Recipe for Bread Bogrács: Simple and Delicious
Bogrács is a Hungarian recipe – a goulash made from various types of meat with the addition of mushrooms, different herbs, and even vegetables. It was referred to as “Shepherd’s Snack” for a long time because it was associated with a specific profession – that of shepherds, hence the name. The root of the word “bográc” means a cauldron: for three centuries, shepherds carried meat and cooked the dish in a cauldron over an open fire. Pork and beef were mixed, paprika, sweet peppers, and often rye bread were used. Plates were not used, and the dish was either placed in a loaf of bread or eaten directly from the cauldron. In modern interpretation, there are two ways of serving bogrács: in small clay pots or in an improvised deep bread bowl. The bread option is more common, and it’s how soups and various appetizers are served in cuisines of different nations. If preparing bogrács at home, it should be served on a large clay plate – this allows for a beautiful presentation of the meat before serving, and a dish made of natural material holds heat well. Over the years, the recipe for this meaty snack has evolved, but we’ve selected a Hungarian method of preparing bogrács for you
Bogrács is a Hungarian recipe – a goulash made from various types of meat with the addition of mushrooms, different herbs, and even vegetables. It was referred to as “Shepherd’s Snack” for a long time because it was associated with a specific profession – that of shepherds, hence the name. The root of the word “bográc” means a cauldron: for three centuries, shepherds carried meat and cooked the dish in a cauldron over an open fire. Pork and beef were mixed, paprika, sweet peppers, and often rye bread were used. Plates were not used, and the dish was either placed in a loaf of bread or eaten directly from the cauldron. In modern interpretation, there are two ways of serving bogrács: in small clay pots or in an improvised deep bread bowl. The bread option is more common, and it’s how soups and various appetizers are served in cuisines of different nations. If preparing bogrács at home, it should be served on a large clay plate – this allows for a beautiful presentation of the meat before serving, and a dish made of natural material holds heat well. Over the years, the recipe for this meaty snack has evolved, but we’ve selected a Hungarian method of preparing bogrács for you
Ingredients
Smoked lard
100 g
Meat mix (pork, beef, lamb)
350 – 400 g
Fresh large white onion
2
Fresh medium carrot
2
Small fresh tomato
2
Medium-sized potato
7
Sweet paprika
1 teaspoon
Bread (loaf)
1
Salt, herbs and spices
to your taste
Method of preparation
1
Bread bogrács is prepared fairly quickly. The most important thing is to choose fresh meat. Select lightly smoked lard to ensure the dish remains juicy. Cut it into small cubes and place it in a deep skillet or, even better, a cauldron. It should become golden and release its juices (fat)
2
Then, cut the onion into large wedges and place it on the heat along with the lard. Cook the onion until it becomes translucent. Add paprika and spices such as rosemary, thyme, and white pepper. Add a little salt and mix well
3
Next, grate the carrot coarsely and add it to the cooked ingredients. The bread bogrács should be vibrant, so don’t hesitate to add the vegetables
4
Rinse the meat and remove excess moisture. Cut it into small pieces (2×2 cm) and place it in the cauldron or large pot. Season with salt, mix in herbs and vegetables. Place the rosemary specifically on the meat to infuse it with a delicate herbal aroma. Add a bit of water and tomato pulp. To get the tomato pulp, make a small cut on the tomato and scald it. Peel off the skin and squeeze out the pulp
5
Reduce the heat, cover with a lid, and simmer for 40 minutes under the tomato “blanket”
6
Slice the potatoes into thin rounds, season with salt, and after the cooking time, arrange them on top of the meat in the cauldron. Continue simmering until the potatoes are cooked, about 15-20 minutes. A few minutes before it’s done, squeeze in some garlic and sprinkle the dish with fresh herbs
7
The serving vessel will be a loaf of bread: cut off the top, remove the crumb, and shape it. Fill the bread with the bogrács and serve it at the table, using the bread as a “lid”
Share the recipe on social media. Enjoy your meal! With care for you, UE “Borisovskiy kombinat hleboproduktov”
