Bograch

History of the dish

The history of the rich man, as far as it can be traced at all, spans at least three millennia. Bograch traveled a long and difficult path together with the Hungarian tribes. It is not known for certain what exactly the nomadic tribes cooked in their camping pot. However, it is clear that this was food that was cooked from supplies, as well as collected herbs, mushrooms and roots. Dandelion, mint, young nettle leaves, vervain, juniper could get into the pot.

And why bograch goulash? The Hungarian word "gulya" means a herd of cows, and "gulyas" is a cowherd. Therefore, "gulyas hus" or "gulyas" for short, translates as "shepherd's meat." For centuries, shepherds have been cooking meat in their famous "bogracs", that is, pots. This is where the name of the dish "bogracs gulyas" comes from - this is goulash cooked in a pot. There are many recipes for bograch goulash. Each housewife prepares bograch in her own way, the recipe of which she cherishes and shares with him only with close people.

According to legend, the main ingredient of bograch, paprika, got into the dish quite by accident. The Turks who fought the Hungarians overdid it a little when they cooked meat with spices and roots. The cook poured paprika into the pot, and the Turkish army refused dinner. The spoiled, as it seemed to them, food was given to the captured Hungarians, and they quickly realized that if a lot of paprika was added to the food, then the Turks would not take it away.

Initially, potatoes were not added to bograch, since it was brought to Europe from South America only in the 16th century.
Very often they put a chipetka in bograch - a special homemade dough for soups. Chipetche is sold dry, like pasta, and is called torgonya, but it can also be prepared at home by kneading a stiff dough from flour and eggs. True, it is worth noting that it is not at all necessary to add a chipette to the bograch, this is a matter of taste. Moreover, real connoisseurs believe that the test has no place in rich.

HozOboz has already mentioned that bograch is a bowler hat. This means that a traditional Hungarian dish should be cooked in a pot, on a fire. Bograch cooked in nature and smelling of smoke is an incredible pleasure! True, it is not always possible to go out into nature. Therefore, many have got the hang of cooking bograch in a slow cooker. HozOboz today offers to cook this magnificent dish at home, on the stove. That's just for this we need a real bowler hat or goose.

Ingredients:

• 1 kg boneless veal
• 80 g lard
• 1 large onion
• 2-3 medium carrots
• 3 tbsp. ground paprika spoons
• 1 kg potatoes
• 1 medium tomato
• 2 green sweet peppers
• Salt
• Ground black pepper
• Cumin
• Parsley dill

Cooking bograch goulash

1. In a pot or, as in our case, a goose, we put pork lard. We put it on the fire so that it melts.
   

   In a pot or, as in our case, a goose, we put pork lard. We put it on the fire so that it melts.

2. Cut the onion.
   

   Cut the onion.

3. Put the onion in the lard.
   

   Put the onion in the lard.

4. On a small fire, bring the onion to a golden color.
   

   On a small fire, bring the onion to a golden color.

5. Add paprika.
   

   Add paprika.

6. Finely chop the carrots.
   

   Finely chop the carrots.

7. Add carrots to onions.
   

   Add carrots to onions.

8. Finely chop the meat. We have a veal cue ball.
   

   Finely chop the meat. We have a veal cue ball.

9. Put the meat in the goose.
   

   Put the meat in the goose.

10. Fill with water. The meat must be covered. Add cumin. We cover with a lid.
    

    Fill with water. The meat must be covered. Add cumin. We cover with a lid.

11. Cook the meat over low heat until almost done.
    

    Cook the meat over low heat until almost done.

12. While the meat is cooking, peel and cut the potatoes into small cubes. We have young potatoes, so bograch will be especially tasty.
    

    While the meat is cooking, peel and cut the potatoes into small cubes. We have young potatoes, so bograch will be especially tasty.

13. Cooking bograch over low heat.
    

    Cooking bograch over low heat.

14. Meanwhile, cut the tomato and sweet green pepper. Add tomato and green pepper to bograch. Salt and pepper to taste.
    

    Meanwhile, cut the tomato and sweet green pepper. Add tomato and green pepper to bograch. Salt and pepper to taste.

15. We put a whole branch of parsley or dill there. This is optional, but will add flavor to the dish. We cook bograch for about 10 minutes, until the pepper and tomato are fully cooked.
    

    We put a whole branch of parsley or dill there. This is optional, but will add flavor to the dish. We cook bograch for about 10 minutes, until the pepper and tomato are fully cooked.

16. Before serving, it is better to let the dish brew for about 30 minutes, it will be tastier.
    

    Before serving, it is better to let the dish brew for about 30 minutes, it will be tastier.

The benefits of the dish

Bograch is a dish not only tasty, but also healthy. Today we will cook veal bograch goulash. Everyone knows that this is one of the most dietary types of meat that contains the least amount of cholesterol. It is softer and more tender than beef. In addition, veal contains, albeit in small quantities, gelatin, which improves blood clotting. Therefore, first of all, veal is recommended for people with cardiovascular diseases. Veal is also the least fatty type of animal meat. It contains B, E, A, C and PP vitamins, minerals and amino acids. The latter, by the way, are perfectly preserved during cooking, like all proteins. In general, veal is extremely healthy meat, and our bograch makes it no less useful. Well, it should be noted that this Hungarian dish has a low calorie content.

Having prepared such a wonderful dish today, KhozOboz wants to share with his readers one tradition that often accompanies the process of preparing bograch. After onion and paprika are fried in lard, it is customary to dip pieces of white bread into this mixture - the so-called "Machan Bread". This is a symbolic appetizer for pivdets (in our opinion - 50 g of vodka). Only in this way, the Hungarians say, can you cook a real bograch. By the way, to give the dish an even more refined taste, next time you can throw a sprig of juniper or even a few of its fruits into the pot. And fresh tomatoes can always be replaced with tomato paste or even lecho, which is even better.

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