Bograc is the Pannonian goulash of Slovenia's Prekmurje region, traditionally made with four meats (pork, beef, lamb and game) in a paprika-rich red base.

Bograc comes from the Hungarian Pannonian tradition that fed Slovenia's eastern Prekmurje for centuries. The dish takes its name from bogracs, the iron pot it cooks in over an open fire. Four meats (pork, beef, lamb, game) is canonical; modern Slovenian Pannonian kitchens often use three or two. Lendava in Prekmurje runs an annual Bogracfest cooking competition every August, the largest bograc cooking event in Slovenia and a touchstone for the dish's living tradition.

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