Bograch from Hungarian is translated as a “pot”, therefore, it is necessary to cook it in a pot, even in nature, instead of barbecue, even at home. A true Hungarian bograch is an opaque, thick dish that has a rich red color with meat pieces.
Pick your recipe
You will need
- - any lean meat (fillet) 1 kg;
- - fat or vegetable oil 2 tbsp. l.;
- - Bulgarian red pepper 2 pcs.;
- - carrots 2 pcs.;
- - bow 2 pcs.;
- - paprika 2 tbsp. l.;
- - potatoes 1 kg;
- - garlic 4 cloves;
- - tomato 2 pcs.;
- - salt, caraway seeds and other seasonings;
- - greens.
Instruction manual
1
Fry the chopped onion until soft in butter or oil heated in a pot. Add ground paprika, mix well, immediately put the meat and stir constantly, not allowing it to overheat, so that the paprika does not lose its taste and color.
2
Immediately as the meat is fried and the juice evaporates, add the carrots, chopped finely, a little later - chopped bell pepper and finely chopped garlic. Do not forget to interfere!
3
Then add the diced potatoes and cook until the potatoes are boiled. Then add the peeled tomatoes. Put out 15 minutes.
4
There are recipes to which dumplings are still added.
5
Pour the finished dish into plates and sprinkle with herbs. Bograch is good for breakfast as well as for lunch or dinner.