Bograch-Goulash
A delicious and hearty meat dish borrowed from Hungarian cuisine. It’s best served as a main course rather than at a banquet since it’s rich and filling. Men will especially love it, but women who aren’t on a diet will too. It should contain at least three types of meat, both fresh and smoked, ideally with some on the bone. Traditionally cooked outdoors in a kettle (bogrács), but just as delicious at home. The process takes time, but the result is absolutely worth it!
Updated : 16 October, 2025
Easy
About 1 hour.
Ingredients
500 grams
Pork
500 grams
Beef
500 grams
Pork ribs
200 grams
Semi-smoked sausage
150 grams
Fatback
5
Potato
3
Carrot
2
Tomato
2
Bell pepper
4
Onions
4
Garlic
2 tablespoon
Paprika
to taste
Hot chili pepper
0.5 teaspoon
Thyme
to taste
Caraway
0.5 teaspoon
Hot pepper, ground
1 grams
Dill
1 grams
Parsley
to taste
Salt
100 milliliters
Red wine
1 sluoksnis
4 tablespoon
Wheat flour
1
Chicken eggs
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Peel and wash onions, garlic, potatoes, and carrots; rinse greens, meat, and peppers. Most of the meat should be fresh, the rest smoked. Paprika is essential - it gives the dish its signature flavor.
Step 2
Cut fat from the ribs and pork belly, dice it, and fry in a hot cauldron until cracklings form. Remove the cracklings with a slotted spoon and set aside.
Step 3
Cut ribs between the bones and chop the rest of the meat into large cubes (about 1.5 inches, like for pilaf).
Step 4
Fry diced onions in pork fat until lightly golden. Add ground paprika and sauté for no more than 5 minutes over medium heat, stirring constantly - do not let it burn!
Step 5
Add the cubed meat and ribs, mix well, and cook for a few minutes. Pour in enough water to nearly cover the meat. Simmer gently, stirring occasionally.
Step 6
Keep adding water as needed so the meat stays partially submerged. Cook for about 2-2.5 hours (young meat may cook in about 1 hour 50 minutes).
Step 7
Prepare the Hungarian “csipetke” dough. Mix 1 egg and flour (no water) into a stiff dough and knead well.
Step 8
Pinch off small pieces or roll into ropes and tear into small, irregular bits (about fingernail size).
Step 9
Spread the dough pieces on a floured board to dry while the stew cooks. Flip occasionally to dry evenly. Shake off excess flour before adding to the stew.
Step 10
Add remaining water, salt, diced carrots, spices, hot pepper, crushed cumin, and minced garlic. Cook for 30 minutes.
Step 11
While that cooks, cut potatoes into large chunks.
Step 12
Peel tomatoes (optional) and remove seeds from peppers. Dice both vegetables coarsely; chop garlic moderately.
Step 13
Slice sausages into rounds and cube the pork belly or bacon.
Step 14
After 30 minutes, add all chopped vegetables, the reserved cracklings, sausage, and pork belly. Add water to barely cover the mixture (about ½ inch above). Cook covered for 30 more minutes.
Step 15
Add the “csipetke” dough pieces. Cook until they float—about 5 minutes.
Step 16
Finely chop plenty of fresh herbs and stir them in. Bring to a boil, then add 100 ml (⅓ cup) dry red wine. Let boil once more — your Bograch-Goulash is ready!