Bograch is translated from Hungarian as "bowler hat", therefore it is necessary to cook it in a pot, even in nature, instead of barbecue, at least at home. The real Hungarian bograch is an opaque, thick dish with a deep red color, with chunks of meat.
It is necessary
- - any lean meat (fillet) 1 kg;
- - fat or vegetable oil 2 tbsp. l.;
- - Bulgarian red pepper 2 pcs.;
- - carrots 2 pcs.;
- - 2 onions;
- - paprika 2 tbsp. l.;
- - potatoes 1 kg;
- - 4 cloves garlic;
- - tomato 2 pcs.;
- - salt, cumin and other spices;
- - greens.
Instructions
Step 1
Fry the chopped onions until soft in fat or oil heated in a kettle. Add ground paprika, mix everything well, immediately add the meat and stir constantly, not letting it overheat, so that the paprika does not lose its taste and color.
Step 2
As soon as the meat is fried and the juice evaporates, add finely chopped carrots, a little later - chopped bell peppers and finely chopped garlic. Don't forget to get in the way!
Step 3
Then add the diced potatoes and cook until the potatoes are tender. Then add the peeled tomatoes. Put out 15 minutes.
Step 4
There are recipes that also add dumplings.
Step 5
Pour the finished dish into plates and sprinkle with herbs. Bograch is good for breakfast, lunch or dinner.
