Bograch goulash

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make bograch in Transcarpathian style? Necessary products. Onions, garlic, potatoes, carrots have already been peeled, the greens have been sorted. All of the above, as well as meat and peppers, are thoroughly washed. I repeat that most of the meat and meat products are fresh, the other, smaller part is smoked products. Paprika is a must when preparing this dish, it gives it a characteristic taste.

2. STEP 2

   

   Trim the fat from the ribs and the fattier part of the underbelly, chop it and fry until you get cracklings in a hot cauldron. Remove the cracklings with a slotted spoon and set aside for now.

3. STEP 3

   

   Cut the ribs between the bones, cut the rest of the meat into large cubes, like for pilaf.

4. STEP 4

   

   Fry the onions, pre-cut into small cubes, in pork fat until lightly browned, add ground paprika to the cauldron and fry over medium heat for no more than 5 minutes, stirring. Your task is to carefully monitor the paprika: if it burns, it will hopelessly ruin the taste of such a wonderful dish as bograch.

5. STEP 5

   

   After this, immediately add the diced meat and ribs, mix thoroughly and keep on fire for a couple of minutes. Add water until almost all the meat ingredients are covered with liquid. Simmer all this over low heat, stirring occasionally.

6. STEP 6

   

   If necessary, you need to add water in such an amount that the meat is always in a small volume of liquid for 2-2.5 hours (until it is almost completely cooked). In my bograch the meat was young and cooked in 1 hour 50 minutes.

7. STEP 7

   

   Now, while the meat is cooking, start preparing the "csipette" - plucked dough (the Hungarian word "csipkedny" means "to pinch"). Essentially, these are just small dumplings that are pinched off from a piece of dough, dried a little while the goulash is being prepared, and then sent there. So, from 1 egg and flour, knead the dough (without water). Knead the dough well.

8. STEP 8

   

   You can gather the dough into a ball and pinch off arbitrary pieces from it, or you can roll sausages and pinch off shapeless pieces the size of a large fingernail with floured hands.

9. STEP 9

   

   Then leave these pieces of dough to dry on a wooden board, lightly sprinkled with flour. Before placing them in the bograch, they will need to be turned over several times on the board, evenly distributed over it. When you place them in the cauldron, try to take as little flour as possible.

10. STEP 10

    

    Next, in accordance with the recipe, add the remaining water, salt, add diced carrots, spices, hot pepper, crushed cumin and chopped garlic. Cook all this for another 30 minutes.

11. STEP 11

    

    While the bograch goulash is being prepared with carrots and spices, cut the potatoes into fairly large pieces.

12. STEP 12

    

    Tomatoes can be peeled; peppers must be seeded. Cut these vegetables and carrots into fairly large cubes, and chop the garlic medium.

13. STEP 13

    

    Cut the sausages into circles, and the undercuts or lard into cubes.

14. STEP 14

    

    After 30 minutes, place all the chopped vegetables in the cauldron along with the previously prepared cracklings and chopped home-made sausage (picnitsa) and pork chops. Add water again until everything is lightly covered (by 1 fingertip). Cook covered for another 30 minutes.

15. STEP 15

    

    Then send it to the “chipette” cauldron. They don't take long to cook - literally 5 minutes. When they are ready, they will float to the surface of the bograch.

16. STEP 16

    

    Chop a lot of greens and add them to bograch goulash. Stir, bring to a boil and at this stage add 100 ml of dry red wine. Let it boil again and that’s it - bograch goulash is ready at home!