Bogracs

Bogracs - a traditional delight in a cauldron

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6-8

From the very beginning, Bogracs is more than just a recipe; it is a culinary experience that brings family and friends together around a rich and aromatic table. The origins of this dish are closely linked to the forests and fields where people have cooked over time in a cauldron, using fresh and fragrant ingredients. So, get ready to discover the secrets of a perfect Bogracs, full of flavors and textures!

Ingredients

- 1 kg beef (chuck or shank)
- 1 kg pork (shoulder or chop)
- 8-10 pieces of smoked bacon
- 1 kg onion
- 1 kg vegetables (carrots, parsley, celery)
- 6 tomatoes
- 2 hot peppers (for those who prefer spicy food)
- 2 red bell peppers
- 2 green peppers
- 1.5 kg potatoes
- 400-500 g lard or 500 ml oil
- 1 tube sweet gulyás paste
- 1 tube hot gulyás paste
- Spices (salt, pepper, paprika, Delikat, basil, rosemary, thyme, dill, oregano, parsley, bay leaves) – about a heaping tablespoon of each
- For dumplings:
- 2 eggs
- 6-7 tablespoons of flour
- Water

Preparing the Bogracs

Step 1: Preparing the ingredients
Start by cutting the beef and pork into medium-sized cubes so that they cook evenly. Peel the onion and vegetables, then chop them finely. The tomatoes should be peeled and diced or sliced, depending on preference, while the potatoes are cut into cubes.

Step 2: Cooking the vegetables
In a cauldron, heat 9-10 large tablespoons of lard (about 600-700 g). Once the lard has melted and is hot, add the onion, peppers, and carrots. Let them sauté on low heat for 30-35 minutes, stirring occasionally. This step will bring the flavors to life and form the delicious base of your Bogracs.

Step 3: Adding the meat
After the vegetables have softened and turned golden, add the beef and smoked bacon. Let them simmer for 15 minutes without adding water. If there is not enough juice from the vegetables, add a little water to ensure the meat is covered.

Step 4: Continuing to cook
When the beef is halfway cooked, add the pork and tomatoes. Let everything simmer without adding water for 5-10 minutes to concentrate the flavors.

Step 5: Adding water and spices
Add water to an appropriate level, leaving room for the potatoes. Then, add the spices and sweet and hot gulyás paste to taste. Cover the cauldron and let it simmer on low heat for about 2 hours until the meat becomes tender.

Step 6: Cooking the potatoes
Add the potatoes and let them cook in the meat and vegetable mixture. You have the option to boil them separately and then add them to the cauldron for better consistency control.

Step 7: Preparing the dumplings
For the dumplings, beat the eggs with a little water and gradually add the flour, mixing well until you get a smooth dough. Use a spoon to scoop portions of dough and add them to the cauldron. Let them boil for another 10 minutes until they rise to the surface.

Step 8: Serving
Bogracs is served hot, ideally with hot peppers on the side for those who prefer spicy food. You can add a little chopped fresh parsley on top for an extra touch of freshness.

Practical tips

- Calories and nutritional benefits: Bogracs is a hearty dish, rich in protein and nutrients, thanks to the meat and vegetables. A serving can contain approximately 600-800 calories, depending on the ingredients used.
- Variations: You can experiment with different types of meat, such as lamb or chicken, and add other vegetables, such as zucchini or mushrooms, to give it a personal touch.
- Frequently asked questions:
- Can I replace lard with oil? Yes, you can use oil instead of lard, but the taste will be different.
- How can I make Bogracs spicier? Add more hot gulyás paste or more fresh hot peppers.
- Can I prepare Bogracs in advance? Yes, Bogracs can be cooked a day ahead and is even tastier the next day when the flavors have had time to blend.

What to serve alongside

Bogracs pairs perfectly with fresh bread to soak up the delicious sauce. You can accompany the meal with a well-chosen red wine or a cold beer that complements the rich flavors of the dish.

Enjoy preparing this simple and flavorful Bogracs, and each bite will transport you back to family meals from childhood, where food was not just sustenance but a way to create memories. Bon appétit!

 Ingredients: 1 kg beef (thigh or shank) 1 kg pork (thigh or chop) 8-10 pieces of smoked bacon 1 kg onions 1 kg vegetables (carrots, parsley, celery) 6 tomatoes 2 hot peppers (for those who prefer spicy food) 2 red bell peppers 2 green peppers 1.5 kg potatoes 400-500 g lard or 500 ml oil 1 tube of sweet goulash paste 1 tube of spicy goulash paste spices (salt, pepper, paprika, Delikat, basil, rosemary, thyme, dill, oregano, parsley, bay leaves) about a heaping tablespoon of each For dumplings 2 eggs 6-7 tablespoons of flour