Hungarian cuisine has been associated with filling dishes and distinctive spices for years. One of its most characteristic dishes is bogracz, a dish that originated from the shepherds’ tradition of cooking over a fire.
Bogracz is a dish that does not require sophisticated products, but the quality of the meat and appropriate spices play a key role. They are what give the dish a deep, distinctive flavor. Ingredients needed:
- 1 kg of mutton, lamb or slightly fatty beef,
- 1 hot pepper,
- 1 cup of tomato passata,
- 2 medium onions,
- 2-3 potatoes,
- 3 red peppers,
- 4-5 cloves of garlic,
- beef broth or stock,
- a piece of beef tallow or smoked bacon,
- bay leaves,
- parsley or coriander for serving,
- approx. 700 g of fresh tomatoes or 2 cans of chopped tomatoes,
- sweet and hot pepper powder,
- salt and pepper
- thyme.
Although traditionally bogracz is prepared in a cast iron cauldron over a fire, you can also cook it in a pot with a thick bottom or in the oven. The most important thing, however, is slow stewing, which makes the meat tender and juicy.
Check also:
Cut the meat into larger cubes, sprinkle them with sweet and hot paprika and pepper. Mix thoroughly and leave in the fridge for a few hours to develop its aroma, but do not add salt yet. Cut the peppers into strips, the onion into slices, and blanch the tomatoes with boiling water, peel them and cut them into cubes. Chop the garlic finely or press it through a press. Heat a pot with a thick bottom and melt the tallow or bacon in it. Add the meat and fry over high heat until it is browned and the juices have closed. Add the onion and fry until translucent. Add the peppers, tomatoes and garlic, then fry everything for a few minutes, stirring regularly.
Check also:
Pour broth or water over the ingredients so that they are lightly covered. Add bay leaves, thyme and tomato passata. Reduce the heat and simmer for about 2 hours, stirring occasionally. When the meat begins to soften, add the diced potatoes. Season the dish with salt and pepper, then continue to simmer until the potatoes are soft and the sauce thickens slightly. At the end, season the dish with additional spices to your taste. Sprinkle with fresh parsley or coriander and serve hot, preferably with crispy, fresh bread.
