriander – 1 tsp
• 2 bay leaves
• salt – 1 tbsp
• sugar – 1 tsp
• ground black pepper – 1 tsp
• fresh parsley – ½ oz / 15 g
• red dry wine – 3 f l oz / 100 ml
• scallion – ½ oz / 10 g
• water – 4 cup / 1 l

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You will need:
• cauldron or stockpot
• carving board

Preparation:
1. Heat a cauldron, add the chopped lard and fry over low heat for 5 minutes, remove the cracklings.
2. Add the chopped onion into the cauldron, sprinkle with the sugar and fry stirring for 3 minutes over medium heat.
3. Add the coarsely cut carrot and keep frying stirring over medium heat for 4-5 minutes.
4. Add the diced bell pepper and fry stirring over medium heat for 3-4 minutes.
5. Add the sweet paprika, ground coriander, caraway, bay leaves, ground black pepper, salt, minced garlic and chopped parsley, keep frying stirring for a minute over low heat.
6. Add the meat cut into small pieces and fry stirring for 10 minutes over medium heat.
7. Add the largely diced potato and 4 cup / 1 l of water, stir, bring to a boil and braise over low heat for 30 minutes with the lid slightly open.
8. Add the chopped tomato, hot pepper and red dry wine, stir neatly and cook over low heat for 1-1,5 h with the crack opened lid until the meat’s readiness.
9. Sprinkle the bograch with the chopped scallion and serve hot with sour cream and fresh bread.
Advices:
1. Choose meat to your taste – it can be just beef or pork.
2. Pierce a hot pepper with a fork to add a special piquancy to dish.
3. Use red bell pepper as it has more sweet taste.
4. Cut potato into large pieces so it is not boiled soft.

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