Bograch is a traditional dish that always brings back fond memories of cozy family gatherings. The combination of beef and pork gives this stew a robust flavor, while the spices infuse it with a delightful aroma. It’s all cooked in one pot, making the process straightforward for any home cook. This recipe is sure to become a favorite on chilly winter nights.
Rich Beef and Pork Bograch — A Classic Stew
Ingredients
- 500 g beef Choose a cut without sinews for tenderness.
- 300 g pork Use pork shoulder or ribs.
- 2 pcs onions Dice them.
- 2 pcs carrots Cut into strips.
- 1 pcs bell pepper Cut into cubes.
- 3 tbsp tomato paste For a rich taste.
- 2 tsp paprika Sweet for aroma.
- to taste salt Add according to your taste.
- to taste black pepper Freshly ground for better flavor.
- 1.5 l water For making the broth.
Method
- Cut the beef and pork into cubes about 3–4 cm in size.
- Chop the onion finely (or into half rings, if you prefer a chunkier texture).
- Slice the carrots into rounds or half-rounds, and the bell pepper into strips.
- Don't cut the potatoes yet (or if you do, keep them in water to prevent browning).
- Heat some oil in a heavy-bottomed pot or Dutch oven.
- Add half of the meat (to avoid overcrowding) and sear until a nice brown crust forms. Transfer to a plate.
- Sear the remaining half in the same way. (This is crucial: if you put all the meat in at once, it will release water and end up boiled).
- In the same pot, add the onions (add a bit more oil if needed).
- Sauté over medium heat for 8–12 minutes until soft and golden. Take your time — the onions are key to the stew's thickness and body.
- Add the carrots and bell pepper. Sauté for 5–7 minutes, stirring to coat them in the fat and flavor.
- Remove the pot from the heat for 20–30 seconds.
- Add the sweet paprika (and a bit of hot paprika if you like), quickly stir — the paprika should bloom in the fat but not burn.
- Return to low/medium heat, add the tomato paste.
- Sauté for 1 minute until it darkens and becomes more fragrant, but don't let it dry out.
- Return all the meat and juices back to the pot.
- Add salt, black pepper, cumin (optional), and bay leaf. Stir well.
- Pour in hot water or broth until the liquid barely covers the meat.
- Bring to a gentle simmer, skimming off any foam if necessary.
- Cover and simmer on a very low heat for 60–90 minutes until the beef starts to soften.
- Add the chopped potatoes (cut into 2–3 cm cubes).
- Cook for another 20–25 minutes until the potatoes are done.
- Check for salt and spice. If you want it thicker, let it simmer uncovered for 5–10 minutes.
- If using garlic, add it 3–5 minutes before the end or after turning off the heat for a fresher taste.
- Let the bograch stand covered for 15–20 minutes — it really comes together during this time.
- Serve hot in deep bowls.
- Top with fresh herbs such as parsley or green onions.
- Perfect sides: rye bread, spicy peppers, pickles, or onions.
Notes
- Cut the meat larger than for regular goulash. The pieces should be noticeable in the stew, not break apart into the sauce.
- Don't skimp on onions. If it seems like too much, it's just right. They thicken the broth without any flour.
- Always take the pot off the heat when adding paprika. I usually slide the pot aside, add the paprika, stir quickly, then return it to the heat.
- Add potatoes close to the end so they hold their shape and don't turn into mush.
- Bograch benefits from resting. If you have time, leave it covered for 20–30 minutes after cooking — the flavor deepens.
- Add garlic at the end, not at the beginning. This keeps the aroma fresh and not boiled.
Private Notes
Tried this recipe?
Let us know how it was!For me, bograch is always associated with a big pot and a long evening. Even when I make it at home on the stove, I still try to take my time—this dish doesn’t like to be rushed.
The combination of beef and pork works perfectly: the beef adds depth, while the pork contributes tenderness and richness. If you use only one type of meat, the bograch will taste different. Delicious, but not quite the same.
The most important ingredient here is paprika. Not just as a spice, but as the foundation of flavor. I always add it generously and only to warm oil, not over high heat—otherwise, it can become bitter, and the bograch loses its balance.
Frequently Asked Questions About Beef and Pork Bograch
How is bograch different from goulash?
Bograch is usually thicker, more intensely spiced, and takes longer to cook. Its flavor is deeper and heavier.
What meat is best for bograch?
The best combination is beef and pork—balancing density and juiciness.
Is it necessary to cook bograch in a cauldron?
No. It turns out quite well in a heavy-bottomed pot on the stove.
How long does bograch take to cook?
On average, it takes 1.5 to 2 hours. It all depends on the meat and the size of the pieces.
Can bograch be made spicy?
Yes. Hot pepper, chili, or more black pepper complement the paprika well.
Can bograch be frozen?
Yes. After thawing, the flavor remains good, especially if the dish has had time to sit.
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