In Europe, the main trends in cooking are Italian and French. They defined the haute cuisine narrative from the middle of the 17th century. But there are other directions as well. For example, German or Czech. Of course, they do not need to be particularly separated, since Bohemia was influenced by the Germans in this respect. Love for pork sausages and sauerkraut is in the blood of these nations. No, this is not all the dishes that are prepared there. But there are defining signs. For example, Hungarian cuisine is goulash, bograch and fortified wine. Somewhere they are similar even in the method of their preparation, but there are cardinal differences. Today in this article, together with the Tastecard website, we will analyze in detail the recipe for making bograch. Let’s go!
A bit of history
Bogracs is a food that the ancestors of the Hungarians prepared from stocks: boiled, chopped, dried and powdered beef or horse meat, as well as mushrooms, herbs, roots. Translated from Hungarian, the word “gulya” means a herd of cows, and “gulyas” means a cowherd. Hence, “gulyas hus” (hus – meat) or “gulyas” for short, translates as “shepherd’s meat”. For centuries, shepherds have cooked meat in their famous “bogracs” – cauldrons. This is where the name of the dish “bogracs gulyas” comes from – goulash cooked in a cauldron. By the way, if you don’t have time to cook, then you can take advantage of discounts from the Tastecard website in more than 1000 restaurants in Britain!
Recipe
To prepare bograch, you need several varieties of meat, preferably beef, veal, knuckle, ribs. In addition, be sure to smoked bacon with a layer, homemade smoked sausages, which are called “picnic”, spices to your taste. Of the mandatory – paprika, thyme, garlic and hot peppers.
We take a deep and capacious pan, preferably with a thick bottom with a capacity of 5 liters. Salo cut and sent to the pan. As soon as the fat is fried, add the onion cut into half rings and simmer under the lid until transparent.
Cut beef, veal and pork ribs (smoked) into pieces. The meat is about three by three centimeters, the ribs – as the bones allow.
As soon as the onion has become translucent, add a good tablespoon with a slide of paprika, stirring, cook for about a minute.
We send the meat to the pan, mix. Stirring, keep on fire for a couple of minutes.
Add water so that the meat is almost completely covered and bring to a boil over high heat. Then, we make the smallest fire that you can make and forget about the pan for 2.5 hours. True, from time to time you still need to look and stir. By the way, if you don’t have time or energy to cook, you can use the offer from Tastecard. To view, follow the link to the site.
While the meat is cooking, prepare the chips. Chipettes are just small pieces of dough that are dried a little while goulash is being prepared, and then sent there. So, with 1 egg and flour, knead the dough. If needed, add some water. And if you don’t feel like messing with the dough at all, just take the right pasta.
After 2.5 hours, the meat, when the meat is ready, cut the carrots, hot peppers, and garlic into cubes and send them to the pan. Add chili pepper petals or just dried red hot pepper, thyme.
Among the 1000 partner restaurants represented, that with a trial subscription you can get a 50% discount!
Peel and cut the potatoes as you like, but not finely. We also send it to the pan. Add water again so that everything is lightly covered. Cook covered for 30 minutes.
Sweet pepper (red – not important) and tomatoes cut into cubes.
Next, cut the spicy spicy meat sausages. In Hungary they are called picnics.
Add everything to the saucepan and mix. It turned out thick, add water so that it covers everything by 1 finger on top and cook for another 30 minutes.
After 30 minutes, add chips. It doesn’t take long for them to prepare, literally 5 minutes.
We cut a lot of greens and add to the goulash.
Stir, bring to a boil and at this stage add 60 ml of dry red wine.
Bring to a boil, stir, let the first bubbles appear a couple more times and that’s it. Ready. Remove and serve hot. A good liqueur or fortified wine is required for this dish. Such a dish without good alcohol is not recommended.
With the current pace of life, it is very difficult to allocate time for the preparation of such multi-ingredient dishes. But, nevertheless, there is an option to save time, effort and resources. You just need to subscribe on the Tastecard website. At the same time, you get a discount in more than 1000 restaurants in Britain!
English
French
German
Italian