Discover the Secrets of Hungarian Cuisine: The Recipe for an Authentic Bogracz
Bogracz is a dish that has its roots in Hungarian cuisine, but has gained popularity all over the world. It is a goulash that combines a wealth of flavors and aromas, creating a real feast for the senses. Bogracz is not only tasty, but also filling, making it perfect for winter days.
- 800 g (28.2 oz) beef (e.g. rib and shoulder)
- 200 g (7 oz) cooked smoked bacon
- 100 g (3.5 oz) good quality pork fat
- 6 tablespoons (100 g/3.5 oz) of good quality lard
- 2 medium sized onions (about 330 g/11.6 oz)
- 2 medium-sized red peppers (about 400 g/14.1 oz)
- 5 cloves of garlic (about 25 g/0.88 oz)
- 500 g (17.6 oz) potatoes
- 2 tablespoons (50 g/1.76 oz) of tomato paste
- 400 ml (13.5 fl oz) water
- Herbs and Spices: 2 bay leaves, 3 grains of allspice; 1 full teaspoon of sweet paprika; 1 level teaspoon of salt; ½ teaspoon each of smoked and hot paprika; 1/3 teaspoon of black pepper.
- In a large pot, place the diced bacon and pork fat. Fry over medium heat, adding lard.
- Add chopped onion and fry for another 10 minutes.
- Add the chopped beef and fry in the pan until browned. Transfer the meat to the pot.
- Add chopped garlic, bay leaves and allspice. Cook for an hour.
- Add chopped bell pepper and cook for another 30 minutes.
- Add chopped potatoes and cook until tender.
- Finally add the tomato paste and cook for a few more minutes. Check the flavor and add more spices if needed.
Preparation time: 3 h
Cooking time: 30 min
Macro nutrients per 100 grams
Calories: 49 kcal
Carbohydrate: 5 g
Protein: 5 g
Fat: 1 g
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