We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Ingredients for making bograch
- Fresh veal flesh 1 kg
- Lard 80 grams
- Large onion 1 piece
- 2-3 medium sized carrots
- Ground paprika spice 3 tablespoons
- Potato 1 kilogram
- 1 medium-sized tomato
- Bulgarian green pepper medium size 2 pieces
- Salt to taste
- Ground black pepper to taste
- Cumin spice to taste
- Fresh parsley to taste
- Fresh dill to taste
- Main ingredients: Veal, Onion, Carrot, Pepper, Tomato
- Serving 8 servings
- World Cuisine
Inventory:A pot or a metal gooseneck or cauldron with a thick bottom, Tablespoon, Cutting board, Knife, Cooker, Wooden spatula, Plate - 6 pieces, Scoop, Serving dish
Step 1: prepare the onion.
Using a knife, peel the onion from the husk and then thoroughly rinse under running water. We spread the vegetable on a cutting board, finely chop it into a cube and transfer to a free plate.
Step 2: prepare the carrots.
Using a knife, peel the carrots from the peel and after that - thoroughly rinse under running water. We spread the root crop on a cutting board and grind it into small pieces. Attention: usually carrot circles are added to the bograch, but in our case it can be cubes or pieces of arbitrary shape. So, we shred the chopped vegetable in a clean plate.
Step 3: prepare the potatoes.
With a knife, peel the potatoes and rinse thoroughly under running water. We spread the root crop on a cutting board and cut into small cubes. After that we transfer the chopped vegetable to a clean plate. And so that it does not darken, while we are preparing other ingredients, fill the vegetable with ordinary cold water.
Step 4: prepare bell peppers.
We rinse the bell pepper under running water and put it on a cutting board. Using a knife, remove the tail from the vegetable and cleanse the seeds. After that, grind into small cubes and transfer to a free plate.
Step 5: prepare the tomato.
We wash the tomato under running water and put it on a cutting board. Using a knife, we delete the place on the vegetable where the tail was attached and after that we cut into small cubes the size of the same as the bell pepper. Shredded tomato is transferred to a free plate.
Step 6: prepare the meat.
Rinse the veal thoroughly under running water and put it on a cutting board. Using a knife, cut the meat into small pieces and transfer to a free plate. Attention: the size of the pieces should be approximately in length and in width 3-5 centimeters.
Step 7: prepare the greens.
We wash parsley and dill under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and transfer to a free plate. Attention: greens can optionally be added to the dish.
Step 8: prepare the bograch.
In a cauldron or goslitnitsa, lay out pieces of lard and put on medium heat. When the ingredient is completely melted, make a small fire and pour the chopped onion into the cauldron. From time to time, stirring the vegetable with a wooden spatula, fry it until golden brown.
Then pour the paprika into the container and spread the slices of carrots. Again, mix everything well with improvised inventory and continue to cook bograch for 5-8 minutes.
After that, put the pieces of veal in the container, pour everything with ordinary cold water so that the liquid completely covers the dish and pour the caraway seeds here. Mixing everything with a spatula, cover the cauldron with a lid and simmer the bograch for 35-50 minutes until the meat is almost cooked.
In 10-15 minutes until ready, open the lid and add potato pieces to all the ingredients. Mix everything with a spatula and continue to cook the dish under the lid.
After 5-7 minutes then add the chopped tomato and bell pepper to the cauldron, salt and pepper to taste, mix everything thoroughly again with a wooden spatula and cook the bograch until the vegetables are soft. Then we turn off the burner and let the dish stand within 30 minutes. If desired, finely chopped greens can be added so that the bograch is saturated with the aroma of freshness.
Step 9: serve the bograch.
Bograch is a very delicious Hungarian dish. It is served with slices of bread, as main to the dining table. Funny fact: it turns out, according to tradition, after the onions and paprika were fried, the Hungarians dunk pieces of white bread in this mixture and serve it as a snack. Without this rite, a bograch cannot be cooked. We will not do this, but just enjoy this dish in the circle of people close to us.
- Ideally, it is best to cook bograch in the fresh air in a pot of wood. Then it will be a real dish, which will turn out even tastier than cooked at home on a stove.
- If you add young potatoes to the bograch, the dish will turn out much more tender. Also, from the ingredients, you can change tomatoes to tomato paste or lecho. For a more expressive flavor, you can also add a sprig of juniper and even its fruits to the dish.
- Instead of lard, you can use smoked bacon. Then we get bograch with cracklings. In another embodiment, you can get the greaves with a tablespoon and set them aside, and already on the melted fat, cook the dish itself.
- When serving at the dining table, try to pour not only thick bograch, but also its liquid into the plate with a scoop. You can dunk bread in it.