Authentic Hungarian goulash “Bograc” with chipetky, on the fire like 500 years ago. Recipe in the comments.
Authentic Hungarian goulash “Bograc” with chipetky, on the fire like 500 years ago. Recipe in the comments.
by Double2Wild
1 Comment
Double2Wild
Smoked homemade bacon or fatty sausage -200 grams
Onions (preferably red) – 3 large onions or 5 medium ones (more can be added to taste)
Potato – 1 kg
Carrot – 2 pcs
Celery stalks – 2 pieces
Ground sweet paprika – 100 grams
Beef (or other meat) – 2 kilograms
Red wine – 250 ml
Water – 2 liters
2 sweet Hungarian peppers (cut into a cauldron)
Three sweet paprikas (preferably different colors)
1/2 hot pepper (optional)
4 garlic cloves
Beef broth – 1.5 liters
Fresh herbs (green onion, parsley, dill)
Dough for chipetky / galushky:
150 grams of flour
1 egg
Condiments:
Kmin
Black pepper
mustard seeds
Allspice/Clove Pepper (Jamaican Pepper)
Bay leaf
Goulash in translation from Turkic means “flower soup”, and you can see for yourself the validity of this name, you just have to look at the appearance of this dish.
Bograch is a Hungarian version of goulash, its origin dates back to the time of the conquest of Hungary by the Ottoman Empire, and since then the basis of the recipe has changed little, except that a little later they began to add tomatoes and sweet peppers to bograch.
1 Comment
Smoked homemade bacon or fatty sausage -200 grams
Onions (preferably red) – 3 large onions or 5 medium ones (more can be added to taste)
Potato – 1 kg
Carrot – 2 pcs
Celery stalks – 2 pieces
Ground sweet paprika – 100 grams
Beef (or other meat) – 2 kilograms
Red wine – 250 ml
Water – 2 liters
2 sweet Hungarian peppers (cut into a cauldron)
Three sweet paprikas (preferably different colors)
1/2 hot pepper (optional)
4 garlic cloves
Beef broth – 1.5 liters
Fresh herbs (green onion, parsley, dill)
Dough for chipetky / galushky:
150 grams of flour
1 egg
Condiments:
Kmin
Black pepper
mustard seeds
Allspice/Clove Pepper (Jamaican Pepper)
Bay leaf
Goulash in translation from Turkic means “flower soup”, and you can see for yourself the validity of this name, you just have to look at the appearance of this dish.
Bograch is a Hungarian version of goulash, its origin dates back to the time of the conquest of Hungary by the Ottoman Empire, and since then the basis of the recipe has changed little, except that a little later they began to add tomatoes and sweet peppers to bograch.
I went camping, taking the necessary ingredients with me.You can watch the [video here](https://www.youtube.com/watch?v=2gB1jVNmXts&ab_channel=DoubleWild) if you’d like. I left comments on the cooking process in the description of the video.