Hearty Hungarian Bograch Goulash

A tasty, hearty meat dish borrowed from Hungarian cuisine. I advise you to cook it as an independent dish, not for a festive table, where a large number of different dishes are expected. Since, due to its high nutritional value and calorie content, it can replace a full lunch, and your guests risk not trying other dishes on the table. This dish will greatly please men, and women who are not on a diet will be pleased as well. The main feature of this dish is that there should be a lot of meat and meat products, both fresh and smoked, of at least 3 types. It is advisable to have some of the meat on the bone. Ideally, of course, this dish is prepared in a cauldron (from this word the name Bograch comes) in nature. But at home it turns out no less tasty. Its preparation is no less troublesome than preparing good borscht with many ingredients, but the result is worth it, take my word for it, and if you don’t believe me, then check and try. Iʼm sure you wonʼt be disappointed.
cook time: 3h
Noah Merrick
Hearty Hungarian Bograch Goulash

Nutrition Facts (per serving)

184
Calories
13g
Fat
7g
Carbs
9g
Protein

Ingredients (10 portions)

For the bograch:

Pork 500 g
Beef 500 g
Rack of pork ribs 500 g
Smoked sausage 200 g
Salo 150 g
Potato 5 pc
Carrot 3 pc
Tomatoes 2 pc
bell pepper 2 pc
Bulb onions 4 pc
Garlic 4 clove
Paprika 2 tbsp
Hot pepper to taste
Thyme, thyme 0.5 tsp
Caraway to taste
Ground hot pepper 0.5 tsp
Dill 1 g
Parsley 1 g
Salt to taste
Red wine 100 ml

For chipette:

Wheat flour 4 tbsp
Chicken eggs 1 pc
Salt to taste

Recipe instructions

Step 1

Step 1
How to make bograch in Transcarpathian style? Necessary products. Onions, garlic, potatoes, carrots have already been peeled, the greens have been sorted. All of the above, as well as meat and peppers, are thoroughly washed. I repeat that most of the meat and meat products are fresh, the other, smaller part is smoked products. Paprika is a must when preparing this dish, it gives it a characteristic taste.

Step 2

Step 2
Trim the fat from the ribs and the fattier part of the underbelly, chop it and fry until you get cracklings in a hot cauldron. Remove the cracklings with a slotted spoon and set aside for now.

Step 3

Step 3
Cut the ribs between the bones, cut the rest of the meat into large cubes, like for pilaf.

Step 4

Step 4
Fry the onions, pre-cut into small cubes, in pork fat until lightly browned, add ground paprika to the cauldron and fry over medium heat for no more than 5 minutes, stirring. Your task is to carefully monitor the paprika: if it burns, it will hopelessly ruin the taste of such a wonderful dish as bograch.

Step 5

Step 5
After this, immediately add the diced meat and ribs, mix thoroughly and keep on fire for a couple of minutes. Add water until almost all the meat ingredients are covered with liquid. Simmer all this over low heat, stirring occasionally.

Step 6

Step 6
If necessary, you need to add water in such an amount that the meat is always in a small volume of liquid for 2-2.5 hours (until it is almost completely cooked). In my bograch the meat was young and cooked in 1 hour 50 minutes.

Step 7

Step 7
Now, while the meat is cooking, start preparing the “chipetke” — plucked dough (the Hungarian word “csipkedny” means “to pinch”). Essentially, these are just small dumplings that are pinched off from a piece of dough, dried a little while the goulash is being prepared, and then sent there. So, from 1 egg and flour, knead the dough (without water). Knead the dough well.

Step 8

Step 8
You can gather the dough into a ball and pinch off arbitrary pieces from it, or you can roll sausages and pinch off shapeless pieces the size of a large fingernail with floured hands.

Step 9

Step 9
Then leave these pieces of dough to dry on a wooden board, lightly sprinkled with flour. Before placing them in the bograch, they will need to be turned over several times on the board, evenly distributed over it. When you place them in the cauldron, try to take as little flour as possible.

Step 10

Step 10
Next, in accordance with the recipe, add the remaining water, salt, add diced carrots, spices, hot pepper, crushed cumin and chopped garlic. Cook all this for another 30 minutes.

Step 11

Step 11
While the bograch goulash is being prepared with carrots and spices, cut the potatoes into fairly large pieces.

Step 12

Step 12
Tomatoes can be peeled; peppers must be seeded. Cut these vegetables and carrots into fairly large cubes, and chop the garlic medium.

Step 13

Step 13
Cut the sausages into circles, and the undercuts or lard into cubes.

Step 14

Step 14
After 30 minutes, place all the chopped vegetables in the cauldron along with the previously prepared cracklings and chopped home-made sausage (picnica) and pork chops. Add water again until everything is lightly covered (by 1 fingertip). Cook covered for another 30 minutes.

Step 15

Step 15
Then send it to the “chipette” cauldron. They donʼt take long to cook — literally 5 minutes. When they are ready, they will float to the surface of the bograch.

Step 16

Step 16
Chop a lot of greens and add them to bograch goulash. Stir, bring to a boil and at this stage add 100 ml of dry red wine. Let it boil again and that’s it — bograch goulash is ready at home!

Additional rubrics

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