Bograč is a goulash-style stew named after the bogrács, a pot hung over an open fire; Gostilna Sokol lists a Prekmurski bograč among its traditional dishes.

The word comes from the Hungarian bogrács, an outdoor cooking pot hung over a campfire, itself from the Ottoman-Turkish bakraç, a copper bucket. Prekmurje, the Slovenian region the dish is tied to, was under the medieval Kingdom of Hungary until the 16th century and mostly under the Habsburg monarchy afterwards. In Ljubljana, Gostilna Sokol calls its dish Prekmurski bograč and Slovenska hisa Figovec lists a bograč goulash with at least three kinds of meat.

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Make it at home

Serves 63 hrIntermediate

Ingredients

  • 300g pork shoulder, cubed
  • 300g beef chuck, cubed
  • 300g lamb shoulder, cubed
  • 300g venison or wild boar, cubed
  • 3 large onions, diced
  • 3 cloves garlic, minced
  • 3 tbsp Hungarian sweet paprika
  • 1 tbsp tomato paste
  • 500ml beef stock
  • 1 red pepper, diced
  • 3 potatoes, cubed
  • 2 bay leaves
  • Salt and pepper
  • Lard or oil for browning

Method

  1. Brown each meat separately in lard in a heavy pot. Remove.
  2. Sweat the onions until golden. Off heat, stir in paprika so it does not burn.
  3. Return all meats to the pot. Add garlic, tomato paste, bay leaves, stock. Simmer 2 hours.
  4. Add red pepper and potatoes. Simmer 30 more minutes until potatoes are tender and the sauce has reduced to a thick gravy.
  5. Season. Rest 10 minutes before serving with crusty bread.

Editor tip. Paprika burns fast. Always add it off the heat or it turns bitter and ruins the colour of the stew.