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Bograč (Slovenian goulash): recipe illustration
Meat

Bograč (Slovenian goulash)

A thick stew of meats simmered slowly with onions, paprika and potatoes, traditionally cooked in a large cauldron. Originating from Prekmurje, it is best eaten piping hot, as a winter or festive dish.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the meat into large cubes and the onions into fine slices. Finely chop the garlic and dice the pepper and tomatoes.
  2. Heat the oil in a large casserole and fry the onions over medium heat for 10 minutes until golden.
  3. Add the meat, brown it on all sides for 5 minutes, then stir in the garlic and paprika off the heat so it doesn't burn.
  4. Add the pepper, tomatoes, carrot in rounds, cumin, marjoram and bay leaf, then pour in the hot stock.
  5. Cover and simmer gently for 1 hour, stirring from time to time.
  6. Peel and cut the potatoes into large chunks, add them to the casserole and cook for another 30 minutes, until the meat is tender.
  7. Adjust the salt and pepper, remove the bay leaf and serve very hot with country bread.

Variations and tips

Meat-free version. Replace the meat with button mushrooms and white beans, and use vegetable stock.

Using what's available. If marjoram is missing, use a small amount of dried oregano.

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Original Ecomely recipe.