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Bograch with pork
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Bograch is a delicious, aromatic Hungarian dish that is loved far beyond its homeland. The bold combination of beef, pork and vegetables stewed in a spicy paprika sauce is reminiscent of home comfort.
This dish is ideal for cold evenings when you want to warm up with something tasty and satisfying. Cooking bograch can be a kind of culinary ritual that requires patience but rewards you with an unforgettable taste.
When preparing bograch, you discover the world of Hungarian cuisine, where each ingredient plays its own special role in a symphony of flavours.
Variations
Some variations of bograch include the use of other types of meat, such as veal, or the addition of various vegetables or legumes.
Secrets of tenderness and flavour
Long simmering at a low temperature is the key to tender meat. Add spices gradually to recreate the multi-layered flavour.
Tips on ingredients
Use only fresh vegetables and high-quality paprika, as it adds the main flavour and colour to the dish.
Small culinary nuances
The longer bograch is left to infuse after cooking, the better its flavour will be. Leave the dish covered for a few hours before serving.
Ingredients for the recipe
Ingredients
Chilled Beef Chuck
500 g
Chilled Boneless Pork Loin
300 g
Onion
2 pcs
Eko Paprika Spices
2 tbsp
Garlic
3 cloves
Chumak Tomato Paste 25% 300g
100 ml
Carrot
2 pcs
Red Pepper
2 pcs
Potato
500 g
Pripravka Himalayan Pink Salt 200g
to taste
Mria Ground Black Pepper
to taste
Preparation steps
01
Prepare the meat — Cut the beef and pork into cubes. Fry until golden brown in heated oil. ⏱ 10 min. Guideline: golden brown colour.
02
Vegetable base — Chop the onion, carrot and pepper. Add to the meat and simmer. ⏱ 15 min. Guideline: vegetables should be soft.
03
Adding paste and spices — Add tomato paste, paprika, salt and pepper. Simmer, adding a little water. ⏱ 45 min. Guideline: thick sauce.
04
Potato note — Add chopped potatoes and add water to barely cover the ingredients. Simmer until the potatoes are cooked. ⏱ 50 min. Guideline: soft potatoes.
05
Tip The most delicious bograch is made when it is left to stand for a day — it acquires an even richer flavor.
Where to order ingredients
Select the required ingredients in one of the stores
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