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Bograč Goulash
Slovenian Style
A hearty and flavorful beef goulash, traditionally slow-cooked with paprika, onions, and various meats, often enjoyed in Slovenia's eastern regions.
🧂 Ainekset
- 1 kg Beef chuck(cut into 2-3 cm cubes)
- 300 g Pork shoulder(cut into 2-3 cm cubes)
- 500 g Onions(finely chopped)
- 4 cloves Garlic(minced)
- 4 tbsp Sweet paprika
- 1 tsp Hot paprika(or to taste)
- 1 tsp Caraway seeds(crushed)
- 1 tsp Marjoram(dried)
- 1 liter Beef broth
- 200 g Tomatoes(chopped)
- 1 medium Green bell pepper(chopped)
- 500 g Potatoes(peeled and cubed)
- 3 tbsp Lard or vegetable oil
- to taste Salt
- to taste Black pepper
👨🍳 Ohjeet
- 1
Heat lard or oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add chopped onions and sauté until softened and translucent, about 10-15 minutes.
- 2
Add minced garlic and cook for another minute until fragrant. Remove the pot from the heat and stir in the sweet and hot paprika, caraway seeds, and marjoram. Stir well to combine.
- 3
Return the pot to medium-high heat. Add the cubed beef and pork. Brown the meat on all sides, stirring occasionally.
- 4
Pour in the beef broth, add the chopped tomatoes and green bell pepper. Season with salt and black pepper. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or until the meat is very tender.
- 5
Add the cubed potatoes to the pot. Stir well, cover, and continue to cook for another 30-45 minutes, or until the potatoes are tender and the goulash has thickened.
- 6
Taste and adjust seasoning if necessary. Serve hot, traditionally with a dollop of sour cream or a side of bread.
💡 Ammattilaisvinkit
- ✓For a richer flavor, use a combination of beef and pork.
- ✓Don't rush the sautéing of onions; they form the base of the goulash's flavor.
- ✓Adjust the amount of hot paprika to your preferred level of spiciness.
- ✓Bograč is often cooked over an open fire in a cast-iron cauldron, which imparts a unique smoky flavor.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a diced carrot along with the potatoes for extra sweetness and texture.
- Some recipes include a small amount of red wine for added depth of flavor.
- For a thicker goulash, you can mash some of the cooked potatoes against the side of the pot.