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Bograch-gulash

Cooking recipes / Top Picks / Potatoes with meat

10 servings
3 hours

Pork - 500 gr, Beef - 500 gr, Pork ribs - 500 gr, Raw smoked sausage - 200 gr, Salo - 150 gr, Potato - 5 pcs., Carrots - 3 pcs., Tomatoes - 2 pcs., Bell pepper - 2 pcs., Onions - 4 pcs., Garlic - 4 teeth., Paprika - 2 tbsp, Hot pepper - to taste, Thyme, thyme - 0.5 tea liters, Cumin - to taste, Hot ground pepper - 0.5 tea liters, dill - 1 g, parsley - 1 g, salt - to taste, Wine red - 100 ml, Wheat flour - 4 tbsp., Chicken eggs - 1 pc., Salt - to taste

How to make a bograch in Transcarpathian? Necessary products. Onions, garlic, potatoes, carrots have already been peeled, herbs have been gone over. All of the above, as well as meat and peppers, are thoroughly washed. I repeat that most of the meat and meat products are fresh, the other, the smaller part are smoked products. Paprika is mandatory when preparing this dish, it gives it a characteristic taste.

Cut the fat from the ribs and the fatter part of the undercooker, grind it and fry until you have squalls in a red-hot casan. Remove the squash with a spoon and set aside while.

Cut the ribs between the bones, cut the rest of the meat into large cubes, like a pilaf.

In pork fat, fry the bulb onions pre-chopped with small cubes until lightly rosy, pour the ground paprika into the cauldron and fry over a medium heat for no more than 5 minutes, stirring. Your task is to closely monitor paprika: if it burns, it will hopelessly spoil the taste of such a wonderful dish as bograch.

After that, immediately add the diced meat and ribs, mix thoroughly and keep on fire for a couple of minutes. Add water in such a way that almost all meat ingredients are covered with liquid. Simmer all this over a low heat, stirring periodically.

If necessary, you need to top up the water in such an amount that the meat is always in a small volume of liquid for 2-2. 5 hours (until it is almost completely ready). In my rich woman, the meat was young and cooked in 1 h. 50 minutes.

Now, while the meat is being prepared, start cooking & quot; chipette & quot; - pinched dough (Hungarian word & quot; chipkedna & quot;; means & quot; pinch & quot;). In fact, these are just small galushki that pinch off a piece of dough, dry a little while goulash is prepared, and then go there. So, from 1 egg and flour, knead the dough (without water). Knead the dough well.

You can collect the dough into a ball and pinch away arbitrary pieces from it, or you can roll up the sausages and pinch away from them with floured hands shapeless pieces the size of a large nail.

Then leave these pieces of dough to dry on a wooden board, sprinkling lightly with flour. Before laying in bograch, they will need to be turned over several times on the board, evenly distributed over it. When you put them in a cauldron, try to grab as little flour as possible.

Next, according to the recipe, top up the remaining water, salt, add diced carrots, spices, hot peppers, crushed cumin and crushed garlic. Cook all this for another 30 minutes.

While the bograch gulash is cooking with carrots and spices, cut the potatoes into rather large pieces.

Tomatoes can be peeled, peppers must be peeled. Cut these vegetables and carrots into fairly large cubes, and grind the garlic medium.

Cut the sausages into circles, and the undercooker or lard into cubes.

After 30 minutes, put all the chopped vegetables in a cauldron along with previously cooked skewers and chopped homemade sausage (picnici) and cherry cake. Add the water again so that everything is slightly covered (by 1 finger). Cook under the lid for another 30 minutes.

Then send to Kazan & quot; chipette & quot;. They do not cook for long - literally 5 minutes. When they are ready, they will surface.

Cut a lot of greens and send them to the bograch gulash. Stir, bring to the boil and add 100ml dry red wine at this stage. Let it boil again and that's it - bograch-gulash at home is ready!